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 $9 and our entrées range from $18 to $33.

Spring 2016
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
Asparagus, Minnesota chestnuts, burnt butter, pickled red onion
Fiddlehead ferns, grilled ramps, duck confit, sprouted spelt and buckwheat, spiced yogurt
Smoked lake trout, Manila clams, pickled cucumbers, Yukon Gold potatoes, celery, chives
Salt-cured foie gras, watercress, 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 belly, sauerkraut, grain mustard vinaigrette
Classic beef tartare, traditional accompaniments

Potato gnocchi, asparagus, blue cheese, black pepper
Parsnips cooked under a brick, braised chickpeas, oyster mushrooms, toasted hazelnuts
Roasted halibut, broth of spring greens, wilted kale, barley, pork fat
Pork wieninleike, watercress, baby zucchini, crispy potatoes, grilled lemon
Duck breast and sausage, wild nettles, ramp leaves, golden turnips, green garlic, roasted shallots, honey

Salt-roasted beets, rhubarb, lemon thyme
Sautéed ramps, lemon, Parmesan
Roasted asparagus, hot pepper, toasted almonds
Sautéed wild rice, pancetta, chives
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