Xander Schauffele’s PGA Champions Dinner menu revealed with lush main course

Xander Schauffele has unveiled his PGA Champions – Dinenmenu – while offering to continue his smoking hot shape.

The winner of 2024 says he wants to please everyone with his selection – but has thrown a rather personal gift in a fairly personal gift.

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Apart from a five-course meal, including Wagyu beef, the world no. 3 will hand over a Humidor with cigars every guest.

Cheeky is known for its taste in such items – with both occasions holding a Montecristo in control Win the PGA championship And The open Last year.

He said: “I think the gift is pretty suitable for everyone.

“I think they will enjoy it, and if they don’t like it, they can give it up quite easily. Pretty on Brand, I think, a humidor and some cigars.”

Deciding the menu is the traditions of a title holders at the PGA championship.

And although the cigars may be an eyebrow -raised addition to his choice, Schauffele thinks that he has played the right in the middle with his food options.

Colleague -super stars such as Rory Mcilroy” Justin Thomas And Brooks Koepka Will be on Tuesday during dinner.

And Schauffele went for a wide range of starters from which each guest will certainly choose at least one winner.

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The start choices of the Californian include smoked goat cheese data, pickled watermelon, cockle casino shooters and steak and bleu cheese crostini.

Then comes the main course, where he has upgraded to even more exotic offer.

Schauffele’s list has Wagyu New York Strip, combined with black Jumbo shrimps.

It is garnished with a Bourbon Bonemergrece – a method to use marrow to add taste.

For some, that can be a refined taste – so perhaps that was the reason why Schauffele could not have been sweeter with his dessert selections.

The carbohydrate frenzy – – steeped with drinks – includes a banana split covered with rum sauce and a strawberry short cake with Chambord syrup.

Scraps then unveiled his taste bud tactics.

The 31-year-old revealed: “I started doing nothing unique.

“I would say it was a kind of in the middle of the road, a steak option, a vis option.

“I wanted everyone to be happy or could eat whatever they want.”