Rory McIlroy has put together a menu for the Masters Club dinner nearly as dramatic as the back nine he played at Augusta National last April on the way to winning the green jacket for the first time.
There’s a taste of home in Northern Ireland with his mother Rosie’s bacon-wrapped dates as an appetizer and Irish champ as a side dish.
He stayed local with crispy Vidalia onion rings that come from a 20-county region in southeastern Georgia. There’s also a Georgia peach and ricotta flatbread.
And no, that isn’t just any yellowfin tuna carpaccio as the first course. The staff from Augusta National flew to his favorite restaurant in New York, Le Bernardin, to meet with the chef so they could prepare the dish just the way McIlroy likes it.
There are 12 items on the menu from appetizers to dessert, and then four labels from Augusta National’s fabled wine cellar.