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The Paddle House

THE PADDLE HOUSE

Restaurant | Bar | Lounge

The Paddle House

Beachfront dining at its best.

This captivating setup is only a glimpse of what’s to come at The Paddle House. You’ll find excellence in every detail. From its towering thatched palapa roof to the twinkling rattan basket lights, even the walls decorated with wooden paddles and wicker art tell a story.

Chef Rahim is known for his contemporary Belizean cuisine. With ingredients straight from the area, every plate bursts with flavor. Dive into a diverse foodscape. From mouthwatering seafood and full-flavored meat to piquant plant-based cuisine.

Start your day with breakfast as the sun rises. Catch up over lunch. Enjoy cocktails at the Infusion Bar, and have a succulent dinner beachside.

Cuisine

The Paddle House is inspired by the surrounding Garifuna community, whose staple meals consist of fish, plantain, and root vegetables. In Belize, homage is paid to culture through food.

Try out a local dish like the Garifuna Sere. Golden fried bites of fish fillet in our crema de yucca and coconut soup topped with sweet potato crisps. Or the Craboo Beef Tenderloin. Perfectly grilled beef tenderloin dressed in Chef Rahim’s signature craboo glaze on a bed of roasted sweet potato mash and coconut oil-perfumed vegetables, topped with crispy onion rings.

Even with the sea calling, you’ll find inland classics and northern flavors to complete the menu.

Menu

Breakfast Menu

Lunch Menu

Dinner Menu

Drink Menu

Restaurant Information

Opening Hours
7:00 am to 10:00 pm

Dining Times
Breakfast: 7:00 am to 10:00 am
Lunch: 12:00 pm to 3:00 pm
Dinner:
5:30 pm
7:00 pm
8:30 pm

Reservations encouraged | Call +501 523-7267

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A spinach salad with toasted peanuts and fresh ricotta cheese from The Paddle House at Almond Beach resort
Rice served in coconut gravy with fried from The Paddle House Restaurant at Almond Beach Resort
A burger with fries from the Paddle House Restaurant at Almond Beach Resort
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Breakfast

LONGANIZA BREAKFAST BURRITO
US 9 | BZ 18

Eggs scrambled with locally sourced longaniza sausage on coconut refrried beans, topped with cheese and rolled in warm handmade flour tortilla,
served w a side of habanero-tomato sauce.

CONTINENTAL TRAY
US 10 | BZ 20

Toasted pepita granola, locally made yogurt, tropical fruit bowl, Jamaican
chicken patties served with choice of orange juice or coffee.

CHEF’S OMELETTE
US 10 | BZ 20

2-egg omelette filled with sauteed market vegetables and fresh
Mennonite cheese served with a toasted baguette.

GARIFUNA CHICKEN & WAFFLES
US 10 | BZ 20

Fire-wood roasted sweet potato mixed in cassava flour and a hint of vanilla,
served with Chef Rahim’s signature fried chicken and coconut candy syrup.

BELIZEAN BREAKFAST
US 10 | BZ 20

Locally grown baby spinach, scrambled egg, coconut oil perfumed refried beans, queso blanco,
pickled habanero-onion curtido with a side of Belizean fried jacks.

THE VILLAGE BREAKFAST
US 11 | BZ 22

Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.

PORK BELLY STUFFED JACKS
US 12 | BZ 24

Coconut husk smoked pork belly, farm vegetables, scrambled eggs, and Mennonite cheese
stuffed inside golden fried jacks with a side of pickled habanero curtido.

VEGAN

Tofu and Guacamole Johnny cake
US 15 | BZ 30

Pan-fried bean curd, guacamole, spread on Johnny cake, arugula balsamic salad served with seasonal cuts of fruits.

Irish Potato and Chickpeas Hash
US 13 | BZ 26

Potato cuts, chickpeas, farm vegetables pan-seared in coconut oil and spiced with toasted cumin served with handmade corn tortillas.

