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

January Menu



Porcini Mushroom Soup finished with Watercress Puree

Hand Cut Pasta

Hand Cut Pasta in a Seafood Chorizo Broth with Bay Scallops, Calamari & NC White Shrimp finished with an Arugula Pesto*

Creamy Polenta

Creamy Polenta with Roasted Oyster Mushrooms, Wilted Spinach & Crispy Hog Jowls

Potato Gnocchi

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

Potato Gnocchi

Potato Gnocchi in a Milk Braised Duck & Rabbit Bolognese with Baby Spinach & Chapel Creamery Calavander

Local Lettuces

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

Roasted Beets

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

Yellowfin Tuna Tartare

Yellowfin Tuna Tartare with a Watercress Salad & Scott’s Tater Totts finished with Crème Fraîche & Tennessee Paddlefish Caviar*


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


Risotto with Braised Veal Breast, Maine Lobster & Butternut Squash finished with Garlic Butter & Parmigiano Reggiano


Coconut Crème Caramel

Coconut Crème Caramel with Glazed Pineapple and Kiwi

Black & White Snickerdoodle Ice Cream Sandwich

Black & White Snickerdoodle Ice Cream Sandwich with Cherries Jubilee

Tangerine “Creamsicle” Cheesecake

Tangerine “Creamsicle” Cheesecake with Candied Tangerine and Pistachio

Warm Chocolate Crumb Cake

Warm Chocolate Crumb Cake with Bailey’s & Coffee 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 Lentils du Puy with Root Vegetables finished in a Cranberry-Balsamic Sauce*

Roasted Monkfish

Roasted Monkfish over Creamy Celery Root with Cippolini Onions & Lil’ Farms Broccoli in a Smoked Bacon-Vodka Sauce

Grilled Firsthand Pork Chop

Grilled Firsthand Pork Chop with Creamy Cabbage & Duck Fat New Potatoes finished in a Pommery Mustard Sauce*

Pan Roasted SC Swordfish

Pan Roasted SC Swordfish with Brinkley Farm’s Butterbeans, Provencial Pumpkin & Grilled Radicchio finished in a Horse Mushroom Sauce

Pan Roasted NC Black Bass

Pan Roasted NC Black Bass over Artichoke Confit, Roasted New Potatoes & Cauliflower finished with a Sauce “Américaine”

Roasted All Natural Chicken

Roasted All-Natural Chicken over NANA’S Mashed Potatoes & Roasted Brussels Sprouts with an Onion & Bacon Confit

Beer Battered NC Flounder

Beer Battered NC Flounder with Creamy Farro & Bacon Braised Red Beans finished with a Peanut Romesco Sauce

Roasted Rack of Lamb

Roasted Rack of Lamb over Fingerling Potatoes, Roasted Peppers & Lil Farms Mustard Greens finished in a Rosemary Jus*

Wood Fired CAB PRIME Ribeye Steak

Wood Fired CAB PRIME Ribeye Steak with Organic Collard Greens & Scott’s Sweet Potato Gratin finished with a Red Wine Garlic 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.