Augustine Grille at Sawgrass Marriott Resort and Spa


Ponte Vedra Beach, Florida
Restaurant

Augustine Grille at Sawgrass Marriott Resort and Spa

Elegant farm to table cuisine, where Executive Chef David Scalise and Chef de Cuisine Brett Smith use the finest ingredients sourced from local fishermen, farmers and artisans who excel in their craft

The Augustine Grille is an extraordinary dining experience perfect for casual meals with old friends and family, romantic dinners, special occasions or business dinner meetings in our private dining room. This relaxed atmosphere immersed in casual sophistication has it all; great ambiance, fantastic food, an extensive wine list and attractive prices. There are small plates for sharing, as well as house dry aged beef, local seafood, innovative entrees and nightly specials. Augustine Grille indulges Ponte Vedra Beach with seasonally influenced, fresh local ingredient-focused cuisine.

The Grille is the showcase for the inventive cuisine of Executive Chef David Scalise and Chef de Cuisine Brett Smith. While the cuisine might be called "Creative American," their philosophy is to create innovative, agrarian cuisine using high-quality seasonal ingredients. Simple preparations allow the quality of ingredients to shine, while the rich, hearty flavors that characterize classic culinary food weave the fabric of the menu. Chef Scalise finds inspiration from European traditions and refinement, American ingenuity and the vast bounty that Florida has to offer. Local vegetables are grown exclusively by Twinn Bridges in near by Macclenny Florida and harvested specifically for the Augustine Grille. Chef Scalises farm fresh cuisine is highlighted in his three-course and five-course pre fixe dinner menu designed around the freshest and most intriguing, locally grown ingredients. The menu can be best described as elegant farm to table cuisine, where he uses the finest ingredients sourced from local fishermen, farmers and artisans who excel in their craft.

As culinary professionals we realize the importance of locally grown food for the health of our customers, the survival of family farms, the preservation of farmland and the security of our region's food supply through sustainable farming. We celebrate farmers and artisans who grow and raise food consistent with our philosophy of caring for the land and protecting food in danger of becoming extinct... says Smith. We source the freshest, highest quality, seasonally correct, sustainably grown and raised food available from regional farmers.

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Listing last updated on Sep 7, 2010

Elegant farm to table cuisine, where Executive Chef David Scalise and Chef de Cuisine Brett Smith use the finest ingredients sourced from local fishermen, farmers and artisans who excel in their craft




Latest Reviews


I enjoyed this healthy local fine dining experience. We had a fantastic time and the service was superb. I would definitely recommend to anyone.

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