Salmon gravlax in cucumber cups

November Menu



Organic Baby Carrot Soup finished with Chive Oil


Pork Belly Ravioli over Local Kale in a Purple Hull Pea & Granny Smith Apple Sauce finished with 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 with Buttermilk & Maytag Blue Cheese

House Potato Gnocchi

House Potato Gnocchi with Wild Mushrooms, Fava Beans & Roasted Balsamic Red Onions finished with Ricotta Salata

Charcuterie Plate

Charcuterie plate of Magret Duck Prosciutto, Lardo, & Serrano Ham with Kari’s Toasted Walnut Bread & Hard Boiled Quail Egg


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Grain Mustard, House Made Jam & Pickled Vegetables


Risotto of Smoked Suckling Pig and Sweet English Peas finished with Black Truffle Butter and Parmesan Reggiano

House Cured Salmon Gravlax

House Cured Salmon Gravlax with a Crispy Leek & Potato Cake Finished with Lobster Crème Fraiche and Salmon Caviar

Roasted Local Beets

Roasted Local Beets with Citrus, Arugula & Belgian Endive Salad in a White Balsamic Vinaigrette with Pecorino Cheese


Blueberry-Ginger Crumble

Blueberry-Ginger Crumble with Crystallized Ginger Ice Cream


Almond Cheesecake with Raspberry-Orange Compote

Bread Pudding

Chocolate Brioche Bread Pudding with Kahlua Ice Cream


Passion Fruit and White Chocolate Mousse Bombe

Granny Smith Apple Crostata

Granny Smith Apple Crostata with Butter Pecan Ice Cream

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


Grilled Striped Bass

Grilled Striped Bass over with Roasted Celery Root, Fiddlehead Ferns and Cauliflower finished with a Blood Orange Sauce

Grilled Flat Iron Steak

Grilled Flat Iron Steak over Wilted Swiss Chard with a Crispy Risotto Cake and Roasted Local Turnips finished with a Red Wine Garlic Sauce*

Pan Seared Scottish Salmon

Pan Seared Scottish Salmon over Slow Cooked Chickpeas with Roasted Tomatoes finished with a Sicilan Castelvetrano Olive Vinaigrette

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Mascarpone Späetzle with Broccoli Rabe and Roasted Butternut Squash finished in a Rosemary Jus

Lamb Shank

Slow Cooked Lamb Shank over Nana’s Yukon Gold Potato Purée & Root Vegetables finished with an Elderberry Sauce*

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop with 5 Onions & Roasted Fingerling Potatoes finished with an Anchovy-Sage Compound Butter

Pan Seared Coastal Flounder

Pan Seared Coastal Flounder over Black Beluga Lentils with Cipollini Onions and Wilted Baby Spinach finished with Yellow Foot Mushrooms

Pan Roasted Venison Loin

Pan Roasted Venison Loin over Slow Cooked Collard Greens with Sweet Potato/Plum Gratin finished in Smoked Bacon-Vodka Sauce *

Cast Iron Roasted Maple Leaf Duck Breast

Cast Iron Roasted Maple Leaf Duck Breast with Creamy Umbrian Farro and Roasted Brussels Sprouts finished with an Orange-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.