Food

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.

Watercress, duck confit, pickled carrots, fried shallots, pistachio vinaigrette

Spring 2015
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.

appetizers
Greenhouse greens, aged cheddar, cider vinegar, walnuts
Shaved cabbage salad, Parmesan vinaigrette, pain de mie croutons, pickled red onions, toasted almonds
Salt and sugar cured salmon, Yukon gold potatoes, sweet mustard vinaigrette, dill
Asparagus, roasted ham, whipped Camembert, torn bread
Watercress, duck confit, pickled carrots, fried shallots, pistachio vinaigrette
Lamb belly confit, broccolini, ramps, pickled mustard seeds, crème fraîche
Shaved foie gras, roasted celery root, sweet and sour shallots, sorrel, currants, saffron

toasts
Fresh cow’s milk cheese, bacon-onion jam, mustard-pickled mushrooms, toasted seeds, honey
Chopped duck liver and bacon pâté, shaved asparagus, red onion, celery, boiled egg
Groaning Board: housemade charcuterie, preserved vegetables, mustards

entrées
Baked duck egg, fiddlehead ferns, morel mushrooms, grilled and pickled ramps, toasted almonds
Market Fish
Roasted duck breast, toasted buckwheat, butter-poached carrots, pickled cucumbers, walnut vinaigrette
Grilled lamb, roasted oyster mushrooms, braised celery root, wilted nettles
Roasted pork shoulder and belly, wilted salanova lettuces, toasted pumpkin seeds, roasted garlic

sides
Roasted asparagus, burnt butter, chives
Caramelized cabbage, toasted hazelnuts, aged cider vinegar
Roasted oyster mushrooms, ramps
Potatoes and pork belly cooked in foil
Warm popover with honey butter

dessert
Yogurt panna cotta, rhubarb and lingonberry, elderflower syrup
Coffee cream, espresso granita, Valrhona milk chocolate-caramel
Vanilla bean butter cake, mandarin orange, vanilla ice cream, crème fraîche
Flourless chocolate cake, rum anglaise, hazelnut Florentine, crème chantilly

 
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