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.
SWEET POTATO ONION BREAD | Porter’s tomatoes, pickled red onion, smoked corn aioli - 12
FLASH FRIED COLLARDS | sea salt - 6
GUILFORD MILL GRITS | baked egg, tasso gravy, salsa verde - 13
HAM & CHEESE ON RYE | burrata, Wayco country ham, rye crostini,Sungolds - 14
BLUE Q PIZZA | Tom Thumb sausage meatballs, red onion, green tomato, fontina - 15
TEMPURA FRIED OKRA | ranch ice cream - 11
WARREN’S SHISHITOS | orange honey ponzu, benne - 9
WOOD FIRED OYSTERS | Tabasco brown butter, house bacon - 12
GORDON ST CORN SALAD | Sea Island red peas, fresh cheese, cayenne/buttermilk dressing, ancho candied popcorn - 12
ZA’ATAR-TARE | yogurt, peanut dukkah, pickle zhoug, fried pitas - 15
KINSTON RED RICE | NC shrimp, Italian sausage, pickled pepper, oregano - 14
NC TUNA CRUDO | peach gazpacho, compressed watermelon, radish - 14
TOMATO PIE | roasted vegetables, basil-corn vinaigrette - 24
CATCH OF THE DAY | creamed corn & okra, green tomato chow-chow, jalapeno “churro” - 29
BRITTANY RIDGE CORNISH GAME HEN | squash casserole, tomato jam, pickled squash & zucchini - 27
BRITTANY RIDGE PORK | farm veg pancake, blueberry agrodulce, benne fried squash - 34
BRASSTOWN RIBEYE | tallow confit potatoes, poached egg, green garlic chimichurri - 36
“OLD FASHIONED” BOURBON-PECAN SUNDAE | magic shell, smoked chantilly, cherry - 9
COCOA DIABLO | brownie, chess pie, pots de creme, sesame brittle, cold brew and cayenne chantilly - 9
ECLAIR CAKE TIRAMISU | chocolate cake, espresso budino, graham crackers - 9
PEACH TART | spiced peanuts, white chocolate curry ice cream, mint - 9
BLUEBERRY COBBLER | ginger, oat crumb, buttermilk sherbet - 9
SUMMER PUNCH | watermelon sorbet, summer fruit, basil, prosecco - 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. For more information, please contact Cara at firstname.lastname@example.org or (252) 208-2433 x3.
RESERVATIONS & GIFT CERTIFICATES
Gift Cards are valid at either Chef & the Farmer, Boiler Room Oyster Bar or Benny’s Big Time Pizzeria. 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.