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

November Menu



Creamed Acorn Squash Soup with Smoked Duck Breast

Handmade Noodles

Handmade Noodles with Clams, Mussels, Octopus and Chick Peas in a Tomato-Ginger Broth finished with EVO Oil

Lil Farms Field Greens

Lil Farms Field Greens with Oven Dried Tomatoes, Grilled Red Onions, Radish, Roasted Almonds & Raw Milk Blue Cheese*

House Potato Gnocchi

House Potato Gnocchi with Wagyu Beef & Fennel Sausage, Roasted Butternut Squash, Dropped Ricotta Cheese & Ramp Pesto

NC White Shrimp

NC White Shrimp in an Ocean Broth over Baked Polenta Finished with Baby Mustard Greens, Bacon and a Chili Oil

Pan Seared Foie Gras

Pan Seared Foie Gras over Brown Butter Gnocchi, Green Chick Peas and Lobster Mushrooms

Nana’s Truffled Chicken Liver Pâté

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


Risotto with Chanterelle, Oyster and Black Trumpet Mushrooms finished with Wilted Local Greens and Truffle 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 and Crispy Sweetbreads

Roasted Venison Loin and Crispy Sweetbreads with Roasted Brussels Sprouts and Cauliflower finished in a Black Truffle Sauce*

Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast over Creamed Corn, Poblano Peppers & Baby Bok Choy finished with Chanterelle Mushrooms*

Pan Seared Charleston Swordfish

Pan Seared Charleston Swordfish over Roasted Fingerling Potatoes, Bok Choy, Artichokes & Local Broccoli in a Sea Urchin Sauce

Grilled Coastal Mahi Mahi

Grilled Coastal Mahi 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

Old Bay Dusted NC Striped Bass

Old Bay Dusted NC Striped Bass over a Succotash of Butterbeans, Wilted Greens & Roasted Butternut Squash finished with a Brown Butter Green Onion Sauce

NANA’S Pork Schnitzel

NANA’S Pork Schnitzel with Barbequed White Beans and Roasted Hubbard Squash in a Sage Brown Butter*

Pan Roasted Scamp Grouper

Pan Roasted Scamp Grouper over Artichoke, Carrot & Red Onion “Barigoule” with Spinach Spätzle finished with a Tarragon Butter

Grilled CAB Beef Tenderloin

Grilled CAB Beef Tenderloin 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.