Salmon gravlax in cucumber cups

November Menu



Creamy Local Acorn Squash Soup finished with Chili Oil & Chives

Warm Duck Confit

Warm Duck Confit with a Radicchio Salad, Local Blue Hubbard Squash and Toasted Walnuts in a Pomegranate Vinaigrette

Roasted Local Beet & Citrus Salad

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

Salmon Crudo

Salmon Crudo with Zucchini, Bell Pepper and Red Onion Brunoise finished with a Soy-Coriander Broth

Field Greens Salad

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

Handmade Papardelle

Handmade Pappardelle with Wild Boar Shank, Pearl Onions and Roasted Tomatoes finished with Ricotta Salata

Handmade Wild Mushroom Ravioli

Handmade Wild Mushroom Ravioli in a Leek Cream with Roasted Shallots and Local Sweet Corn finished with Crispy Brussel Sprout Leaves


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


Risotto of Local Seminole Squash, Lacinato Kale, Hon Shimeji Mushrooms and Roasted Red Peppers finished with Parmigiano Reggiano



Warm Plum Upside-Down Cake with Chai Tea Ice Cream

Poached Pear

Red Wine Poached Pear over Walnut Cake with Honey Frozen

Baked Hot Chocolate

Baked Mexican “Abuelita” Hot Chocolate with Espresso Soft Cream

Gooey Pumpkin Cake

Gooey Pumpkin Cake with Vanilla Crème-Fraîche and Pumpkin Seed Brittle

Warm Apple Crostata

Warm Apple Crostata with Bourbon Pecan Ice Cream

Ice Cream

Nana’s Ice Cream with Mint-Chocolate Langues-de-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 Creamed Sweet Corn and Pearl Onions With Brinkley Farm’s Filet Beans finished with Maitake Mushrooms

Grilled C.A.B. Ribeye

Grilled C.A.B. Ribeye over Creamy Stone Ground Grits and Roasted Brussel Sprouts finished with Smoked Bacon Vodka Sauce

Pan Roasted Red Grouper

Pan Roasted Coastal Grouper over Butter Bean Succotash with Sweet Corn and Roasted Peppers finished with NC White Shrimp Sauce

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Mascarpone Späetzle with Butternut Squash and Pearl Onions finished with a Natural Jus

Pan Roasted Rack of Lamb

Pan Roasted Rack of Lamb over Nana’s Yukon Gold Potato Purée and Roasted Root Vegetables finished with a Golden Raisin Sauce

Crispy Firsthand Pork Schnitzel

Crispy Firsthand Pork Schnitzel with House Made Sauerkraut and Roasted Fingerling Potatoes finished in a Sage-Brown Butter

Wood-Fired Charleston Swordfish

Wood-Fired Charleston Swordfish over Fava Beans, Cherry Tomatoes and House Potato Gnocchi finished in a Lemon Caper Brown Butter

Grilled Venison Loin

Grilled Venison Loin over Slow Cooked NC Collard Greens with Sweet Potato/Plum Gratin finished with Cranberry/Balsamic Sauce

Cast Iron Roasted Maple Leaf Duck Breast

Cast Iron Roasted Maple Leaf Duck Breast over Bluebird Meadows Spinach with a Risotto Stuffed Chili Relleno finished with Cranberry/Balsamic 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.