Coconut and Vanilla Cinnamon Toast (Vegetarian)
US 13 | BZ 26

Fresh baked slices of toast soaked in vanilla cinnamon coconut milk, charred on a griddle, topped with honey glazed tropical fruit salsa.

Vegan Breakfast
US 16 | BZ 32

Coconut refried beans, fried plantain, sauteed okra with tomatoes. Served with golden fry jacks.

Sweet Potato and Red Bean Burrito
US 16 | BZ 32

Organic underground roasted sweet potato cuts sauteed with farm vegetables, red kidney beans, crispy romaine lettuce and guacamole wrapped in hand made flour tortilla.

All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.

Lunch

SOUP

Sea Prawn Coconut Soup
US 16 | BZ 32

Grilled prawns in shrimp broth with a coconut base topped with marinated leeks served with a side of crostini.

Caribbean Fusion Soup
US 14 | BZ 28

A fusion of sopa de lima and seafood consume with sliced green plantain, fresh fish cured with lime, garnished with crispy corn tortilla strips, shaved mozzarella cheese, jalapeños, and shallots.


SALAD

Fior di Latte Mozzarella Salad
US 15 | BZ 30

Fior di latte cheese shredded over colour lettuce, Calamata olives, cherry tomatoes, topped with toasted peanuts and drizzled with balsamic vinaigrette.

Cantaloupe and Parmesan Salad
US 12 | BZ 24

Slices of chilled cantaloupe with shaved parmesan, toasted pecans, and a mint yogurt dressing.


CORN MASA

Col Dip
US 9 | BZ 18

Smoked pigtail salpicon served in a traditional corn col garnished with ricotta cheese. Served with fried corn tortilla chips.

Mango Passion Fruit Tostadas
US 16 | BZ 32

Fried corn shells topped with guacamole, fish marinated in mango aguachile, pickled celery, and a passion fruit sauce.

Mezcal and Nopal Shrimp Tacos
US 23 | BZ 46

Seared shrimp on handmade corn tortillas garnished with pickled celery. Served with house-made guacamole, mezcal and nopal sauce, and tomato chipotle sauce.


SANDWICH

Burger de Pez
US 18 | BZ 36

Breaded fried fish on a homemade sourdough bun with mango ginger cheese, caramelized onions, and lettuce. Hand-cut potato fries served on the side with a mint yogurt dressing.

The Jaguar Burger
US 18 | BZ 36

Grilled beef patty served on a homemade sourdough bun with melted cranberry cheese, rum caramelized bacon, and lettuce. Hand-cut potato fries served on the side with a basil plantain aioli.


ENTREE

Pollo Asado
US 24 | BZ 48

Citrus marinated chicken served with handmade flour tortilla, nopal sauce, mango Moscato sauce, chipotle infused beans and pickled heart of broccoli.

Carne Picada
US 21 | BZ 42

Steak served with marinated leeks, handmade corn tortilla, nopal sauce, beef consommé, and chipotle infused beans.

Smoked Beef Rib
US 22 | BZ 44

Large smoked beef rib served over potato puree with toasted crostini and a passion fruit red wine demi-glaze.

Fried Whole Fish
US 23 | BZ 46

Fried whole fish, lime zested rice, and spiced fried plantain, over a lemongrass coconut ginger gravy.

Creole Octopus Pasta
US 18 | BZ 36

Pasta with grilled octopus in creole sauce. Served with herb crostini and parmesan cheese.

Paddle House Fish and Chips
US 23 | BZ 46

Battered fish and hand-cut potato fries served with mint yogurt sauce and chipotle tomato sauce.

Reef Basket
US 24 | BZ 48

Fried fish, fried shrimp, and fried octopus served with mint yogurt sauce and chipotle tomato sauce.


VEGAN
Chick Pea Curry & Peanut Pasta
US 18 | BZ 36

Aldente linguini pasta tossed in chick peas and peanut sauce served with toasted baguette.

