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.

Spring 2017
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 green and red cabbages, Parmesan vinaigrette, croutons, toasted almonds, chopped egg
Butterscotch mushroom confit, pickled ramps, sunflower seeds, kohlrabi, crème fraîche, sumac
Smoked rainbow trout, broccolini, hazelnuts, pickled baby scarlet turnips, ginger-mustard vinaigrette
Roasted ham, watercress, torn bread, green tomato mostarda, sweet and sour garlic
Salt-cured foie gras, roasted and pickled beets, fried root vegetables
Roasted pork shoulder, baby bok choy, Désirée potatoes, sesame seeds, maple syrup jus

Fresh cow’s milk cheese, pancetta-onion jam, toasted seeds, honey
Old water chicken, chestnut purée, dried fruit compote, chervil
Smooth duck liver pâté, lamb liver terrine, preserved vegetables, mustards

Poached duck egg, vegetables from the greenhouse, melted cheddar
Walleye, bacon, red potatoes, green cabbage, Manila clams
Duck confit, roasted carrots, Swiss chard, pickled mustard greens, lemon thyme
Fried ham cutlet, first-of-the-season arugula, French breakfast radishes, kohlrabi, grilled lemon
Grilled lamb leg, hakurei turnips and their greens, crimini mushrooms, toasted pumpkin seeds

Salt-roasted beets, toasted almonds, crème fraiche
Wilted spinach, hot pepper, smoked duck jus
Pork fat fried Yukon Gold potatoes, sauce gribiche
Sautéed wild rice, bacon, chives
Warm popover, honey butter

Lemon semifreddo cake, preserved cherry, pistachio tuile, lemon curd
Vanilla bean panna cotta, rhubarb-raspberry jam, coconut-buckwheat crumble
Chocolate cake, biscotti crumble, coffee ice cream, fudge
French silk pie to share

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