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.
OUR DAILY BREAD | whole wheat pickle bread, carrot butter, sour beets, country ham - 6 large - 8
FLASH FRIED COLLARDS | sea salt - 6
BARKLEY’S MILL GRITS | creamed collards, Tabasco pickled stems, pork rinds - 13
BERRY & BACON PIZZA | strawberries, house bacon, crème fraîche, onion, salsa verde - 12
TOM THUMB | cabbage pancake, mayo, apple, mullet roe - 14
MUSHROOM KALE CAESAR | preserved shiitakes, breadcrumbs, Parmesan - 12
CATFISH SALAD | beets, potatoes, egg, lettuce, caraway vinaigrette - 13
ASPARAGUS & POACHED EGG | Thomasville Tomme, radish, ramp vinaigrette, toast - 14
STRAWBERRY SALAD | Brothers arugula & cress, fresh cheese, almonds, persimmon vinegar - 12
BLACK BASS CRUDO | grated radish & apples, sweet potato, jalapeño - 14
SEARED RED SNAPPER | asparagus, hollandaise, pecans, green strawberries, dill - 29
STRAWBERRY GLAZED CORNISH GAME HEN | turnip, choy, ginger broth, mushroom, pickled strawberries - 30
SHRIMP STUFFED SWEET POTATO | ramps, charred cabbage, collard kraut, benne, jalapeño, citrus - 27
CORNMEAL TAGLIATELLE | turnip run-ups, smoked mushrooms, leeks, lemon, cream - 24
PAINTED HILL BRAISED BEEF SHORT RIB | peppercorn cream sauce, brown butter potatoes, onion rings, dressed green - 32
CAROLINA HERITAGE PORK CHOP | dirty peanut farro, sweet potato mostarda - 32
ICE CREAM OF THE DAY | 5
BUTTERSCOTCH BUDINO | chocolate, salted pecans - 9
STRAWBERRY COBBLER | honey basil ice cream- 9
COCONUT CHESS PIE | chocolate ice cream, almonds - 9
STRAWBERRY SOUP | lemon sorbet, cayenne & black pepper straws - 9
Choose any 3 desserts - $22 • Choose any 4 desserts - $28
Our newly renovated private dining room is airy and elegant, 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.
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 follow us on Facebook for the latest in last-minute reservation availability, posted daily at 1pm.