Salmon gravlax in cucumber cups

November Menu



Creamy Lobster Bisque with NC Calico Bay Scallops and White Beans

House Spaghetti

OO Flour Fettuccini with House Duck Confit, Purple Hull Peas & Local Kale finished with Parmesan Reggiano

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 Buttermilk & Maytag Blue Cheese

House Potato Gnocchi

House Potato Gnocchi with Yellow Foot Mushrooms, Fava Beans & Roasted Balsamic Red Onions finished with Ricotta Salata

Charcuterie Plate

Charcuterie plate of Magret Duck Prosciutto, Serrano Ham, Bresaola & Lardo with Kari’s Toasted Walnut Bread & Hard Boiled Quail Egg


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


Risotto of NC White Shrimp & Calamari with English Peas and Roasted Peppers finished with Country Ham & Parmesan Reggiano

House Made Tamale

House Made Tamale with NC Jumbo Lump Crab, Roasted Poblano Peppers & Goat Lady Farm’s Goat Cheese finished in a Tomatillo Salsa

Roasted Local Beets

Roasted Local Beets with Citrus, Arugula & Belgian Endive Salad in a White Balsamic Vinaigrette


Panna Cotta

Lychee Panna Cotta over Orange Chiffon Cake with Ambrosia

Bread Pudding

Banana Brioche Bread Pudding with Butter Pecan Ice Cream


Chocolate-Hazelnut “Gianduja” Mousse with Chai Tea Soft Cream

Flan Tartlette

Salted Caramel-Blueberry Flan Tartlette with Orange Sherbet

Granny Smith Apple Crumble

Granny Smith Apple Crumble with Crystallized Ginger Ice Cream

Ice Cream

Nana’s Ice Cream with Chocolate Crinkle Cookies


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 Brinkley Farms’ Butter Beans with Roasted Celery Root & Bok Choy finished with a Lobster & Roasted Beet Sauce

Grilled C.A.B NY Strip

Grilled C.A.B. NY Strip over Nana’s Yukon Gold Potato Purée & Local Broccoli Rabe finished with a Red Wine Garlic Sauce*

Pan Seared Norwegian Salmon

Pan Seared Norwegian Salmon over Slow Cooked Cannellini Beans with Roasted Tomatoes finished with a Lemon-Olive Vinaigrette

Cast Iron Roasted Chicken

Cast Iron Roasted Chicken over Mascarpone Späetzle with Pearl Onions & Roasted Butternut Squash finished in a Rosemary Jus

Grilled Rack of Lamb

Grilled Rack of Lamb over Wilted Swiss Chard with a Crispy Risotto Cake and Roasted Local Turnips with a Juniper Sauce*

Braised Firsthand Pork Chop

Braised Firsthand Pork Chop with Black Trumpet Mushrooms over Creamy Savoy Cabbage & Roasted Fingerling Potatoes

Pan Roasted Maine Monkfish

Pan Roasted Maine Monkfish over Black Beluga Lentils with Roasted Root Vegetables finished with Hedgehog Mushrooms

Pan Roasted Fallow Venison

Pan Roasted Fallow Venison over Slow Cooked Collard Greens with Sweet Potato/Plum Gratin finished Smoked Bacon-Vodka Sauce *

Cast Iron Roasted Maple Leaf Duck Breast

Cast Iron Roasted Maple Leaf Duck Breast over Creamy Umbrian Farro With Roasted Brussels Sprouts 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.