The Bachelor Farmer serves fresh and simple food that honors Minnesota’s Nordic heritage. Paul Berglund and his team source the best ingredients available, which often 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 is the first of its kind in Minneapolis.
Our appetizers start at $8 and our entrées range from $18 to $33.
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.
Bibb lettuce, aged cheddar, cider vinegar, walnuts
Chilled summer vegetable soup, toasted almonds, French breakfast radishes, chives
Salt-roasted baby beets, sprouted rye, preserved chanterelle mushrooms, tarragon, crème fraîche
Salad of Italian broccoli, cauliflower, broccoli pesto, carrot vinaigrette, toasted seeds
Caramelized summer squash, smoked rainbow trout, cucumbers, zucchini-fennel relish
Roasted eggplant, pork belly confit, green beans, Parmesan cheese, toasted oats, capers
Fresh cow’s milk cheese, Minnesota hazelnuts
Salt and sugar cured salmon, marinated cucumbers, sweet mustard
Sweet corn, broccoli, pickled peppers, roasted ham, aioli
Groaning Board: housemade charcuterie, preserved vegetables, grain mustard
Baked eggs, sautéed green beans, pain de mie, fermented ramps, pickled shallots, toasted almonds
Grilled duck breast, sautéed kale, roasted eggplant, tomatoes, pistachios, currants, basil
Roasted pork meatballs, wild rice, cauliflower, yogurt, oregano
Grilled beef leg and loin, braised oyster mushrooms, cipollini onions, garlic vinaigrette
Roasted onions, pistachio vinaigrette, bread crumbs, basil
Dragon’s tongue beans, crème fraîche, dill
Heirloom tomatoes, lovage, fried garlic
Pork fat potatoes, horseradish, oregano
Warm popover with honey butter
Yogurt panna cotta, sour cherry, elderflower syrup, shortbread
Lemon chiffon cake, toasted pistachios, lemon curd
Chocolate pot de crème, burnt meringue, graham crackers
Blueberry Pavlova, lime curd, whipped crème fraîche