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.

Spring 2018
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.

Bibb lettuce, 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, oyster mushrooms, Honeycrisp apples, tarragon
Smoked rainbow trout, torn bread, herring roe, crème fraîche, pickled cucumber, dill
Sprouted northern grains, pork belly, broccoli, butternut squash, pumpkin seeds, spiced yogurt, thyme
Salt-cured foie gras, Brussels sprouts, spinach, cranberries, toasted pistachios

Pickled walleye brandade, fermented sweetheart cabbage, pickled shallots, crème fraîche, dill
Fresh cow’s milk cheese, toasted hazelnuts, pickled mushrooms, honey, herbs
Shaved pastrami, kohlrabi purée, toasted hazelnuts, 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

Poached hen eggs, rye berries, oyster and morel mushrooms, butternut squash, pickled red onion, Parmesan
Market fish, caramelized fennel, fiddlehead ferns, celery root, watercress, fried capers, lemon, dill
Roasted duck, baby bok choi, sprouted lentils, carrots, toasted almond, ginger
Roasted pork meatballs and braised pork leg, mashed root vegetables, marinated kale, fermented bok choy, chives
Grilled Devon beef, fingerling potatoes, purple top turnips, Brown Beech mushrooms, sweet garlic purée

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

Frozen orange mousse, créme anglaise, vanilla tuile, citrus suprêmes
Toasted nut crostata, ginger and clove ice cream
Carrot cake, coconut cream cheese ice cream, walnut florentine
Chocolate layer cake, chocolate frosting, coffee ice cream, espresso crunch

©2018 North Corp