The Bachelor Farmer serves fresh and simple food that honors Minnesota and the surrounding Northern region. Paul Berglund and his team source 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 $10 and our entrées range from $18 to $35.
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.
Greenhouse greens, aged goat’s milk cheese, cider vinegar, walnuts
Shaved sweetheart and red cabbages, Parmesan vinaigrette, croutons, toasted almonds, chopped egg
Broccoli, roasted turnips, crispy duck skin, pickled red onion, caramelized shallots
Three stages of preserved garlic, roasted ham, torn bread, burnt butter, kohlrabi
Smoked rainbow trout, red potatoes, yogurt, pickled cauliflower, grilled chives, fried garlic
Salt-cured foie gras, duck fat beets, preserved strawberries, fried parsnips
Fresh cow’s milk cheese, pancetta-onion jam, toasted seeds, honey
Smooth chicken liver pâté, preserved vegetables, mustards
Fonduta, roasted oyster mushrooms, garlic, parsley
Parsnips cooked under a brick, toasted barley, Red Russian kale, yogurt, dill
Sea scallops, broccoli purée, sautéed green cabbage, kohlrabi, capers
Pork meatballs, roasted carrots, celery root, golden beets, pickled mustard greens, thyme
Duck confit, butternut squash, Swiss chard, pumpkin seeds, grain mustard
Grilled Shorthorn beef leg, chestnut purée, spiced crimini mushrooms, cipollini onions
Blue Hubbard squash, caramelized onions, roasted garlic butter
Roasted Yukon gold potatoes, smoked leek cream, chives
Scarlet turnip confit, bok choy, crispy shallots
Sautéed wild rice, bacon, lovage
Warm popover, honey butter
Cranberry apple cake, toffee sauce, whipped cream
Butterscotch pudding, whipped cream, shortbread cookie
Pumpkin cake, ginger-rum anglaise, pumpkin seed brittle
Coffee-toffee semifreddo cake, fudge, almond meringue, Florentine