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

November Menu



Creamy Porcini Mushroom Soup

House Potato Gnocchi

Potato Gnocchi with Roasted Shiitake Mushrooms in a Leek & Sweet Pea Cream finished with Parmesan Reggiano

Roasted Beet, Orange and Endive Salad

Roasted Beet, Orange and Endive Salad with Crispy Preserved Duck, Goat Lady Farm’s Goat Cheese and Spicy Pecans

Field Greens Salad

Brinkley Farms Field Greens with Shaved Daikon, Grilled Red Onions, Oven Dried Cherry Tomatoes and a Pomegranate-Balsamic Vinaigrette

Heirloom Tomatoes Salad

Heirloom Tomatoes in a “Green Goddess” Dressing with Celebrity Farm’s Goat Cheese and NANA’S Crispy Okra


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Dijon Mustard, Candied Kumquats and Pickled Ramps


Fricassee of Oregon Morel Mushrooms, Shaved Baby Fennel and Roasted Cherry Tomatoes over Soft Polenta finished with EV Olive Oil

NC Clams

NC Clams opened with NANATACO Chorizo, Torpedo Onions, Chunks of Bluebird Farm’s Tomatoes & Pedron Peppers


Risotto with NC White Corn, Spinach and Roasted Red Peppers finished with Roasted Garlic Butter and Country Ham


Blackberry Semifreddo

Blackberry Semifreddo with Pomegranate Molasses and Pistachio Brittle

Apricot-Almond Crostata

Apricot-Almond Crostata with Bourbon Sauce and Cherry Ice Cream

Lemon Chiffon Cake

Lemon Chiffon Cake with Coconut Cream, Blueberry Compote, and Caramelized Grapefruit

Caramel Custard and Chocolate Ganache Tart

Caramel Custard and Chocolate Ganache Tart with Cashew Praline

Key Lime Tartlet

Key Lime Tartlet with Toasted Orange Blossom Meringue and Raspberry Sauce

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Chocolate Shortbread

Daily Ice Cream Selection

Daily Ice Cream Selection

Daily Sorbet Selection

Daily Sorbet Selection

Boxcarr Cheese Plate

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


Pan Roasted Red Grouper

Pan Roasted Red Grouper over Brinkley Farm’s Spinach with Shaved Fennel & Zephyr Squash in an Chanterelle Mushroom Sauce

Rosemary Roasted Venison Loin

Rosemary Roasted Venison Loin over Brown Butter Escarole with Sweet Potato Gratin in a Sage Brown Butter*

Grilled Charleston Swordfish

Grilled Charleston Swordfish over Roasted Chioga Beets & Yellow Wax Beans in a Smoked Bacon Vodka Sauce

Pan Roasted Scottish Salmon

Pan Roasted Scottish Salmon over Ratatouille & Baby Bok Choy with a Thyme & Caper Brown Butter*

Roasted All Natural Chicken

Roasted All Natural Chicken over Yukon Gold Mashed Potatoes with Organic Honey Roasted Baby Carrots in a Natural Jus

Braised Beef Short Rib and Seared Foie Gras

Braised Beef Short Rib and Seared Foie Gras over Black Venere Rice with Dino Kale and Cipollini Onions with an Elder Berry Sauce*

Grilled Angus Filet of Beef

Grilled Angus Filet of Beef with Broccoli Raab, Balsamic Red Onions and Cranberry Beans finished with a Red Wine Sauce

Grilled NC Tuna

Grilled NC Tuna over Roasted Celery Root, Butternut Squash & Green Filet Beans finished with Blackberry Jus

Cast Iron Roasted Firsthand Pork Chop

Cast Iron Roasted Firsthand Pork Chop over Creamy Swiss Chard with Fingerling Potatoes & Carrots in a Black 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.