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 | blue and yellow cornbread, scallion butter, pistachio crumble - 7
FLASH FRIED COLLARDS | sea salt - 6
FENNEL PIZZA | tasso ham, fennel cream, pickled fennel, Parmesan Reggiano, chili oil - 15
BLUE Q PIZZA | creole rabbit, pickled jalapeno, red onion, smoked mozzarella - 14
HOUSE CURE PLATE | fish & shrimp rillette, rabbit terrine, chicken liver mousse, house pickles & crackers, housemade preserves, whole grain mustard - 13
GUILFORD MILLS GRITS | fried broccoli, fondue, warm bacon vinaigrette - 13
BEET SALAD | fresh citrus, hot honey, olive oil infused farmers cheese, green goddess, herbs - 13
LIMA BEAN SPREAD | spicy tomato relish, beer cheese toast, fresh herbs - 12
BEEF TARTARE | parsley oil, mustard, charred garlic, fired capers, Parmesan Reggiano, soft pached egg, sweet potato chips - 14
JEDD'S LETTUCE | fresh blueberries, pickled red onion, goat cheese, roasted pecans, poppy seed vinaigrette - 14
SUNBURST FARMS TROUT | root vegetable puree, fried sunchokes, charred citrus, gremolata, parsely oil - 32
NC CATCH OF THE DAY | spaetzle, collard chowder, pepper relish, cornbread crumble - 29
RABBIT & DUMPLINGS | collard & carrot, roasted parsnips, consomme, mirepoix salad - 26
HOUSEMADE PASTA | beef bacon, cabbage, spinach, nutmeg, pecans, Parmesan Reggiano - 22
NC SHRIMP & GRITS | mushroom & spicy tomato ragout, scallion, bacon - 26
SWEET POTATO & PEANUT GREEN CURRY | charred cauliflower, basil - 25
PAINTED HILLS BEEF | marinated cabbage, smoked potato croquettes, chimichurri - 32
BRITTANY RIDGE PORK | 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 | lemon curd, citrus 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.