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 $18 to $33.
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.
Bibb lettuce, aged cheddar, cider vinegar, walnuts
Wild rice, crispy beets, roasted butternut squash, buckwheat, yogurt
Shaved cabbage salad, Parmesan vinaigrette, pain de mie croutons, toasted almonds
Pheasant broth, roasted lion’s mane and oyster mushrooms, horseradish, chervil
Braised pork meatballs, salt-roasted red onions, celery root, onion purée
Salt-cured foie gras, Romanesco cauliflower, fried parsnips, preserved rhubarb, flax crackers
Roasted butternut squash mousse, burnt butter, apples, hazelnuts, roasted shallots
Housemade fresh cheese, watermelon radishes, pistachio butter, honey, dried fruit compote
Beef tartare, salt-cured egg yolk, pickled and fermented vegetables, walnut
Poached eggs, Romanesco cauliflower, potato purée, scarlet turnip confit
Wieninleike, butter-braised sunchokes, kohlrabi, mustard vinaigrette
Duck confit, black turtle beans, mokum carrots, roasted garlic
Grilled lamb, roasted spaghetti squash, toasted almonds, ginger-pickled cipollini onions
Salt-roasted beets, red veined sorrel, crème fraîche, granola
Poached carrots and parsnips, duck broth, bread crumbs, lemon thyme
French fingerling potatoes in aluminum foil, butter, duck fat, rosemary
Baked beans, roasted ham, bread crumbs
Warm popover with honeyed butter
Buttermilk cream and herb sherbet, D’Anjou pears, herb-meringue dust
Brown butter lemon cake, parsley ice cream, lemon curd, toasted almonds
Chocolate marquise, orange marmalade, bitter orange ice cream, chocolate feuilletine
Coffee cream, espresso granita, Valrhona milk chocolate-caramel
Sponge cake, cranberry jam, cranberry jelly, white chocolate crémeux, tangerine sorbet