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 $16 to $28.
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
Duck fat beets, capers, Parmesan, pickled shallots, toasted almonds
Ham and clams, delicata squash, kale sprouts, dill
Pork sausage, sunchoke sauerkraut, huckleberry gold potatoes, yellow mustard
Braised pork belly, baby turnips and their greens, apples
Fresh cow’s milk cheese, lacinato kale, pistachios, apples, pickled sunchokes
Salt cod brandade gratin, shallot confit
Old-water poached chicken, whey-stewed butternut squash, caramelized garlic, pickled cauliflower
Beef tartare, oyster mushrooms, cashew milk, horseradish, capers
Duck liver pâté, fermented wax beans, grain mustard
Poached eggs, saffron-stewed leeks, carrots, bok choy, crème fraîche
Pheasant meatballs, red cabbage spaetzle, golden turnips, sauerkraut
Weinenlike, maple-glazed cipollini onions, braised and pickled swiss chard, duck giblets
Braised beef shoulder, ember-roasted vegetables, pickled cucumbers, gremolata
Salt-roasted beets, yogurt, coriander, preserved lemon, rosemary
Parsnips cooked under a brick
Fried Brussels sprouts, bacon, cranberries
Pork fat rutabagas, honey, cider vinegar
Warm popover with honeyed butter
Bay leaf flan, candied walnut, cinnamon whipped cream, walnut sandbakkel
Warm apple-currant pie, vanilla ice cream, oat crumble
Valrhona Araguani chocolate mousse, espresso cream, hazelnut Florentine
Cake to Share: Butternut squash spice cake, cinnamon cream, cranberry compote