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!



Hot Reuben Dip

wonton chips


Seared Crab Cake

cilantro cream, apple slaw


Smoked Hamachi Tartare

avocado, frisée, roasted seaweed

light mirin jus


Hand Crafted Sausages

fresh & cured, house mustard & pickles


Country Fried Oysters

Barbed Rose bacon, pickled jalapenos


Rock Shrimp Fritter

sambal-honey dip



Surimi & Crab Sauté

avocado, wakame salad, pickled shiitake

sweet caramel soy


Stuffed Texas Quail

crawfish, andouille sausage, trinity ragoût



Barbed Rose Caesar

black beans, corn, pecans, cotija cheese

spicy cilantro caesar dressing

tortilla strips


Iceberg & Blue

Barbed Rose bacon, melted tomatoes

blue cheese crumbles, creamy buttermilk


Texas Cobb

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

agave mustard vinaigrette


Warm Bacon Salad

chicken fried bacon, red onion, feta

bacon brown sugar vinaigrette


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



Crispy Skin Salmon

chorizo, paella rice

charred lemon & champagne citronette


BBQ Shrimp & Grits

charred corn & cheese grits

tomato ragoût



Composed Side Plates

To accompany your a la carte protein selections

roasted fingerling potatoes

mushroom medley


cardamom scented sweet potato purée



asparagus, jumbo lump crab, & béarnaise sauce


loaded baker & bacon wilted spinach


hand cut fries & watercress



Side Orders


paella rice – 4

baked potato – 6

mac & cheese – 7

au gratin potato – 7

corn & cheese grits – 8

fries – sweet or white – 2.95


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.


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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