The Masters Champions Dinner: Top 5 of the best menus (and the one I would never try!)

As we reported here a few days ago, Jon Rahm released his menu for the Champions Dinner at The Masters 2024 . Rahm designed a deeply Basque and Spanish dinner, even including a recipe from his own grandmother.

In doing so, Rahm followed in the footsteps of many other champions who have brought their national and cultural heritage to The Masters Dinner. While Rahm’s choice seems supreme to me (my Latin blood gets the better of me on this one), not all fans have reacted in the same way.

So the question is: what were the best menus at The Masters’ Champions Dinners?

It must be said that not all menus from The Masters champions’ dinners have been preserved. In fact, only the 1972 one, and from 1985 to the present are known. This is due to the fact that in the early stages of this tradition, the matter was not of great importance. In fact, the menus were not even published.

But the time came when more and more international players began to win The Masters (Seve, Langer, and company), and they began to bring the cuisine of their respective countries to the champions’ dinners. At that point, the public began to take an interest in what the champions were having for dinner, and if the public wants it, the press gives it to them.

Over the years, numerous dinners for The Masters champions dinner have featured menus worthy of the finest palates. Here are my top 5, but I assure you there are at least 20 others tied for sixth:

5-

Seafood paella and machango-topped filet mignon, with salad, asparagus, tortillas; apple empanada with cream-topping (Served by Phil Mickelson, 2011)

This was the dinner that “Lefty” created to honor of Seve Ballesteros at The Masters champions dinner. Seve was at the time fighting the cancer that would eventually take his life. As if that were not enough, a good seafood paella is hard to beat.

4-

Chicken cacciatore, spaghetti (Served by Fred Couples, 1993)

With Italian cuisine, you generally play it safe. It’s very hard to find someone who doesn’t like Italian food, which is why the Couples’ menu for The Masters champions dinner worked well back then (and would certainly work again today).

3-

Local greens salad, corn muffins; Texas barbecue (beef brisket, smoked half chicken, pork ribs) with BBQ baked beans, bacon and chive potato salad, sauteed spring beans, grilled zucchini, roasted yellow squash; warm chocolate chip cookie, vanilla ice cream (Served by Jordan Spieth, 2016)

Texan is one of the most popular regional cuisines in America. Spieth didn’t miss the opportunity to bring his heritage to the table of The Masters, and he did it in style.

2-

Artichoke and arugula salad with grilled calimari; Australian Wagyu New York strip steak, Moreton Bay bugs (type of lobster), with sauteed spinach, onion cream mashed potatoes; strawberry and passion fruit Pavlova, Anzac biscuit, vanilla sundae (Served by Adam Scott, 2014)

The Australian was one of those who tried to follow the tradition to the letter and brought to the champions of The Masters some of the best delicacies of his country’s cuisine.

1-

Sushi, sashimi, nigiri, Yakitori chicken skewers as appetizers; miso-glazed black cod; Miyazaki Wagyu beef ribeye with mixed mushrooms and vegetables; Japanese strawberry shortcake (Served by Hideki Matsuyama, 2022)

Japanese cuisine is not for everyone, but if it is for you, you will agree that the menu presented by Matsuyama at The Masters is the best of the best.

What I would never try

The menu presented by Ian Woosnam in The Masters champions dinner, 1992 edition, (Leek and potato soup; leg of Welsh lamb; apple pie, ice cream), is probably beyond my capabilities, as it is too leek and lamb for my taste.

But who am I kidding? If I had the opportunity to sit at the table of The Masters champions, they could put everything and nothing on my plate at the same time, because food would be the least of my concerns.

What have The Masters champions had for dinner over the years?

The Masters champions dinner has many interesting details (as befits a time-honored tradition). For example, the champion who designs the menu is the same one who pays all the expenses for the dinner.

Likewise, the food is usually prepared by The Masters’ own chefs, except in rare cases. Such cases include Vijay Singh’s 2001 menu, which was prepared by an Atlanta chef, and Ben Crenshaw’s 1996 menu, which was prepared in Austin and then transported to Augusta National.

