Masters SZN baby. Last night was the Annual Champions Dinner, where, since 1986, the previous green jacket winner gets to create their own menu to be served in a get-together meal consisting of some of the greatest to ever swing a club. Arguably the most prestigious annual dinner America has to offer.
I have always enjoyed seeing the menus these champions choose their menus, and will admit I was quite impressed with Scottie’s this year, mostly repeating his previous menu but adding on sliders as an appetizer to an already loaded menu. What a move.
With that being said, it brought me to wonder, “Where does this rank amongst the other all-time menus? Surely it must be amongst the top,” and I have ranked these chosen menus. Some mouth watering, some not my cup of tea, and lots consisting of things I have never heard of.
So here it is, Ranking Every Masters Champions Dinner Menu.
Adam Scott, 2014: Surf-and-turf on the grill, including Moreton Bay ‘bugs’ (lobster). Started with an appetizer of artichoke and arugula salad with calamari. The main course of Australian Wagyu beef New York Strip steak, served with Moreton Bay lobster, sauteed spinach, onion cream mashed potatoes. Desserts of strawberry and passion fruit pavlova, Anzac biscuit and vanilla sundae.
I won’t comment on every menu, but this has gotta be the 1.1. Perfection from Adam Scott. No notes. Would do terrible, horrid, dark, wicked things to experience this dinner.
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Scottie Scheffler, 2025: Cheeseburger Sliders (served Scottie style) and Firecracker Shrimp with Sweet Thai Chilli and Sriracha Mayo appetizers; Tortilla Soup – Avocado, Crispy Blue Tortilla Strips, Sour Cream, Cilantro, Lime, to start; Main course of Texas Ribeye Steak or Blackened Redfish served with Family Style Mac and Cheese, Jalapeno Creamed Corn, Fried Brussels Sprouts, Seasoned Fries; Warm Chocolate Chip Skillet Cookie with Milk and Cookies Ice Cream for dessert.
I mentioned the sliders. I saw this photo and my eyes popped out of my eyes like I was a Looney Tunes character with my jaw on the ground. I would eat this so hard. Put it with the rest of a stellar meal and it contends for the 1 spot, but falls just shy.
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Dustin Johnson, 2021: Choice of garden salad or Caesar salad to start; Main course of prime filet mignon with mashed potatoes and spring vegetables, or miso marinated sea bass; Peach cobbler and apple pie with vanilla ice cream for dessert.
Filet Mignon carries. Personally best dessert options on the list as well, call it a hot take.
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Scottie Scheffler, 2023: The first course will be a Texas-Style Chili, with Cheddar Cheese, Jalapanos and Corn Chips, while the main will be a choice of Texas Ribeye Steak or Blackened Redfish served with Family Style Mac and Cheese, Jalapeno Creamed Corn, Soy Glazed Brussels Sprouts, and Chipotle-Lime Roasted Sweet Potatoes. To finish it all off, dessert will be a Warm Chocolate Chip Skillet Cookie with Vanilla Bean Ice Cream.
His 2025 menu almost to a tee besides his heavenly sliders.
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Tiger Woods, 1998: Cheeseburgers, chicken sandwiches, french fries, milkshakes.
This menu absolutely rocks. I don’t care that I can get this literally any day of my life at any fast food restaurant in all of America, you KNOW this would be the best burger, fries, and shake you’ve ever had. Tiger is just a chill guy.
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Mike Weir, 2004: Elk, wild boar, Arctic char (that’s a fish), Canadian beer.
It is the only menu that includes beer on the list. Also 90% sur this is just another dinner for any Canadian as I imagine they eat elk and boar daily as they pound their syrup flavored beer.
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Jordan Spieth, 2016: Salad of local greens; main course of Texas barbecue (beef brisket, smoked half chicken, pork ribs); sides of BBQ baked beans, bacon and chive potato salad, sauteed green beans, grilled zucchini, roasted yellow squash; dessert of warm chocolate chip cookie, vanilla ice cream.
Slut for BBQ.
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Hideki Matsuyama, 2022: Assorted Sushi, Sashimi and Sagiri or Yakitori Chicken Skewers to start; Main course of Miyazaki Wagyu, A5 Wagyu Beef Ribeye with Mixed Mushrooms & Vegetables, and Sansho Daikon Ponzu; Japanese Strawberry Cheesecake or Fluffy Sponge Cake with Whipped Cream and Amaou Strawberries for dessert.
Wagyu carries.
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Charl Schwartzel, 2012: An opening course consisting of a chilled seafood bar, which includes shrimp, lobster, crabmeat, crab legs, and oysters. The main course is a “braai,” a South African barbecue, which includes lamb chops, steaks, and South African sausages. Dessert of vanilla ice cream sundae. Also in the mix are salads, cheeses, plus sides such as sauteed sweet corn, green beans, and Dauphinoise potatoes.
Slut for BBQ.
