Food

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.

Spring 2015
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.

appetizers
Bibb lettuce, aged cheddar, cider vinegar, walnuts
Shaved cabbage salad, Parmesan vinaigrette, pain de mie croutons, toasted almonds, chopped egg
Roasted celery root soup, toasted pistachios, shaved celery, tarragon, lemon
Smoked scallops, kohlrabi, flax crackers, Manila clam vinaigrette
Salt-cured foie gras, preserved rhubarb, fried parsnips, kale sprouts, grilled chives

toasts
Baked Camembert, green cabbage, roasted oyster mushrooms, aged cider vinegar
Fresh cow’s milk cheese, toasted seeds, honey, bacon-onion jam, pickled beets
Beef tartare, watermelon radishes, roasted and pickled garlic, egg yolk
Groaning Board

entrées
Poached eggs, roasted cabbage, scarlet turnip confit, caramelized sunchokes, black turtle beans
Market Fish
Duck confit, ragoût of spring vegetables, thyme, duck broth
Grilled lamb, roasted oyster mushrooms, braised celery root, poached garlic
Pork wieninleike, sautéed baby bok choy and kale, currants, hot pepper, mustard vinaigrette

sides
Salt-roasted beets, sorrel, yogurt, granola
Sautéed Swiss chard, shallots, dill
Creamed cabbage, roasted breakfast radishes, pork pastrami
Potatoes and pork belly cooked in aluminum foil
Warm popover with honeyed butter

dessert
Poached pears, house yogurt, spicy ginger caramel, honey tuile
Vanilla bean butter cake, blood orange, bitter orange ice cream, crème fraîche
Coffee cream, espresso granita, Valrhona milk chocolate-caramel
Baked chocolate mousse cake, red beet ice cream, white chocolate

 
© 2015 Daft Holdings