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.
PLEASE INFORM US OF ALL POTENTIAL ALLERGIES.
OUR DAILY BREAD | white cheddar jalapeno corn bread, scallion butter - 9
FLASH FRIED COLLARDS | sea salt - 6
APPLE BUTTER GREENS PIZZA | apple butter, honey ham, fontina, spiced pecans, arugula - 15
GUILFORD MILLS GRITS | beef bacon, Asher Blue cheese, tomato relish, herbs - 13
BEEF TARTARE | smoked oyster crema, fried capers, potato chips, shiitake powder, Worcestershire cured egg - 15
OYSTERFELLER| collard “gravy”, cornbread crumbs, Parmesan - 11
PORK JOWL| confit potato, piccalilli, rutabaga mostarda, tempura shrimp - 14
BUTTERNUT SQUASH CASSEROLE | Italian sausage, mornay, turnip greens, croutons, thyme - 13
COMPRESSED BEETS | stracciatella, pickled pink peppercorns, pecan, green goddess, basil - 13
BEER TOAST | citrus cured trout, radish, muscadine grape goat cheese, toasted benne - 9
OLD CREEK ARUGULA | spiced sweet potato, pickled peanuts, tahini, benne seed - 11
NC CATCH OF THE DAY | fennel aioli, compressed fennel, lentil cassoulet, almond, orange - 26
NC FISH | pork belly, crab roe, pickled peppers, fish sauce caramel, micro cilantro - 29
PAPPARDELLE| mushroom, turnip greens, leeks, pecan, nutmeg, oregano - 23
NC YARDBIRD | braised bok choy, turnip puree, duck demi - 29
REVIER BEEF | espresso, whiskey sauce, pumpkin puree, pumpkin seed gremolata - 48
BRITTANY RIDGE PORK | dirty farro, sweet & sour beets - 32
ICE CREAM OF THE DAY | - 5
APPLE CAKE | chai apples, almond streusel, rosemary, white balsamic ice cream - 9
CALAS | spiced rice fritter, peach curd, meringue, benne - 9
BUTTERSCOTCH BUDINO| chocolate pots de creme, pecans, vanilla, chantilly - 9
PUMPKIN BUN| brown butter ice cream, sorghum honey glaze, corn cereal crunch - 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 Jaime at email@example.com or (252) 208-2433 x3.
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 INFORM US OF ALL POTENTIAL ALLERGIES WHEN MAKING A RESERVATION.