Revamped menu at 7th & Carson

Oct 9, 2019 3:00 AM

After two memorable years in bustling Downtown Las Vegas, 7th & Carson is celebrating their second anniversary with the launch of their revamped daytime and nighttime menus led by guest chef and renowned culinary chief Chef Sam “Sammy D” DeMarco.

The hotspot also announced service on Tuesdays and celebrates the extension with half price bottles of wine during Tuesday Industry Nights starting Tuesday, (Oct. 15). 7th & Carson will be open Thursday —Tuesday from 11 a.m. — 10 p.m. Daily specials and weekend brunch also launch with the new menus and guests can enjoy popular items from 3-5 p.m. on the All Day menu at the bar. 

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“I’m glad to be back in Vegas and back in the kitchen!” said Chef Sammy D. “7th & Carson is growing to become a downtown culinary staple, and I was beyond excited when they asked me to come on board to be the guest chef for this year. I got my creative juices flowing — I’m ready to start whippin’ up delicious food for hungry guests.”

Chef Sammy D takes his kitchen skills from the Strip and around the world to Downtown Las Vegas as he adds bold and unique flavors to feature on the restaurant’s daytime and nighttime menus.

Guests can elevate lunch with crunch-worthy salads like the Wood Oven Roast Beet Salad with frisee, watercress, kumquat, vinaigrette, tarragon yogurt and toasted walnuts; the Red Quinoa Kale Salad made with tri-color carrots, cauliflower, pomegranate, peppers, cucumbers, tahini lemon dressing and sunflowers seeds — guests are encouraged to enjoy it with avocado and an egg; and the Maple Roasted Pear & Spinach Salad, a signature dish now updated with endive, goat cheese and walnut vinaigrette.

Bigger lunch plates include Roasted Chicken Breast with wilted spinach, crispy potatoes and aioli, Meyer lemon and Calabria chili oil; Smoked Salmon Scramble with smoked salmon ribbons, soft scramble eggs, frisee, multi grain bread, whipped scallion crème fraiche and salmon roe on top; and a Chef Sammy D-special — BLTA XXL piled high with bacon, lettuce, tomato, avocado, chipotle mayo on sourdough. Indulge in the BLTA XXL and add a sunny side up egg on top.

The nighttime menu makes a splash with new seafood dishes debuting such as Steamed Mussels in spicy white wine tomato sauce, chorizo, fennel, country bread and harissa aioli; Grilled Swordfish with wilted spinach, crispy potatoes and aioli, Meyer lemon and Calabria chili oil and Seared U-10 Diver Scallops made with celery-root puree, hazelnut brown butter, winter citrus supremes and herb salad.

To quench the thirst, the Dutch Hot Tea is a modernized beverage with fresh cut mint, a cookie and the option of adding Change by Day CBD; The Grass is Greener is sprouting with Ketel One Botanical Cucumber & Mint chareu, lime and soda; and the Cinn City is the perfect dessert cocktail with Jim Beam peach whiskey, elderflower, lemon, cinnamon and kola. Pair the Cinn City with the White Chocolate French Toast made with brioche bread pudding, white chocolate chips, hazelnuts and maple syrup to end on a sweet note.

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