Scottie Scheffler’s menu for the 2025 Masters Champions Dinner, held on Tuesday, April 8, reflects his Texas roots with a few nostalgic twists.
“It’s my favorite foods, haven’t quite changed too much but there’s a little bit, I would say, more kind of nostalgic stuff,” he said. “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. My dad, his best meal was always meatballs. So I think that’s going to be one of the appetizers.
“Then the soup, my coach (Randy Smith) makes the best chili, Randy does. So I think they are trying to use his recipe for the chili inspiration.
“So that’s really fun, those two things, and then I think we’re doing ribeye again, and some red fish and tequila and bourbon this time. It should be a fun night, fun meal, and very excited about being able to host a Champion’s Dinner again and very excited to see how it’s prepared and what the chefs at Augusta pull off this year. I’m really looking forward to it.”
Here’s what he’s serving:
Appetizers:
- Cheeseburger sliders served “Scottie-style” (with fries on the patty)
- Firecracker shrimp with sweet Thai chili and sriracha mayo
- Papa Scheff’s meatball and ravioli bites (a new addition inspired by his dad’s recipe)
First Course:
- Texas-style chili with cheddar cheese, jalapeños, and corn chips
Main Course (choice of):
- Wood-fired cowboy ribeye steak
- Blackened redfish
Sides (served family-style):
- Macaroni and cheese
- Jalapeño creamed corn
- Soy-glazed Brussels sprouts
- Chipotle-lime roasted sweet potatoes
Dessert:
- Warm chocolate chip skillet cookie with vanilla bean ice cream
This menu keeps many favorites from Scheffler’s 2023 dinner, like the sliders, shrimp, ribeye, redfish, and cookie, but swaps tortilla soup for chili and adds the meatball dish, nodding to his family and personal tastes. It’s a hearty, American-style feast with a touch of Texas flair.
Served in honor of Mr. Scottie Scheffler. #themasters pic.twitter.com/24VayDZhgs
— The Masters (@TheMasters) March 19, 2025
