Salmon gravlax in cucumber cups

November Menu



Creamy Porcini Soup with White Truffle Chantilly

Nana's Spaghetti

PEI Mussels with House Made Sausage and Roasted Red Peppers finished with a Wild Walnut-Ramp Pesto

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

Pickled NC White Shrimp

Pickled NC White Shrimp with Fennel, Cucumber and Sweet Onions finished with Chili Oil & Crispy Tortilla Chips


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


Risotto of Braised Veal Breast, Brown Butter Roasted Fava Beans & Charred Red Peppers finished with Parmesan Reggiano

House Ricotta Cavatelli

House Ricotta Cavatelli in a “3 Meat” Bolognese with Sweet English Peas And Roasted Cherry Tomatoes finished with Ricotta Salata

House Cured Salmon Gravlax

House Cured Salmon Gravlax over a Local Frisée Salad with Wild Angelica Preserves and Crispy Onions


Vanilla Bean Crème Caramel

Vanilla Bean Crème Caramel with Candied Citrus


Mango-Coconut Cheesecake with Mango Chutney & Toasted Coconut


Chocolate-Cashew Ganache Tartlet with Orange Creamsicle Ice Cream & Cashew Butter


Local Honey Semifreddo with Caramel-Almond Popcorn and Red Wine Syrup

Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp with 5-Seed Streusel Topping and Lemon-Tarragon Frozen Yogurt

Butterscotch Crêpe Cake

Butterscotch Crêpe Cake with Malted Milk Chocolate Ice Cream & Crispy Sunchokes

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

Assortment of artisanal cheeses served with house made walnut bread


Pan Seared Red Grouper

Pan Seared Red Grouper over Roasted Celery Root, Fiddlehead Ferns and Pearl Onions finished with a Saffron Broth

Grilled C.A.B Beef Tenderloin

Grilled C.A.B. Beef Tenderloin wrapped in Prosciutto over Wilted Swiss Chard & Vidalia Onions with Crispy French Fries finished in a Chimichurri Sauce*

Pan Seared Scottish Salmon

Pan Seared Scottish Salmon over Baby Artichoke “Barigoule” with Hericot Verts,red Onions & Carrots finished with a Romesco Sauce

Grilled Veal Loin

Grilled Veal Loin over Broccoli Rabe and Roasted Peppers with Creamy Goat Cheese Polenta finished in a Rosemary Jus*

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 Savoy Cabbage and Roasted Red Potatoes in a Ramp Pesto Cream finished with Local Shiitake Mushrooms

Pan Seared Maine Halibut

Pan Seared Maine Halibut over Couscous with Local Spring Onions & Roasted Tomatoes finished in a Caper-Brown Butter Sauce

Pan Roasted Venison Loin

Pan Roasted Venison Loin over Creamy Black Venere Rice with Roasted Local Baby Squash and a Green Peppercorn Sauce *

Cast Iron Roasted Maple Leaf Duck Breast

Cast Iron Roasted Maple Leaf Duck Breast over House Potato Gnocchi with Roasted “Five Onions” & Wilted Spinach finished with a Elderberry 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.