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

November Menu



Chilled Four Leaf Farms Cucumber Soup with Marinated NC Crabmeat*

Watercress & Belgium Endive

Watercress & Belgium Endive in a Meyer Lemon Vinaigrette with Barbequed Duck, Black Berries & Pecorino Cheese

Braised Beef Short Rib Ravioli

Braised Beef Short Rib Ravioli over Braised Yellow Wax Beans finished with Oregon Porcini Mushrooms

Hand Cut Noodles

Hand Cut Noodles in a Carbonara with Smoked Bacon, Asparagus & Spring Peas finished with Parmesan Reggiano Cheese

Little Gem Lettuce

Little Gem Lettuce with Oven Dried Tomatoes, Grilled Red Onions, Focaccia Croutons & Daikon Radishes in a Buttermilk Blue Cheese Dressing

Roasted Chioggia Beet Salad

Roasted Chioggia Beet Salad with Local Radicchio & Pickled Red Onion finished with an Orange Vinaigrette & Celebrity Goat Cheese

American Red Snapper Ceviche

American Red Snapper Ceviche with 4 Leaf Farms Cucumber, Pickled Red Onions, “Valentina” Crème Fraîche & Paddlefish Caviar*


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


Risotto with NC White Shrimp, Calamari & Roasted Peppers finished with Baby Leeks & Roasted Garlic Butter*


Peach & Blackberry Crostata

Peach & Blackberry Crostata with Praline Ice Cream

Bananas Foster Cheesecake

Banana Fosters Cheesecake

Key Lime Tart

Key Lime Tart with Toasted Almond Meringue

German Chocolate Cake

German Chocolate Cake with Coconut Pecan Rum Ice Cream

Tiramisu Semifreddo

Tiramisu Semifreddo with Brandied Mascarpone Macaron

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Butterscotch Shortbread

Daily Sorbet or Ice Cream Selection

Daily Sorbet or Ice Cream Selection


Pan Roasted NC Red Grouper

Pan Roasted NC Red Grouper over Lil’ Farms Dino Kale, Crookneck Squash & Cipollini Onions with a Maitake Mushroom Sauce*

Grilled Tuna

Grilled Tuna over 5 Onion Confit & a Grilled Summer Squash Gratin finished in a Bone Marrow Broth*

Roasted Firsthand Pork Chop

Roasted Firsthand Pork Chop over a Field Pea and Corn Succotash with Crispy Fried Okra finished in a Sage Brown Butter Sauce*

Pan Roasted Black Bass

Pan Roasted Black Bass over Napa Cabbage, Spring Peas & Roasted Cauliflower finished with a Stewed Tomato Sauce*

Roasted All Natural Chicken

Roasted All Natural Chicken over Yellow Wax Beans & New Red Potatoes in Duck Fat finished in a Natural Jus

Grilled Charleston Swordfish

Grilled Charleston Swordfish over an Artichoke & Fingerling Potato “Barigoule” finished with a Castelvetrano Olive Vinaigrette

Duck & Rabbit “Cacciatore” Gnocchi

Duck & Rabbit “Cacciatore” Gnocchi with Brinkley Farm’s Summer Sweet Corn, Flat Beans, Baby Carrots and Porcini Mushrooms

Braised Beef Short Rib

Braised Beef Short Rib over 4Leaf Farm’s Filet Beans with NANA’S Pureed Potatoes finished in a Rosemary Sauce

Wood Fired Grass Fed PRIME NY Strip Steak

Wood Fired Grass Fed PRIME NY Strip Steak over Creamed Field Greens & NANA’S Sweet Potato Gratin with 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.