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 | white cheddar jalapeño cornbread, salted whipped butter - 9
FLASH FRIED COLLARDS | sea salt - 6
OLD MILL OF GUILFORD GRITS | creamed collards, Tabasco pickled stems, pork rinds - 13
WOOD FIRED PIZZA | creamed corn, pecorino, bacon, basil, chili oil - 14
TOM THUMB | cabbage pancake, mayo, apple - 14
LANE ANGUS BEEF TARTARE | charred green garlic, egg yolk, tallow, mushrooms, parmesan, crispy potatoes - 14
CHARRED SQUASH & OKRA | citrus, country ham chips, benne seeds, grapeseed oil - 12
OVEN ROASTED SWEET CORN | beef tallow mayo, fresh cheese, oregano - 13
PORK TORCHON SALAD | pickled radish, blueberries, salt & butter pecans, whole grain dijonnaise, blueberry vinaigrette - 16
CHEROKEE PURPLE TOMATO | sweet corn relish, Asher blue cheese, bacon fat Johnny cake - 12
CHARRED CARROTS | orange yogurt, spicy raisins, salt & butter pecans, capers - 12
CHILLED SOUP | sweet corn, pickled shrimp, thyme, chili basil oil, chervil - 15
NORTH CAROLINA TILEFISH | stewed tomatoes, charred squash & okra, basil pesto - 31
BLUEBERRY BBQ GLAZED YARD BIRD | onion & squash casserole, country green beans, watercress, pickled jalapeño & squash - 32
SHRIMP STUFFED SWEET POTATO | charred cabbage, collard kraut, benne, jalapeño, citrus - 27
CORNMEAL TAGLIATELLE | green beans, kale, smoked mushrooms, green garlic, lemon, cream - 24
LANE ANGUS BEEF | smashed new potatoes, lemon and brown butter charred shishito peppers, pecan romesco - 48
BRITTANY RIDGE PORK CHOP | braised carrots, charred green beans, blueberry mostarda, carrot tops - 32
ICE CREAM OF THE DAY | - 5
BUTTERSCOTCH BUDINO | chocolate, salted pecans - 9
NEW YORK CHESS PIE | oatmeal chantilly, oat crumb - 9
BUTTERMILK PIE | blue cornmeal, blueberry compote - 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.