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 $29.
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.
Mixed lettuces, aged goat’s milk cheese, cider vinegar, walnuts
Roasted zucchini, broccoli, caramelized shallots, pain de mie croutons, mint
Salt-roasted Chioggia beets, green onions, pickled cucumbers, fennel, torn bread, chives
Green beans, mustard greens, preserved chanterelle mushrooms, duck fat granola, aged cheddar
Hakurei turnips, cherry tomatoes, old water-poached chicken, basil-pistachio pesto
Fresh cow’s milk cheese, bacon-onion jam, honey, toasted seeds
Housemade pâté, preserved vegetables, mustards
Smoked pork belly, sauerkraut, grain mustard vinaigrette
Classic beef tartare, traditional accompaniments
Chanterelle mushrooms, lacinato kale, broccoli, wild rice, green onions
Sea scallops, cauliflower, carrots, pancetta lardons, capers, lemon vinaigrette
Market fish, sweet corn, zucchini, green beans, basil, buerre blanc
Duck confit, roasted Japanese eggplant, sweet onions, toasted almonds, heirloom tomato
Pork and beef meatballs, mustard greens, red onion, crispy potatoes, old water
Summer squash, lemon thyme, yogurt
Mokum carrots, roasted oyster mushrooms, toasted pumpkin seeds
Roasted onions, cashew butter, basil
Potatoes fried in pork fat, oregano, pickled shallots
Warm popover, honey butter
Valhrona fudge cake, Florentine, amaretto ice cream, candied walnuts
Lemon posset, cornmeal-lemon thyme crumble, fruit compote
Toasted coconut cake, caramel cream, caramel buttercream, ginger ice cream
Toffee semifreddo cake, chocolate, almond meringue, toasted almonds