Rory McIlroy shares details of envisioned Masters Champions Dinner menu

The Masters Champions Dinner is an annual tradition hosted at Augusta National Golf Club on the Tuesday evening before the tournament begins. The event is attended exclusively by past Masters winners, with the menu curated by the defending champion.[1][2]

Rory McIlroy, from Holywood, Northern Ireland, has outlined a menu he would serve if he wins the green jacket and earns the chance to host. The 35-year-old PGA Tour player is a four-time major champion, having won the 2011 U.S. Open, 2012 PGA Championship, 2014 Open Championship and 2014 PGA Championship. A Masters victory would make him the sixth man to complete the career Grand Slam in the modern era.[3][4]

McIlroy's proposed appetizers include rock shrimp tempura, peach and ricotta flatbread, bacon-wrapped dates stuffed with goat cheese and grilled elk sliders with caramelized onion jam and roasted garlic aioli. He cited his mother's recipe for the dates and his access to elk meat for the sliders.[5]

The first course would be yellowfin tuna carpaccio, inspired by a dish at Le Bernardin, a New York City restaurant favored by McIlroy and his wife, Erica Stoll.[5]

Main course options are wagyu filet mignon or seared salmon, accompanied by Irish champ potatoes, Brussels sprouts and crispy Vidalia onion rings. McIlroy, who grew up eating champ, described it as a childhood favorite.[5]

Dessert would feature sticky toffee pudding with vanilla ice cream and warm toffee sauce.[5]

Wine selections from Augusta National's cellar include the 2022 Domaine Leflaive Puligny-Montrachet Premier Cru Les Combettes, with prices exceeding $2,000 per bottle, and the 1990 Château Lafite Rothschild, averaging above $1,200 per bottle.[5][6]

McIlroy detailed his plans in an interview ahead of the 2024 Masters.[5]

Appetizers: Rock shrimp tempura, peach and ricotta flatbread, bacon-wrapped dates, elk sliders
First course: Yellowfin tuna carpaccio
Main courses: Wagyu filet mignon, seared salmon
Sides: Irish champ potatoes, Brussels sprouts, crispy Vidalia onion rings
Dessert: Sticky toffee pudding with vanilla ice cream and toffee sauce