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 | John’s cornbread, peach butter - 6/9
FLASH FRIED COLLARDS | sea salt - 6
GUILFORD MILL GRITS | baked egg, tasso gravy, salsa verde - 13
BLUE Q PIZZA | sage sausage, red onion, fontina - 15
TEMPURA FRIED OKRA | ranch ice cream - 11
ROASTED STONES BAY OYSTERS | pickled peaches, crema, chive - 12
HAM & CHEESE ON RYE | burrata, Wayco country ham, rye crostini - 12
GORDON STREET CORN SALAD | Sea Island red peas, fresh cheese, cayenne/buttermilk dressing, ancho candied popcorn - 12
BEEF TARTARE | yogurt, peanut dukka, pickled zhoug, za’atare, fried pita - 15
NC TUNA CRUDO | peach gazpacho, compressed watermelon, radish - 14
WARREN’S SHISHITOS | orange/honey ponzu, benne - 9
NOT LOBSTER RISOTTO | Lobster mushrooms, field pea, Marcona almonds, cress - 24
NC CATCH OF THE DAY | creamed corn & okra, green tomato chow-chow, jalapeño “churro” - 29
CORIANDER RUBBED ROASTED WHOLE SNAPPER | shrimp sausage, curried split peas, butternut squash muhammara - 34
BRITTANY RIDGE YARD BIRD | squash casserole, tomato jam, pickled squash & zucchini - 26
BRITTANY RIDGE PORK | farm vegetable pancake, blueberry agrodulce, benne fried squash - 34
BRASSTOWN RIBEYE | tallow confit potatoes, poached egg, green garlic chimichurri - 48
MA! THE MEATLOAF | beef gravy, NC aged cheddar, braised purple hull peas, pickled okra - 28
O.C.P. | orange/cardamom ice cream, pistachio ice cream, honey, cinnamon straws - 9
COCOA DIABLO | brownie, chess pie, pot de crème, sesame brittle, cold brew and cayenne chantilly - 9
TIRAMISU ECLAIR CAKE | chocolate cake, espresso budino, graham crackers - 9
SKILLET COOKIE | white chocolate & cheddar, sweet cream & apple ice cream, caperitif caramel, almond - 9
BANANA CAKE | pecan buttercream, caramel cream, coffee crunch - 9
LITTLE BITE | chocolate pot de crème, fig ice cream, oat crumb - 5
Choose any 3 desserts - $25 • Choose any 4 desserts - $30
FEEDS 4-6 | chocolate, salted caramel buttercream, fudge, milk crumb - 24
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.