Masters traditions are like flavors of ice cream: There are many to choose from and everybody has a personal favorite. Yet no matter your preference, they’re all pretty darn good.
Among the traditions that resonate most with fans is the annual Champions Dinner, where past winners come together on Tuesday evening of tournament week for food, frivolity and fun. Ahead of the dinner, Augusta National officials typically release an early glimpse at the menu, the reveal becoming a highly anticipated part of the run-up to the tournament.
The man in charge of the menu (and picking up the bill) each year is the most recent champion. Over time, this role has come with the expectation that the big meal will include an item or two that connects back to the champion. For instance, international winners often pick some food from their home country.
In turn, sometimes those Champions Dinner offerings veer to the exotic. So it is that we offer 15 of the most curious Masters meal choices in recent memory.
Wiener schnitzel (Bernhard Langer, 1986) 
MIB Pictures/Getty Images
The German was one of the first players to really personalize the Champions Dinner menu and he chose wiener schnitzel (breaded veal) and Black Forest cake, two popular foods in his native country. When he won his second green jacket in 1993, he stuck with the cake, but switched to turkey and dressing for the entree.
Haggis (Sandy Lyle, 1989) 
Clive Streeter/Getty Images
Lyle was so fired up about getting to host the Champions Dinner that he wore a kilt and served the Scottish specialty made of minced sheep organs. “That seemed to make quite a statement,” Lyle told the Augusta Chronicle. “The older guys, like [Jack] Nicklaus, had been to Scotland and knew what haggis was. But the newer ones, guys like Larry Mize, they weren’t too sure about that.”
RELATED: Inside the Masters Champions Dinner, from those in the room
Chicken cacciatore (Fred Couples, 1993) 
Steve Manson/Getty Images
Freddie payed homage to his Italian roots by serving chicken cacciatore with spaghetti on the side (his paternal grandparents immigrated from Italy and changed their last name from Coppola). Couples’ choice thrilled at least one other Masters winner with an Italian background. Gene Sarazen called it his favorite Champions Dinner.
/content/dam/images/golfdigest/fullset/2015/07/21/55adac20add713143b444238_golfworld-2015-03-gwsl11-chicken-cacciatore.jpg
Cheeseburgers, fries, milkshakes (Tiger Woods, 1998) 
gchutka/Getty Images
It’s not a coincidence that the youngest winner of the Masters essentially served a kid’s meal. “Hey, it’s part of being young,” Woods said. “It’s what I eat.” Byron Nelson, for one, didn’t complain. He reportedly told Tiger he was glad he ordered cheeseburgers, “because I don’t get this at home.”
RELATED: 8 random observations from the 2025 Masters Champions Dinner
Chicken panang curry (Vijay Singh, 2001) 
Atit Tunsuwan/Getty Images
Singh served served a Thai-themed feast that also included seafood Tom Kha, Chilean sea bass with chili and rack of lamb with yellow kari sauce. Singh reportedly had the chef make the spicy chili sauce milder than usual to better appeal to the other guests. Aww, what a guy.
Elk and wild boar (Mike Weir, 2004) 
sf_foodphoto/Getty Images
The only Canadian to win a major championship served plenty of big game from the Great White North. There was also fried chicken and filet mignon for the less adventurous. And a selection of Canadian beer, of course.
Lobster ravioli (Phil Mickelson, 2005) 
Sarah Bossert/Getty Images
Lefty went Italian for his first Champions Dinner, which also included caesar salad and garlic bread to go with the ravioli in a tomato cream sauce. Apparently, this is a year-round favorite in the Mickelson. Phil and Amy later shared their recipe for the dish with WorldLifestyle.com.
RELATED: This financial fact about Scottie Scheffler’s Champions Dinner is hardly surprising
Chicken and beef fajitas (Tiger Woods, 2006 & 2020) 
DIGIcal/Getty Images
Tiger graduated from burgers and fries to steak, chicken and sushi in 2002 and 2003. Then in 2006 he served fajitas with Mexican rice and refried beans, which friend Mark O’Meara happened to serve in 1999. It was good enough then that Woods had said it was returning to the menu for his 2020 Champions Dinner that was served in November due to event’s COVID delay.
Veal osso bucco ravioli (Zach Johnson, 2008) 
Noe Montes/Photolibrary/Getty Images
Actually, this dish isn’t as curious when you consider how many things Johnson served at his dinner. The menu also contained chilled jumbo shrimp, crab cakes, lobster bisque, filet mignon, seared ahi tuna, Iowa corn pudding, sweet potato casserole, and flourless chocolate cake. Hey, you never know when you’re going to get this chance again, right?
South African bobotie (Trevor Immelman, 2009) 
AP Photo
This South African dish is a minced meat pie with egg topping. Immelman also provided a variety of South African wines that were probably a lot more popular with the other guests.
RELATED: Our Mount Rushmore of Masters Champions Dinners
Argentinian barbecue (Angel Cabrera, 2010) 
Tom Hopkins/Getty Images
Cabrera served a spread from his home country of chorizo, short ribs, beef filets mollejas (sweetbreads) and blood sausages. When asked about the host’s selection, Jack Nicklaus joked, “Oh, I hope he enjoys it.” Oh, we’re sure Cabrera did.
Spanish seafood paella (Phil Mickelson, 2011) 
Dave G. Kelly/Getty Images
Mickelson honored cancer-stricken Seve Ballesteros, who couldn’t make the dinner, with his meal in 2011. Aside from the paella, machango-topped filet mignon, tortillas and Spanish apple pie were also served. “I just want him to know we all wish he was here and we are thinking about him,” Mickelson said. Sadly, Ballesteros died the following month.
Moreton Bay Bugs (Adam Scott, 2014) 
Adam Scott flew this personal favorite in from Australia to accompany the New York strip steak. “They are legitimate bugs, the real deal,” Scott said of the critters that are actually just insect-like lobsters. “I’m not going to serve up anything second rate tonight. I’ve got to go all-out to impress these guys.” Interesting tactic.
Tres leches cake (Sergio Garcia, 2018) 
And not just any tres leches cake. Sergio served “Angela Garcia’s tres leches cake.” We believe this marks the first time that a WAG’s name has appeared on the official Champions Dinner menu. Regardless, it sounds like the green jacket winners were in for quite a treat.
Papa Scheff’s Meatball and Ravioli Bites (Scottie Scheffler, 2025) 
Scheffler is set to serve essentially the same menu from his 2023 Champions Dinner again here this coming April (Wood-fired Cowboy Ribeye or Blackened Redfish), but there is one notable addition: Papa Scheff’s Meatball and Ravioli Bites. Good for Scottie to have some fun of himself with a jab at the fact he was making ravioli on Christmas Day when he accidentally cut his hand, forcing him to have surgery and delay the start of his 2025 season.
This article was originally published on golfdigest.com