Former Masters winners will sit down to a meal of lobster ravioli, garlic bread and Caesar salad at Tuesday's annual Champions' Dinner at Augusta.
Traditionally, the defending champion selects the menu, and last year's winner Phil Mickelson chose the Italian feast for the exclusive event.
"I've got a little bit of an Italian background, it's pretty basic but I'm going to go with that," he said.
The dinner was instigated by US legend Ben Hogan in 1952.
Only past winners and the chairman of Augusta National, Hootie Johnson, are invited to the select evening in the Augusta National clubhouse.
At the dinner, the winner from the previous year acts as host and is presented with an inscribed gold locket as his welcome into the Masters Club.
"It's one of the treats of a lifetime to be part of that Champions' Dinner," said three-time champion Nick Faldo.
"Sam [Snead] has gone now but he was a great character.
SELECTED CHAMPIONS' DINNERS
Phil Mickelson (2005) Lobster ravioli, garlic bread, Caesar salad
Mike Weir (2004) Salmon, wild boar, roast caribou
Mark O'Meara (1999) Sushi and chicken fajitas
Tiger Woods (1998) Cheeseburgers, milkshakes
Nick Faldo (1997) Tomato soup, fish and chips
JM Olazabal (1995) Paella, tapas, hake
Bernhard Langer (1994) Wiener schnitzel, black forest gateau
Ian Woosnam (1992) Leg of lamb with sweet meadow hay
Nick Faldo (1991) Steak and kidney pie
Sandy Lyle (1989) Haggis
"There's only about 28 of us and with Jack [Nicklaus], Arnold [ Palmer] and Gary [Player] all ribbing each other and telling stories - it's a great evening."
The Englishman chose fish and chips, steak and kidney pie and shepherd's pie for his three dinners.
Europe's new Ryder Cup captain Ian Woosnam opted for Welsh lamb the year after he won in 1991, while Canada's Mike Weir selected salmon, caribou and wild boar.
Three-time champion Tiger Woods chose hamburgers and milkshakes after he won his first Green Jacket at the age of 21 in 1997.
"Hey, it's part of being young,'' said Woods. "That's what I eat.''
Players can also order off the regular menu, which proved invaluable for some in 1989 when proud Scot Sandy Lyle, dressed in kilt and sporran, served up haggis.
Scotland's native dish consists of the minced heart, lungs and liver of a sheep or calf mixed with suet, onions, oatmeal, and herbs boiled in the animal's stomach.