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
TUNA TARTARE | pickled benne & brown mustard seeds, fermented chili oil, Thai basil vinegar, squid ink tuile, cilantro, basil - 14
WOOD FIRED PIZZA | fresh cheese, roasted muscadine, kale, lemon & Parmesan Reggiano - 15
HOUSE CURE PLATE | souse, fish rillette, chicken liver mousse, house pickles & crackers, housemade chutney, whole grain mustard - 15
FIRE ROASTED OYSTERS | Tabasco brown butter, smoked bacon, farm onion - 9
GUILFORD MILLS GRITS | sage sausage, spicy tomato, egg, arugula, white cheddar - 13
BUTTERNUT SQUASH CASSEROLE | Italian sausage, arugula, fontina mornay, beer bread croutons - 16
BROTHERS' ARUGULA | sorghum gastrique, bacon lardons, fried sweet potato, Calvander - 13
JEDD'S LETTUCE | apple, granola, pickled red onion, Asher Blue, apple vinaigrette - 13
PUMPKIN HUMMUS | curry granola, charred green beans, house pickles & crackers - 12
NORTH CAROLINA TUNA | miso butter, gingered cabbage & black rice, vinegar soaked cucumber - 29
GUINEA HEN | confit crepinette, beluga lentils, fairytale pumpkin, salsa verde - 24
NC SHRIMP & GRITS | mushroom & spicy tomato ragout, scallion, bacon - 27
RIGATONI | beef bacon, cabbage, nutmeg, Parmesan Reggiano - 22
SWEET POTATO & PEANUT GREEN CURRY | bok choy, Thai basil - 25
LANE ANGUS SHORT RIB | smashed sweet potatoes, muscadine demi glace, watercress, radish & fried field pea salad - 32
BRAISED PORK SHOULDER | farm apple mostarda, turnip green gratin - 32
ICE CREAM OF THE DAY | - 5
CHOCOLATE CHESS PIE | oatmeal chantilly, oat crumb - 9
SPICED APPLE STACK | whipped creme fraiche, spiced & compressed apple - 9
ROSEMARY CREME FRAICHE CHEESECAKE | muscadine compote, salted peanut brittle - 10
SWEET POTATO HONEY BUN | maple glaze, cinnamon-orange ice cream, spiced pecan - 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.