Amidst the Grueling Conditions at the Players Championship, Here Are the Scrumptious Food Options for Golfers at TPC Sawgrass

The Players Championship is currently underway this week in Florida. At the TPC Sawgrass, 144 players take the field to compete in golf’s so-called “5th major.” But the intense competition, the huge prize money, and the other perks of the field are not the only things that players have to look forward to this week. Also on the plate (quite literally in this case) is the food available at the event. So, let’s dive into the different dinner options made available to the players at the championship.

The Menu at the home of the Players Championship 

As the players head for dinner after a grueling battle for $25 million, they’ll be delighted to see the options they have laid out for them. TI start of with, they can begin with a share plate. Similar to a starter, a “share” is a plate of food shared at the table. And at the TPC Sawgrass restaurant Nineteen, there are a variety of options to pick from.

The Charred Octopus is served as part of the dinner share menu for $15. They additionally plated the dish with green plantain (banana), chickpea salsa, piquillo sauce, and micro cilantro.

The Peach and Burrata are served with baby arugula, balsamic caviar, and EVOO powder. Priced at $16, it’s bound to leave the eater just wanting more of its luscious flavors.

Pan Seared Scallops: priced at $16, it is served with a butternut squash puree, chorizo piperade, peppered crackers, lime caviar, and finally a micro herb salad. A must-try for a seafood enthusiast!

They serve the Crab Stack with lime-cured avocados, heirloom tomatoes, soy lime, crispy shallots, and gaufrette crisps. And for just $15, one can taste that glorious crab.

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Jumbo Asparagus: priced at just $14 The asparagus is plated with an egg cooked at 60°C, some Fresno pepper, scallions, black salt, herb crumbs, and truffle froth.

Lobster Risotto, the most expensive item on the share dinner menu, is served with peas, charred tomatoes, boursin, parmesan, and freshly shaved truffles. It would cost the eater $18 to devour.

The final share item is the Cheese and Charcuterie, served with honeycomb, compote, and crostini for a mere $15.

Soups and Salad on the menu

Nineteen serves four salads and one soup as part of its dinner menu during the Players Championship. The players and their families can attend.

The only soup item is called the Soup of the Day, and for $9, one can have a refreshing and hot bowl of soup made from fresh and seasonal ingredients.

Among the salads is one of the most popular that pays tribute to the club, the TPC Salad. The $14 salad contains sun-dried cherries, red onions, candied pecans, blue cheese, and a white balsamic and agave vinaigrette.

The restaurant also serves the all-time favorite Caesar Salad, plated with shaved parmesan and crostini for another $14.

For the fruit-loving fanatics, the $14 Berry Salad is the perfect way to start the week. It is served with Urban Farms baby greens, butternut squash, fresh berries, wheatberries, goat cheese, pepitas, and a splendid champagne vinaigrette.

Finally, there is also an option for the extra health-conscious people at Nineteen. The Baby Kale Salad served with apples, bacon, avocado, radish, horseradish, herb bread crumbs, and an orange lavender vinaigrette, can also be procured for just $15.

Additionally, those dining at the restaurant can also add chicken ($6), shrimp ($8), Faroe Island salmon ($10), and scallops ($12) to their salads and soups.

Main Course at Nineteen

The main course, of course, is the much-awaited meal at the TPC Sawgrass Restaurant. And their wide variety of dishes caters to everyone’s tastes. Let’s explore in detail their 8 main course dishes that are bound to cause an explosion in one’s mouth.

Pan Roasted Florida Grouper: They serve the dish with celeriac puree, roasted cauliflower, peaches, grapefruit, aji amarillo, and coconut. And all these luscious flavors on a plate are available for $36.

Chicken in a Pot with a Pie: This $24 delicacy is served with sous vide half chicken, slow-cooked root vegetables, rich chicken stock, and some spectacular cherry bomb radishes.

Mussels and Clams: The dish is plated with Thai spice, coconut, Fresno chili, and potato bread crostini and costs $28. Moreover, one can add on pasta, such as bucatini or angel hair pasta, for $4 each. And it almost certainly will taste as good as, if not better than, it sounds!

Bourbon Maple Glazed Duck Breast: This $29 dish is complemented by some butternut squash puree, sauteed Swiss chard, and caramelized mushrooms.

Short Rib Pasta: The $27 pasta main course on the menu is served with Bolognese cream sauce, herb pappardelle, Asiago, and fresh herbs.

Whole Fried Snapper: The dish is dusted with rice flour and then fried and served with pigeon peas and rice, citrus slaw, and creole sauce. And the snapper will cost you $36 at Nineteen.

Cashew, Mushroom, and Artichoke Torta: Costing $21, the torta is plated with garlic and Aleppo pepper, roasted cauliflower and Brussels sprouts, and cashew herb sauce.

Faroe Island Salmon: The fish is served with an everything bagel spice crust, confit potatoes, black barley, avocado salsa verde, and radish. The tasty $27 main course is certainly every seafood lover’s dream!

Steaks: The restaurant also serves multiple steaks as part of its main course. And boy, do they just sound appetizing. The different types are the 6 oz. fillet ($36), the 12 oz. New York strip ($42), and the broiled 32 oz. porterhouse for two ($68). They also served the steaks with confit fingerling potatoes, seasonal vegetables, and port demi.

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Which of these dishes available to players at the Players Championship would you like to try for yourselves? Let us know in the comments below.