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

November Menu



Creamy Cauliflower Soup with Truffle Butter

House Potato Gnocchi

House Potato Gnocchi with Leeks, Morel Mushrooms, Lil’ Farms Spinach and Parmesan Reggiano

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

Brinkley Farms Field Greens with Shaved Radishes, Grilled Red Onions, Oven Dried Cherry Tomatoes and a Pomegranate-Balsamic Vinaigrette

Roasted Beet Salad

Roasted Beet, Orange & Grapefruit Segments, and Endive Salad with Goat Lady Farm’s Goat Cheese and Spicy Pecans


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Dijon Mustard, Candied Kumquats and Pickled Ramps

“Porchetta Tonnato”

“Porchetta Tonnato” Roast Firsthand Pork Loin, chilled with a Tuna and Anchovy Mayonnaise finished with Crispy Capers

Pan Seared Foie Gras

Pan Seared Foie Gras with Cipollini Onions and a Sunny Side Up Quail Egg

NC White Shrimp

NC White Shrimp in a Fricassee of Baby Fennel, Spring Onions and Cherry Tomatoes on Grilled Toast finished with Extra Virgin Olive Oil


Risotto with Beef Short Rib, Sweet Peas and Roasted Peppers finished with Garlic Butter and Parmesan Reggiano


Vanilla Buttermilk Panna Cotta

Vanilla Buttermilk Panna Cotta with Blackberry-Thyme Preserves & Cornmeal Shortbread

Buttered Coconut Custard Tartlet

Buttered Coconut Custard Tartlet with Compressed Tropical Fruit

Chocolate-Hazelnut Mousse

Chocolate-Hazelnut Mousse with Cacao Nib Caramel Popcorn

Warm Raspberry Crostata

Warm Raspberry Crostata with Amaretto Gelato and an Almond Palmier Cookie

Warm Mixed Berry Cobbler

Warm Mixed Berry Cobbler topped with Meyer Lemon Sherbet and a Poppy Seed Tuile

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Strawberry Thumbprint Cookies

Daily Ice Cream Selection

Daily Ice Cream Selection

Daily Sorbet Selection

Daily Sorbet Selection

Boxcarr Cheese Plate

3 Cheese Varieties with Sour Cherry Jam, Sunflower Seed Butter & Spiced Almonds


Pan Roasted Maine Halibut

Pan Roasted Maine Halibut over Black Venere Rice with Baby Fennel & Fiddlehead Ferns in an Oyster Mushroom Sauce

Bacon Wrapped Rabbit Loin

Bacon Wrapped Rabbit Loin over Wild Mustard Greens with Sweet Potato Gratin in a Rosemary Sauce *

Grilled Charleston Swordfish

Grilled Charleston Swordfish over Brinkley Farm’s Creamer Peas, Wilted Arugula & Cherry Tomatoes and a Smoked Bacon Vodka Sauce *

Pan Roasted Striped Bass

Pan Roasted Striped Bass over Ratatouille & Lil’ Farm’s Spinach with a Castelvetrano Olive Vinaigrette

Roasted All Natural Chicken

Roasted All Natural Chicken over Nana’s Mashed Potatoes with Roasted Root Vegetables and Natural Jus

Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast over Creamy Farro with Swiss Chard and Cipollini Onions with a Blackberry-Balsamic Sauce*

Grilled Angus Filet of Beef

Grilled Angus Filet of Beef with Broccoli Raab, Balsamic Red Onions and Cranberry Beans finished with a Red Wine Sauce

Pan Seared MR Tuna

Pan Seared MR Tuna over Roasted Celery Root, Butternut Squash & Local Ramps in a Pineapple-Vanilla Salsa

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop over Creamy Savoy Cabbage with Fingerling Potatoes in a Black 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.