The chefs at the Sawgrass Marriott Golf Resort & Spa’s Augustine Grille have unveiled a new menu using all-natural, seasonal and sustainably-grown products and are receiving rave reviews from guests.

The menu, designed by Executive Chef David Scalise and Chef de Cuisine Brett Smith (above), compiles selections from local and regional farmers and artisans such as heirloom fruits and vegetables, locally caught seafood, specialty cheeses and dry-aged beef.

One farm the resort has partnered with is Anson Mills, a South Carolina-based grower that harvests and sells heirloom varieties of corn, wheat, and rice – keeping alive Southern ingredients that were available at the turn-of-the-century. Another partner is Twinn Bridges, a Maclenny-based farm that delivers its specialty cheeses in a truck powered by waste vegetable oil.

The Augustine Grille is also one of only two restaurants in the Jacksonville area to dry age its own beef. Using the finest 100 percent Black Angus Kansas-originated steer from specialty vendor Creekstone Farms, the beef is treated in a custom-controlled refrigerator over a three-week period to produce a rich, tender meat often described, says Scalise, as “buttery and decadent.”

In addition to a variety of entrees from land and sea, the Augustine Grille menu features small plate selections, three-course dinners, and a five-course chef’s tasting tour that can be accompanied by a wine pairing.

Sounds delicious! More information about the Augustine Grille at the Sawgrass Marriott Golf Resort & Spa is available here.