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.
Mixed lettuces, aged cheddar, cider vinegar, walnuts
Grilled romaine lettuce, pickled red onions, pain de mie croutons, chopped egg, Parmesan, anchovy
Chilled garlic scape and kale soup, radishes, pickled oyster mushrooms, yogurt
Roasted baby beets and their greens, sprouted spelt, roasted shallots, lovage, crème fraîche
Sugar snap peas, celtuce, broccoli pesto, carrot vinaigrette, toasted hazelnuts
Roasted summer squash, smoked rainbow trout, cucumbers, zucchini-fennel relish
Shaved pork pastrami, scarlet turnip confit, toasted garlic, arugula, horseradish vinaigrette
Fresh cow’s milk cheese, spiced almonds, toasted seeds, honey, black pepper
Salt and sugar cured salmon, marinated cucumbers, sweet mustard sauce, dill
Groaning Board: housemade charcuterie, preserved vegetables, grain mustard
Baked duck egg, crispy potatoes, broccoli, pickled shallots, toasted almonds
Grilled pork meatballs, sugar snap peas, barley, Swiss chard, yogurt, lemon thyme
Skirt steak, lacinato kale, roasted oyster mushrooms, roasted garlic vinaigrette
Braised and grilled lamb, yellow pea purée, shelling peas, butter-poached radishes, dill
Zucchini, lemon, capers, parsley
Snow peas, crème fraîche, dill
Sautéed kale, aged goat’s milk cheese
Pork fat potatoes, horseradish, oregano
Warm popover with honey butter
Yogurt panna cotta, strawberry and lingonberry, elderflower syrup, shortbread
Lemon chiffon cake, toasted pistachios, lemon curd
Chocolate pot de crème, burnt meringue, graham crackers