Kilroy’s Cuisine

Chef Jonathan Kilroy makes his mark on the Bar Boulud menu with new signature dishes. The Shrewsbury native has kitchen experience with Boston chefs like Lydia Shire and Ken Oringer under his toque, as well as time in NYC with chef Daniel Boulud. Guests can get a taste of the chef de cuisine’s culinary prowess on both the prix fixe and a la carte menus at the Mandarin Oriental. Kilroy’s additions include innovative takes on French classics, like duck confit cassoulet, and hearty winter dishes like housemade gemelli pasta. Take a look at the menu below and call 617.535.8800 for reservations.

PRIX FIXE DINNER MENU (two courses – $36)
APPETIZERS
Celery Root Velouté 
lardo vinaigrette, pickled shallot, celery leaves

Baby Kale Salad
arugula, poached pear, kohlrabi, sunflower seeds, sherry vinaigrette

Cold-Smoked Trout Rillette
winter citrus, trout roe, charred-scallion vinaigrette

Pâté de Campagne
country pâté, wild mushrooms, sourdough toast

ENTREE
Housemade Gemelli Pasta
broccoli rabe pistou, parsnips, piquillo peppers, parmesan reggiano

A LA CARTE DINNER MENU
Slow-Baked Branzino
potato mille-feuille, creamy leek fondue, sauce meurette ($29)

Pan-Seared Day Boat Scallops
blood orange, marcona almonds, cauliflower, Calabrian chili, parsley ($36)

Cassoulet Traditionnel
duck confit, Toulouse sausage, braised pork belly, tarbais beans ($30)

Torchetti Pasta
duck Bolognese, San Marzano tomato, parmesan ($19/$29)

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