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

November Menu



Local Beet Borscht with Dill Crème Fraiche and Celebrity Farms Goat Cheese

Ricotta Gnocchi

Ricotta Gnocchi with Rabbit Cacciatore & Oyster Mushrooms finished with a Truffled Vinaigrette and Chives

Local Arugula and Belgium Endive

Local Arugula and Belgium Endive in a Meyer Lemon Vinaigrette with Spicy Macadamia Nuts and Parmesan Reggiano

Hand Cut Noodles

Hand Cut Noodles with Suckling Pig & First of the Year Sugar Snap Peas in a Green Garlic Broth with Radicchio and Pea Shoots

Salad of Local Greens

Salad of Local Greens with Oven Dried Tomatoes, Grilled Red Onions, Focaccia Croutons & Easter Egg Radishes in a Buttermilk Blue Cheese Dressing

Catbrier Farm’s Asparagus

Catbrier Farm’s Asparagus over Sweet Butter Poached Jumbo Lump Crab Meat finished with a Carrot-Roasted Garlic Vinaigrette

Scottish Salmon Tartare

Scottish Salmon Tartare with Four Leaf Farms Cucumber, Pickled Red Onions, Crispy Capers and a “Valentina” Crème Fraiche*


Nana’s Truffled Chicken Liver Paté with Toasted Crostini, 9 Dijon Mustard, House Jam & Pickles


Risotto with House Duck Sausage, NC White Shrimp & Roasted Peppers finished with Spring Onions & Garlic Butter*


Blueberry Crostata

Blueberry Crostata with Brown Sugar Sour Cream Ice Cream

Chocolate Cheesecake

Chocolate Cheesecake with Warm Peanut Caramel

Raspberry Linzer Torte

Raspberry Linzer Torte with Hazelnut Gelato

Milk Chocolate & Pistachio Napoleon

Milk Chocolate & Pistachio Napoleon

Lemon Panna Cotta

Lemon Panna Cotta with Polenta Pound Cake & Macerated Strawberries

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Sour Cherry and Lime Shortbread

Daily Sorbet or Ice Cream Selection

Daily Sorbet or Ice Cream Selection

Boxcarr Cheese Plate

3 Cheese Varieties with Sour Cranberry Jam, Sunflower Seed Butter & Spiced Cashews


Grilled Venison Denver Leg

Grilled Venison Denver Leg with Goat Cheese Spaetzle, Roasted Fava Beans & Cauliflower finished in a Blackberry-Balsamic Sauce*

Bacon Wrapped Rabbit Loin

Bacon Wrapped Rabbit Loin over a Red Onion and Cranberry Jam with Polenta Fries finished with a Granny Smith Apple & Mustard Seed Sauce*

Striped Bass Shallow

Striped Bass Shallow Poached with Golden Beets over Fiddlehead Ferns, Asparagus & Roasted Fingerling Potatoes finished in a Lobster Sauce “Américaine”*

Grilled Charleston Tuna

Grilled Charleston Tuna over Creamy Farro with Wild Ramps, Cucumber and Baby Carrots finished in a Black Trumpet Mushroom Sauce*

Roasted All Natural Chicken

Roast All Natural Chicken over Local Collard Greens and Scott’s Tater Tots finished in a Roasted Garlic Broth

Rosemary Roasted Rack of Lamb

Rosemary Roasted Rack of Lamb over NANA’S Pureed Potatoes with Bluebird Farm’s Turnips and Carrots finished with a Rosemary-Golden Raisin Jus*

Pork Schnitzel

Pork Schnitzel with Barbequed White Beans, Rapini and Grilled Sweet Potatoes in a Sage Brown Butter*

Pan Roasted NC Flounder

Pan Roasted NC Flounder over Artichoke, Carrot & New Red Potato “Barigoule” with Field Peas and a Watercress Pesto

Grilled Grass Fed PRIME Ribeye Steak

Grilled Grass Fed PRIME Ribeye Steak over Creamed Greens with Texas Sweet Onion Rings in Black Truffle-Bone Marrow 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.