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
COUNTRY ANTIPASTO | everyday cucumbers, charcuterie, preserves, crackers - 16
TOM THUMB | cabbage pancake, mayo, apple - 14
CHARRED BROCCOLINI | citrus, country ham chips, benne seeds - 12
STRAWBERRY GAZPACHO | green strawberry relish, buttermilk, jalapeño, chamomile oil, crouton - 13
ASPARAGUS & POACHED EGG | Thomasville Tomme, radish, spring onion, vinaigrette, toast - 14
STRAWBERRY SALAD | arugula, fresh cheese, almonds, strawberry vinegar - 12
NORTH CAROLINA CRUDO | peas, grated radish, green garlic, ginger dressing - 14
SEARED NORTH CAROLINA PINK SNAPPER | broccoini, hollandaise, pecans, dill, green strawberries - 29
STRAWBERRY GLAZED BRITTANY RIDGE CORNISH GAME HEN | turnip, chervil, bok choy, ginger broth, pickled strawberries - 29
SHRIMP STUFFED SWEET POTATO | ramps, charred cabbage, collard kraut, benne, jalapeño, citrus - 27
CORNMEAL TAGLIATELLE | peas, kale, smoked mushrooms, green garlic, lemon, cream - 24
PAINTED HILLS SHORT RIB | roasted new potatoes, sun gold tomatoes, garlic-lime fresh cheese, coriander butter - 34
BRITTANY RIDGE PORK | carrots, swiss chard, peanut relish, chimichurri - 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, 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.
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.