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 | lima bean spread, tomato & anchovy relish, beer toast | small - 5 large - 9
FLASH FRIED COLLARDS | sea salt - 6
BLACK EYED PEA HUMMUS | goat cheese, pita, crudité, benne seed - 11
BARKLEY’S MILL GRITS | creamed collards, Tabasco pickled stems, pork rinds - 13
WOOD FIRED PIZZA | spinach Parmesan cream, roasted mushroom, black pepper, egg - 12
BRITTANY RIDGE CHARCUTERIE | pork terrine, chicken liver mousse, souse, mustard, preserves, crackers - 16
TOM THUMB | cabbage pancake, mayo, persimmon sauce, mullet roe - 13
APPLE, BEET & CITRUS | crispy sorghum, blue cheese, apple vinaigrette - 12
BROCCOLINI & PORK BELLY | benne, raisin, lemon - 12
TURNIP ROOTS & GREENS | country style sausage, goat cheese dumplings, tomato jam - 12
YELLOW FI TUNA CRUDO | grated radish & apples, sunchoke, jalapeño - 12
SEARED STRUPED BASS | sunchoke, olive, pistachio pesto, broccoli - 29
GUINEA, RUTABAGA & DATE POT PIE | bacon fat crust, guinea skin, parsley salad - 25
PAN ROASTED SPECKLED TROUT | sour beets and cabbage, ginger choy, spiced apple reduction - 26
PARMESAN CREAMED HOPPIN’ JOHN | sweet potato, celery, mustard greens - 24
LANE ANGUS RIBEYE | Juniper Rye IPA, carrot, citrus, farro, mint chimichurri - 42
BRITTANY RIDGE PORK| dirty peanut rice, sweet potato mostarda - 28
ICE CREAM OF THE DAY | 5
CHOCOLATE MOUSSE CAKE | pistachio - 10
RICOTTA ZEPPOLE | champagne zabaglione, grapefruit curd - 9
COCONUT CREAM PIE | chocolate ice cream, almonds - 9
WARM CAROLINA GOLD RICE PUDDING| citrus, sorghum crumb, puff rice - 9
Choose any 3 desserts - $22 • Choose any 4 desserts - $28
Our newly renovated private dining room is airy and elegant, in a comfortable and 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.
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 (7 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.