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 $11 and our entrées range from $18 to $29.

Summer 2016
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.

Mixed lettuces, aged goat’s milk cheese, cider vinegar, walnuts
Asparagus, Minnesota chestnuts, burnt butter, pickled red onion, pain de mie croutons
Smoked rainbow trout, baby spinach, pickled cucumbers, German butterball potatoes
Hakurei turnips, fermented ramps, duck confit, sprouted spelt, spiced yogurt
Shaved ham, baby kale, French breakfast radishes, torn bread, pickled mustard seeds

Fresh cow’s milk cheese, bacon-onion jam, fruit compote, toasted seeds, honey
Housemade pâté, preserved vegetables, mustards
Roasted pork shoulder, sauerkraut, grain mustard vinaigrette
Classic beef tartare, traditional accompaniments

Potato gnocchi, pancetta, broccolini, Parmesan
Spring ragoût of asparagus, baby bok choy, radishes, and wild rice
Market fish, broth of spring greens, wilted arugula and radish leaves, barley, pork fat
Duck confit and sausage, roasted oyster mushrooms, English cucumbers, green garlic, aioli, dill
Pork wieninleike, old water, red onion, mizuna, garlic scapes, crispy potatoes, lemon

Cherriette radishes, grilled cucumber, hazelnuts
Sautéed baby kale, lemon, Parmesan
Roasted asparagus, hot pepper, toasted almonds
Grilled red romaine, chimichurri
Warm popover, honey butter

Kladdkaka, almond Florentine, amaretto ice cream
Lemon semifreddo, lingonberry sauce, cornmeal-lemon thyme crumble
Toasted coconut cake, caramel cream, caramel buttercream, ginger ice cream
Chocolate coffee layer cake, coffee anglaise

©2016 North Corp