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

November Menu



Creamed Corn Soup with Smoked Salmon Belly

House Potato Gnocchi

Potato Gnocchi with Milk Braised Rabbit, Carrots & Sweet Peas finished with Parmesan Reggiano and Marinated Cherry Tomatoes

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

Bibb Salad

Bibb Salad with Poached Cherry Tomatoes, Grilled Red Onions & Pickled Vegetables, Purple Hull Peas and Buttermilk Dressing

Heirloom Tomatoes Salad

Heirloom Tomatoes in a Champagne Vinaigrette with Celebrity Dairy Goat Cheese, NANA’S Crispy Okra & Basil Oil


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Dijon Mustard, House Jam & Pickles

Smoked Duck Breast with a Baby Arugula & Ricotta Salata Salad

Smoked Duck Breast with a Baby Arugula & Ricotta Salata Salad with Citrus-Cantaloupe Vinaigrette

Grilled NC White Shrimp

Grilled NC White Shrimp with a Watercress & Watermelon Salad finished with Quick Pickled Red Onions and Ramp Pesto

Crispy Skate Wing

Crispy Skate Wing in a Brinkley Farm’s Cornmeal Crust over a Cucumber and Endive Salad with a Gazpacho Vinaigrette


Risotto with NC White Corn, Sweet Peas & Roasted Red Peppers finished with Golden Chanterelles & Country Ham


Peach and Blueberry Crisp

Peach and Blueberry Crisp with Tahitian Vanilla Ice Cream

Cherry Brown Butter Tart

Cherry Brown Butter Tart with a Mascarpone Cream

Lemon Polenta Pound Cake

Lemon Polenta Pound Cake with Caramelized “Neighborhood” Figs

Chocolate Terrine

Chocolate Terrine with Toasted Hazelnuts

Key Lime Tartlet

Key Lime Tartlet with Toasted Orange Blossom Meringue and Raspberry Sauce

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Turkish Coffee Shortbread

Banana Tart Tatin

Banana Tart Tatin with a Soft Cream

Daily Sorbet or Ice Cream Selection

Daily Sorbet or Ice Cream Selection

Boxcarr Cheese Plate

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


Roasted Duck Breast

Roasted Duck Breast over Creamy Farro with Roasted Eggplant & Chunky Tomatoes finished with a Balsamic Sauce*

Pan Roasted Scottish Salmon

Pan Roasted Scottish Salmon over Creamed Corn, Poblano Peppers & Baby Bok Choy finished with Chanterelle Mushrooms*

Grilled Wagyu Skirt Steak

Grilled Wagyu Skirt Steak over Roasted Zucchini and Butterbean Succotash with a Smoked Bacon-Vodka Sauce*

Grilled Charleston Swordfish

Grilled Charleston Swordfish with New Potato, Fava Bean and Pedron Pepper Hash and a Charred Tomato Vinaigrette

Roasted All Natural Chicken

Roasted All Natural Chicken over Nana’s Yukon Gold Potato Purée with Swiss Chard & Caramelized Sweet Onions in a Natural Jus

Deep Fried NC Flounder

Deep Fried NC Flounder over Slow Cooked Grits with Sweet & Sour Eggplant finished with a Wood Fired Pepper Tartar Sauce

Cast Iron Roasted Firsthand Pork Chop

Cast Iron Roasted Firsthand Pork Chop with Squash Casserole, Stewed Okra & Juliette Tomatoes and a Rosemary Jus*

Grilled NC Tuna

Grilled NC Tuna over Roasted Celery Root, Summer Squash & Green Filet Beans finished with a Saffron-Sungold Cherry Tomato Sauce*

Grilled Beef Tenderloin

Grilled Beef Tenderloin over Broccoli Rabe with Roasted Yellow Onions & German “Butterball” Potatoes in a Red Wine-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.