Salmon gravlax in cucumber cups

November Menu



Chilled Cucumber Soup with Jumbo Lump Crab & Tobiko

Nana's Spaghetti

Nana’s Thick Spaghetti and Little Neck Clams in a White Wine Broth with House Made Chorizo and Wilted Arugula

Roasted Local Beet & Citrus Salad

Roasted Local Beet & Citrus Salad of Arugula and Endive with a Goat Cheese Crostini in a White Balsamic Vinaigrette

Field Greens Salad

Local Field Greens Salad with Shaved Radishes, Grilled Red Onions & Oven Dried Cherry Tomatoes with Pomegranate/Balsamic Vinaigrette

Crispy House Duck Confit

Crispy House Duck Confit with a Citrus, Local Kale & Endive Salad in a Sherry Vinaigrette finished with Pecorino Cheese

Grilled Romaine Salad

Grilled Romaine Salad with Latta Farm’s Hard Boiled Egg, Shaved Radish & Crispy Fried Capers finished with a Caesar Dressing


Nana’s Truffled Chicken Liver Pâté with Toasted Crostini, Grain Mustard, House Made Jam & Pickled Vegetables


Risotto of NC White Shrimp, Roasted Sweet Corn and Charred Red Peppers finished with Country Ham & Parmesan Reggiano

House Cured Salmon Gravlax

House Cured Salmon Gravlax over a Local Frisée Salad with Local Baby Fennel and Crispy Fried Onions


Espresso Pot de Crème

Espresso Pot de Crème with Brown Butter Crumb Cake


Frozen Pralines & Cream Parfait with Roasted Bananas and Pecans

Coconut Cream Pie

Coconut Cream Pie with “Dark & Stormy” Pineapple


Chocolate & Hazelnut Mousse Trifle with Raspberry Gelée

Blackberry & Cherry Crisp

Blackberry & Cherry Crisp with 5-Seed Streusel and Pink Peppercorn-Buttermilk Sherbet

Warm Lemon Pound Cake

Warm Lemon Pound Cake with Blueberry Ice Cream and Roasted White Chocolate

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Fresh Berries

Daily Ice Cream Selection

Daily Ice Cream Selection

Daily Sorbet Selection

Daily Sorbet Selection

Cheese Plate

Artisanal Cheeses Served with Spiced Marcona Almonds, Date Paste, and Honeycomb


Pan Seared Red Grouper

Pan Seared Red Grouper over Yellow Wax Beans, Sugar Snap Peas & Pearl Onions finished with a Shiitake Mushroom Sauce

Grilled Beef Tenderloin

Grilled Beef Tenderloin wrapped in Prosciutto over Wilted Local Spinach & Vidalia Onions with Crispy French Fries finished in a Chimichurri Sauce*

Pan Seared Scottish Salmon

Pan Seared Scottish Salmon over Baby Artichoke “Barigoule” with Haricot Verts, Red Onions & Carrots finished with a Saffron Broth

Grilled Tuna Steak

Grilled Tuna Steak over Brinkley Farm’s Purple Hull Peas and Baby Bok Choy finished in a Provençal Olive Vinaigrette

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Nana’s Yukon Gold Potato Purée with Roasted Root Vegetables finished in a Roasted Garlic Sauce

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop over Creamy Savoy Cabbage & New Red Potatoes finished with Roasted Granny Smith Apples

Pan Seared Maine Halibut

Pan Seared Maine Halibut over Orzo with Local Sea Beans, Baby Fennel & Roasted Tomatoes finished in a Romesco Sauce

Pan Roasted Veal Loin

Pan Roasted Veal Loin over Creamy Polenta and Grilled Eggplant Ratatouille finished in a Green Peppercorn Sauce *

2 Wood Fired Mole Quail

2 Wood Fired Mole Quail over Black Bean “Succotash” with Local Sweet Corn, Roasted Poblano Peppers and Sungold Tomatoes *

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.