Salmon gravlax in cucumber cups

November Menu



SC Little Neck Clam and Tomato Chowder with Dill Crème Fraiche

House Potato Gnocchi

House Potato Gnocchi in a Leek Cream with Lobster Mushrooms, Pearl Onions & Baby Spinach finished with Grana Padano

Roasted Beet, Orange and Endive Salad

Roasted Beet, Orange and Endive Salad with Crispy Preserved Duck, Goat Lady Farm’s Goat Cheese and Spicy Pecans

Field Greens Salad

Local Field Greens Salad with Shaved Radishes, Grilled Red Onions & Oven Dried Cherry Tomatoes with Pomegranate/Balsamic Vinaigrette

Soft Roasted Garlic Polenta

Soft Roasted Garlic Polenta with a Soft Poached Farm Egg, Fava Beans, Shiitake Mushrooms & Chapel Hill Creamery Calvander*

Nana’s Thick Rye Spaghetti

Nana’s Thick Rye Spaghetti in a Sea Urchin Broth with Calico Bay Scallops, Rock Shrimp, Calamari finished with Country Ham


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Grain Mustard, House Made Jam & Pickled Romanesco


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

House Cured Salmon Gravlax

House Cured Salmon Gravlax, Crispy Potato Cake and Crème Fraiche finished with Hackleback and Trout Caviars*


Caramel Cheesecake

Caramel Cheesecake with Bourbon-Pecan Compote & Brûléed Bananas

Milk Chocolate Mousse

Milk Chocolate Mousse with Duck Fat Pastry & Tart Cherry Marmalade

Pumpkin Spice Shortcake

Pumpkin Spice Shortcake with Winter Berry Compote & Toasted Cinnamon Marshmallow Fluff

Honeycrisp Apple & Cranberry Crumble

Honeycrisp Apple & Cranberry Crumble with 5-Seed Streusel & Maple Walnut Ice Cream

Triple Chocolate-Macadamia Bread Pudding

Triple Chocolate-Macadamia Bread Pudding with Mandarin Orange Creamsicle Ice Cream

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Pistachio Shortbread

Daily Ice Cream Selection

Daily Ice Cream Selection

Daily Sorbet Selection

Daily Sorbet Selection

Boxcarr Cheese Plate

3 Cheese Varieties with Spiced Dates, Sunflower Seed Butter & Local Honeycomb


Pan Seared Charleston Swordfish

Pan Seared Charleston Swordfish over Black Beluga Lentils with Local Yellow Wax Beans and Fennel finished in a Lobster Red Wine Sauce

Grilled Beef Tenderloin

Grilled Beef Tenderloin wrapped in Serrano Ham over Broccolini, Red Onions & Creamy Grits finished with a Horseradish Sauce & Crispy Shallots*

Pan Seared Scottish Salmon

Pan Seared Scottish Salmon over Brinkley Farm’s Butterbeans, Haricots Verts & Pearl Onions finished with a Black Truffle Sauce

Braised Lamb Shank

Braised Lamb Shank over Slow Cooked Cannellini Beans with Red Cabbage & Roasted Cherry Tomatoes finished with a Rosemary Jus

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Nana’s Yukon Gold Potato Purée with Roasted Baby Carrots and Turnips finished with a Natural Jus

Cast Iron Roasted Maple Leaf Farm's Duck Breast

Cast Iron Roasted Maple Leaf Farm’s Duck Breast over Creamy Winter Wheat & Roasted Brussel Sprouts finished with a Wild Lingonberry Sauce*

Pan Seared Coastal Grouper

Pan Seared Coastal Grouper over Brinkley Farm’s Speckled Butterbeans with Roasted Peppers & Wilted Kale finished with Hen of the Woods Mushrooms

Bacon Wrapped Venison Loin

Bacon Wrapped Venison Loin over Local Collard Greens with a Sweet Potato Gratin finished with a Smoked Bacon-Vodka Sauce*

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop over House made Sauerkraut and Duck Fat Roasted Fingerling Potatoes finished in a Sage-Brown Butter 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.