Salmon gravlax in cucumber cups

November Menu



NC Jumbo Lump Crab and Corn Chowder finished with Basil Oil

House Cured Coppa Ham

House Cured Coppa Ham and Bluebird Meadow’s Watermelon with Arugula & Frisee Salad in a Champagne Vinaigrette

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

Tuna Carpaccio with a Local Baby Fennel Salad

Tuna Carpaccio with a Local Baby Fennel Salad in a Soy-Ginger Vinaigrette finished with Toasted Sesame Seeds

House Salad

Field Greens Salad with Shaved Radishes, Grilled Red Onions, Jicama Finished in a Local Peach Vinaigrette

Handmade Farfalle and House Rabbit Confit

Handmade Farfalle and House Rabbit Confit in a Tomato Broth with Local Cherry Tomatoes and Roasted Fennel finished with Parmigiano Reggiano

House Potato Gnocchi

House Potato Gnocchi in a Mushroom Broth with Local Napa Cabbage, Oyster Mushrooms and Baby Carrots finished with Ricotta Salata


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


Risotto of House Pork Chorizo, Rock Shrimp, English Peas, and Charred Red Peppers finished with Parmigiano Reggiano



Mango & Chocolate-Chipotle Chili Cheesecake

Blueberry-Hazelnut Crumble Tart

Local Blueberry-Hazelnut Crumble Tart with Cantaloupe Sherbet

Chocolate-Caramel Torte

Chocolate-Caramel Torte with Peanut Butter and Peanut Praline

Grande Marnier & White Chocolate Mousse

Grand Marnier & White Chocolate Mousse with Toasted Pistachio Crust

Grilled Peach Crostata

Grilled Peach Crostata with Crystallized Ginger Ice Cream

Ice Cream

Nana’s Ice Cream with Langues du Chat Cookies


Nana’s Sorbet with Almond-White Chocolate 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 B-Liner Snapper

Pan Roasted B-Liner Snapper over Local Wax Beans with Pearl Onions and Chanterelle Mushrooms finished with Sungold Tomato Broth

Grilled C.A.B. Tenderloin

Grilled C.A.B. Tenderloin wrapped in Serrano Ham over Wilted Baby Spinach with Roasted Potatoes and Caramelized Onions finished in a Chipotle Cream

Grilled Salmon

Grilled Colombia River Salmon over Local Butter Bean Succotash with Sweet Corn, Yellow Squash and Roasted Red Peppers finished with a Procini Broth

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Slow Cooked Collard Greens and Nana’s Potato Purée finished with a Natural Jus

Pan Roasted Charleston Swordfish

Pan Roasted Charleston Swordfish over Brinkley Farm’s October Beans with Wilted Greens and Boudin Blanc finished with Local Maitake Mushrooms

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop “Al Pastor” over a Cucumber and Avocado Salad with a Baby Spinach and Corn Chili Relleno finished with a Charred Pineapple Salsa

Pan Roasted Maine Halibut

Pan Roasted Maine Halibut over Roasted Zucchini, Grilled Leeks and Oven Dried Cherry Tomatoes finished with Saffron Broth

Pan Roasted Rack of Lamb

Pan Roasted Rack of Lamb over Wilted Swiss Chard and Balsamic Onions With a Potato & Mushroom Gratin finished in a Bing Cherry Sauce

Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast with Sweet Corn Spoon Bread, Grilled Eggplant and Roasted Peppers finished with Balsamic-Huckleberry 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.