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

November Menu



Oyster Chowder with a House Saltine Cracker*

Hog Jowl and Ricotta Cheese Raviol

Hog Jowl and Ricotta Cheese Ravioli with Velvet Piopini Mushrooms in Lobster Broth

Roasted Beet Salad

Roasted Beet Salad with Celebrity Dairy Goat Cheese, Sugarloaf Radicchio & Belgium Endive in a Lemon Dressing

Salad of Local Greens

Salad of Local Greens with Oven Dried Tomatoes, Grilled Red Onions, Cornbread Croutons & Roasted Acorn Squash in a Buttermilk Blue Cheese Dressing

House Potato Gnocchi

House Potato Gnocchi in a Milk-Braised Rabbit Bolognese with Sweet Peas & Local Carrots finished with Ramp Pesto

Pan Seared Smoked Salmon Belly Cakes

Pan Seared Smoked Salmon Belly Cakes with Scott’s Tater Tots & Alabama Paddlefish Caviar finished with a Leek Vinaigrette*

Nana's Truffled Chicken Liver Pâté

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


Risotto with NC White Shrimp, Yellowfoot Chanterelle Mushrooms & Roasted Peppers finished with Parmesan and Roasted Garlic Butter


Apple-Cranberry Crisp

Apple-Cranberry Crisp with Spiced Cranberry Ice Cream & Candied Walnut Streusel

Raspberry Brown Butter Tart

Raspberry Brown Butter Tart with Honey Frozen Yogurt

Chocolate Hazelnut Terrine

Chocolate Hazelnut Terrine with Candied Hazelnuts & Raspberries

Lemon Tartlet

Lemon Tartlet with Mascarpone Cream & Toasted Coconut Streusel

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Crystalized Ginger Cookie

Pumpkin Trio

Pumpkin Trio with Crispy Meringue and Candied Cranberry

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 Venison Loin & Crispy Sweetbreads

Roasted Venison Loin & Crispy Sweetbreads with Roasted Brussels Sprouts and Cauliflower finished in a Morel Mushroom Sauce*

SC Squab over Creamed Corn Spoon Bread

SC Squab over Creamed Corn Spoon Bread with Red Mustard Greens and Pearl Onions finished with a Foie Gras Sauce*

Pan Seared Charleston Swordfish

Pan Seared Charleston Swordfish over Roasted Fingerling Potatoes, Artichokes & Local Broccoli in a Blue Crab “Américaine” Sauce

Grilled NC Mahi

Grilled NC Mahi over Roasted Root Vegetables & Fava Beans finished with Pickled Beets and a Fennel Tartare Sauce

Roasted All Natural Chicken

Roasted All Natural Chicken over NANA’S Potato Puree with Roasted "Top On" Carrots & Balsamic Red Onions in a Natural Jus

Grilled First Hand Pork Chop

Grilled First Hand Pork Chop over a Succotash of Butterbeans, Wilted Greens & Roasted Butternut Squash finished with Yellowfoot Chanterelles*

Grilled Rack of Lamb

Grilled Rack of Lamb with Barbequed White Beans, Baby Kale and Roasted Cipollini Onions in Sage Brown Butter

Pan Roasted NC Red Grouper

Pan Roasted NC Red Grouper over Artichoke, Carrot & Red Onion “Barigoule” with Spinach Spätzle and Tarragon Butter

Grilled PRIME NY Strip

Grilled PRIME NY Strip over Young Collard Greens with a White Sweet Potato Gratin and 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.