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.
Red butter lettuce, aged cheddar, cider vinegar, walnuts
Chilled green garlic and radish soup, pickled oyster mushrooms, hazelnut oil
Hakurei turnips, sprouted spelt, carrots, roasted shallots, lovage, crème fraîche
Grilled romaine lettuce, pickled red onions, pain de mie croutons, chopped egg, Parmesan, anchovy
Asparagus, cucumbers, yogurt, smoked scallops, black pepper
Salt and sugar cured salmon, Yukon gold potatoes, sweet mustard vinaigrette, dill
Fresh cow’s milk cheese, bacon-onion jam, spiced almonds, toasted seeds, honey
Chopped chicken liver pâté, shaved asparagus, red onion, celery, egg
Pork belly confit, maple syrup jus, rhubarb compote, pickled green onions
Groaning Board: housemade charcuterie, preserved vegetables, mustards
Baked duck egg, wilted spinach, crispy potatoes, grilled garlic scapes, pickled shallots, toasted almonds
Lake Superior whitefish, baby spring greens, grilled cucumbers, toasted hazelnuts, torn bread
Grilled and braised lamb, yellow pea purée, asparagus, butter-poached radishes, dill
Skirt steak, wilted turnip greens, roasted oyster mushrooms, green onions, roasted garlic vinaigrette
Grilled asparagus, aged cider vinegar, dill
Sautéed kale, aged goat’s milk cheese
Hakurei turnips and their greens, anchovy vinaigrette
Potatoes and pork belly cooked in foil
Warm popover with honey butter
Yogurt panna cotta, strawberry and lingonberry, elderflower syrup
Lemon chiffon cake, toasted pistachios, lemon curd
Flourless chocolate cake, rum anglaise, almond Florentine, crème chantilly