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.
SOUTHERN CHEESE PUFFS | garlic oil, Parmesan, thyme, spicy tomato mayo - 8
FLASH FRIED COLLARDS | sea salt - 6
MERA BROTHERS OYSTERS | strawberry mignonette, basil sorbet - 12
GUILFORD MILL GRITS | sweet potato fondue, carrot top pesto, country ham chips - 13
BERRIES & BACON PIZZA | strawberry-Calabrian chili glaze, goat cheese, beef bacon, herbs - 15
TEMPURA FRIED GREEN TOMATOES | ranch ice cream - 11
BEETS & BACON | compressed and pickled beets, slab bacon, beet raisins, orange, spiced pecan, “baconaise” - 13
BROTHER’S CARROTS | bagna cauda, breadcrumb, chive oil, smoked tuna - 12
SMOKED SUMMER SQUASH | green goddess, Parmesan, olive peperonata - 11
BEEF TARTARE | 64° egg yolk, collard togarashi, gochujang aioli, cashew, sweet potato chip, herb salad - 15
YELLOWFIN TUNA CRUDO | Porter Farm tomatoes, chamomile vinegar, pickled pink peppercorn - 14
SLOW ROASTED STEELHEAD TROUT | charred & fresh bitter lettuces, beet mostarda vinaigrette, watercress - 13
KINSTON RED RICE| NC shrimp, Italian sausage, pickled pepper, oregano - 14
SPRING CAVATELLI | charred veg, sundried tomato, lemon-Calabrian chili butter, Parmesan - 20
NC CATCH | miso pesto, fried Sea Island red peas, charred citrus, benne - 29
BRITTANY RIDGE CORNISH GAME HEN | squash casserole, tomato jam, pickled squash - 25
BRITTANY RIDGE PORK | spring veg pancake, strawberry agrodulce, tempura snap peas - 32
RIVIER CATTLE COMPANY RIBEYE | garlic smashed potatoes, charred broccolini & farm onion, stinky cheese sauce - 48
PEANUTS & PEPSI…& BOURBON | vanilla chantilly - 9
COCOA DIABLO | cold brew chantilly, sesame brittle - 9
CHOCOLATE MACAROON CAKE | pistachio-coconut, coconut sorbet - 9
#CAKE | lemon, fennel jam, Pernod blueberry sorbet - 9
STRAWBERRY-RHUBARB COBBLER | honey-basil ice cream, ginger, oat crumb - 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 Jaime at email@example.com 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.