Coconut and Ginger Tofu Stew
US 22 | BZ 44

Fresh ginger shaved over coconut milk, herbs and cuts of beans curd, served with white rice and fried plantain.

Sundried Tomato & Bean Soup
US 16 | BZ 32

Slow stewed red kidney beans, crushed sundried tomatoes, spiced to perfection and finished with garlic croutons.

Teriyaki Vegetable Rice Bowl
US 20 | BZ 40

Hand selected market vegetables stir fried in soy sauce, fresh grated ginger and spices, served with coconut cilantro white rice.

Black Bean Empanadas
US 15 | BZ 30

Hand-pressed yellow corn tortilla stuffed with refried black beans served with pickled purple cabbage.


DESSERT

Wild Berry Chocolate Cake
US 14 | BZ 28

Moist chocolate cake layered with mascarpone cream cheese filling, garnished with blackberry sauce and cacao powder.

Coconut Mousse in Belizean Cacao Shell
US 11 | BZ 22

Creamy coconut mousse with a fresh pineapple and habanero jelly filling, encased in tempered Belizean dark chocolate, laid on a bed of coconut and orange crumble.

Bacon Ice Cream Pie
US 16 | BZ 32

Layers of house-made smoked bacon ice cream and crumbled puff pastry, topped with a maple syrup red wine reduction and pecan, garnished with crushed pecan and bacon crumble.

Cassava Cheesecake
US 12 | BZ 24

Cassava and coconut crust with a layer of sliced banana, cheesecake, topped with a layer of red wine gel, garnished with chocolate ganache and vanilla ice cream on crumble.

Mayan Chocolate Cake
US 8 | BZ 16

Silky chocolate cake coated with a citrus-infused chocolate ganache.


Ice Cream

Vanilla
US 5 | BZ 10
Sugar Corn
US 5 | BZ 10
Nance
US 5 | BZ 10
Soursop
US 5 | BZ 10


All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.



Dinner

APPETIZER

OCTOPUS IN TIGER’S MILK
US 16 | BZ 32

Sous vide octopus and pickled celery, onions, and tomatoes over a citrus tiger’s milk served with crispy cassava chips.

BACON CRUSTED MOZZARELLA STICKS
US 17 | BZ 34

Bacon crusted cheese sticks served with our house pepper jelly, pickled heart of broccoli, garnished with black lime powder.

SURF AND TURF WONTONS
US 18 | BZ 36

Fish tartare filled wontons layered with beef tartare and chili sauce.

WATERMELON AND BLUE CHEESE STICKS
US 13 | BZ 26

Watermelon sticks over a bed of creamy lime vinaigrette with blue cheese crumble, toasted peanuts, and mint leaves.

 

SOUP

CASSAVA FISH SOUP
US 14 | BZ 28

Cassava consomme garnished with basil oil, crispy fish slices, and a side of garlic herb baguette.

SHRIMP AND CHORIZO SOUP
US 19 | BZ 38

Grilled prawns in roasted tomato and local chorizo soup with a side of garlic baguettes.

 

SALAD

BASIL PESTO PANEER AND CHERRY TOMATO SALAD
US 17 | BZ 34

Grilled basil pesto paneer cheese topped with mirin infused dried cherry tomatoes and creamy tomato vinaigrette.

MORCILLA SAUSAGE, ARUGULA, PARMESAN AND TOMATO SALAD
US 13 | BZ 26

Fresh baby arugula, infused cherry tomato, crumbles of morcilla sausage, shaved Parmesan, with a creamy tomato vinaigrette.

ZUCCHINI, WATERMELON, PANEER AND SHALLOTS GRILLED SALAD
US 12 | BZ 24

Peeled zucchini, dehydrated watermelon, grilled paneer cheese and shallots, drizzled with African bee honey balsamic vinaigrette.

 

ENTREE

CREAM OF YUCA SHRIMP PASTA
US 30 | BZ 60

Grilled shrimp with pasta tossed in cream of yucca.

