Salmon gravlax in cucumber cups

November Menu



Seminole Squash Soup finished with a Smoked Bacon-Pecan Jam

House made Rigatoni

House made Rigatoni in a 3-Meat Bolognese with Wild Mushrooms Pearl Onions and Baby Arugula finished with Grana Padano

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 Pickled Green Tomatoes


Risotto of Slow Cooked Veal Breast, Local Roasted Butternut Squash & Sweet English Peas finished with Parmesan Reggiano

Blue Hill Bay Mussels

Blue Hill Bay Mussels in a Chili-Coconut Milk Broth with Ginger, Lemongrass, and House Smoked Bacon, finished with Green Onions and Cilantro

House Potato Gnocchi

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


Chai Spiced Panna Cotta

Chai Spiced Panna Cotta with Honeycrisp Apple Chutney and a Sumac Tuile

Morello Cherry Upside-Down Cake with Cheerwine Ice Cream

Morello Cherry Upside-Down Cake with Cheerwine Ice Cream & Dark Chocolate Glaze

Bittersweet Chocolate Mousse

Bittersweet Chocolate Mousse with Smoked Sea Salt & Saffron-Pistachio Brittle

Lemon Custard Tartlet

Lemon Custard Tartlet with Local Elderberry Compote & Ginger Ice Cream

Caramel Cheesecake

Caramel Cheesecake with Bourbon-Pecan Compote & Caramelized Banana

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Caramel-Almond Popcorn

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 Local Yellow Wax Beans with Roasted Beets Fennel finished with a Hon Shimeji Mushroom Sauce

Grilled C.A.B NY Strip

Grilled C.A.B. NY Strip Steak over Broccolini, Balsamic Red Onions, and Duck Fat Potatoes finished with a Roasted Garlic Sauce & Crispy Shallots *

Pan Seared Colombia River King Salmon

Pan Seared Colombia River King Salmon over Brinkley Farm’s Sweet Corn, Haricot Vert, and Pearl Onions, finished with a Black Truffle Sauce

Grilled SC Swordfish

Grilled SC Swordfish over Black Beluga Lentils, Wilted Swiss Chard, and Stewed Juliet Tomatoes finished with Castelvetrano Olive Vinaigrette*

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Nana’s Yukon Gold Potato Purée with Roasted Brussel Sprouts & Cipollini Onions finished with a Natural Jus

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop over Local Butterbean Succotash with Sweet Corn and Local Squash finished with a Pickled Green Tomato Chow-Chow *

Pan Seared Coastal Grouper

Pan Seared Coastal Grouper over Roasted Cauliflower, Pedron Peppers & Local Fairytale Eggplant finished in a Sungold Tomato Broth

Pan Roasted Bacon Wrapped Venison Loin

Pan Roasted Bacon Wrapped Venison Loin over Local Collard Greens and Sweet Corn Fritters finished with a Grain Mustard Sauce*

2 Cast Iron Roasted Quail

2 Cast Iron Roasted Quail Stuffed with Creamy Charcoal Wheat with Roasted Root Vegetables finished in 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.