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
Shaved savoy and red cabbage, chopped egg, pickled red onion, Parmesan, toasted pain de mie
Sugar and salt cured corvina, pickled peppers, winter radishes, crème fraiche, chives
Duck fat beets, salt-cured foie gras, pickled shallots, toasted almonds, aged cider vinegar
Smoked duck breast in broth, roasted pumpkin, 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, carrot vinaigrette, toasted pumpkin seeds
Duck liver pâté, turnip sauerkraut, grain mustard
Chilled beef ribeye, pickled sunchokes, capers, horseradish, anchovy
Poached duck egg, fried cheese, roasted oyster mushrooms, leeks, polenta, roasted garlic
Grilled pheasant sausage, roasted pork belly, braised lacinato kale
Duck confit, braised lentils, roasted rutabaga, sunchokes, pickled beets
Grilled skirt steak, scarlet turnip confit, wilted baby bok choy, gremolata
Salt-roasted beets, yogurt, coriander, popped wild rice
Fried sweet potatoes, herb salt
Carrots cooked under a brick
Pork fat turnips, 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
Brown butter lemon cake, parsley ice cream, lemon curd, toasted almonds