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 | Lillie’s biscuits, whipped goat cheese, strawberry preserves | small - 5 • large - 8
FLASH FRIED COLLARDS | sea salt - 6
BARKLEY’S MILL GRITS | creamed collards, Tabasco pickled stems, pork rinds - 13
WOOD FIRED PIZZA | air dried sausage, red onion jam, turnip run ups, cheddar - 12
BRITTANY RIDGE CHARCUTERIE | pork terrine, chicken liver mousse, souse, mustard, preserves, crackers - 16
TOM THUMB | cabbage pancake, mayo, persimmon, mullet roe - 13
MUSHROOM CAESAR | preserved shiitakes, local lettuce, breadcrumbs, Parmesan - 12
CATFISH SALAD | beets, potatoes, egg, lettuce, caraway vinaigrette - 12
TURNIP ROOTS & GREENS | country style sausage, goat cheese dumplings, tomato jam - 12
YELLOWFIN TUNA CRUDO | grated radish & apples, sunchoke, jalapeño - 12
TURNIP RUN_UPS| sweet potato, Thomasville Tomme, garlic herb vinaigrette, spiced pecans - 12
PAN FRIED NORTH CAROLINA CATCH | pecan brown butter, brussels & cabbage slaw, blue grits, parsley - 28
BRITTANY RIDGE RABBIT | cheesy bread pudding, stewed tomatoes & greens, olive tapenade - 27
SEARED BLACK BASS | cauliflower, cabbage, citrus, herbs, hazelnuts - 28
CORNMEAL TAGLIATELLE | turnip run-ups, smoked mushrooms, leeks, lemon cream - 24
PAINTED HILLS RIBEYE | peppercorn cream sauce, brown butter potatoes, onion rings, dressed greens - 45
BRITTANY RIDGE PORK | dirty peanut farro, sweet potato mostarda - 28
ICE CREAM OF THE DAY | 5
CHOCOLATE MOUSSE CAKE | pistachio - 10
RICOTTA ZEPPOLE | champagne zabaglione, grapefruit curd - 9
COCONUT CREAM PIE | chocolate ice cream, almonds - 9
Choose any 3 desserts - $22 • Choose any 4 desserts - $28
Our newly renovated private dining room is airy and elegant, 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 (7 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.