{"id":669078,"date":"2026-03-20T11:59:30","date_gmt":"2026-03-20T11:59:30","guid":{"rendered":"https:\/\/www.europesays.com\/us\/669078\/"},"modified":"2026-03-20T11:59:30","modified_gmt":"2026-03-20T11:59:30","slug":"masters-champions-dinner-menu-is-set-mcilroy-includes-irish-traditions-and-luxurious-wines","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/669078\/","title":{"rendered":"Masters Champions Dinner menu is set, McIlroy includes Irish traditions and luxurious wines"},"content":{"rendered":"

A menu that was a decade in the making, didn\u2019t disappoint.<\/p>\n

Rory McIlroy revealed his Masters Champions Dinner menu during a conference call with reporters Wednesday. The world No. 2\u2019s choices were predictably inspired by his victory last spring at Augusta National to complete the career Grand Slam.<\/p>\n

\u201cFor appetizers, I have done four. Firstly, my mum does these really, really nice dates stuffed with goat cheese wrapped in bacon, so I put those on the appetizers list,\u201d McIlroy said. \u201cSo, thanks to Rosie for that one.\u201d<\/p>\n

The Northern Irishman, who defeated Justin Rose in a playoff to win the Masters for the first time, said his other appetizers will be peach and ricotta flatbread, rock shrimp tempura and grilled elk sliders.<\/p>\n

\u201cIn the buildup to the Masters last year, I was eating a lot of elk. I got this big shipment of elk, and I was eating a lot of that,\u201d he said. \u201cI didn\u2019t want elk to be the main course because I didn\u2019t know if everyone would like that. So, I incorporated that into the appetizers.\u201d<\/p>\n

McIlroy will also serve yellowfin tuna carpaccio for a first course and attendees, which include former Masters champions and Augusta National\u2019s chairman, will have the choice between Wagyu filet mignon or seared salmon with traditional Irish champ (creamy mashed potatoes), sauteed brussels sprouts, glazed carrots with brown butter and crispy Vidalia onion rings for their main course.<\/p>\n

\u201cVidalia is not too far away from Augusta, about a two-hour drive, and I\u2019m a member of a golf course there; a little bit of local ingredients being brought back in,\u201d McIlroy said.<\/p>\n

For dessert, McIlroy will serve sticky toffee pudding with vanilla ice cream and a warm toffee sauce, which he called a \u201ccrowd-pleaser.\u201d<\/p>\n

But it was his selection of wines for the dinner that McIlroy seemed to have the most passion, starting with a 2015 Salon Brut champagne and a Domaine Leflaive Batard Montrachet, a white wine.<\/p>\n

\u201cThe red wine we\u2019re receiving a 1990 Chateau Lafite Rothschild from Pauillac in Bordeaux. That is the wine that I drank the night that I won the Masters, so obviously brings back some great memories,\u201d McIlroy said. \u201cShane Lowry had a little bit to do with getting that wine, so I want to shout him out for that, too.\u201d<\/p>\n

To finish, McIlroy will serve a 1989 Chateau D\u2019Yquem dessert wine from Sauternes in Bordeaux. \u201cObviously \u201989, my birth year, and I think every great meal deserved to be finished off with Chateau D\u2019Yquem,\u201d he said. \u201cIt is like liquid gold.\u201d<\/p>\n

The Champions Dinner will be held April 7 at Augusta National.<\/p>\n

<\/p>\n

\"The<\/p>\n

<\/a><\/p>\n

Here\u2019s what recent Masters winners have chosen for their menus at the annual Champions Dinner at ANGC.<\/p>\n","protected":false},"excerpt":{"rendered":"A menu that was a decade in the making, didn\u2019t disappoint. Rory McIlroy revealed his Masters Champions Dinner…\n","protected":false},"author":3,"featured_media":669079,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[1430,62,67,132,68],"class_list":{"0":"post-669078","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-golf","8":"tag-golf","9":"tag-sports","10":"tag-united-states","11":"tag-unitedstates","12":"tag-us"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116261392436510651","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/669078","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=669078"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/669078\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/669079"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=669078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=669078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=669078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}