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.

Summer 2014
We update our online menu weekly, but our restaurant’s menu changes daily.
Please expect some variation.

Bibb lettuce, aged goat’s milk cheese, cider vinegar, walnuts
Asparagus, burnt butter, pickled red onion, almonds, chopped egg
Wilted celtuce, whipped Camembert, pickled carrots, hazelnuts, dill
Salt and sugar cured salmon, lettuce broth, crème fraîche, radish
Poached chicken, giblets, barley, farro, arugula, pistachio vinaigrette
Fried duck wings, rhubarb mostarda, maple syrup jus
Fried meatballs, fingerling potatoes, grilled chives

Housemade fresh cheese, bacon-onion jam, fruit compote, granola, roasted radishes
Beef tartare, pickled oyster mushrooms, cashew milk, popped amaranth, horseradish
Groaning Board

Baked duck eggs, roasted oyster mushrooms, radishes and their greens, toasted hazelnuts
Market Fish
Grilled lamb leg and belly, polenta, red Russian kale
Duck confit, duck fat fingerling potatoes, nettles, mizuna
Pork shoulder and belly in broth, mustard greens, Swiss chard, roasted garlic

Sautéed spinach, rhubarb, hot pepper
Grilled asparagus, crème fraîche, bread crumbs
Fried potatoes, aged cider vinegar
Red cabbage sauerkraut, juniper, smoked pork shoulder
Warm popover with honeyed butter

Buttermilk cream and rhubarb sorbet, rhubarb jus,herb-meringue dust
Warm apple-currant pie, vanilla ice cream, oat crumble
Chocolate sorbet, roasted white chocolate ice cream, marshmallow, popped wild rice, peanuts white chocolate crémeux
Brown butter lemon cake, parsley ice cream, lemon curd, toasted almonds