I often tell people that Ben and I had our first baby in June 2006. Naive but determined, we opened Chef & the Farmer with the hope that our restaurant might light a spark in our little town and help transition some of Eastern Carolina’s displaced tobacco farmers into food farmers. Since then, our restaurant has come to be known for thoughtful, creative cooking rooted in this region’s ingredients and traditions. I’m proud of what our first child has accomplished and excited for her future.
PLEASE INFORM US OF ALL POTENTIAL ALLERGIES.
OUR DAILY BREAD | MEB Dark Cloud cheese bread, scallion butter - 7
FLASH FRIED COLLARDS | sea salt - 6
SMOKEY BALBOA PIZZA | garlic puree, smoked mozzarella, italian sausage, peppadews - 15
GUILFORD MILLS GRITS | pimento cheese, tomato relish, crispy chicken skins - 13
SHELL’EM OYSTERS | bacon jam, spicy tomato puree, parsley - 11
BUTCHER PLATE | potted pig’s head, corned beef tongue, smoked fish rillette, house pickles - 11
JEDD’S LETTUCE | “caesarish” dressing, mushroom conserva, breadcrumbs, Parmesan - 11
BEEF TARTARE | 64° egg yolk, collard togarashi, gochujang aioli, cashew, potato chip, herb salad - 15
CHARRED CABBAGE NOODLES| country style pork ragout, chives, Parmesan - 13
SWEET POTATO & PEANUT SOUP| country ham chips, coffee reduction, sunflower shoot - 13
GINGER & LEMON MARINATED STEELHEAD TROUT| miso, salt & vinegar furikake, radish, crispy brussels - 15
STRIPED BASS BOURRIDE | fennel & leek broth, shrimp, mussels, crispy potato, greens - 27
NC CATCH | miso pesto, Sea island red peas, charred grapefruit, benne - 29
SWEET POTATO SKINS | mustard touch farro, roasted mushrooms, watercress - 23
GRILLED YARDBIRD | turnip puree, braised greens, rabbit gravy - 29
5 SPICE RIBEYE | shrimp fritter, smashed potatoes, charred farm onions , garlic-horseradish crema - 48
BRITTANY RIDGE PORK CHOP| smoked carrot puree, brown butter raisin, radish, olive - 32
ICE CREAM OF THE DAY | - 5
OLIVE OIL CORNMEAL CAKE | lemon curd & preserves, black pepper, rosemary - 9
BROWNIE PUDDING | orange-cardamom ice cream, toasted pistachio - 9
BANANA FRITTER | chocolate-banana-coconut sorbet, toasted coconut - 9
GOAT CHEESE CHEESECAKE | not carrot cake croutons, thyme, Tabasco-raisin gastrique - 9
Choose any 3 desserts - $25 • Choose any 4 desserts - $30
Our newly renovated private dining room is airy, elegant and in a comfortable contemporary setting. The Gallery is completely outfitted with technology for presentations and a 19th century antique pool table for the perfect cocktail party. The room can host 75 guests seated and 110 guests standing. For more information, please contact Jaime at firstname.lastname@example.org or (252) 208-2433 x3.
RESERVATIONS & GIFT CERTIFICATES
Gift Cards are valid at either Chef & the Farmer or Boiler Room Oyster Bar. You may purchase online here, or at Chef & the Farmer during business hours.
MAKE A RESERVATION
BOOK A TABLE AT CHEF & THE FARMER
Big party (5 or more)? We'd love to have you! Please call (252) 208-2433 x1
We accept reservations up to 90 days from the current date.
PLEASE INFORM US OF ALL POTENTIAL ALLERGIES WHEN MAKING A RESERVATION.