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.

Winter 2014
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
Yogurt and wild rice soup, melted leeks, saffron, tarragon
Smoked scallops, pickled peppers, kohlrabi, torn bread, crème fraîche
Duck fat beets, Parmesan, radishes, pickled shallots, toasted almonds, aged cider vinegar
Pork belly confit in pork broth, zucchini, soft-boiled quail egg, preserved ramps

Baked Camembert, roasted and pickled shallots, savoy cabbage, rutabaga, chives
Poached chicken, fermented daikon radishes, pickled mustard seeds, aioli, dill
Fresh cheese, old-water ham, pickled carrots, toasted pumpkin seeds
Beef tartare, fermented sunchokes, cashew milk, capers, horseradish
Groaning Board

Poached duck egg, fried cheese, oyster mushrooms, leeks, polenta, roasted garlic
Market Fish
Duck breast and confit, black lentils, roasted rutabaga, celery root, pickled beets
Grilled lamb leg and sausage, great Northern white beans, lamb belly confit, Swiss chard
Wieninleike, wilted salanova lettuces, scarlet turnip confit

Sweet and sour beets, toasted pistachios
Caramelized red cabbage, toasted almonds, caraway
Fried butterball potatoes, sauerkraut
Sunchokes cooked under a brick, honey, chervil
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 
Brown butter lemon cake, parsley ice cream, lemon curd, toasted almonds