TOMATO, SAUSAGE AND SHRIMP PASTA
US 25 | BZ 50

Linguine tossed in our house marinara sauce made from smoked tomatoes topped with seared shrimp and sausage.

GINGER CURRY CHICKEN DRUMSTICKS
US 18 | BZ 36

Fried drumsticks seasoned in ginger and curry with a creamy turmeric mushroom sauce. Served with a side of cinnamon and allspice white rice and grilled cumin carrots.

CITRUS HERB FISH FILLET
US 26 | BZ 52

Citrus herb marinade fish fillet served with creamy longaniza rice and cream of spinach.

KOREAN BBQ PORK CHOPS
US 25 | BZ 50

Grilled 1-inch pork chop with potato pavé and a sesame oil sauteed arugula.

CRABOO MUSTARD BEEF TENDERLOIN
US 38 | BZ 76

Mustard marinated beef tenderloin with craboo demi-glace drizzled on top. Served with grilled black garlic cauliflower steak and potato pavé.

 

VEGAN

Grilled Cauliflower & Chickpeas Puree
US 26 | BZ 52

Fresh organic cauliflower drizzled with pressed coconut oil, grilled, and served over a cumin spiced chickpea puree and roasted cherry tomatoes.

Ginger Teriyaki Glazed Tofu Steak
US 28 | BZ 56

Grilled bean curd glazed with fresh ginger and soy sauce, accompanied with a cumin spiced chickpea puree and sauteed spinach.

Sweet Potato & Crostini Soup
US 22 | BZ 44

Slow roasted potato liquified in coconut milk, spiced, and served fresh toasted crostini.

Sweet Potato & Coconut Creamy Pasta
US 26 | BZ 52

Locally harvested sweet potato, liquified with coconut milk, spiced and tossed with linguini pasta and basil leaf.

Farmers Vegetable Lasagna
US 28 | BZ 56

Hand selected farm vegetables thin sliced over classic tomato sauce, Mennonite cheese (optional) and baked. Served with a bowl of coconut white rice.

 

KIDS MENU

GRILLED MENNONITE CHEESE SANDWICH
US 7 | BZ 14

Homemade white bread, sliced and spread with orange cheddar cheese then grilled. served with crispy potato fries.

CHICKEN QUESADILLA
US 8 | BZ 16

Handmade flour tortilla spread with refried beans, Mennonite cheese, and shredded chicken. Grilled and accompanied with fresh salsa and cream

RED KIDNEY & CHEESE NACHOS
US 5 | BZ 10

Crispy corn tortilla shells, refried brans, shaved Dutch cheese and fresh salsa

BEEF & CHEESE BURGER
US 10 | BZ 20

Grilled beef patties, melted cheese, slices of tomatoes, and lettuce on burger bun. Served with potato fries.

PASTA AL BURRO / TOMATO SAUCE
US 6 | BZ 12

Linguimi tossed in melted butter and shaved parmesan cheese

CHICKEN FINGERS
US 7 | BZ 14

Golden fried chicken cuts accompanied with potato fries.


DESSERT

Wild Berry Chocolate Cake
US 14 | BZ 28

Moist chocolate cake layered with mascarpone cream cheese filling, garnished with blackberry sauce and cacao powder.

Coconut Mousse in Belizean Cacao Shell
US 11 | BZ 22

Creamy coconut mousse with a fresh pineapple and habanero jelly filling, encased in tempered Belizean dark chocolate, laid on a bed of coconut and orange crumble.

Bacon Ice Cream Pie
US 16 | BZ 32

Layers of house-made smoked bacon ice cream and crumbled puff pastry, topped with a maple syrup red wine reduction and pecan, garnished with crushed pecan and bacon crumble.

Cassava Cheesecake
US 12 | BZ 24

Cassava and coconut crust with a layer of sliced banana, cheesecake, topped with a layer of red wine gel, garnished with chocolate ganache and vanilla ice cream on crumble.

