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Paul Owens At The Beach House
Mille-feuille - Layers of Crisp Filo Pastry, Fresh Berries, Creme Brulee Custard, Vanilla and Raspberry Sauce
Caribbean Shrimp, Garlic Chive Sauce, Aged Parmesan, Rocket and Chilli Flakes
The Beach House Rum Baba - served with Vanilla Ice Cream, Creme Chantilly and 12 year old Barbados Rum.
Cajan Swordfish with Orzo Pasta, Pesto Oil, Tomato-Basil Coulis, Balsamic reduction, and Aged Parmesan.
Ocean Front Dining
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