Masters dinner tuna nod
Rory McIlroy’s Masters Champions Dinner menu leaned on New York Michelin influence — it features Eric Ripert’s Le Bernardin Yellowfin Tuna Carpaccio as a highlighted dish (golf.com) (golfdigestme.com).
McIlroy disclosed the selections on a conference call and said the menu pulls from his Northern Irish roots, Georgia influences and personal favorites from New York dining. (golfchannel.com) Appetizers slated for the Tuesday dinner include peach-and-ricotta flatbread, rock-shrimp tempura, bacon-wrapped dates and grilled elk sliders. (golf.com) For the main course McIlroy chose a plated option of wagyu filet mignon or seared salmon, with sides listed as traditional Irish champ, sautéed Brussels sprouts, glazed carrots with brown butter and crispy Vidalia onion rings. (augustachronicle.com) Augusta’s chefs will close the meal with sticky toffee pudding served with vanilla ice cream and warm toffee sauce as the dessert selection. (stripeygreentv.com) McIlroy worked directly with Augusta National’s sommeliers to craft a premium wine list, and multiple outlets noted the selections skew toward high-end bottles. (golfchannel.com (outkick.com)) The Champions Dinner is scheduled for Tuesday, April 7, 2026, two days before the Masters tournament proper, which is set for April 9–12 at Augusta National. (sportskeeda.com) (golf.com)