Mayan Chocolate Cake
US 8 | BZ 16

Silky chocolate cake coated with a citrus-infused chocolate ganache.


Ice Cream

Vanilla
US 5 | BZ 10
Sugar Corn
US 5 | BZ 10
Nance
US 5 | BZ 10
Soursop
US 5 | BZ 10


All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.



Drinks

Hot Beverages

Espresso Shots
US 4 | BZ 8
Double Expresso Shots
US 5 | BZ 10
Cappuccino
US 6 | BZ 12
Latte
US 6 | BZ 12
Americano
US 2.50 | BZ 5.00
Cortado Single
US 4 | BZ 8
Double Shot
US 5 | BZ 10
Irish Coffee
US 8 | BZ 16
Mocha
US 6 | BZ 12

Cold Beverages

Cappuccino Frappe
US 9 | BZ 18

 

Signature Cocktails

Cocktail prices are inclusive of tax. Subject to Resort Fee.

Beggar’s Banquet
US 14 | BZ 28

Smoky notes of our signature smoked Rosemary syrup comes alive with bourbon and a touch of fresh lime while ginger beer provides a lightly spicy spritz.

Devil’s Margarita
US 13 | BZ 26

Our twist on a favorite now includes a roasted pineapple and jalapeno syrup and a cinnamon pineapple reduction. Addition of a red wine float provides an almost ‘sangria-esque’ vibe.

Roseate Spoonbill
US 10 | BZ 20

Fresh watermelon is spooned directly from the fruit, muddled with tequila and lime juice while our signature roasted jalapeno and pineapple syrup provides body and sweetness.

Sunrise Dory
US 11 | BZ 22

Aperol’s bitterness combined with lime juice is balanced with fresh carbonated watermelon made per order in our soda siphons.

Banana Bonfire
US 14 | BZ 28

Rum is synonymous with the tropics and this cocktail uses generous amounts mixed with banana liqueur, lime juice, and served with no less than a caramelized banana.

Key Lime Cocktail
US 14 | BZ 28

Vanilla vodka and buttershots liqueur when combined with lime juice brings back memories of this famous dessert’s namesake. Topped with a lightly toasted buttershot and lime foam complete with freshly grated lime zest.

Pamplemousse Fizz
US 14 | BZ 28

Vodka is mixed with our homemade grapefruit rosemary syrup soda and served with a freshly caramelized grapefruit slice.

Larry The Coconut Guy
US 10 | BZ 20

Coconut rum and coconut milk are shaken with our signature pineapple cardamom syrup and homemade falernum to render nuances of nuts and spices.

Jankunu
US 13 | BZ 26

Fresh red bell pepper juice takes center stage in this cocktail and is balanced by our signature sage and anis brown sugar syrup. Coconut rum is added and served in a highball brushed with honey and dusted with crushed peanuts.

 

Margaritas

Cocktail prices are inclusive of tax. Subject to Resort Fee.

Old Fashioned
US 10 | BZ 20

Bourbon or rye is gently stirred with sugar, water and bitters. Served with a citrus twist and rosemary sprig.

Manhattan
US 14 | BZ 28

Whiskey, sweet Vermouth and bitters are stirred following this classic method. Served with a citrus twist.

Negroni
US 11 | BZ 22

Famous Italian bitters, Campari leads with its robust flavors, gently stirred with gin for base and added flavor of botanicals and sweet vermouth.

Mint Julep
US 14 | BZ 28

In yet another proof that simple can prove to be great, fresh mint leaves are lightly muddled with simple syrup and bourbon and served with lots of ice that adds dilution thereby marrying the flavors.

Classic Mojito
US 10 | BZ 20

Built traditional Cuban style, this famous cocktail is a gem not only in flavor but its creation. Using fresh mint and cane sugar combined with rum and topped off with sparkling water and a drop of bitters.

Classic Margarita
US 14 | BZ 28

Staying true to the traditional recipe, tequila is shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim.US 14 | BZ 28

Late Escape

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