"Firstly, my mom does these really, really nice dates stuffed with goat's cheese wrapped in bacon. So I've put those on the appetisers list. So thanks to Rosie for that one. In the build-up 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, and I didn't want elk to be the main course, because I didn't know if everyone would like that, so I incorporated it into the appetisers."
"And then I wanted to try to bring a little bit of, I guess, the local, local ingredients in. So I'm doing a Georgia peach and ricotta flatbread with hot honey. So hopefully that'll go down well with the drinks. And then, as we move on to the first course, my wife, Erica and I, our favourite restaurant, or one of our favourite restaurants, is in New York. It's called Le Bernardin and this is a dish from that restaurant."
"It's a yellowfin tuna carpaccio. It's a really thin slice of French baguette with a really thin slice of foie gras on top of that, and then tuna carpaccio. So that's a fun one. You know, the club worked with me on that as well. They went up to the restaurant and worked with chefs and made sure that, you know, they wanted to, obviously, get it right for the night."
Rory McIlroy, defending Masters champion, revealed his menu plans for the traditional Tuesday night dinner he will host at Augusta National. The meal features multiple courses with carefully selected appetizers including dates stuffed with goat cheese wrapped in bacon, grilled elk sliders, rock shrimp tempura, and Georgia peach and ricotta flatbread with hot honey. For the first course, McIlroy selected yellowfin tuna carpaccio with foie gras and French baguette, inspired by his favorite New York restaurant Le Bernardin. The main course offers two options: wagyu fillet mignon for red meat preferences and an alternative protein choice, ensuring all guests enjoy the dinner.
Read at Irish Independent
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