Time for a Change- The New Fall Menu

Fall is upon us and Executive Chef Jason Chaney and Executive Sous Chef Chris Loftis have been hard at work creating some really fun and exciting new dishes. I can’t wait for you to come in and try our new Fall Menu. So to whet your appetite, I created a little video review of some of our new meals. Sit back, relax and enjoy!

 

Starters

Hot Reuben Dip

wonton chips

13

Seared Crab Cake

cilantro cream, apple slaw

15

Smoked Hamachi Tartare

avocado, frisée, roasted seaweed

light mirin jus

17

Hand Crafted Sausages

fresh & cured, house mustard & pickles

11

Country Fried Oysters

Barbed Rose bacon, pickled jalapenos

14

Rock Shrimp Fritter

sambal-honey dip

10

 

Surimi & Crab Sauté

avocado, wakame salad, pickled shiitake

sweet caramel soy

13

Stuffed Texas Quail

crawfish, andouille sausage, trinity ragoût

12


Salads 

Barbed Rose Caesar

black beans, corn, pecans, cotija cheese

spicy cilantro caesar dressing

tortilla strips

6

Iceberg & Blue

Barbed Rose bacon, melted tomatoes

blue cheese crumbles, creamy buttermilk

6

Texas Cobb

Barbed Rose bacon, Texas goat cheese, corn avocado, tomato, egg, cilantro, chicken

agave mustard vinaigrette

8

Warm Bacon Salad

chicken fried bacon, red onion, feta

bacon brown sugar vinaigrette

6

House-made dressings include: creamy buttermilk, agave mustard vinaigrette

creamy blue cheese, bacon brown sugar vinaigrette

 

Salad Additions

Rock Shrimp – 6

Grilled or Blackened Chicken Breast – 5

Country Fried Oysters – 12

Chicken Fried Bacon – 4

Jumbo Lump Crab – 13

 

Entrée


Crispy Skin Salmon

chorizo, paella rice

charred lemon & champagne citronette

26

BBQ Shrimp & Grits

charred corn & cheese grits

tomato ragoût

28

 


Composed Side Plates

To accompany your a la carte protein selections

roasted fingerling potatoes

mushroom medley

9

cardamom scented sweet potato purée

asparagus

5

asparagus, jumbo lump crab, & béarnaise sauce

18

loaded baker & bacon wilted spinach

8

hand cut fries & watercress

4

 

Side Orders

Starch

paella rice – 4

baked potato – 6

mac & cheese – 7

au gratin potato – 7

corn & cheese grits – 8

fries – sweet or white – 2.95

Vegetables

asparagus – 4

mushrooms – 5

baby root vegetables – 3

onion & chili rings – 2.95

bacon wilted spinach – 4

Other Add-Ons

rock shrimp – 6

seared crab cake – 13

u-12 gulf shrimp – 3.75 each

jumbo lump crab – 7 / 14

country fried oysters – 12

Barbed Rose bacon – 4

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

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About barbedrose

4-time Emmy Award winning Producer/Editor with an incredible passion for Wine. I am an accidental Sommelier and Wine Consultant for the Barbed Rose Steakhouse and Seafood Co. in Alvin, TX.

Posted on October 13, 2011, in Uncategorized. Bookmark the permalink. 2 Comments.

  1. I’m gonna try to make it out there to eat before the baby comes!

  2. We would love to have ya visit. Welcome back!

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