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

November Menu



Eggplant & Bread Soup finished with Chives

NC Tuna Tartare

NC Tuna Tartare with Scott’s Tater Tots & Watercress Salad finished with Crème Fraîche & Salmon Caviar*

Pork & Beef Meatballs

Pork & Beef Meatballs with Baby Spinach & Emily’s Cornbread Finished in a Foie Gras Sauce

Potato Gnocchi

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

Local Lettuces

Local Lettuces with Local 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

Hand Cut Noodles

Hand Cut Noodles in Justino’s Spicy Puttanesca with Squid, Shrimp & Poached Tuna finished with Ricotta Salata


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


Risotto with Duck Confit, Spring Peas & Butternut Squash finished with Roasted 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*

Wood Fired Venison Saddle

Wood Fired Venison Saddle over Creamy Celery Root with Cippolini Onions & Lil’ Farm’s Broccoli in a Smoked Bacon-Vodka Sauce

Grilled Firsthand Pork Chop “Al Pastor”

Grilled Firsthand Pork Chop “Al Pastor” over Venere Rice with Pineapple Salsa, Crispy Plantains & Avocado Salad*

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 Striped Bass

Pan Roasted NC Striped 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

Garlic & Rosemary Roasted Wahoo

Garlic & Rosemary Roasted Wahoo with Creamy Farro, Bacon Braised White Beans & Lil’ Farm’s Baby Collards finished with a Castelvetrano Olive Vinaigrette

Roasted Lamb Rack

Roasted Lamb Rack over Fingerling Potatoes, Roasted Peppers & Red Russian Kale 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.