Salmon gravlax in cucumber cups

November Menu



Creamy Porcini Mushroom Soup finished with White Truffle Oil

House Pappardelle

Local Zucchini Pappardelle with White Shrimp & Calamari in a White Wine Broth with Juliet Tomatoes, House Made Sausage and Wilted Arugula

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 with Pomegranate/Balsamic Vinaigrette

Tuna Carpaccio and Ceviche

Tuna Carpaccio and Ceviche of Calico Bay Scallops, Red Peppers, Onions, and Avocados, finished with a Citrus Vinaigrette and Crispy Tortillas

Local Heirloom Tomato Salad

Local Heirloom Tomato Salad with Chapel Hill Creamery Pheta in a Sherry Vinaigrette finished with Crispy Fried Okra


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Grain Mustard, House Made Jam and Dill Pickles


Risotto of NC Wild Chanterelles, Roasted Sweet Corn, and Baby Spinach finished with Country Ham & Parmesan Reggiano

House Cured Magret Duck Prosciutto

House Cured Magret Duck Prosciutto with a Salad of Apples, Arugula, Mint, and Pickled Red Onions finished with White Balsamic Vinaigrette

House Potato Gnocchi

House Potato Gnocchi and Slow Cooked Rabbit “Cacciatora” with Wilted Greens and Roasted Peppers finished with Ricotta Salata


Toasted Pistachio Pot de Crème

Toasted Pistachio Pot de Crème with Cheerwine Caramel Corn

Asian Pear & Brown Butter Tartlet

Asian Pear & Brown Butter Tartlet with Orange-Mascarpone Cream & a Saffron Tuile

Macadamia Profiteroles

Macadamia Profiteroles filled with Chocolate-Toffee Crunch Ice Cream & Warm Fudge Sauce

Roasted Banana Mousse

Roasted Banana Mousse with Peanut Shortbread, Local Honey & Pomegranate Molasses

Warm Vanilla Pound Cake

Warm Vanilla Pound Cake with Apricot Ice Cream and Local Summer Melons

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Fresh Berries

Petits Fours Plate

Variety of Pastries, Candies, Cookies, & Truffles

Daily Ice Cream Selection

Daily Ice Cream Selection

Daily Sorbet Selection

Daily Sorbet Selection

Cheese Plate

Assortment of Artisanal Cheeses with Spiced Almonds, Fig Jam, & Honeycomb


Pan Seared B-Liner Snapper

Pan Seared B-Liner Snapper over Yellow Wax Beans, Roasted Beets & Local Padron Peppers finished with a Hon Shimeji Mushroom Sauce

Grilled C.A.B NY Strip

Grilled C.A.B. NY Strip Steak over Creamy Spinach & Vidalia Onions with Roasted Red Potatoes finished in a Caramelized Horseradish Sauce*

Pan Seared Wild Steel Head Trout

Pan Seared Wild Steel Head Trout over Brinkley Farm’s Sweet Corn, Haricot Vert, and Pearl Onions finished with Black Truffle Sauce

Grilled Tuna Steak

Grilled Tuna Steak over Brinkley Farm’s Purple Hull Peas, Bok Choy, and Roasted Peppers finished in a Provençal Olive Vinaigrette *

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Nana’s Yukon Gold Potato Purée with Roasted Root Vegetables finished in a Natural Jus

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop over Creamy Black Venere Rice with a Chili Relleno of Ricotta and Swiss Chard finished in a Grilled Pineapple Salsa

Pan Seared Maine Halibut

Pan Seared Maine Halibut over Roasted Cauliflower, Fennel, and Local Butternut Squash finished in a Sungold Tomato Broth

Herb Crusted Rack of Lamb

Herb Crusted Rack of Lamb over Creamy Polenta and Grilled Eggplant Ratatouille finished with a Salsa Verde

Cast Iron Roasted Maple Leaf Duck Breast

Cast Iron Roasted Maple Leaf Duck Breast over Buttermilk Spätzle with Savoy Cabbage and Glazed Eggplant finished with a Lingonberry 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.