Menus for Masters Champions dinner

Menus for Masters Champions dinner
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Here’s a look at the menus from previous Masters winners:

Patrick Reed, 2019:
A choice of Caesar salad or wedge salad to start, with the main dish a
prime bone-in cowboy ribeye with herb butter (mountain trout also
available for those who prefer fish). Side dish options: macaroni and
cheese, creamed corn, creamed spinach, steamed broccoli. Dessert
choices: tiramisu, vanilla bean creme brulee, chocolate crunch and
praline cheesecake.

Sergio Garcia, 2018: Garcia’s menu
began with an “International salad,” with ingredients chosen to
represent the countries of past Masters champions. The entree was arroz caldoso de bogavante, a traditional Spanish lobster rice. And for dessert, Garcia chose his mother’s recipe for tres leches cake, served with tres leches ice cream.

Danny Willett, 2017:
The Englishman chose a traditional British meal. Willett’s menu started
with mini cottage pies (similar to shepherd’s pie but made with beef
rather than lamb). The entree: a traditional “Sunday roast” (prime rib,
roasted potatoes and vegetables, Yorkshire pudding). For dessert, apple
crumble and vanilla custard. And a finish of coffee and tea with English
cheese and biscuits, plus a selection of wines.

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: Same menu as 2013.

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.

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/sweetbreads).

Trevor Immelman, 2009: Bobotie
(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 (fish), Canadian beer.

Tiger Woods, 2003: Porterhouse
steak, chicken, and sushi from his 2002 menu. Also 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.

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

Ben Crenshaw, 1996: Texas barbecue.

Jose Maria Olazabal, 1995: Paella (Spanish rice dish) and hake (whitefish), 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).


Source: PGA tour

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