farm to table

Tuna Tartare2.JPG
 
 

Perrine is dedicated to keeping all menus seasonal and reducing our carbon footprint by sourcing the best local and regional ingredients.

"Incorporating fresh ingredients is easy here in New York because you have so many sustainable options to choose from," says Executive Chef Ashfer Biju. "In addition to regularly visiting Farmers' Markets, I also spend time at the key farms we work with, connecting with our food and beverage partners regularly every season."

30-50% of Perrine's food product comes from the Tri-State Area, Pennsylvania, Vermont and Massachusetts. We proudly support artisanal and local growers, in addition to working with sustainable food programs and vendors.