Salmon gravlax in cucumber cups

November Menu



Nana’s 5 Onion Soup finished with a Goat Lady Farms Chèvre Crostini

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

Handmade Papparadelle in a 3 Meat Bolognese with Black Truffle Butter

Local Heirloom Tomato Salad

Local Heirloom Tomato Salad with Chapel Hill Creamery Mozzarella Finished with Local Sweet Corn Relish and Crispy Okra

House Cured Salmon Gravlax

House Cured Salmon Gravlax over Zucchini Fritters with a Pickled Fennel and Belgian Endive Salad finished with Créme Fraiche and Salmon Caviar

House Salad

Field Greens Salad with Shaved Radishes, Grilled Red Onions, Oven Dried Cherry Tomatoes finished in a Balsamic Vinaigrette

Handmade Wild King Crab Triangoli

Handmade Wild King Crab Triangoli in a Pernod Cream with Roasted Shallots and Local Sweet Corn finished with Chive Oil


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


Risotto of Braised Veal Breast, Local Seminole Squash, Wilted Baby Spinach and Roasted Red Peppers finished with Parmigiano Reggiano



Warm Plum Tart with Chai Tea Ice Cream and Brûleéd Plums

Bread Pudding

Sweet Potato Brioche Bread Pudding with Bourbon Toasted Pecans

Chocolate Mousse

Chocolate Mousse with Almond Praline and Brandied Cherries

Gooey Pumpkin Cake

Gooey Pumpkin Cake with Vanilla Créme-Fraiche and Pumpkin Seed Brittle

Warm Apple Crostata

Warm Apple Crostata with Butterscotch 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 Flounder

Pan Roasted Flounder over House Potato Gnocchi, Wilted Baby Spinach & Yellow Wax Beans finished with a Sea Urchin Broth

Grilled "Kobe" Flank Steak

Grilled “Kobe” Flank Steak over Roasted Brussel Sprouts, Cipollini Onions And Creamy Stone Ground Grits finished with a Sage-Brown Butter Sauce

Pan Roasted Red Grouper

Pan Roasted Red Grouper over Butter Bean Succotash with Sweet Corn and Roasted Peppers finished with Hon Shimeji Mushrooms

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Nana’s Yukon Gold Potato Purée and Roasted Root Vegetables finished with a Natural Jus

Slow Cooked Wild Boar Shank

Slow Cooked Wild Boar Shank over Mascarpone Späetzle with Butternut Squash and Pearl Onions finished with a Sour Cherry Sauce

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop over House Made Sauerkraut and Roasted Fingerling Potatoes finished in a Whole Grain Mustard Vinaigrette

Grilled Charleston Swordfish

Grilled Charleston Swordfish over Brinkley Farms Filet Beans, Shallots & Roasted Juliet Tomatoes finished in a Braised Octopus Sauce

Grilled Venison Loin

Grilled Venison Loin over Slow Cooked Collard Greens & Balsamic Onions with Sweet Potato/Plum Gratin finished with Smoked Bacon Vodka Sauce

2 Cast Iron Roasted Quail

2 Cast Iron Roasted Quail with Creamy Umbrian Farro Stuffing and Lil’ Farm’s Crispy Rapini finished with Foie Gras 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.