The Baybery

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

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Something Special at the Baybery:

St. Valentine's
 Guest Chef: Noel Collins


HEART WARMING
APERITIFS

MARTINI
"shaken - not stirred."
A whisper of dry vermouth, an avalanche of Cork Dry Gin and olives (optional).

KIR ROYALE
Sparkling wine and Creme de Cassis.

BLACK VELVET
"the name says it all."
Sparkling wine and Murphy's stout, in equal portions.

ADONIS
Dry sherry, Sweet Vermouth, and two dashes of bitters.

PARISIAN SPRING
Sparkling wine and Pernod.

GRAND PASSION
Passion fruit juice, White Rum and a dash of Angostura.

CASABLANCA
"You must remember this; a kiss is just a kiss, a sigh is just a sigh..."
Vodka, Advocaat,Galliano and a dash of orange juice, served over crushed ice with a slice of orange.

& CORDIALS


BAILEYS IRISH CREAM
"A symphony of almost sinfully silky sensations..."

CAFE D'AMOUR
Grand Marnier orange liqueur, steaming hot Mocha and freshly whipped cream.

AMARETTO
Considered to have first been made in Italy by a woman as a tribute to her lover.
An almond flavoured after dinner liqueur.

CAFE AMARETTO
Amaretto, Kahlua, hot coffee and whipped cream.

FLAMING SAMBUCA
Anise flavoured Italian liqueur, served with three espresso beans and set a flame!

WHITE SATIN
A sweet, smooth pairing of Tia Maria, Galliano and double cream.


CHAMPAGNE & SPARKLing
"Oh, come quickly! I'm drinking the stars!" - Dom Perignon


GRAND BLEU, N.V.       Italy
      Crisp, full bodied sparkling wine.

VEUVE CLICQUOT, YELLOW LABEL       France
      Fresh and lively champagne with an intense fruity nose, great balance and length.

HEIDSIECK & CO. DIAMANTE BLEU       France
      A legendary champagne, powerful, rich and full bodied.

LOUIS ROEDERER, CRISTAL BRUT       1990 France
      Luxurious and elegant.


STARTERS

Selection Of The Baybery's Homemade Breads

GOAT CHEESE TARTE
Pure organic chevre cheese baked with plum tomatoes and calamata olives in a pastry tarte and served with a roasted red pepper coulis.

FISH CAKE
West Cork fish cake, lightly panfried and served over a green salad with a spicy saffron aioli.

SOUP du JOUR
Prepared daily with the freshest ingedients.

BAYBERY SALAD
A mixed baby green salad tossed with marinated plum tomatoes, calamata olives, red onions, a balsamic vinaigrette, and spicy honey roasted pecans.

QUAIL
Roasted quail, stuffed with cranberries and smoked bacon, served in a nest of crispy fried leeks with a sangiovese wine reduction.


MAIN COURSES

FILLET of BEEF
Three peppercorn encrusted grilled fillet, served with julienne vegetables, rosti potatoes and a roasted shallot/chianti wine reduction.

ROASTED CHICKEN
Pan roasted marinated supreme of chicken, served with garlic whipped potatoes and a sweet plum tomato vinaigrette.

FRESH CATCH
Fresh local catch, prepared daily to the chef's specifications.

TORTELLINI
Wild mushroom stuffed pasta parcels, tossed with mushrooms of the forest, in a light saffron cream sauce with a touch of vermouth.

DUCK
Grilled breast of duck stuffed with pistachio nuts, pancetta and croutons, with a raspbery and port wine sauce, served with a potato gallette over sauteed spinach, green apples and currants.


DESsERTS

HOMEMADE GELATO
Coffee, Amaretto and Chocolate scoops of rich, creamy Italian-style ice cream.

CHOCOLATE TRUFFLE CAKE
A heart shaped, flourless chocolate mousse cake made of the finest bittersweet chocolate, served with creme de menthe ice cream and raspberry coulis.


COFFEE & TEA

 

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All material © 1998 - 2001 the Baybery. All rights reserved. Site created July, 1998. Updated August 28, 2000.
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