Category: Main

Serving salmon alongside steak isn’t the most traditional approach for a dinner like this — but it’s the part of the menu that made the table feel more complete.

Rory’s original menu offers a choice between the two.

For this dinner, I served both.

It shifts the experience entirely. Instead of choosing one main, guests can take a little of each, and the meal feels more relaxed and generous.

Why This Works for Hosting

When a menu starts to lean heavier, balance becomes important.

This salmon brings that in quietly.

It’s lighter, cleaner, and gives the table contrast against the richness of the filet and sides.

It also works well because:

• it cooks quickly
• it can be prepped ahead
• it doesn’t require much attention
• it pairs easily with everything else on the table

It’s the kind of dish that supports the meal without competing with it.

A Note on Serving Both

This is one of the places where I chose to adjust the structure of the original menu.

Serving both steak and salmon made the table feel more like a shared meal than a plated experience.

It also gave people options without making it feel like a decision.

That’s often the direction I lean when I’m hosting.

Hosting Tip

Err on the side of slightly undercooked.

Salmon continues to cook as it rests, and that softer texture is what keeps it feeling light and balanced on a heavier table.

Pair It With

This salmon was served as part of my Masters Champions Dinner recreation, alongside filet mignon and classic sides.

Serve with:

• Steak with Butter & Herbs
• Irish Champ
• Glazed Carrots
• Brussels Sprouts

See the full menu here.

This was the centerpiece of the menu — and the part that felt most in line with what you’d expect from a Champions Dinner.

Classic, elevated, and a little indulgent.

On Rory McIlroy’s original menu, this is paired with seafood as a choice. For this dinner, I chose to serve both filet and salmon together, which made the table feel more abundant and less structured.

Less steakhouse. More gathering.

Why This Works for Hosting

When you’re building a menu like this, the main dish sets the tone.

It should feel special, but not complicated. Something that holds its own without pulling all of your attention into the kitchen.

This works because:

• it cooks quickly at the last minute
• it feels elevated with very little added to it
• it portions easily when serving alongside another main

It’s a strong anchor for a heavier, more traditional menu like this one.

A Note on Serving Two Mains

This is one of the places where I adjusted the original menu.

Rather than offering a choice between steak and seafood, I served both.

It made the meal feel more relaxed — guests could take a little of each, and the table felt more generous overall.

It’s a small shift, but it changes the entire experience.

Pair It With

This filet was served as part of my Masters Champions Dinner recreation, alongside roasted salmon and classic sides.

Serve with:

• Roasted Salmon with Lemon & Herbs
• Irish Champ
• Glazed Carrots
• Brussels Sprouts

See the full menu here.

This was originally meant to be a pork tenderloin.

Something quick, classic, and easy to serve for a spring dinner party.

But when I got to the store, that’s not what was available — so I adjusted.

And honestly, I’m glad I did.

This roasted pork butt turned into something a little more relaxed, a little more generous, and exactly the kind of main dish that works for a gathering. Slow roasted until tender, finished with a bright, herb-forward sauce — it’s the kind of dish that feels special without being complicated.

Why This Works for Hosting

When I’m choosing a main for a dinner party, I want something that:

• Feels substantial
• Can be prepped ahead
• Doesn’t require constant attention
• Feeds a table easily

Pork butt does all of that.

It roasts slowly, giving you time to prepare everything else. It slices easily and serves beautifully family-style. And paired with a fresh herb sauce, it feels balanced — not heavy.

This dish is a reminder that hosting doesn’t always go exactly as planned.

Sometimes the store is out of what you intended. Sometimes you pivot.

And often, those adjustments lead to something better.

A little more relaxed. A little more generous. A little more you.

Pair It With

This is the centerpiece of my Spring Easter Dinner Party Menu.

Serve it with:

• Spring Farro with Lemon & Herbs
• Shaved Asparagus & Fennel Salad
• Shaved Zucchini Ribbon Salad
• Whipped Goat Cheese with Hot Honey

Bone-in, skin-on chicken thighs are one of the ingredients I return to again and again when I’m hosting.

They’re forgiving, flavorful and can feel elevated without much effort. And when paired with lemon, shallots, and a simple white wine pan sauce, they become the kind of main course that anchors an entire dinner party menu.

When I build a dinner party menu, I’m thinking about rhythm as much as flavor.

This dish works because it always feels like you did more than you did:
• It cooks mostly unattended
• The pan sauce feels impressive but comes together quickly
• It pairs effortlessly with seasonal vegetables and potatoes

Bone-in chicken gives you deeper flavor. The skin crisps beautifully. And the lemon keeps everything bright and balanced.

Pair It With

For the full dinner party menu, serve alongside:

• Herby yogurt dip to start
• Crispy smashed potatoes and roasted broccolini
• A butter lettuce and snap pea salad
• Pistachio ice cream (storebought!) with a quick pistachio & salt chocolate bark

You can see the full Green Chic dinner party blueprint here.