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 | yellow cornbread, jalapeno butter - 5
FLASH FRIED COLLARDS | sea salt - 6
BLUE Q PIZZA | pickled jalapeno, fontina, cilantro, pork belly - 15
THE ITALIAN RABBIT | garlic puree, mozzarella, roasted red peppers, parsley - 16
HOUSE CURE | rabbit terrine, souse, citrus trout, house pickles & crackers, housemade preserves - 14
GUILFORD MILLS GRITS | stewed sausage & turnip run-ups, tomato marmalade, pork rinds - 13
BEET SALAD | fresh citrus, hot honey, olive oil infused farmers cheese, green goddess, herbs - 13
BEEF TARTARE* | parsley oil, mustard, charred garlic, fried capers, Parmesan Reggiano, soft poached egg, sweet potato chips - 14
GUINEA PASTRY | turnip run-ups, lemon, pickled collard stems - 14
POTATO & LEEK SOUP | cheddar bacon fritters, marinated cabbage - 9
SUNBURST FARMS TROUT | root vegetable puree, fried turnips, charred citrus, gremolata, parsley oil - 32
NC SHRIMP & GRITS | mushroom & spicy tomato ragout, scallion, bacon - 26
NC CATCH OF THE DAY | charred collards, French bread, tomato marmalade, BBQ shrimp sauce - 29
SPOON BREAD | mushroom conserva, spicy cabbage, Sea Island red pea sprouts - 24
ROASTED GUINEA | collard & carrot dumplings, roasted parsnips, consomme, mirepoix salad - 26
PAINTED HILLS STRIP | marinated cabbage, potato croquettes, chimichurri - 46
BRITTANY RIDGE PORK CHOP| dirty farro, sweet & sour beets - 32
ICE CREAM OF THE DAY | - 5
PB & H | honey semifreddo, peanut butter biscuit, orange-cardamom gastrique - 9
NOT CARROT CAKE | sweet potato, coffee icing, spiced pecan ice cream - 9
RICOTTA DOUGHNUTS | citrus curd & supremes - 9
WARM BROWNIE PUDDING | roasted banana ice cream, coffee crumb - 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 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.