{"id":667823,"date":"2026-03-19T23:04:24","date_gmt":"2026-03-19T23:04:24","guid":{"rendered":"https:\/\/www.europesays.com\/us\/667823\/"},"modified":"2026-03-19T23:04:24","modified_gmt":"2026-03-19T23:04:24","slug":"rory-mcilroy-spares-no-detail-for-masters-champions-dinner-menu","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/667823\/","title":{"rendered":"Rory McIlroy spares no detail for Masters champions dinner menu"},"content":{"rendered":"

Rory McIlroy has put together a menu for the Masters Club dinner nearly as dramatic as the back nine he played at Augusta National to win the green jacket<\/a>.<\/p>\n

There\u2019s a taste of home in Northern Ireland with his mother\u2019s bacon-wrapped dates as an appetizer and Irish Champ as a side dish.<\/p>\n

He stayed local with crispy Vidalia onion rings that come from a 20-county region in southeastern Georgia. There\u2019s also a Georgia peach and ricotta flatbread.<\/p>\n

And no, that isn\u2019t just any yellowfin tuna carpaccio as the first course. The staff from Augusta National flew to his favorite restaurant in New York, Le Bernardin, to meet with the chef so they could prepare the dish just the way McIlroy likes it.<\/p>\n

There are 12 items on the menu<\/a> from appetizers to dessert, and then four labels from Augusta National\u2019s fabled wine cellar.<\/p>\n

By the look of it, McIlroy had been planning this over the 17 years he spent trying to win the Masters, which culminated in a thriller last year that gave him the career Grand Slam<\/a>.<\/p>\n

\u201cI think it would be pretty presumptuous to have a menu in your head before you actually win the tournament,\u201d McIlroy said in a conference call Wednesday. \u201cBut I always thought about if I win the Masters one day, what would I want it to look like? What would I like to serve?\u201d<\/p>\n

The defending champion is host of the Masters Club \u2014 also known as the \u201cChampions Dinner\u201d \u2014 a tradition that dates to 1952. The dinner is only for Masters champions. The club chairman, Fred Ridley, is an honorary member. It is held every Tuesday evening during Masters week.<\/p>\n

The host picks the menu \u2014 and picks up the tab.<\/p>\n

Scottie Scheffler last year had Texas touches with a cowboy ribeye, Texas-style chili and jalapeno creamed corn. Jon Rahm\u2019s menu had a Spanish flavor. Hideki Matsuyama of Japan had sashimi. Sandy Lyle of Scotland served haggis and Adam Scott of Australia included Moreton Bay lobster. Players from 13 countries have won the Masters.<\/p>\n

\u201cNo, it wasn\u2019t put together off the top of my head. I tried to be pretty thoughtful with it,\u201d McIlroy said. \u201cTried to incorporate some of the things that I like and some little personal touches along the way. But at the same time, trying to put together a good enough menu that everybody would enjoy.\u201d<\/p>\n

Appetizers<\/p>\n

Dates stuffed with goat cheese and wrapped in bacon. The recipe belongs to his mother, Rosie.<\/p>\n

Grilled elk sliders (McIlroy said he was eating a lot of elk leading up to the Masters last year.)<\/p>\n

Rock shrimp tempura<\/p>\n

Georgia peach and ricotta flatbread with hot honey<\/p>\n

First course<\/p>\n

Yellowfin tuna carpaccio<\/p>\n

\u201cIt\u2019s a really thin slice of French baguette with a really thin slice of foie gras on top of that and tuna carpaccio,\u201d he said. \u201cIt\u2019s a really simple dish, but every time we go to that restaurant (Le Bernardin), that\u2019s the one thing that I have to have.\u201d<\/p>\n

Main course<\/p>\n

Wagyu filet mignon or seared salmon<\/p>\n

Side dishes<\/p>\n

Traditional Irish Champ (creamy mashed potatoes mixed with green onions, butter and milk)<\/p>\n

Sauteed brussels sprouts<\/p>\n

Glazed carrots with brown butter<\/p>\n

Crispy Vidalia onion rings<\/p>\n

Dessert<\/p>\n

Sticky toffee pudding with vanilla ice cream on warm toffee sauce<\/p>\n

The wine cellar<\/p>\n

2015 Salon \u201cS\u201d Brut Le Mesnil-sur-Oger Champagne<\/p>\n

2022 Domaine Leflaive, Batard-Montrachet<\/p>\n

1990 Chateau Lafite Rothschild from Pauillac in Bordeaux (\u201cThe wine that I drank the night that I won the Masters,\u201d he said.)<\/p>\n

1989 Chateau D\u2019Yquem from Sauternes in Bordeaux (\u201cMy birth year, and I think every great meal deserves to be finished off with Chateau D\u2019Yquem. It is like liquid gold,\u201d he said.)<\/p>\n

\u201cCan\u2019t wait to host the dinner on Tuesday night,\u201d McIlroy said. \u201cAnd then obviously, be a part of that dinner for many, many years to come.\u201d<\/p>\n

___<\/p>\n

AP golf: https:\/\/apnews.com\/hub\/golf<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Rory McIlroy has put together a menu for the Masters Club dinner nearly as dramatic as the back…\n","protected":false},"author":3,"featured_media":667824,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[47],"tags":[37868,59618,6064,723,2105,145621,101586,10104,4353,1430,13056,18828,405,403,10795,33704,1478,282251,1505,62,67,132,68],"class_list":["post-667823","post","type-post","status-publish","format-standard","has-post-thumbnail","category-golf","tag-adam-scott","tag-augusta","tag-fl-state-wire","tag-florida","tag-food-and-drink","tag-food-recipes","tag-fred-ridley","tag-ga-state-wire","tag-georgia","tag-golf","tag-hideki-matsuyama","tag-jon-rahm","tag-new-york","tag-new-york-city","tag-northern-ireland","tag-parties-and-entertaining","tag-rory-mcilroy","tag-sandy-lyle","tag-scottie-scheffler","tag-sports","tag-united-states","tag-unitedstates","tag-us"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116258344960719438","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/667823","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=667823"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/667823\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/667824"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=667823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=667823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=667823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}