The Bachelor Farmer serves fresh and simple food that honors Minnesota and the surrounding Northern region. Our kitchen team sources the best ingredients available, which means buying from local farmers and purveyors. We use organic products whenever possible and also grow our own herbs and vegetables on our rooftop farm, which was the first of its kind in Minneapolis.

Our appetizers start at $11 and our entrées range from $18 to $35.

Winter 2017
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.

Salanova lettuces, aged goat’s milk cheese, cider vinegar, walnuts
Shaved red and green cabbage, pain de mie croutons, toasted almonds, chopped egg, Parmesan vinaigrette
Celery root soup, roasted celery root, oyster mushrooms, Regent apples, tarragon
Smoked rainbow trout, fingerling potatoes, Swiss chard, crème fraîche, herring roe
Sprouted northern grains, pheasant confit, Romanesco, delicata squash, pumpkin seeds, spiced yogurt, thyme
Salt-cured foie gras, Brussels sprouts, mustard greens, cranberries, toasted pistachios

Fresh cow’s milk cheese, toasted seeds, dried fruit compote, honey, shaved watermelon radish
Shaved pork pastrami, kohlrabi, toasted hazelnuts, apple mustard
Beef tartare, salanova lettuce, capers, Parmesan, anchovy aioli, egg yolk
Groaning Board: housemade charcuterie, preserved vegetables, mustards

Poached duck egg, braised rye berries, oyster mushrooms, delicata squash, pickled ramps, Parmesan
Market fish, braised black beans, baby bok choy, pancetta, parsnips, aioli
Roasted duck, broccoli, cauliflower, butternut squash, toasted almonds, sage
Pork meatballs, mashed root vegetables, marinated kale, fermented cabbage, ham broth
Grilled Devon beef, Hakurei turnips, roasted beets, red onion, old water, gremolata

Salt-roasted beets, Regent apples, pickled shallots
Wilted collard greens, bacon, lemon, chili flakes
Caramelized Brussels sprouts, Camembert Mornay, parsnip chips
Pork fat-fried sweet potatoes, maple butter
Warm popover, honey butter

Vanilla oat milk panna cotta, preserved peach, coconut-buckwheat crumble
Lemon chiffon cake, white chocolate crémeux, fresh citrus
Peppermint semifreddo cake, fudge, toasted almonds
Chocolate mousse cake, amaretto ice cream, candied cashews

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