Filet mignon and sea bass are on the menu for the main course, accompanied by mashed potatoes and vegetables, along with the peach cobbler and apple pie with ice cream for dessert.
1992 Masters winner Fred Couples, who traditionally plays a practice round with Woods before the major, said he was “thinking” of Woods ahead of this year’s competition.
The Champions Dinner is the exclusive gathering before the Past Winners and Augusta National President Tournament on Tuesday of Masters Week. The food is usually revealed days before the tournament begins as the world’s top golfers gather in Augusta, with this year’s Masters starting April 8.
The Champions Dinner is held at the Augusta National Clubhouse and has been a part of the Masters tradition since it was started by the great Ben Hogan in 1952.
Later, the winner of the previous year had the honor of designing the menu, which often reflects his national dish.
When Woods returned as the defending champion in 1998 after his major victory at Augusta, he served cheeseburgers, fries, and milkshakes. He opted for the Porterhouse steak in 2002 and 2003.
Germany’s Bernhard Langer served sausage schnitzel in 1986, while England’s Nick Faldo selected fish and chips in 1997 at one of three Champions Dinners he hosted. Scotsman Sandy Lyle donned a kilt and served haggis in 1989.
Other notable menus include Canadian Mike Weir’s Elk, Wild Boar and Arctic Char in 2004, and Charl Schwartzel’s South African BBQ with Monkey Gland Sauce in 2012.
“There is no monkey and there is no gland,” Schwartzel said with a laugh at a press conference that year in Augusta.