Regarding the rose, a BIG problem with putting roses in prominent spots is the dreaded BLACKSPOT, and yes carpet roses are indeed susceptible to blackspot. For that reason, I would skip the carpet rose. Other roses to consider instead are one of the Knockouts (pretty darn resistant to blackspot!) - Blushing Knockout is a lovely soft pink, or a rugosa rose (resistant to blackspot as long as you stick with rugose varieties - i.e. non-smooth-leaved rugosa hybrids). Rugosa roses have outstanding foliage all season, the fragrance of many of the varieties will knock your socks off, many varieties set hips, and the thorny craggy bark is attractive in winter (IMO). They bloom heavily in late spring, intermittently through the summer, and pick up again in the fall, whereas the KO rose will bloom more often through the summer. Regarding the caryopteris, I really like mine, and yes it does add interest towards late summer with the lovely purple blooms. No winter interest, though (don't know where you came up with that idea - ?).

I'm with rhome in tossing B first. There are things I like about A and C, but I think I'd have problems working with either. If non-cooking traffic is a major concern, A could be a problem, especially if you are having to carry pots of boiling water or pans with hot grease across that end of the kitchen to get to the sink. That layout needs a prep sink in my mind and the island would make more sense than giving up limited counter space in the cooking area. Also, make sure you'd have room to get into the corner cabinet -- the dog dish and shelves look like they are too close. The fridge is too far removed in C -- I'd want to put in some fridge drawers near the range so you have a tight work zone there and let the large fridge store food to the table and extras. But that would take away storage for pots and pans unless you want them under the top of the work table. Without it, I'd have a very hard time working in that kitchen. If it were me, I'd keep working on DH and working with mock ups of the layout (tape, boxes, move tables and chairs, take notes about every move you make in the kitchen during the day -- and try to walk through planning a big dinner party, birthday party, etc. I think the sink island and shallow storage idea or the prep sink in the island give you your best use and function of that space. Is DH afraid of the cost or just saying it can't be done? I moved gas to my island when we bought the house, then capped that off and ran water and electricity to the island to have a prep sink when we remodeled. We have a slab foundation, no basement and a bathroom above. That aren't a lot of arrangements more limited than that and I used to think it was not a possibility for us, but we did it and it wasn't that expensive (about $500 for running lines under the slab). We got so much out of it too. We also closed off a doorway (we had 3 going to the driveway and garage along one wall of the kitchen and breakfast room) and gained a hutch with refrigerator drawers and and espresso machine that has turned out to be a popular favorite -- but we almost didn't do it because we thought it would be too difficult and expensive. The cost wasn't that great (spent more in cabinets and the fridge drawers). The challenge came when both reusing and matching brick were more difficult than we expected. Instead of a brick wall, we put in a faux barn door that ties in with the garage door. There are ways to work around many things that are less trouble and expense than you might think. I'd at least ask those questions before you close doors on possibilities.

I did an L shaped with Island. It works for the way we cook and entertain. In past kitchens... We have had a G shaped , A giant U shaped with inside U island. (really a barrier), Galley kitchen, a galley that turned into a L at the end, a U with a peninsula, an L shaped.. and when we did our final kitchen. We chose an L shape with giant Island and wide wide aiels to accommodate friends and multiple cooks. Think about the way you cook. If my kitchen were only about cooking I would do the Galley as that is easy for a single cook with various work stations and saves on stepping to complete a task.

Based on what I see you have far too much furniture in the space, I assume the area is not on the order of 23 to 25 feet in each direction? With a dual recliner sofa, the center ottoman is redundant and in my opinion you have two too many chairs in the space. One sofa, two chairs and that's it - plus side tables But that's not hard and fast, scale drawings are needed to know for sure. Perhaps don't buy everything at once - start with the sofa and two chairs, then get it in the space and go from there.