I often tell people that Ben and I had our first baby in June 2006. Naive but determined, we opened Chef and 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’s 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 small - 4large - 7
FLASH FRIED COLLARDS sea salt - $6
TUNA CRUDO grated radish & apples, sunchoke, jalapeño - $12
CHICKEN LIVER MOUSSE apple, arugula, toast - $10
SOUSE PLATE pickles,apple ginger jelly, mustard, cracker - $8
WARM LIMA BEAN SPREAD tomato & anchovy relish, beer toast - 12
BARKLEY'S MILL GRITS pimento cheese, radish salsa, pork rinds - $13
WOOD FIRED PIZZA smoked beef brisket, horseradish, arugula, gruyère- 13
LANE ANGUS BEEF CARPACCIO peanut conserve, crispy peanuts, shaved Parmesan - $13
CHEESE BALL country ham, pecans, fig preserve, crackers - 12
BEEF & SWEET POTATO HAND PIE basil aioli, jalapeño, radish - $12
TOM THUMB mushrooms, radish, pickles- 13
APPLE, BEET & CITRUS crispy sorghum, blue cheese, apple vinaigrette - $12
BROCCOLINI & PORK BELLY benne, raisin, lemon - $12
PEANUT SOUP fig preserves, celery relish, fried peanuts - $11
NORTH CAROLINA CATFISH & FRIED OYSTER STEW potatoes, shaved fennel & turnips, shiitake mushrooms - $26
RABBIT & PASTRY shaved vegetable, soft poached egg, herb vinaigrette - $26
SEARED NORTH CAROLINA WRECKFISH sweet potato tostones, citrus jalapeño aioli, kale, radish & apple herb salad - $27
BUTTERNUT SQUASH RISOTTO Carolina Gold rice, radish, rutabaga, pumpkin seed pesto - 24
BRITTANY RIDGE PORK squash mustard, brown butter spaetzle, apple pecan relish - 28
LANE ANGUS RIBEYE Juniper Rye IPA, kohlrabi, citrus, farro, mint chimichurri - 42
ICE CREAM of the Day, - $5
CHOCOLATE PEPPERMINT CAKE fudge, chantilly - 10
SPICED CORNBREAD PUDDING cranberry coulis, eggnog ice cream - 9
KEY LIME & COCONUT MERINGUE nut crumble, graham cracker - 9
DOUBLE DECKER APPLE PIE oat crumble, cinnamon ice cream - $9
Choose any 3 desserts - $22 • Choose any 4 desserts - $28
Chef & the Farmer’s newly renovated private dining room is airy and elegant, in a comfortable and contemporary setting. Outfitted complete 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
Reservations for the current week: please call 252.208.2433 x1 or look for availability on Open Table.
For groups of 5 or more: please call 252.208.2433 x1
We do not accept Open Table reservations for more than 4 guests. We accept reservations up to 90 days from the current date.
Please follow us on Facebook (link below) for the latest in last minute reservation availability, posted daily at 1pm.
For reservation requests after the current week, please use the form below. This will help us provide a more personalized dining experience.
Notes may include but are not limited to:
- Dietary restrictions or allergies
- Celebrations, including birthdays, anniversaries, or others
- Accommodations for overnight and extended stays
- Attractions and things to do
- Dining recommendations