Salmon gravlax in cucumber cups

November Menu



NC Jumbo Lump Crab and Corn Chowder finished with Basil Oil

House Cured Coppa Ham and Brinkley Farm’s Cantaloupe

House Cured Coppa Ham and Brinkley Farm’s Cantaloupe with Arugula & Frisse Salad in a Champagne Vinaigrette

House Made Pappardelle

House Made Pappardelle in a Short-Rib Bolognese finished with Chapel Hill Creamery Calvander Cheese

Local Heirloom Tomato Salad

Local Heirloom Tomato Salad with Chapel Hill Creamery Mozzarella Finished with Local Sweet Corn Relish and Crispy Okra

Tuna Carpaccio with a Local Baby Fennel Salad

Tuna Carpaccio with a Local Baby Fennel Salad in a Soy-Ginger Vinaigrette finished with Toasted Sesame Seeds

House Salad

Field Greens Salad with Shaved Radishes, Grilled Red Onions, Jicama and Local Cherry Tomatoes in an Aged Sherry Vinaigrette

Handmade Farfalle and House Rabbit Confit

Handmade Farfalle and House Rabbit Confit in a Tomato Broth with Local Cherry Tomatoes and Roasted Fennel finished with Parmigiano Reggiano

House Potato Gnocchi

House Potato Gnocchi in a Mushroom Broth with Local Napa Cabbage, Trumpet Mushrooms and Baby Carrots finished with Ricotta Salata


Nana’s Truffled Chicken Liver Pâté with Grilled Focaccia, Grain Mustard, House Made Jam and Pickled Ramps


Risotto of House Pork Chorizo, Rock Shrimp, English Peas, and Charred Red Peppers finished with Parmigiano Reggiano


Truffle Plate

Kari's Chocolate Truffles & Petit Fours

Pineapple Tarte Tatin

Pineapple Tarte Tatin with Toasted Coconut Ice Cream

Hazelnut Linzer Tart

Hazelnut Linzer Tart filled with Gianduja Ganache

Grande Marnier Mousse

Grande Marnier Mousse Crusted with Toasted Pistachios and Raspberry-Lychee Compote

Ice Cream

Nana’s Ice Cream with Lengues de Chat Cookies


Nana’s Sorbet with Almond-White Chocolate Madeleines

Creme Brulee

Nana's Creme Brulee

Cheese Plate

Local Cheese from Chapel Hill Creamery, Celebrity Dairy and Elodie Farms

Warm Apricot-Blackberry Crostata

Warm Apricot-Blackberry Crostata with Honey Ice Cream

Triple Lemon Cheesecake

Triple Lemon Cheesecake with Angelica-Mint Syrup


Pan Roasted Red Grouper

Pan Roasted Red Grouper over NC Fiddlehead Ferns with Pearl Onions and Chanterelle Mushrooms finished with Sungold Tomato Broth

Grilled C.A.B. Tenderloin

Grilled C.A.B. Tenderloin wrapped in Serrano Ham over Wilted Baby Spinach with Roasted Potatoes and Caramelized Onions finished in a Chipotle Cream

Grilled Salmon

Grilled Colombia River Salmon over Local Butter Bean Succotash with Sweet Corn, Yellow Squash and Roasted Red Peppers finished with a Procini Broth

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Slow Cooked Collard Greens and Nana’s Potato Purée finished with a Natural Jus

Pan Roasted Charleston Swordfish

Pan Roasted Charleston Swordfish over Brinkley Farm’s October Beans with Wilted Greens and Boudin Blanc finished with Local Oyster Mushrooms

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop over Black Venere Rice with Wilted Napa Cabbage, Red Peppers and Vidalia Onions finished with Roasted Granny Smith Apples

Pan Roasted Maine Halibut

Pan Roasted Maine Halibut over Roasted Zucchini, Grilled Leeks and Oven Dried Cherry Tomatoes finished with Saffron Broth

Pan Roasted Fallow Venison

Pan Roasted Fallow Venison over Wilted Swiss Chard and Balsamic Onions With a Potato & Mushroom Gratin finished in a Bing Cherry Sauce

Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast over Celebrity Farm’s Goat Cheese Spaetzle with Grilled Local Eggplant finished with Balsamic-Huckleberry 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.