Salmon gravlax in cucumber cups

November Menu



Chilled Potato and Leek Soup finished with Dill Crème Fraiche

Deep Fried Duck & Ricotto Chili Relleno

Deep Fried Duck & Ricotto Chili Relleno with a Radicchio Salad finished in a Smoked Tomatillo Salsa

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

House Confit Gésier Salad

House Confit Gésier Salad of Arugula, Local Cherry Tomatoes & Toasted Walnuts in a White Wine Vinaigrette with Maytag Blue Cheese

House Salad

Field Greens Salad with Shaved Radishes, Grilled Red Onions, Jicama Finished in a Local Peach Vinaigrette

Handmade Ricotta Mezzaluna

Handmade Ricotta Mezzaluna in a Tomato-Basil Broth with Fennel and Local Cherry Tomatoes finished with Parmigiano Reggiano

Handmade Beef Short Rib Ravioli

Handmade Beef Short Rib Ravioli with Maitake Mushrooms, Cipollini Onions & Charred Red Peppers finished with Ricotta Salata


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


Risotto of NC White Shrimp, Roasted Sweet Corn, and Baby Spinach finished with Country Ham and Parmigiano Reggiano



Passion Fruit & Chocolate-Chipotle Pepper Cheesecake

Local Fig & Vanilla Bean Cream Tart

Local Fig & Vanilla Bean Cream Tart with Lemon Sorbet

Chocolate, Salted Caramel & Peanut Butter Pie

Chocolate, Salted Caramel & Peanut Butter Pie with Toasted Peanut Praline

Blackberry-White Chocolate Mousse

Blackberry-White Chocolate Mousse with Citrus Pearls

Warm Peach Crostata

Warm Peach Crostata with Crystallized Ginger Ice Cream

Ice Cream

Nana’s Ice Cream with Mint-Chocolate Langues du Chat


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


Pan Roasted B-Liner Snapper

Pan Roasted B-Liner Snapper over House Potato Gnocchi, Zucchini and Yellow Wax Beans finished with Sungold Tomato Broth

Grilled "Kobe" Flank Steak

Grilled “Kobe” Flank Steak over Wilted Baby Spinach with Roasted Potatoes and Caramelized Onions finished with a Black Truffle Sauce

Pan Roasted Columbia River Salmon

Pan Roasted Columbia River Salmon over Butter Bean Succotash with Sweet Corn, Yellow Squash & Roasted Peppers finished with Shimeji Mushrooms

Cast Iron Roasted Chicken

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

Pan Roasted Rack of Lamb

Pan Roasted Rack of Lamb over Brinkley Farm’s Purple Hull Peas with Butternut Squash and Smoked Sausage finished with Caramelized Figs

Grilled Firsthand Pork Chop “Al Pastor”

Grilled Firsthand Pork Chop “Al Pastor” over a Cucumber & Avocado Salad with Crispy Plantain “Tostones” finished with a Charred Pineapple Salsa

Grilled Charleston Swordfish

Grilled Charleston Swordfish over Brinkley Farms Green Beans & Local Roasted Juliet Tomatoes finished in a Braised Octopus Sauce

Grilled Veal Loin

Grilled Veal Loin over Wilted Swiss Chard and Balsamic Onions With a Potato & Mushroom Gratin finished with Sage Brown Butter

Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast with Sweet Corn Spoon Bread, Grilled Eggplant and Roasted Peppers 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.