ICEHOUSE

Spring has sprung.

Our menu reveals Chef Matthew Bickford's influences from New Orleans, Northern Italy, the French Mediterranean and Spain with a hint of 'sconi supper club. Changing in line with the seasons, our goal is to stay true to the principles of employing organic, sustainable and locally sourced ingredients whenever possible. Our meats are brined and cured in-house. We take great pride in the relationships formed with the local farmers and meat purveyors. We are partners with the MN Zoo Fish Smart program and take pride in our veggie dishes as well.

 

This spring, we are already seeing such great results from the farmers. Enjoy