Served in the Honor of Rory McIlroy: Here’s the menu for this year’s Masters Champions Dinner
A tradition unlike any other... Rory McIlroy will host the Masters Club Dinner at Augusta National on April 7 and the full menu is out. Here is where I land on all of it.
Rory McIlroy Masters Champions Dinner Menu
Pretty damn good, Rory McIlroy
The appetizers are a mixed bag. Peach and ricotta flatbread with balsamic, hot honey, and basil. Hard pass. Rock shrimp tempura with creamy spicy sauce. Not for me. Bacon-wrapped dates with goat cheese and almonds. Also no.
The Grilled Elk Sliders with caramelized onion jam and roasted garlic aioli though. Those I am actually eating. That sounds legitimately excellent and I will not pretend otherwise. Rory gets full credit for that one.
Regardless, I think the move here is to arrive fashionably late, skip three of the four appetizers without a second thought, and feel completely fine about it.
The first course is Yellowfin Tuna Carpaccio with foie gras, toasted baguette, and chives.
Now we’re talking, Rory McIlroy. That is a real dish. No complaints there at all.
Then the main event. Wagyu filet mignon or seared salmon paired with traditional Irish champ, sautéed Brussels sprouts, glazed carrots with brown butter, and crispy Vidalia onion rings.
Sign me up completely.
The Irish champ is the right call for a guy hosting his first Champions Dinner as Masters champion and the wagyu speaks for itself. Dessert is sticky toffee pudding with vanilla ice cream and warm toffee sauce. Perfect ending.
As for the wine, the lineup is a 2015 Salon Brut Champagne, 2022 Domaine Leflaive Burgundy, 1990 Chateau Lafite Rothschild, and a 1989 Chateau d’Yquem Sauternes.
I am told these are serious bottles. I don’t really know how I feel about the comments on social media where random people are like “Rory McIlroy crushed the wine selection” because I’m pretty sure the rats on Twitter have zero clue if that wine is good or not.
What I do know is that as long as it tastes like wine I am going to be fine. I will swirl the glass around the table, pretend I have opinions about the nose and the finish, accept the pour graciously, and then spend the rest of the evening quietly frustrated that the glass is not nearly as full as it should be.
I write with elegance but booze is booze. Keep it coming and nobody gets hurt.
Strong menu overall from the defending Masters champion Rory McIlroy.
My only negative comments would be on the appetizers. Lose three of the four, keep the elk sliders and I’ll see you at the wagyu.
The real thing this menu signals is that we are one step closer to actual spring weather and the Masters and if you live in the Northeast you know exactly what that means.
We are a pressure cooker of depression after a winter that refused to end and multiple snowstorms that had no business happening. Give us some warm weather, give us Augusta, and give us a reason to get back on the golf course.
That is the good life and it is right around the corner.
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Your take on apps is trash, and you’re telling me you never had the 1990 Chateau Lafite Rothschild? Bud you’re missing out, all the notes of that wine hit perfectly. Booz are not boozes when you experience such a fine wine.
😂 nahh this has to be a joke