Salmon gravlax in cucumber cups

November Menu



Wild Chanterelle Mushroom Soup finished with Chives and Olive Oil

Deep Fried Duck & Ricotto Chili Relleno

Deep Fried Duck & Ricotto Chili Relleno with a Radicchio Salad finished in a Smoked Tomatillo Salsa

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

House Cured Salmon Gravlax

House Cured Salmon Gravlax over Zucchini Fritters with a Pickled Fennel and Belgian Endive Salad finished with Créme Fraiche and Salmon Caviar

House Salad

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

Handmade Ricotta Mezzaluna

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

Handmade Beef Short Rib Ravioli

Handmade Beef Short Rib Ravioli with Maitake Mushrooms & Charred Red Peppers finished with Ricotta Salata


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


Risotto of Calico Bay Scallops, Local Sweet Corn, Wilted Baby Spinach and Roasted Red Peppers finished with Parmigiano Reggiano



Warm Plum Tart with Chai Tea Ice Cream and Brûleéd Plums

Bread Pudding

Sweet Potato Brioche Bread Pudding with Bourbon Toasted Pecans

Chocolate Mousse

Chocolate Mousse with Almond Praline and Brandied Cherries

Gooey Pumpkin Cake

Gooey Pumpkin Cake with Vanilla Créme-Fraiche and Pumpkin Seed Brittle

Warm Apple Crostata

Warm Apple Crostata with Butterscotch Ice Cream

Ice Cream

Nana’s Ice Cream with Mint-Chocolate Langues du 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 House Potato Gnocchi, Braised Red Cabbage & Yellow Wax Beans finished with Sungold Tomato Broth

Grilled "Kobe" Flank Steak

Grilled “Kobe” Flank Steak over Wilted Baby Spinach with Roasted Potatoes and Cipollini Onions finished with a Sage-Brown Butter Sauce

Pan Roasted Columbia River Salmon

Pan Roasted Columbia River Salmon over Butter Bean Succotash with Sweet Corn & Roasted 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 Butternut Squash & Cipolini Onions finished with Sour Cherry Sauce

Grilled Firsthand Pork Chop “Al Pastor”

Grilled Firsthand Pork Chop “Al Pastor” over a Cucumber & Avocado Salad with Crispy Plantain “Tostones” finished with a Charred Pineapple Salsa

Grilled Charleston Swordfish

Grilled Charleston Swordfish over Brinkley Farms Green Beans & Local Roasted Juliet Tomatoes finished in a Braised Octopus Sauce

Grilled Venison Loin

Grilled Venison Loin over Wilted Swiss Chard & Balsamic Onions with Sweet Potato/Plum Gratin finished with Smoked Bacon Vodka Sauce

Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast with Sweet Corn Spoon Bread and Grilled Eggplant Ratatouille 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.