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

Something Special at the Baybery:

An Irish Christmas

ONCE UPON A WINTER'S EVE

Seated at a candlelit table draped with rich linen, by a glowing fireplace decked with garlands of freshly cut holiday greens, relax in the aromatic warmth of the Baybery's dining room.

Heavy tartan drapes are drawn to keep out the winter chill, the evergreen tree in the corner, dressed with golden pears and ribbons, sparkles with fairy lights while you decide whether to order a steaming hot toddy from the bar, swirling with fresh lemons and spicy cloves, or a bottle of luscious wine to kick off your holiday celebrations.

The chef's freshly baked breads are offered courtesy of the house as you peruse the menu considering starters such as...

WOOD PIGEON
Marinated, pan seared breast of Wood Pigeon served over dressed greens, with a port wine and wild berry compote.

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

PORTOBELLO MUSHROOM
Grilled "flat cap" mushroom served over a red pepper crostini, with a roasted shallot and pancetta reduction.

And main courses the likes of:

TURKEY BREAST
Walnut encrusted escallope of Turkey breast accompanied by a tartlette of winter vegetables, roasted garlic red bliss potatoes, and finished with a fresh tarragon and sherry sauce.

TORTELLINI
Fresh pasta stuffed with four cheeses, tossed with wild mushrooms, in a light saffron cream sauce with a touch of vermouth, and garnished with crispy fried leeks.

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

Having feasted on such festive fare, you may as well continue on in the holiday spirit with one of the chef's homemade desserts; perhaps a Pear Poached in Armagnac and encased in a golden crystal sugar basket, or a creamy smooth carmelized Crème Brûlée . . . savour a Vintage Port, Champagne Cognac or flaming Sambucca before reluctantly considering heading homeward.

Passed the silently bobbing boats on Glandore Bay, among the hills dotted with welcoming lights and off into the star lit winter's eve, after a steaming cup of coffee or a frothy Cappuccino, you're wide awake and wondering when you'll be back again and with whom . . .

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.