The Bachelor Farmer menu

Poached Duck Egg

Saffron-stewed leeks, carrots, roasted brussels sprouts, creme fraiche

Market Fish

Pheasant Meatballs

Red cabbage spaetzle, roasted and fermented turnips

Wieninleike

Mustard greens, dried fruit, winter squash vinaigrette

Grilled Duck Breast and Confit

Maple glazed cipollini onions, pickled rainbow chard stems, braised sunchokes

Fresh Cow’s Milk Cheese

Lacinato kale, pistachios, crispy parsnips, pickled celery root

Burnt Butter-Baked Egg

Pork pastrami, preserved green tomatoes and ramps, toasted sesame seeds

Old-Water Poached Chicken

Dry-cured pork sausage, great northern bean puree, roasted shallots, garlic

Beef Tartare

Oyster mushrooms, cashew milk, horseradish, capers

Duck Liver Pate, Pickled Rhubarb, Grain Mustard

Salt-Roasted Beets

Yogurt, coriander, preserved lemon, rosemary

White Carrots Cooked Under a Brick

Pork Fat Rutabagas, Honey, Cider Vinegar

Fried Brussels Sprouts, Bacon, Cranberries

Warm Popover with Honeyed Butter

Bay Leaf Flan

Candied walnut, cinnamon whipped cream, walnut sandbakkel

Warm Apple-Currant Pie, Vanilla Ice Cream, Oat Crumble

Valrhona Araguani Chocolate Mousse

Espresso cream, hazelnut florentine

Brown Butter Lemon Cake

Parsley ice cream, lemon curd, toasted almonds

Bibb Lettuce

Aged goat’s milk cheese, cider vinegar, walnuts

Oyster Soup

Preserved tomatoes, pickled oyster mushrooms, torn bread

Duck Fat Beets

Capers, parmesan, pickled shallots, toasted almonds

Ham and Clams

Delicata squash, kale sprouts, dill

Braised Pork Belly

Baby turnips and their greens, apples