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 | benne sourdough focaccia, roasted garlic butter - 6
FLASH FRIED COLLARDS | sea salt - 6
WOOD FIRED PIZZA | fresh cheese, roasted muscadines, kale, lemon & Parmesan - 15
HOUSE CURE PLATE | Tom Thumb terrine, chicken liver mousse, fish rillette, house pickles & crackers, housemade chutney, whole grain mustard - 15
BUTTERNUT SQUASH CASSEROLE | Italian sausage, arugula, fontina mornay, beer bread croutons - 16
GUILFORD MILLS GRITS | sage sausage, spicy tomatoes, egg, arugula, white cheddar - 13
MOZZARELLA TOAST | Brothers' Farm greens, crushed chili honey, buffalo milk cheese, balsamic reduction - 14
FRIED GREEN TOMATOES | curry goat cheese, blueberry chutney, cress - 12
JEDD'S LETTUCE | apples, granola, pickled red onions, Asher Blue, apple vinaigrette - 13
LANE ANGUS BEEF TARTARE | parsley oil, mustard, black garlic, Parmesan, soft poached egg - 14
NORTH CAROLINA CATCH OF THE DAY | miso butter, gingered cabbage & black rice, vinegar soaked cucumber - 29
CONFIT LEG OF GUINEA HEN | beluga lentils, fairytale pumpkin, salsa verde - 24
NC SHRIMP & GRITS | mushroom & spicy tomato ragout, scallions, bacon - 27
CASARECCE | smoked kale, butterbeans, stewed tomatoes, Parmesan - 24
PAINTED HILLS RIBEYE | smashed sweet potatoes, muscadine demi glace, arugula, radish & fried field pea salad - 48
BRITTANY RIDGE HOT SMOKED HAM | farm apple mostarda, turnip green gratin - 32
ICE CREAM OF THE DAY | - 5
CHOCOLATE CHESS PIE | oatmeal chantilly, oat crumb - 9
TRES LECHES | spiced blueberry, caramel, coconut lace cookie - 12
ROSEMARY CREME FRAICHE CHEESECAKE | muscadine compote, salted peanut brittle - 10
SWEET POTATO HONEY BUN | maple glaze, cinnamon-orange ice cream, spiced pecans - 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. 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 at (252) 208-2433 x1.
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.