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— WE ARE —



Gilpin (Gip) Matthews
Executive Chef

Lauren Schuppe
General Manager


     Keep it Local, Keep it sustainable

The core principle of our food is simple:  Source the ingredients from as near as possible, as organic as possible, and always cook from scratch. Living on an island sort of demands using local ingredients.  Often, the best way to eat local is to utilize foraged foods. The island is ripe with ingredients (and with sustainable harvesting practices will inspire us for years to come). What we don't grow or forage on Madeline Island, we source from farms and producers in the Chequamegon Bay area.

It has always been our dream to be able to walk out behind the restaurant or down the street and quickly pull a few carrots or a hand full of basil from the ground. Now, we can do just that. With each growing season Farmhouse grows more and more produce on site or at the community garden on Middle Road. An organic carrot from 50 feet and 5 minutes away always tastes better than an organic carrot from California or Mexico.

Many of our menu creations are based on simple scents of home cooking, ethnic flavors that reminds us of the past, and the fresh sensation of foraging in the woods. We aim to make approachable dishes with big and unique flavors. We are the music makers and we are the dreamers of dreams.



Recent Press

Mpls/StPaul Magazine

Lake Superior Magazine Award

Joshua Syx Photography
Feature Story/Interview