Salmon gravlax in cucumber cups

November Menu



Creamy Oyster Stew finished with Chili Oil & Chives

House Spaghetti

OO Flour Spaghetti in a House 3 Meat Bolognese with Sweet Peas, Pearl Onions & Parmesan Reggiano

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 finished in a Balsamic Vinaigrette

House Potato Gnocchi

House Potato Gnocchi with Wild Yellow Foot Mushrooms, Fava Beans & Roasted Cherry Tomatoes finished with Ricotta Salata

Venison Tartare

Venison Tartare & House Pickled Baby Fennel with Kari’s Toasted Walnut Bread & Hard Boiled Quail Egg*


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


Risotto of Braised Veal Breast, Broccoli Rabe & Roasted Peppers finished with Roasted Garlic Butter and Parmesan Reggiano



Warm Cranberry-Caramel Custard with Orange Sherbet

Bread Pudding

White Chocolate Bread Pudding with Carrot-Ginger Sauce & Spiced Walnuts


Bittersweet Chocolate Tart with Blood Orange Reduction & Chai Tea Ice Cream


Warm Bosc Pear Crostata with Wildflower Honey Frozen Yogurt

Lemon-Buttermilk Tart

Lemon-Buttermilk Tart with Grapefruit-Prosecco Sorbet

Ice Cream

Nana’s Ice Cream with Chocolate Crinkle Cookies


Nana’s Sorbet with Almond 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 Brinkley Farms’ Purple Hull Peas with Roasted Peppers & Bok Choy finished with a Lobster-Red Wine Sauce

Grilled C.A.B. Ribeye

Grilled C.A.B. NY Strip over Slow Cooked Collard Greens with Sweet Potato/Plum Gratin finished Smoked Bacon-Vodka Sauce *

Pan Seared Swordfish

Pan Seared Swordfish over Brinkley Farms’ Butter Beans with Roasted Tomatoes finished with a Lemon-Thyme Vinaigrette

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Mascarpone Späetzle with Butternut Squash, Pearl Onions & Smoked Bacon finished with a Natural Jus

Braised Lamb Shank

Braised Lamb Shank over Nana’s Yukon Gold Potato Purée & Roasted Brussels Sprouts & Cipollini Onions finished with a Rosemary Jus

Wood Fired Pork Chop

Wood Fired Pork Chop with Creamy Savoy Cabbage & Roasted Fingerling Potatoes finished in a Caper Brown Butter

Pan Roasted Coastal Flounder

Pan Roasted Coastal Flounder over Local October Beans & Wilted Mustard Greens finished with Hedgehog Mushrooms

Pan Roasted Fallow Venison

Pan Roasted Fallow Venison over Black Beluga Lentils with Roasted Baby Turnips finished in a Sour Cherry Sauce

Cast Iron Roasted Maple Leaf Duck Breast

Cast Iron Roasted Maple Leaf Duck Breast over Creamy Umbrian Farro With Roasted Root Vegetables finished with Cranberry/Balsamic 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.