The Masters Champions Dinner: Scheffler keeps it familiar with his Scottie-style menu

Scottie Scheffler his chosen his menu for the Masters Champions Dinner.

The defending champion has the honor of setting the Masters Champions Dinner menu – but what will Scottie Scheffler serve at the treasured Tuesday tradition?

Started by Ben Hogan in 1952, the previous year’s winner hosts the Champions Dinner in Augusta’s clubhouse on the Tuesday night of tournament week and gets to choose the entire menu.

• Every fact you’ll ever need about the Masters

It’s a lot of pressure, with the world’s best players eating whatever you choose for them.

Scottie Scheffler the honor of setting the menu for the Champions Dinner – or Masters Club Dinner, as it’s officially known – which, if you’ve been following, has a rather familiar feel to it.

That’s because it’s largely the same menu the World No.1 served two years ago.

As they did in 2023, the attendees will tuck into appetizers of Cheeseburger Sliders Served Scottie-Style – whatever that means – as well as Firecracker Shrimp with Sweet Thai Chili and Sriracha Mayo, and Papa Scheff’s Meatball and Ravioli Bites with Pecorino Cheese and a Tomato Basil Sauce.

• Scottie Scheffler struggles to hide frustration as LIV Golf divide takes its toll

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.

And to finish it all off, dessert will be a Warm Chocolate Chip Skillet Cookie with Vanilla Bean Ice Cream.

Following the announcement, Scheffler said that while the menu hasn’t changed much, he wanted to combine his “favorite foods” with “more nostalgic stuff” as well as making it more of a family affair.

He added: “My dad’s meatballs made the menu. I think there’s a meatball-and-ravioli-type of dish that was always my favorite thing growing up. His best meal was always meatballs. So that’s going to be one of the appetizers.”

After what happened to him over Christmas, let’s just hope Scheffler isn’t preparing the food himself.

The Masters: Previous Champions Dinner Menus

It all sounds delicious, but how does it compare with Champions Dinners of previous years?

Here’s what attendees have feasted on in the past…

Jon Rahm (2024):

Scottie Scheffler, 2023: 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.

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.

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.

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.

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.

THE MASTERS: With anonymity guaranteed, the caddies reveal all about Augusta

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. 

Danny Willett, 2017: Mini Cottage Pies; Sunday Roast of Prime Rib, Roasted Potatoes & Vegetables, Yorkshire Puddings, Gravy; Dessert of Apple Crumble & Vanilla Custard 

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.

Bubba Watson, 2015: Watson served the same menu he did in 2013 (below).

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.

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.

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. 

THE MASTERS: Full 2022 prize money breakdown

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.

Angel Cabrera, 2010: An Argentine asado, a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef filets and mollejas (the thymus gland, aka sweetbreads).

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.

Zach Johnson, 2008: Iowa beef, Florida shrimp. 

Phil Mickelson, 2007: Barbecued ribs, chicken, sausage and pulled pork, with cole slaw.

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.

Phil Mickelson, 2005: Lobster ravioli in tomato cream sauce, Caesar’s salad, garlic bread.

Mike Weir, 2004: Elk, wild boar, Arctic char (that’s a fish), Canadian beer.

• Inside Augusta National’s clubhouse

Tiger Woods, 2003: Tiger brought back the porterhouse steak, chicken, and sushi from his 2002 menu. Also on the menu were sashimi, salads, crab cakes, asparagus, mashed potatoes and a chocolate truffle cake.

Tiger Woods, 2002: Porterhouse steak and chicken with a sushi appetizer.

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.

Mark O’Meara, 1999: Chicken fajitas, steak fajitas, sushi, tuna sashimi.

Tiger Woods, 1998: Cheeseburgers, chicken sandwiches, french fries, milkshakes.

THE MASTERS: Tiger’s historic first victory relived

Nick Faldo, 1997: Fish and chips, tomato soup.

THE MASTERS: Sir Nick Faldo on his victories and Augusta learnings

Ben Crenshaw, 1996: Texas barbecue.

Jose Maria Olazabal, 1995: Paella and hake, plus tapas. 

Bernhard Langer, 1994: Turkey and dressing, black forest torte.

Fred Couples, 1993: Chicken cacciatore.

Sandy Lyle, 1989: Haggis, mashed potatoes, mashed turnips.

Bernhard Langer, 1986: Wiener schnitzel (breaded veal).

THE MASTERS: We analyse who will win

SUBSCRIBE TO TODAY’S GOLFER: Print and Digital access, discounts and rewards!