Below are all of The Masters Championship Dinner menus that have been preserved:

• 2024, Jon Rahm — Tapas and pintxos (Acord-fed iberian ham, cured pork loin, Idiazabal cheese combined with black truffle, omelette with potatos, Chistorra with potatos, Stewed Lentils, Chicken croquettes) First course (Txangurro salad), Main course (grilled Chuleton or Turbot with Navarra white asparagus) Dessert (Puff pastry cake, custard and chantilly cream).
• 2023, Scottie Scheffler — Cheeseburger sliders, firecracker shrimp, tortilla soup; Texas ribeye steak, blackened redfish; chocolate chip skillet cookie
• 2022, Hideki Matsuyama — Sushi, sashimi, nigiri, Yakitori chicken skewers as appetizers; miso-glazed black cod; Miyazaki Wagyu beef ribeye with mixed mushrooms and vegetables; Japanese strawberry shortcake
• 2021, Dustin Johnson — Pigs in a blanket, lobster and corn fritters; filet mignon, miso-marinated sea bass with family-style mashed potatoes and spring vegetables; peach cobbler, apple pie with vanilla ice cream
• 2020, Tiger Woods — Shrimp tempura roll with spicy tuna, tempura flakes and eel sauce; prime steak, chicken fajitas; churros with chocolate sauce, flan, sopapillas
• 2019, Patrick Reed — Caesar salad, wedge salad; prime bone-in cowboy ribeye, mountain trout; macaroni and cheese, creamed spinach, corn creme brulee, steamed broccoli; tiramisu, vanilla bean creme brulee, chocolate crunch and praline cheesecake
• 2018, Sergio Garcia — International salad; arroz caldoso de bogavante (traditional Spanish lobster rice); tres leches cake with tres leches ice cream and espuma
• 2017, Danny Willett — Sunday roast of prime rib with roasted potatoes and vegetables plus Yorkshire pudding; apple crumble with vanilla custard, English cheese and biscuits
• 2016, Jordan Spieth — Local greens salad, corn muffins; Texas barbecue (beef brisket, smoked half chicken, pork ribs) with BBQ baked beans, bacon and chive potato salad, sauteed spring beans, grilled zucchini, roasted yellow squash; warm chocolate chip cookie, vanilla ice cream
• 2015, Bubba Watson — Traditional caesar salad; grilled chicken breast with green beans, mashed potatoes, corn, macaroni & cheese, cornbread; confetti cake, vanilla ice cream
• 2014, Adam Scott — Artichoke and arugula salad with grilled calimari; Australian Wagyu New York strip steak, Moreton Bay bugs (type of lobster), with sauteed spinach, onion cream mashed potatoes; strawberry and passion fruit Pavlova, Anzac biscuit, vanilla sundae
• 2013, Bubba Watson — (used same menu both years he was host) Traditional caesar salad; grilled chicken breast with green beans, mashed potatoes, corn, macaroni & cheese, cornbread; confetti cake, vanilla ice cream
• 2012, Charl Schwartzel — Iced seafood appetizers (shrimp, lobster, crab, oysters, king crab legs), international cheese and crudite, sliced biltong and biltong sticks (similar to jerky); South African BBQ (marinated and grilled filet mignon, lamb chops, chicken breast, boerewors (type of sausage) with monkey gland sauce, sides of dauphinoise potatoes, sauteed sweet corn, green beans; vanilla ice cream sundae, crispy meringues
• 2011, Phil Mickelson — Seafood paella and machango-topped filet mignon, with salad, asparagus, tortillas; apple empanada with cream-topping
• 2010, Angel Cabrera — Beef empanadas with scallions and onions; Argentine stew (with beef, chorizo, corn, beans, bacon) and Argentine asado (grilled meats: chorizo, blood sausage, sweetbreads, filet mignon, flank steak, short ribs)
• 2009, Trevor Immelman — Bobotie (a South African minced meat pie with egg topping) and sosaties (a South African chicken skewer) with spinach salad; milk tart
