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 | sweet potato & onion bread, smoked corn aioli, Cherokee purple tomatoes - 10
FLASH FRIED COLLARDS | sea salt - 6
GUILFORD MILLS GRITS | tomato jam, spiced okra, peanut relish - 13
WOOD FIRED PIZZA | creamed corn, Pecorino, bacon, basil, garlic oil - 14
TOM THUMB | citrus and jalapeno yogurt, marinated vegetables, Carolina gold rice tabouleh, pita - 14
HOUSE CURE PLATE | souse, country pate, smoked snapper rillete, pork rillete, trout gravlox, house pickles and crackers, orange marmalade, whole grain mustard - 18
GRILLED SWEET CORN | beef tallow mayo, fresh cheese, oregano - 13
LANE ANGUS BEEF TARTARE | charred green garlic, egg yolk tallow, mushrooms, Parmesan, crispy potatoes - 14
CHILLED SOUP | sweet corn, pickled shrimp, chili basil oil, chervil - 15
WATERMELON, AVOCADO & CANTALOUPE | lime, basil, jalapeno - 15
CASARECCE | beef bacon, butterbeans, stewed tomatoes, Parmesan Reggiano - 16
CHOPPED SUMMER VEGETABLES | butterbean fritters, tahini sauce, benne - 14
BRITTANY RIDGE PORK BELLY | Birds & Beasts Rub, collards, pickled radishes, Tangy Peach Glaze - 24
NORTH CAROLINA CATCH OF THE DAY | miso butter, gingered cabbage & peas, vinegar soaked cucumber - 31
BLUEBERRY BBQ GLAZED YARD BIRD | onion & squash casserole, fried okra, swiss chard, pickled jalapeño & squash - 32
SHRIMP & SUMMER VEGETABLES | blistered cherry tomatoes, sweet corn, okra cake, green sauce - 27
FRESH ROASTED TOMATO PIE | grilled & marinated eggplant & okra, corn vinaigrette - 27
PAINTED HILLS RIBEYE | brown butter lemon shishito peppers, pecan romesco, fried potatoes - 48
BRITTANY RIDGE PORK CHOP | braised carrots, charred green beans, blueberry mostarda - 32
ICE CREAM OF THE DAY | - 5
BUTTERSCOTCH BUDINO | chocolate, salted pecans - 9
CHOCOLATE CHESS PIE | oatmeal chantilly, oat crumb - 9
BUTTERMILK PIE | blue cornmeal, blueberry compote - 9
LEMON SEMIFREDDO | blackberry coulis, summer fruit, bay leaf meringue - 9
Choose any 3 desserts - $22 • Choose any 4 desserts - $28
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. In addition, we offer a variety of catering services, including exclusive use of our Vivian Howard food truck. For more information, please contact us or call the restaurant.
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 callx1
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.