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

November Menu



Chilled Cucumber & Avocado Soup with Ilda’s Salmon Crudo*

House Potato Gnocchi

Potato Gnocchi with Milk Braised Rabbit in a Leek & Sweet Pea Cream finished with Parmesan Reggiano and Marinated Cherry Tomatoes

Roasted Beet, Orange and Endive Salad

Roasted Beet, Orange and Endive Salad with Crispy Preserved Duck, Goat Lady Farm’s Goat Cheese and Spicy Pecans

Field Greens Salad

Brinkley Farms Field Greens with Shaved Daikon, Grilled Red Onions, Oven Dried Cherry Tomatoes & White-Balsamic Vinaigrette

Heirloom Tomatoes Salad

Heirloom Tomatoes in a Champagne Vinaigrette with Celebrity Dairy’s Goat Cheese & NANA’S Crispy Okra & Basil Oil


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

Smoked Duck, Cantaloupe & Baby Arugula Salad

Smoked Duck, Cantaloupe & Baby Arugula Salad with Orange Vinaigrette and Ricotta Salata

Grilled NC White Shrimp

Grilled NC White Shrimp with Marinated Cucumber & Watermelon finished with Pesto

Pan Seared Hudson Valley Farms Foie Gras “Marsala”

Pan Seared Hudson Valley Farms Foie Gras “Marsala” with Grilled Baguette, Chanterelles & Caramelized Onion and Shiso Marsala Sauce*


Risotto with NC White Corn, Sweet Peas & Roasted Red Peppers finished with Golden Chanterelles & Bacon


Blackberry Semifreddo

Blackberry Semifreddo with Pomegranate Molasses and Pistachio Brittle

Apricot-Almond Crostata

Apricot-Almond Crostata with Bourbon Sauce and Cherry Ice Cream

Lemon Chiffon Cake

Lemon Chiffon Cake with Coconut Cream, Blueberry Compote, and Caramelized Grapefruit

Caramel Custard and Chocolate Ganache Tart

Caramel Custard and Chocolate Ganache Tart with Cashew Praline

Key Lime Tartlet

Key Lime Tartlet with Toasted Orange Blossom Meringue and Raspberry Sauce

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Chocolate Shortbread

Daily Ice Cream Selection

Daily Ice Cream Selection

Daily Sorbet Selection

Daily Sorbet Selection

Boxcarr Cheese Plate

3 Cheese Varieties with Sour Cherry Jam, Sunflower Seed Butter & Spiced Cashews


Roasted Duck Breast

Roasted Duck Breast over Fresh Polenta with Cherry Tomatoes and a Blackberry Sauce*

Pan Roasted Scottish Salmon

Pan Roasted Scottish Salmon over Creamed Corn, Poblano Peppers & Baby Bok Choy Finished with a Black Truffle Broth

Grilled Wagyu Tri Tip Steak

Grilled Wagyu Tri Tip Steak over Brinkley Farm’s Grits & Succotash and a Smoked Bacon-Vodka Sauce*

Grilled Charleston Swordfish

Grilled Charleston Swordfish with New Potato, Fava Bean and Pedron Pepper Hash and a Chanterelle Mushroom Sauce

Roasted All Natural Chicken

Roasted All Natural Chicken over Nana’s Yukon Gold Potato Purée with Swiss Chard & Caramelized Sweet Onions in a Natural Jus

Pan Roasted Grouper

Pan Roasted Grouper over Umbrian Farro & Spicy Zucchini with a Castelvetrano Olive Vinaigrette

Cast Iron Roasted Firsthand Pork Chop

Cast Iron Roasted Firsthand Pork Chop with Squash Casserole, Stewed Okra & Juliette Tomatoes and a Rosemary Jus*

Grilled NC Tuna

Grilled NC Tuna over Roasted Celery Root, Butternut Squash & Green Filet Beans finished with a Saffron-Sungold Cherry Tomato Sauce*

Grilled Beef Tenderloin

Grilled Beef Tenderloin over Broccoli Rabe, Local Onions & Potatoes with a Red Wine 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.