Roasted organic chicken mashed potatoes with roasted root vegetable and au jus

February Menu



Creamed Corn Soup with NC Lump Crab

Ricotta Gnocchi

Ricotta Gnocchi with Milk Braised Rabbit & Duck Bolognese finished with Roasted Carrots & Truffle Butter

Short Rib Ravioli

Short Rib Ravioli over a Veal Brodo with Green Chickpeas, Oyster Mushrooms & Ricotta Salata

Hand Cut Noodles

Hand Cut Noodles in a Tomato Sauce with EVOO poached Wahoo, Squid & Smoked Bacon finished with Sungold Tomatoes

Local Lettuce

Local Lettuces with Oven Dried Tomatoes, Grilled Red Onions, Focaccia Croutons & Baby Cucumbers in a Buttermilk Blue Cheese Dressing

Heirloom Tomato Salad

Heirloom Tomato Salad with Crispy Okra, Basil Leaves & Goat Cheese in a Field Pea Vinaigrette

Local Arugula & Watermelon Salad

Local Arugula, Watermelon & Belgian Endive Salad with Pecorino & Toasted Almonds finished with Aged Balsamic


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Dijon Mustard, House Jam & ”Refrigerator” Pickles


Risotto with NC White Shrimp, Country Ham & Roasted Peppers finished with Roasted “Summer Sweet” Corn


Peach & Blackberry Crostata

Peach & Blackberry Crostata with Praline Ice Cream

Bananas Foster Cheesecake

Banana Fosters Cheesecake

Key Lime Tart

Key Lime Tart with Toasted Almond Meringue

German Chocolate Cake

German Chocolate Cake with Coconut Pecan Rum Ice Cream

Tiramisu Semifreddo

Tiramisu Semifreddo with Brandied Mascarpone Macaron

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Butterscotch Shortbread

Daily Sorbet or Ice Cream Selection

Daily Sorbet or Ice Cream Selection


Deep Fried NC Flounder

Deep Fried John Dory over a Succotash of Summer Squash, Tomato & Fingerling Potato finished in a Sungold Tomato Puttanesca

Grilled Venison Loin

Grilled Venison Loin over a Cured Onion & Smoked Bacon Confit with Roasted Carrots & Brinkley Field Peas finished in a Bone Marrow Broth*

Wood Fired Firsthand Pork Chop

Wood Fired Firsthand Pork Chop over Roasted Cipollini Onions & Spinach with NANA’S Sweet Potato Gratin finished in a Sage Brown Butter Sauce*

Pan Roasted B-Liner Snapper

Pan Roasted B-Liner Snapper with Butternut Squash, Spring Peas & Bluebird Farm’s Sweet Peppers finished in a Saffron Tomato Broth

Grilled Charleston Swordfish

Grilled Charleston Swordfish over an Artichoke & Fingerling Potato “Barigoule” finished with a Castelvetrano Olive Vinaigrette

Roasted All Natural Chicken

Roasted All Natural Chicken over Four Leaf Farms Long Beans & Baby Leeks with “Duck Fat” New Red Potatoes & Natural Jus

Pan Roasted NC Black Bass

Pan Roasted NC Black Bass over Roasted Fairytale Eggplant with Pearl Onions & Butterbeans finished with a Fig Caponata

Grilled Waygu Tri-Tip

Grilled Waygu Tri-Tip over NANA’S Pureed Potatoes with Garlicky Broccoli & Spring Onions finished in a Smoked Bacon Vodka Sauce

Wood Fired Grass Fed PRIME NY Strip Steak

Wood Fired Grass Fed PRIME NY Strip Steak over Grilled Eggplant, Juliet Tomatoes & Crispy Polenta Cake with a Red Wine Garlic Sauce

Since the opening of Nana’s in December of 1992, through the extensive remodeling and expansion completed in March 2000, until today, Nana’s remains one of the most popular restaurants in the Triangle area and we invite you to join us for a great dinner.

Learn more about the unique dining experience at Nana's.