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
MUSHROOM PIZZA | roasted wild mushrooms, garlic leek cream, jalapeño, pickled turnip, Parmesan Reggiano, herb vinaigrette - 15
FARMERITA PIZZA | basil, fresh mozzarella, tomato - 14
LANE ANGUS BEEF TARTARE | parsley oil, mustard, black garlic, fried capers, Parmesan Reggiano, soft poached egg, sweet potato chips - 14
HOUSE CURE PLATE | beef tongue pastrami, tuna conserva, country pate, house pickles & crackers, housemade chutney, whole grain mustard - 13
'POT PIE' HAND PIE | confit pork, fall vegetable veloute, citrus salad - 13
GUILFORD MILLS GRITS | fried broccolini, cheddar, warm bacon vinaigrette - 13
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 | charred broccolini, curry almonds, house pickles & crackers - 12
LIMA BEAN SPREAD | spicy tomato relish, beer cheese toast, fresh herbs - 12
NORTH CAROLINA CATCH OF THE DAY | miso butter, gingered cabbage & black rice, vinegar soaked cucumber - 29
CORNISH GAME HEN | beluga lentils, fairytale pumpkin, salsa verde - 29
NC SHRIMP & GRITS | mushroom & spicy tomato ragout, scallion, bacon - 27
HOUSEMADE PASTA | beef bacon, cabbage, nutmeg, pecans, oregano, Parmesan Reggiano - 22
SWEET POTATO & PEANUT GREEN CURRY | bok choy, Thai basil - 25
LANE ANGUS NY STRIP | pecan romesco, farm arugula, coriander salt potatoes, field peas - 48
BRITTANY RIDGE PORK CHOP | farm apple mostarda, turnip green gratin - 32
ICE CREAM OF THE DAY | - 5
TOASTED MARSHMALLOW MOUSSE | chocolate chunk, graham cracker - 9
SPICED APPLE STACK | whipped creme fraiche, spiced & compressed apple - 9
RICOTTA DOUGHNUTS | lemon curd, citrus supremes - 9
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.