Stephen Bogardus, executive chef at North Fork Table and Inn...

Stephen Bogardus, executive chef at North Fork Table and Inn in Southold, has introduced an a la carte menu. Credit: North Fork Table and Inn

Having offered only a fixed-price menu since its founding in 2006, Southold’s North Fork Table and Inn has gone a la carte. Stephen Bogardus, who came on board as executive chef two months after founding chef Gerard Hayden died in September, is spearheading the change.

Bogardus, who was Hayden’s chef de cuisine from 2011 to 2013, continues his mentor’s devotion to local ingredients with first courses such as crudo of Peconic Bay scallops with ginger, grapefruit and cilantro ($18) and mains such as house-made prosciutto-wrapped pork tenderloin with Invincible Summer Farms pumpkin risotto ($35). Pastry-chef-partner Claudia Fleming’s current desserts, all $12, include upside-down caramelized apple tart with apple-fennel sorbet and vanilla crème frâiche.

You can still order a three-course tasting menu for $65 or a five-course one for $150.

Another big change is the new “family menu.” Served from 5 to 6:30 p.m. Sunday, Monday, Thursday and Friday, it is drawn from the repertoire of the restaurant’s Lunch Truck located in the parking lot in warm weather and features McCall Ranch beef burger ($22), lobster roll ($20), tempura-battered cod fish and chips ($20). See all menus here.

North Fork Table and Inn is a partnership between Hayden’s widow, Fleming, and Mary and Mike Mraz. “These changes reflect the shift in the way people are dining and feedback from guests,’’ said Mary Mraz.

North Fork Table is open for dinner Thursday to Monday, for brunch and lunch Saturday and Sunday.

57225 Main Rd., Southold, 631-765-0177,

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