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 | Duke's, fontina, pecorino, bread & butter pickles - 4
FLASH FRIED COLLARDS | sea salt - 6
APPLE BUTTER GREENS PIZZA | apple butter, guanciale, 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
JEDD’S LETTUCE | Asher blue cheese, roasted muscadines, spiced pecans, poppy seed vinaigrette- 13
COMPRESSED BEETS | burrata, pistachio, green goddess, basil - 13
EMBERED TURNIPS | breadcrumbs, olive oil cheese, pickled watermelon rinds, watercress vinaigrette - 11
BUTTERNUT SQUASH CASSEROLE | Italian sausage, mornay, turnip greens, croutons, thyme - 13
PORK JOWL | tempura shrimp, confit potato, piccalilli, watercress - 16
NC CATCH OF THE DAY | fennel aioli, compressed fennel, lentil cassoulet, almond, orange - 26
NC FISH | pork belly, pickled ramps & serranos, fish sauce caramel, basil - 29
PAPPARDELLE| olives, baby kale, leeks, pecan, nutmeg, oregano- 23
NC YARDBIRD | Parmesan pate a choux, muscadine agrodulce, pickled muscadines- 29
REVIER CATTLE COMPANY 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, brown butter ice cream - 9
CALAS | spiced rice fritter, peach curd, benne - 9
GRAPE HULL PIE | muscadine, white balsamic ice cream, 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 Clarissa at firstname.lastname@example.org 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.