Roasted organic chicken mashed potatoes with roasted root vegetable and au jus

January Menu



Cauliflower & Roasted Garlic Soup with Chive Oil

Wilted Frisée Salad

Wilted Frisée with Mushroom, Smoked Bacon & Sweety Drop Peppers finished in a Balsamic Vinaigrette with Crème Fraîche

Fried NC Shrimp

Fried NC Shrimp with Crispy Pork Belly over Four Leaf Farm’s Peashoots finished with a Sea Urchin Sauce

Potato Gnocchi

Potato Gnocchi in a Milk Braised Beef Bolognese with Baby Spinach & Pecorino Cheese

Potato Gnocchi

Potato Gnocchi with Confit Porcelet Belly, Roasted Asparagus & Grilled Radicchio finished with Truffle Butter & Pecorino Cheese

Local Lettuces

Local Lettuces with Local Radish, Smoked Red Onion, Focaccia Croutons & Baby Cucumber in a Balsamic Vinaigrette

Roasted Beets

Roasted Beets with Lil’ Farm’s Fennel, Arugula, Navel Oranges & Celebrity Farm’s Goat Cheese

Hand Cut Noodles

Hand Cut Noodles in Justino’s Shrimp & Squid Puttanesca finished with Ricotta Salata


NANA’S Chicken Liver Pâté with Pommery Mustard, Sara’s Pepper Jelly, House Pickled Vegetables and Crostini


Risotto with Rock Shrimp, Spring Peas & Baby Spinach finished with Country Ham


Pistachio Pot de Crème

Pistachio Pot de Crème with White Chocolate French Macarons

Black & White Snickerdoodle Ice Cream Sandwich

Black & White Snickerdoodle Ice Cream Sandwich with Cherries Jubilee

Passionfruit Mousse Cake

Passionfruit Mousse Cake with Coconut-Lime Sorbet

Chocolate and Caramel Layer Cake

Chocolate and Caramel Layer Cake with Tangerine “Creamsicle” Ice Cream

“Banoffee” Tartlet

“Banoffee” Tartlet with Peanut Caramel Popcorn

Nana’s Crème Brûlée

Nana’s Crème Brûlée with Honey-Cornmeal Shortbread

Daily Sorbet or Ice Cream Selection

Daily Sorbet or Ice Cream Selection with Fresh Berries


Cast Iron Roasted Duck Breast

Cast Iron Roasted Duck Breast over Creamy Celery Root, Roasted Broccoli & Balsamic Red Onions finished in a Cranberry-Balsamic Sauce*

Pan Roasted Maine Halibut

Pan Roasted Maine Halibut with Brinkley Farm’s Field Peas & Roasted Root Vegetables finished in a Velvet Pioppini Mushroom Sauce

Grilled NC Tuna “Al Pastor”

Grilled NC Tuna “Al Pastor” over Venere Rice with Pineapple Salsa, Crispy Plantains & Avocado Salad*

Grilled Porcelet Loin

Grilled Porcelet Loin over Fingerling Potatoes, Creamed Cabbage & Local Mustard Greens finished in a Rosemary Jus*

Pan Seared Scottish Salmon

Pan Seared Scottish Salmon over Artichoke Confit, New Potatoes & Fiddlehead Ferns finished with a Sauce “Américaine”

Roasted All-Natural Chicken

Roasted All-Natural Chicken over NANA’S Mashed Potatoes & Bacon Braised Collard Greens finished with a Natural Jus

Wood Fired Firsthand Food’s Pork Chop

Wood Fired Firsthand Food’s Pork Chop with Braised Chickpeas, Ramps & Roasted Peppers finished in a Sage Brown Butter Sauce*

Pan Roasted NC Black Bass

Pan Roasted NC Black Bass with Creamy Farro, Bacon Braised White Beans & Red Russian Kale finished with a Castelvetrano Olive Vinaigrette

Wood Fired CAB Prime Ribeye Steak

Wood Fired CAB Prime Ribeye Steak over Ramps, Cipollini Onions & Sugar Snap Peas in a Red Wine Garlic Sauce finished with Crispy Shallots*

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.