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 |caramelized onion sourdough, bacon butter- 7
FLASH FRIED COLLARDS | sea salt - 6
BLUE Q PIZZA | short rib, smoked gouda, pickled jalapeno, cilantro - 15
GUILFORD MILLS GRITS | pimento cheese, fried green tomato, ham chips - 13
BEEF TARTARE | asparagus, olives, anchovies, spicy tomato, soft poached egg, fried potatoes - 15
CHICKEN & WAFFLES | liver mousse, thyme waffles, pickled green strawberries, citrus, vanilla syrup- 13
SPRING VEGETABLE SALAD | charred broccolini, radish, Parmesan, charred spring onion vinaigrette, basil - 11
ROASTED CARROTS | peanut butter, bloomed raisins, carrot top pesto, fried peanuts - 13
WARREN'S LETTUCE | tahini buttermilk, dill, bacon, benne - 14
ROASTED SWEET POTATO| bacon aioli, pickled onion & sweet potato, toasted benne - 12
PORK LAU LAU| coconut milk, bok choy, strawberry salsa - 16
SUNBURST FARMS TROUT | cornbread puree, green tomato chow chow, fried tomatoes - 32
SHRIMP SCAMPI & GRITS | spicy tomato, scallion, bacon, basil - 26
SOFT SHELL CRAB | Carolina Gold rice, charred spring onion, drawn butter, Parmesan - 25
NC CATCH OF THE DAY | watercress aioli, confit potatoes, charred asparagus, pickled asparagus - 27
CAROLINA GRAIN RISOTTO| mushroom conserva, charred ramps, pickled radish, almonds, parsley salad - 24
GRILLED YARD BIRD | tempura shiitake, strawberry honey, charred radish, pickled strawberries - 28
PAINTED HILLS RIBEYE| marinated farm cabbage, potato croquettes, spring onion butter - 48
BRITTANY RIDGE PORK CHOP | braised collards, farm carrots, pan gravy, carrot tops - 32
ICE CREAM OF THE DAY | - 5
STRAWBERRY SHORTCAKE | Handy & Hot's biscuit, lemon buttercream, honey basil ice cream - 9
SALTED CARAMEL CHOCOLATE CAKE | chocolate milk crumbs, ganache, OBX salted caramel frosting - 9
BUTTERMINT PANNA COTTA | creme fraiche, chocolate fudge & meringues - 9
PECAN STREUSEL | dark chocolate boubron ice cream, caramel OBX salt- 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.