• 2008, Zach Johnson — Chilled jumbo shrimp, crab cakes, veal osso buco ravioli, lobster bisque, chopped salad; filet mignon and seared ahi tuna, with steamed asparagus, Lyonnaise potatoes, Iowa corn pudding, sweet potato casserole and steamed spinach; flourless chocolate cake with raspberry sauce
• 2007, Phil Mickelson — Steamed oysters, boiled shrimp, crab; Southern-fried chicken, barbecue-glazed baby back ribs, slow-cooked barbecue beef brisket, grilled hot smoked sausage; cole slaw, fried okra, potato salad, baked beans, green beans, creamed corn; vanilla ice cream with assorted mix-ins
• 2006, Tiger Woods — Salsa and ceviche, chili con queso and stuffed jalapeno, guacamole and quesadillas; steak fajitas and chicken fajitas with Mexican rice and beans; warm apple pie, ice cream
• 2005, Phil Mickelson — Caesar salad and garlic bread; lobster ravioli
• 2004, Mike Weir — Canadian wild game (including elk and boar) grill, plus fried chicken, Arctic char, filet mignon
• 2003, Tiger Woods — Sushi, sashimi, salad, crab cakes; porterhouse steak, grilled chicken breast, with asparagus, mashed red bliss potatoes; chocolate truffle cake with fresh berries
• 2002, Tiger Woods — Sushi, sashimi, salad; porterhouse steak, grilled chicken breast, with aparagus, mashed potatoes; chocolate cake, vanilla ice cream
• 2001, Vijay Singh — Chicken sate, kung-thod (stuffed fried shrimp), tamarind spring rolls; seafood tom kah (coconut soup), chicken panang curry, baked sea scallops, rack of lamb, baked filet Chilean sea bass; sauteed mixed fresh vegetables, steamed jasmine rice; lychee sorbet
• 2000, Jose Maria Olazabal — Romaine lettuce with olive oil and vinegar; beef filet with red wine sauce, shallotts, papitas fritas (thin-cut french fries)
• 1999, Mark O’Meara — Sushi, sashimi; chicken fajitas and steak fajitas
• 1998, Tiger Woods — Cheeseburgers and grilled chicken sandwiches with french fries; strawberry and vanilla milkshakes
• 1997, Nick Faldo — Tomato soup; fish and chips
• 1996, Ben Crenshaw — Beef brisket, St. Louis-style pork ribs, Hill Country sausage; peach cobbler
• 1995, Jose Maria Olazabal — Collard green soup, jumbo lump crabmeat cocktail; halibut in Spanish green sauce, roast rack of lamb, New York sirloin steak, with asparagus, roasted herb new potatoes
• 1994, Bernhard Langer — Wedding soup; turkey and dressing; Black Forest torte
• 1993, Fred Couples — Chicken cacciatore, spaghetti
• 1992, Ian Woosnam — Leek and potato soup; leg of Welsh lamb; apple pie, ice cream
• 1991, Nick Faldo — Steak and kidney pie
• 1990, Nick Faldo — Shepherd’s pie
• 1989, Sandy Lyle — Jumbo lump crabmeat cocktail; haggis with neeps (mashed potatoes) and tatties (mashed turnips), plus broiled pompano
• 1988, Larry Mize — Steak, peach cobbler
• 1987, Jack Nicklaus — Gulf shrimp cocktail, Graber olives, corn sticks, cheese plate, tossed salad, dinner rolls; African lobster tail, New York prime sirloin steak, broiled or fried chicken, broiled or sauteed fresh fish; green beans amandine, buttered sliced carrots, baked potato; ice cream, Black Forest cake, cheesecake, pound cake, chocolate nut sundae, club baked apple pie
• 1986, Bernhard Langer — Wiener schnitzel (breaded veal cutlet) with spaetzle (type of egg noodle); Black Forest cake
• 1985, Ben Crenshaw — Green tossed salad; New York prime steak, lobster tail, chicken with baked potato, green beans amandine; white nectar peaches with ice cream and raspberry puree
• 1972, Charles Coody — New York strip steak with mushroom caps plus a cheese plate featuring brie with peach nectar.

So, what’s YOUR favorite menu from The Masters champions dinner?