Salmon gravlax in cucumber cups

November Menu



Creamy Cauliflower Soup finished with Truffle Oil & Chives

House Spaghetti in a Duck Confit Carbonara

House Spaghetti in a Duck Confit Carbonara with Smithfield Country Ham, Sweet Peas & Parmesan Reggiano

Roasted Local Beet & Citrus Salad

Roasted Local Beet & Citrus Salad of Arugula and Endive with a Goat Cheese Crostini in a White Balsamic Vinaigrette

Field Greens Salad

Local Field Greens Salad with Shaved Radishes, Grilled Red Onions & Oven Dried Cherry Tomatoes finished in a Balsamic Vinaigrette

House Potato Gnocchi

House Potato Gnocchi with Maine Lobster & Fava Beans in a Sauce Américaine

Slow Cooked Pork Belly

Slow Cooked Pork Belly over Brinkley Farms’ Creamer Peas with NC White Shrimp finished in a Leek & Parsley Vinaigrette


Nana’s Truffled Chicken Liver Pâté with Grilled Focaccia, Grain Mustard, House Made Jam and Pickled Ramps


Risotto with Calamari, Lil’ Farm’s Broccoli Rabe & Roasted Peppers finished with Roasted Garlic Butter and Smoked Bacon Lardons



Warm Cranberry-Caramel Upside-Down Cake with Orange Sherbet

Poached Pear

Red Wine Poached Pear Feuilletée with Honey Frozen Yogurt

Chocolate & Pecan Tart

Bittersweet Chocolate & Pecan Tart with Bourbon Ice Cream

Gooey Pumpkin Cake

Gooey Pumpkin Cake with Vanilla Crème-Fraîche and Pumpkin Seed Brittle

Lemon-Buttermilk Tart

Lemon-Buttermilk Tart with Grapefruit-Prosecco Sorbet

Ice Cream

Nana’s Ice Cream with Mint-Chocolate Langues-de-Chat


Nana’s Sorbet with Almond Madeleines

Crème Brûlée

Nana’s Crème Brûlée


Kari’s Chocolate Truffles & Petit Fours

Cheese Plate

Assortment of artisanal cheeses served with house made walnut bread


Pan Roasted Flounder

Pan Roasted Flounder over Brinkley Farms’ Purple Hull Peas with Roasted Peppers & Bok Choy finished with a Bordelaise Sauce

Grilled C.A.B. Ribeye

Grilled C.A.B. Ribeye over Local Wilted Greens with Crispy Roadhouse Potatoes in a Grain Mustard Vinaigrette finished in a Smoked Bacon-Vodka Sauce*

Pan Seared Swordfish

Pan Seared Swordfish over Butter Bean Succotash with Sweet Corn & Roasted Peppers finished with a Lemon-Thyme Vinaigrette

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Mascarpone Späetzle with Butternut Squash, Pearl Onions & Smoked Bacon finished with a Natural Jus

Slow Cooked Lamb Shank

Slow Cooked Lamb Shank over Nana’s Yukon Gold Potato Purée & Roasted Brussels Sprouts & Cipollini Onions finished with a Rosemary Jus

Crispy Firsthand Pork Schnitzel

Crispy Firsthand Pork Schnitzel with Creamy Savoy Cabbage & Roasted Fingerling Potatoes finished in a Caper Brown Butter

Pan Roasted American Red Snapper

Pan Roasted American Red Snapper over Local Crowder Peas & Wilted Arugula finished with Chanterelle Mushrooms

Grilled Venison Loin

Grilled Venison Loin over Slow Cooked NC Collard Greens with Sweet Potato/Plum Gratin finished with a Marsala-Currant Sauce*

Cast Iron Roasted Muscovy Duck Breast

Cast Iron Roasted Muscovy Duck Breast over Creamy Umbrian Farro With Roasted Root Vegetables finished with Cranberry/Balsamic 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.