Tomball-Pecos-Grill

281-290-9200

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2 weeks ago

Pecos Grill

Friday night chef’s special... grilled salmon topped with an avocado crab salad. Served with a cucumber salad over mixed greens. ... See MoreSee Less

Friday night chef’s special... grilled salmon topped with an avocado crab salad. Served with a cucumber salad over mixed greens.

3 weeks ago

Pecos Grill

Saturday night chef’s special... an 8oz top sirloin topped with a crab cake, lump crab meat and a lemon butter sauce. Served with a loaded baked potato and broccoli & cauliflower. ... See MoreSee Less

Saturday night chef’s special... an 8oz top sirloin topped with a crab cake, lump crab meat and a lemon butter sauce. Served with a loaded baked potato and broccoli & cauliflower.

Comment on Facebook

Do you think Door Dash would bring one to Pasadena? That looks fabulous!

That pic looks horrid to me. I can’t help it... the crab cake and sauce must be on the side. Nothing....Nothing should ever go on top of a steak...steak sauce is acceptable. Horseradish maybe.

Sure they will. May cost a little more.

Sharon Tomkivits Ware go eat this and tell me how it is!!! It looks so dang good!

3 weeks ago

Pecos Grill

Friday nights chef special.... a 14oz double bone in pork chop topped with a spiced apple sauce. Served with whipped potatoes and sautéed green beans. ... See MoreSee Less

Friday nights chef special.... a 14oz double bone in pork chop topped with a spiced apple sauce. Served with whipped potatoes and sautéed green beans.
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Friday night chef’s special... grilled salmon topped with an avocado crab salad. Served with a cucumber salad over mixed greens.
Saturday night chef’s special... an 8oz top sirloin topped with a crab cake, lump crab meat and a lemon butter sauce. Served with a loaded baked potato and broccoli & cauliflower.
Friday nights chef special.... a 14oz double bone in pork chop topped with a spiced apple sauce. Served with whipped potatoes and sautéed green beans.
Saturday night chef’s special.... an 8oz pan seared, pepper crusted sirloin topped with a onion, mushroom and port wine sauce. Served with two bacon wrapped shrimp brochette, green beans and wedge potatoes.
Saturday night chef’s special. An 8oz top sirloin, topped with a homemade crab cake, lump crab meat and a lemon butter sauce. Served with roasted tomatoes and a loaded baked potato.
Friday night chef’s special The Pecos Grill.... an 8oz top sirloin topped with three sautéed shrimp and a creamy scampi butter sauce. Served with roasted corn and boiled red potatoes.
Saturday night chef’s special... an 8 oz bacon wrapped sirloin and three coconut shrimp. Served with a loaded baked potato and fried tomatoes with a Serrano cream sauce.
Friday night chef’s special... Pan seared Mahi Mahi with three crab stuffed baked shrimp, topped with a scampi butter. Served with sautéed asparagus and a rice pilaf.