Food

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.

Appetizers
Salanova lettuces, aged goat’s milk cheese, cider vinegar, walnuts
Shaved red and green cabbages, pain de mie croutons, toasted almonds, chopped egg, cheddar vinaigrette
Roasted celery root soup, king trumpet mushrooms, Honeycrisp apples, tarragon
Smoked rainbow trout, fingerling potatoes, Swiss chard, crème fraîche, herring roe
Sprouted northern grains, duck confit, broccoli, delicata squash, pumpkin seeds, spiced yogurt, thyme
Salt-cured foie gras, Brussels sprouts, mustard greens, cranberries, toasted pistachios

Toasts
Pickled whitefish brandade, fermented sweetheart cabbage, preserved ramps, crème fraîche, dill
Fresh cow’s milk cheese, toasted seeds, dried fruit compote, honey, watermelon radish
Shaved pastrami, kohlrabi, toasted pecans, Honeycrisp apples, dried cherries, apple mustard
Beef tartare, watercress, capers, Parmesan, cornichon, anchovy aioli, egg yolk
Groaning Board: housemade pâtés and charcuterie, preserved vegetables, mustards

Entrées
Poached hen eggs, rye berries, oyster mushrooms, delicata squash, pickled ramps, Parmesan
Market fish, braised black turtle beans, sautéed greens, bacon, parsnips, lemon aioli
Duck breast, broccoli, cauliflower, butternut squash, toasted almonds, sage
Roasted meatballs and braised pork leg, mashed root vegetables, marinated kale, fermented cabbage, chives
Grilled Devon beef, red potatoes, Hakurei turnips, Yellowfoot mushrooms, garlic purée

Sides
Salt-roasted beets, Honeycrisp apples, toasted almonds
Caramelized sunchokes, fennel, pork jowl, preserved ramps
Roasted Brussels sprouts, Camembert Mornay, parsnip chips
Pork fat-fried sweet potatoes, maple butter
Warm popover, honey butter

Dessert
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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