Every year, the Masters Champions Dinner is one of those menus I find myself thinking about.
It’s personal. It’s rooted in tradition. And it reflects the taste of the player hosting that year.
This year’s menu — designed by Rory McIlroy — leans classic and a little indulgent. Comfort food, elevated just enough, with a nod to both Southern staples and Irish heritage.
This year’s menu also struck me as an exciting opportunity to replicate as a dinner party at home.
The Menu
The menu is an ambitious one – I didn’t follow Rory’s menu exactly, making a few key changes I’ve noted below. I did decide ultimately to skip the tuna carpaccio with foie gras – with just me cooking, I needed to cut somewhere!
• Ricotta Toasts with Plums, Balsamic & Hot Honey (swapped peaches for plums since peaches are currently unavailable in the northeast)
• Panko Crusted Shrimp with Spicy Sauce (swapped out for tempura shrimp)
• Bacon-Wrapped Dates with Goat Cheese & Almonds (sprinkled almonds on top rather than stuffed – my dates were small and I liked the visual texture of almonds sprinkled on top)
• Beef Sliders with Caramelized Onion Jam & Garlic Aioli (swapped elk for beef since elk is a little more challenging to find for many people)
• Steak with butter and herbs & Roasted Salmon (served together vs. an option as in Rory’s menu)
• Irish Champ
• Sautéed Brussels Sprouts
• Glazed Carrots with Brown Butter
• Crispy Vidalia Onion Rings (storebought!)
• Sticky Toffee Pudding with Vanilla Ice Cream
Hosting Notes
This isn’t a menu I would cook every weekend. It’s more involved than I’m typically drawn to, and less balanced in heaviness, texture and especially color, than I would typically put together.
But there’s something valuable in cooking outside of your instincts.
It pushes you to think differently about balance, pacing, and what makes a meal feel complete. And at the end of the day, that’s what this was — an experience.
What I’d Do Differently
If I were approaching the menu again, I would definitely simplify – less appetizers, more store bought opportunities, perhaps just steak vs. steak and salmon? I would think about how to get more color into the appetizers.
This menu was overall more formal than my usual – as I was plating the appetizer course with all apps on individual plates I was wishing I had done smaller portions. Something to consider when you make this menu!