Salmon gravlax in cucumber cups

November Menu


House Salad

Local Field Greens Salad with Shaved Radishes, Pickled Red Onions and Jicama in a Balsamic/Orange Vinaigrette

Grilled Romaine Salad

Grilled Romaine Salad in a Caesar Style with Smithfield Country Ham, Latta Farm’s Egg and Shaved Radishes

House Made Pappardelle

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

Beef Tartare

Beef Tartare with a Hard Boiled Quail Egg and Tortilla Chips Finished with a Charred Tomato and Avocado Vinaigrette


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

Salmon Gravlax

House Cured Salmon Gravlax over Potato Pancakes with a Belgian Endive Salad finished with Lemon/Herb Crème Fraiche & Paddlefish Caviar


Risotto of House Pork Sausage & Calamari with English Peas and Charred Red Peppers finished with Parmigiano Reggiano


Creamy Potato and Leek Soup finished with Toasted Pine Nuts & Saba Vinegar

House Potato Gnocchi

House Potato Gnocchi, Local Shiitake Mushrooms and Wilted Spinach in a Vidalia Onion Cream finished with Pancetta & Pecorino Cheese

House Smoked Duck with Frisée

House Smoked Duck with Frisée, Spinach, local Oyster Mushrooms and Foccacia Croutons in an Orange-Balsamic Vinaigrette


White Chocolate-Cranberry Brioche Bread Pudding

White Chocolate-Cranberry Brioche Bread Pudding with Pistachio Gelato

Passion Fruit Cheesecake

Passion Fruit Cheesecake with Blackberry Coulis

Chocolate Ganache Tart

Chocolate Ganache Tart with Blood Orange Reduction and Cardamom Chantilly

Ice Cream

Nana's Ice Cream with Golden Raisin Cookies


Nana's Sorbet with Lemon Poppy Seed Madelines

Creme Brulee

Nana's Creme Brulee

Cheese Plate

Local Cheese from Chapel Hill Creamery, Celebrity Dairy and Elodie Farms

Pear Tarte Tatin

Pear Tarte Tatin with Grand Marnier Ice Cream

Granny Smith Apple-Bourbon Tart

Granny Smith Apple-Bourbon Tart with Vanilla Bean Ice Cream

Truffle Plate

Kari's Chocolate Truffles & Petit Fours



Cast Iron Roasted Chicken over NANA’S Puréed Potatoes with Broccoli Rabe and Charred Peppers finished with a Roasted Garlic Sauce

Grilled Quail

2 Grilled Quail over Crispy Shoestring Potatoes with Roasted Carrots and Baby Turnips finished with a Pineapple/Mango Salsa

Pan Roasted Red Grouper

Pan Roasted Red Grouper over Brinkley Farm’s Butterbeans, Butternut Squash and Wilted Arugula finished with a Yellow Foot Mushrooms

Grilled Scottish Salmon

Grilled Scottish Salmon over Roasted New Red Potatoes with Romanesco, Cipollini Onions and Fennel finished with a Black Truffle Sauce

Pan Roasted Rack Of Lamb

Pan Roasted Rack Of Lamb over Wilted Swiss Chard, Roasted Vidalia Onions And Creamy Charcoal Wheat finished with Rosemary Jus

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop with Collard Greens, Granny Smith Apples and Nana’s Sweet Potato Gratin finished with Caramelized Horseradish Sauce

Grilled NY Strip

Grilled NY Strip with Roasted Cauliflower, Balsamic Red Onions and A Crispy Risotto Cake finished with Caramelized Shallot Sauce

Pan Roasted Flounder

Pan Roasted Flounder over Couscous with Roasted Parsnips and Baby Bok Choy finished with a Caper-Brown Butter Sauce

Cast Iron Roasted Maple Leaf Duck Breast

Cast Iron Roasted Maple Leaf Duck Breast over Black Beluga Lentils and Creamy Yellow Squash Casserole finished with a Golden Raisin 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.