Welcome to summer, friends! We’ve started posting all of our recurring promotions and events in a calendar on our website for quick reference. Bookmark this page for easy access to what’s happening at the Rocket now and in the future!
A fun beer-related event coming up is the first ever Girly Beer Club gathering that we’ll be hosting for our friend Lea at www.shelikesbeer.com. Click on the flyer below or here to RSVP on facebook.
The most recent promotion we introduced, on the tail of the first San Diego Grass Fed Beef Week, is a $10 Grass Fed Burger Night every Monday. You can now save $4 every Monday night on our fully-loaded house burger (with roasted tomato, house-made bacon jam, caramelized onion, house-made pickles, lettuce and aioli on a gourmet Bread & Cie roll) as well as taking advantage of our other happy hour food & drink specials if you come in before 7pm or afer 9pm.
Chad is working up some lovely new summer menu items, in addition to the long-awaited brunch menu we’ll be rolling out in July. For those of you who didn’t see the teaser photos of Chad’s spring menu on our old website, here are a few beautiful shots of some current dishes taken by our friend Thomas Ackerman.
Seasonal Farm Salad with roasted beets, watercress, fennel, and sherry gastrique
Pan-Seared Market Fish with citrus sauce, white cucumbers, and rocket
Rosemary Roasted Fallbrook Macadamia Nuts
The night of our 3-year anniversary party, we revealed two new art installations that will be on our walls for a little longer. The first is a compilation of underwater photography by local travel writer Neal Matthews, and the second is a fun collection of surfer-themed art by North Park resident Harry Holiday, who uses acrylic markers and fabric to convey the thrill and mystique of water and movement that only surfers have truly experienced. Please stop by any time we’re open to view this work.
30th on 30th is going strong so come on out next Thursday, when we’ll offer a special beer and starter pairing.
We held our 3rd Salsa Sushi Night on Wednesday. Here are Chad & Dennis on Channel 6 News Wednesday promoting our new octopus dish and the Salsa Sushi event…Dennis is such a ham! Caron Golden also posted a blog about her experience watching Chad break the whole octopus down in preparation!
Thursday, Chad prepared his Sashimi for the 9th Annual Beer & Sake Festival.
We screened the documentary Kings of Pastry last Sunday and had a great turnout. Guests enjoyed complimentary truffles and other pastries after the film prepared by guest pastry chef Jeff Bonilla. If you missed it, the movie will be showing in local theaters later this month…but you won’t get free dessert there!
We also had an incredible turnout last Wednesday for the DrinkAbout, mainly due to our mead-making friends at Golden Coast Mead and the demand for their recently-released Temecula orange blossom honey mead that we debuted that night. Sea Rocket is the first restaurant to have ever served this mead, and we are happy to say that it is a wonderfully sweet and refreshing addition to our drink list.
Speaking of our drink list, our new Front of House Manger Derry Van Nortwick has been helping us further develop our wine selection, and we’ve added some really great California wines for you, including the Marilyn Remark Viognier (Monterey), Jocelyn Lonen Cabernet Sauvignon (Napa), Symbiosis Winery Grenache (Paso Robles), Ziata Winery Sauvignon Blanc (Napa), Talisman Winery Gunsalus Pinot Noir (Sonoma), and Hill Family Estate Barrell Blend (Napa). We hope you’ll try some of these new offerings and let us know what you think! You can view our entire Drink List here.
Please note that we will be CLOSED ON THE 4TH OF JULY. If we don’t see you before the end of the month, have a wonderful holiday!
CATERING
Please don’t forget that we do catering! Chad ran his own catering company for the year before he joined us, and has some great experience to lend to your event, including catering parties at the Sundance Film Festival, large weddings, and parties of all shapes and sizes. We can also do in-home private dinners on a smaller scale and private cooking classes if that interests you! And if you happen to know anyone else who appreciates deliciously prepared locally-sourced foods, please keep us in mind as a reference.