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 $11 and our entrées range from $18 to $35.

Summer 2017
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.

Salanova lettuce, aged goat’s milk cheese, cider vinegar, walnuts
Roasted and pickled zucchini, bagna càuda, breadcrumbs
Broccoli, shiitake mushrooms, red onion, toasted sesame seeds, crème fraîche, mint
Duck leg meatballs, duck breast, mustard greens, thyme
Marinated and grilled chicken, shaved cabbage, pickled cucumber, spiced yogurt, mustard vinaigrette

Fresh cow’s milk cheese, dried fruit compote, toasted seeds, honey
Smooth chicken liver pâté, preserved vegetables, mustards
Poached duck egg, pork pastrami, sweetheart cabbage, caraway hollandaise
Braised honeycomb tripe, Parmesan
Beef tartare, fermented ramp leaves, green onion jam, capers, egg yolk

Grillled summer squash, toasted almonds, Parmesan, spelt, oyster mushroom ragoût
Lake Superior cisco, creamy cucumbers, dill, fried Yukon gold potatoes, paprika
Roasted chicken, braised black beans, red Russian kale, grilled green onions
Fried pork leg, cauliflower, caramelized cabbage, grain mustard
Grilled beef sausage, spicy summer greens, torn bread, red onion, old water

Sweet and sour beets, toasted almonds, anise hyssop, crème fraîche
Caramelized green beans, crispy shallots
Romaine, pain de mie croutons, pickled red onions, Parmesan
Wilted summer greens, chicken jus, chili flakes
Warm popover, honey butter

Vanilla cake, pecans, cinnamon buttercream, salted caramel ice cream
Cherry ice cream sundae, toasted coconut, macadamia nuts, chocolate
Chocolate peanut butter pot de crème, caramel, whipped cream, candied nuts
Rhubarb custard pie to share

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