Roasted organic chicken mashed potatoes with roasted root vegetable and au jus

November Menu



Creamed Porcini Soup with Truffle Oil

Braised Veal Breast Ragout

Braised Veal Breast Ragout with Hand Cut Noodles & Spring Peas finished with Roasted Garlic Butter & Parmigiano Reggiano

PEI Mussels

PEI Mussels with Roasted Corn & Green Chickpeas finished with Pork Jowl Bacon & Roasted Garlic Butter

“Calabash” Oysters

“Calabash” Oysters over Lil Farms Arugula with a Pickled Green Tomato Relish finished with a Meyer Lemon Aioli*

Local Lettuce

Local Lettuces with Easter Egg Radishes, Grilled Red Onions, Focaccia Croutons & Baby Cucumbers in a Buttermilk Blue Cheese Dressing

Roasted Beet Salad

Roasted Beet, Endive & Helga’s Perfect Cucumber Salad with Celebrity Farm’s Goat Cheese in a Citrus Vinaigrette

House Smoked Salmon Belly

House Smoked Salmon Belly with Marinated Artichokes, Frisée & Shaved Baby Fennel in a Dill Crème Fraîche with Paddlefish Caviar


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Dijon Mustard, House Jam & Pickled Okra


Risotto with Barbecued Duck, Roasted Peppers & “Summer Sweet” Corn finished with Parmigiano Reggiano


Salted Butterscotch Pot de Crème

Salted Butterscotch Pot de Crème with a Gingersnap Macaron and Soft Cream

Warm Gooey Pumpkin Cake

Warm Gooey Pumpkin Cake with “Pumpkin Spice Latte” Mousse and Walnut Granola

“Abuelita” Hot Chocolate Bread Pudding

“Abuelita” Hot Chocolate Bread Pudding with Kahlua-Coffee Ice Cream

Butter Pecan “Baked Alaska”

Butter Pecan “Baked Alaska” with Praline Pecans and Toasted Rum Meringue

Warm Apple Cobbler

Warm Apple Cobbler with Caramel Ice Cream

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Brown Butter Shortbread

Daily Sorbet or Ice Cream Selection

Daily Sorbet or Ice Cream Selection with Fresh Berries

Jess & Emily's Cookie Plate

A rotating selection of cookies and sweets


Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast over a Succotash of Butterbeans, Squash & Roasted Peppers finished with a Black Muscadine Balsamic Sauce*

Grilled Venison Loin

Grilled Venison Loin over a Cured Onion & Smoked Bacon Confit with Grilled Eggplant & Brinkley Field Peas finished in a Chipotle Veal Sauce*

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop over Local Root Vegetables & Kale with NANA’S Sweet Potato Gratin finished in a Sage Brown Butter Sauce*

Wood Fired NC Wahoo

Wood Fired NC Wahoo with Provincial Pumpkin, Spring Peas & Four Leaf Farms Turnips finished in a Truffle Sauce

Pan Seared Maine Halibut

Pan Seared Maine Halibut over an Artichoke & Fingerling Potato “Barigoule” finished with a Castelvetrano Olive Vinaigrette*

Roasted All Natural Chicken

Roasted All Natural Chicken over Roasted Brussels Sprouts & Cured Onions with NANA’S Mashed Potatoes & Natural Jus

Pan Roasted NC Grouper

Pan Roasted NC Grouper over Roasted Fairytale Eggplant with Pearl Onions & Broccoli Rabe finished with a Charred Tomato Vinaigrette

Cast Iron Roasted Lamb Rack

Cast Iron Roasted Lamb Rack over Sweet Peppers, Duck Fat Potatoes & Yellow French Beans finished in a Smoked Bacon Vodka Sauce*

Wood Fired Grass Fed PRIME NY Strip Steak

Wood Fired Grass Fed PRIME NY Strip Steak with Mustard Greens & Balsamic Red Onions over Creamy Polenta finished with a Red Wine Garlic 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.