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 lettuces, aged goat’s milk cheese, cider vinegar, walnuts
Watercress, cured foie gras, dried fruit, hazelnuts, red wine vinaigrette
Smoked swordfish, garlic aioli, celery hearts, Meyer lemon, tarragon
Chilled walleye mousseline, grilled and marinated cucumbers, ramp purée, whole wheat croutons
Smoked garlic kielbasa, braised sauerkraut, cured pork shoulder, mustard
Red beet tartare, fresh cow’s milk cheese, horseradish, dill, capers, mustard, shallots
Split yellow pea purée, roasted vegetable and summer pickle salad, anchovy vinaigrette
Mustard-pickled perch, celery root rémoulade, pickled beets
House-cured ham, whipped Camembert, cucumbers, pistachio
Poached duck egg, crispy grains, bok choy, fiddlehead ferns, cipollini onions, pickled vegetables
Grilled rabbit sausage, lettuce purée, duck fat-braised fingerling potatoes, beet-pickled shallots
Wieninleike, caramelized broccoli, braised turnips, dill
Grilled duck breast, roasted pork belly, spiced yogurt, endive, fennel, ramp oil
Roasted cauliflower, red potatoes, red onion, pickled garlic, horseradish
Flowering broccoli, smoked bacon, mustard
Sweetheart cabbage, aged gouda, spring onion vinaigrette
Warm popover with honeyed butter
Three Confections: Dark chocolate mendiant, toasted coconut marshmallow, salted pecan buttercrunch
Lemon mousse, almond-oat cookie, ginger beer sabayon
Bay leaf flan, basswood sponge candy, cinnamon whipped cream, walnut sandbakkel
Mint-cocao nib milkshake, sea salt-chocolate shortbread
Cake to Share: Angel food and elderflower cream cake, tarragon-vanilla sorbet, toasted buttercrumb
Vermont Shepherd Verano, onion-pear jam, poached carrots, clove hardtack