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 | grit bread, scallion butter, country ham - 6
FLASH FRIED COLLARDS | NC sea salt - 6
MUSHROOM PIZZA | roasted wild mushrooms, garlic leek cream, jalapeño, pickled turnip, Parmesan Reggiano, herb vinaigrette - 15
HOUSE CURE PLATE | chicken liver mousse, beef tongue pastrami, souse, house pickles & bread, housemade chutney, whole grain mustard - 13
CHEESE BALL | goat, blue & cream cheese, spiced pecans, preserves, house crackers - 9
GUILFORD MILLS GRITS | fried broccolini, pimento cheese, warm bacon vinaigrette - 13
BROTHERS' ARUGULA | sorghum gastrique, beef bacon lardons, fried sweet potato, Calvander - 13
JEDD'S LETTUCE | apple, granola, pickled red onion, Asher Blue, apple vinaigrette - 13
LIMA BEAN SPREAD | spicy tomato relish, beer cheese toast, fresh herbs - 12
LANE ANGUS BEEF TARTARE | parsley oil, mustard, charred garlic, fried capers, Parmesan Reggiano, soft poached egg, sweet potato chips - 14
NORTH CAROLINA TROUT | root vegetable puree, fried turnips, charred citrus, gremolata - 32
NORTH CAROLINA FLOUNDER | spaetzle, collar chowder, pepper relish, cornbread crumble - 29
CORNISH GAME HEN | beluga lentils, fairytale pumpkin, salsa verde - 27
NC SHRIMP & GRITS | mushroom & spicy tomato ragout, scallion, bacon - 26
HOUSEMADE PASTA | beef bacon, cabbage, nutmeg, pecans, oregano, Parmesan Reggiano - 22
SWEET POTATO & PEANUT GREEN CURRY | bok choy, basil - 25
LANE ANGUS BEEF | pecan romesco, farm arugula, coriander salt potatoes, field peas - 36/48
BRITTANY RIDGE PORK CHOP | farm apple mostarda, turnip green gratin - 32
ICE CREAM OF THE DAY | - 5
TIPSY SANTA | gingersnap cookie, orange cream, Catdaddy Spiced Moonshine eggnog - 10
RED VELVET CAKE | chocolate cream cheese frosting, Italian meringue, chocolate fudge - 9
RICOTTA DOUGHNUTS | lemon curd, citrus supremes, pomegranate - 9
WARM BROWNIE PUDDING | peppermint ice cream and bark - 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.