Editor's Note: A previous version of this story misstated the total number of Rock Bottom units, which is 33.
Rock Bottom Restaurant & Brewery has added a variety of new seafood and chicken selections to its summer menu and reprised two popular tuna dishes.
The 33-unit subsidiary of CraftWorks Restaurants & Breweries introduced a Crab & Shrimp Tower, made with crabmeat and poached shrimp in a light citrus mayonnaise with avocado and tomato, served with flatbread.
Other seafood additions are:
• Jumbo lump crab cake with mustard sauce and rémoulade
• A seafood chef salad of citrus shrimp and crab served over mixed greens, cucumber, tomatoes, chopped egg, mandarin oranges and avocado
• A chef’s selection of fresh fish called “Off the Hook,” served with lemon rice and roasted asparagus
In addition, Rock Bottom has added a veggie burger and three chicken dishes: a quesadilla, a flauta and hazelnut-crusted chicken with sun-dried cherry sauce, white Cheddar mashed potatoes and vegetables.
Returning to Rock Bottom’s menu are a seared ahi tuna appetizer with edamame slaw, pickled ginger, wasabi and citrus-soy dipping sauce; and a retooled version of the chain’s Asian ahi salad, which features the fish seared and served on Asian vegetables, crunchy noodles and spinach, tossed in a ginger-citrus dressing.
Rock Bottom also has launched a Happy Hour with $2 off all house-made beers, $1 off of mixed drinks, $2 off of wines by the glass. Cocktails are $6.
Appetizer specials during Happy Hour, which vary depending on the day of the week, range from $5 to $7, and an $11 Southwest Combo is available including Southwest egg rolls, jalapeño spinach dip, chips, salsa and guacamole.
Rock Bottom is based in Louisville, Colo.
Contact Bret Thorn at [email protected].
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