Salmon gravlax in cucumber cups

November Menu



Brinkley Farm’s Corn and Mussel Chowder finished with Basil Oil

House Cured Coppa Ham

House Cured Coppa Ham and Bluebird Meadow’s Watermelon with Arugula & Frisee Salad in a Champagne Vinaigrette

House Made Pappardelle

House Made Pappardelle in a Short-Rib Bolognese finished with Chapel Hill Creamery Calvander Cheese

Local Heirloom Tomato Salad

Local Heirloom Tomato Salad with Chapel Hill Creamery Mozzarella Finished with Local Sweet Corn Relish and Crispy Okra

NC Jumbo Lump Crab Cake

NC Jumbo Lump Crab Cake with a Fennel and Belgian Endive Salad in a Citrus-Ginger Vinaigrette finished with Cilantro Aioli

House Salad

Field Greens Salad with Shaved Radishes, Grilled Red Onions, Jicama Finished in a Local Peach Vinaigrette

Handmade Ricotta Caramelle

Handmade Ricotta Caramelle in a Tomato-Basil Broth with Fennel and Local Cherry Tomatoes finished with Parmigiano Reggiano

Handmade Pork Confit Ravioli

Handmade Pork Confit Ravioli in a Mushroom Broth with Napa Cabbage, Maitake Mushrooms and Baby Carrots finished with Ricotta Salata


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


Risotto of Calamari, NC White Shrimp, English Peas, and Charred Red Peppers finished with Parmigiano Reggiano



Mango & Chocolate-Chipotle Chili Cheesecake

Blueberry-Hazelnut Crumble Tart

Local Blueberry-Hazelnut Crumble Tart with Cantaloupe Sherbet

Chocolate-Caramel Torte

Chocolate-Caramel Torte with Peanut Butter and Peanut Praline

Grande Marnier & White Chocolate Mousse

Grand Marnier & White Chocolate Mousse with Toasted Pistachio Crust

Grilled Peach Crostata

Grilled Peach Crostata with Crystallized Ginger Ice Cream

Ice Cream

Nana’s Ice Cream with Langues du Chat Cookies


Nana’s Sorbet with Almond-White Chocolate 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 American Red Snapper

Pan Roasted American Red Snapper over House Potato Gnocchi, Zucchini and Yellow Wax Beans finished with Sungold Tomato Broth

Grilled C.A.B. Tenderloin

Grilled C.A.B. Tenderloin wrapped in Serrano Ham over Wilted Baby Spinach with Roasted Potatoes and Caramelized Onions finished in a Chipotle Cream

Pan Roasted Sockeye Salmon

Pan Roasted Sockeye Salmon over Butter Bean Succotash with Sweet Corn, Yellow Squash and Roasted Red Peppers finished with Black Truffle Sauce

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Slow Cooked Collard Greens and Nana’s Yukon Gold Potato Purée finished with a Natural Jus

Pan Roasted Rack of Lamb

Pan Roasted Rack of Lamb over Brinkley Farm’s Purple Hull Peas with Wilted Greens and House Kielbasa finished in a Bing Cherry Sauce

Grilled Firsthand Pork Chop “Al Pastor”

Grilled Firsthand Pork Chop “Al Pastor” over a Cucumber & Avocado Salad with a Baby Spinach and Corn Chili Relleno finished with a Charred Pineapple Salsa

Pan Roasted Bronzini

Pan Roasted Bronzini with Catbriar Farm’s Asparagus, Chanterelle Mushrooms And Roasted Juliet Tomatoes finished with Lemon-Caper Sauce

Grilled Veal Loin

Grilled Veal Loin over Wilted Swiss Chard and Balsamic Onions With a Potato & Mushroom Gratin finished with a Rosemary Jus

Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast with Sweet Corn Spoon Bread, Grilled Eggplant and Roasted Peppers finished with Balsamic-Huckleberry 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.