Union Hall, Glandore Bay, West Cork, Ireland.
baybery@iol.ie

Something Special at the Baybery:

An Italian Celebration

"We dined.
The first dinner in Italy - will it stand up?
Is anything ever as good as one remembers? It did and it was.

We ate...
Pasta, parmesan full-flavoured and crumbly. A salad of young sprigs and leaves, basil and garlic. Firm grilled fish, seasoned only with a thread of Tuscan olive oil and some lemon.

With it we drank
the wine of the neighborhood.

Everything tasted simple and strong. It had been made honestly, quickly, without frills, but as it should be.
It was wholesome, life-giving...
We had eaten well, we felt well.

As we sat in the piazza inhaling our black half inches of double espressi,
I felt very happy."

~ Sybille Bedford
The Quality of Travel ~ Italy 1961

THE ITALIAN WEEKEND MENU

SELECTION OF THE CHEF'S HOMEMADE FOCCACIA BREAD

ANTIPASTI DI CASA

Pesci Fritti all'Agliata
Fried mackerel, marinated in fresh rosemary, sage, oregano and garlic, served chilled.

Portobello
Grilled portobello mushroom, with a roasted shallot & pancetta reduction.

Bruschetta
Traditional Italian garlic bread.

Insalada Caprese
Plum tomatoes, buffalo mozzarella and fresh basil, drizzled with olive oil.

Antipasto
Grilled red and green peppers, courgette, and aubergine.

Prosciutto
Thinly sliced Parma ham.

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SOUP or SALAD

Insalada Mista
Mixed baby green salad, tossed with calamata olives, marinated tomatoes and a balsamic vinaigrette.

Pasta Fagioli
A traditional Italian pasta and bean soup.

~ .:. ~

MAIN COURSES

Rissotto ai Tartufi e Funghi
Wild mushroom rissotto drizzled with black truffle oil and garnished with a roasted red pepper coulis.

Fettuccini Carbonara
Fresh Fettuccini pasta, tossed with a bacon, parmesan cheese cream sauce and finished with an egg.

Osso Bucco
Veal shanks braised with a mirepois of onions, tomatoes, garlic, white wine and olive oil.

Cioppino
Fresh Seafood simmered in a stew of saffron, fennel & tomato, topped with a spicy saffron aioli crostini.

Chicken Picatta
Breast of chicken, pan roasted with white wine, lemon, parsley and capers, with pesto angel hair pasta.

Linguini di Cozze
Mussles sauteed in white wine, fresh herbs and a light garlic cream sauce, served over linguini.

Gourmet Pizza
Oven baked, pesto crusted pizza, topped with sun dried tomatoes, fresh basil and goat cheese.

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DESSERT

Tiramisu
Amaretto, Chocolate & Espresso Gelato
COFFEE OR TEA

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All material © 1998 - 2001 the Baybery. All rights reserved.	Site created July, 1998. Updated August 28, 2000.
Site designed & maintained by Kathleen Churchill & Heather Weibel Tullio.