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Patrick Reed, 2019: Choice of Caesar salad or Wedge salad to start; Main Course of Prime Bone-In Cowboy Rib Eye with herb butter and sides of macaroni and cheese, creamed spinach, corn creme brule and steamed broccoli; Tiramisu, vanilla bean creme brulee and chocolate crunch and praline cheesecake for dessert.
Slut for BBQ.
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Phil Mickelson, 2007: Barbecued ribs, chicken, sausage and pulled pork, with cole slaw.
Slut for BBQ.
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Tiger Woods, 2020: Augusta Roll of tempura shrimp, spicy tuna, avocado, eel sauce, tempura flakes, pickled ginger, wasabi and soy sauce to start; Main Course of prime steak and chicken fajitas, grilled vegetables, refried beans, mexican rice, pico de gallo, sour cream, guacamole, flour tortillas; Trio of desserts comprising classi fan, churros with chocolate sauce and sopapillas.
Slut for BBQ.
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Bubba Watson, 2013: Traditional caesar salad to start. Entree of grilled chicken breast with sides of green beans, mashed potatoes, corn, macaroni, and cheese, served with cornbread. Dessert of confetti cake and vanilla ice cream.
Confetti cake is the only S-tier cake flavor. Debate a brick wall.
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Phil Mickelson, 2011: A Spanish-themed menu with seafood paella and machango-topped filet mignon as the entrees. Also includes a salad course, asparagus, and tortillas as sides, plus ice cream-topped apple empanada for dessert.
Slut for BBQ.
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Ben Crenshaw, 1996: Texas barbecue.
Slut for BBQ.
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Tiger Woods, 2006: Stuffed jalapeno and quesadilla appetizers with salsa and guacamole; green salad; steak fajitas, chicken fajitas, Mexican rice, refried beans; apple pie and ice cream for dessert.
Fajitas.
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Mark O’Meara, 1999: Chicken fajitas, steak fajitas, sushi, tuna sashimi.
Fajitas.
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Nick Faldo, 1997: Fish and chips, tomato soup.
Wait do these actually go together?
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Phil Mickelson, 2005: Lobster ravioli in tomato cream sauce, Caesar’s salad, garlic bread.
Looks good, Phil.
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Angel Cabrera, 2010: An Argentine asado, a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef filets and mollejas (the thymus gland, aka sweetbreads).
Slut for BBQ.
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Vijay Singh, 2001: Seafood tom kah, chicken panang curry, baked sea scallops with garlic sauce, rack of lamb with yellow kari sauce, baked filet Chilean sea bass with three flavor chili sauce, lychee sorbet.
This is the point where I become unable to recognize most foods on the menus. Chilean sea bass is doing the heavy lifting here.
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Bernhard Langer, 1994: Turkey and dressing, black forest torte.
Dont know what torte is, don’t know the kind of dressing. This menu is simply just turkey. (but I like turkey)
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Danny Willett, 2017: Mini Cottage Pies; Sunday Roast of Prime Rib, Roasted Potatoes & Vegetables, Yorkshire Puddings, Gravy; Dessert of Apple Crumble & Vanilla Custard
Prime rib. Slut for BBQ.
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Zach Johnson, 2008: Iowa beef, Florida shrimp.
Why Iowa? Is there something special about their beef?
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Bernhard Langer, 1986: Wiener schnitzel (breaded veal).
This is German I think
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Fred Couples, 1993: Chicken cacciatore
I recognize the word chicken.
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Trevor Immelman, 2009: Bobotie (a spiced minced meat pie with an egg topping), sosaties ( a type of chicken skewer), spinach salad, milk tart and South African wines.
I recognize the word chicken.
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Sergio Garcia, 2018: International Salad inspired by ingredients representing countries of Masters Champions; A main course of Traditional Spanish Lobster Rice; Dessert Angela Garcia’s Tres Leches Cake.
We have reached the lowest of the tiers, where I would probably just say pass.
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Sandy Lyle, 1989: Haggis, mashed potatoes, mashed turnips.
LOVE mashed potatoes.
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Jose Maria Olazabal, 1995: Paella and hake, plus tapas.
Yeah don’t know any of these words.
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John Rahm, 2024: This meal begins with a selection of Tapas y Pintxos, including Ibéricos (acorn-fed Iberian ham and cured pork loin), Chistorra con Patata (spicy Basque chorizo with potato), Idiazábal con Trufa Negra (Idiazábal cheese with black truffle), Lentejas Estofadas (Mama Rahma’s classic lentil stew), Tortilla de Patatas (a Spanish omelette with onions and confit potatoes), and Croqueta de Pollo (creamy chicken fritters with confit potatoes). The first course features an Ensalada de Txangurro, a Basque crab salad served with potato. For the main course, guests have a choice between Chuletón a la Parrilla, a grilled Basque ribeye served with Tudela lettuce and piquillo peppers, or Rodaballo al Pil-Pil, a turbot dish accompanied by Navarra white asparagus. The meal concludes with a dessert of Milhojas de Crema y Nata, a puff pastry cake filled with custard and Chantilly cream.
Bro thinks I’m reading this book?? What are these words??? Last place.