At Nanas, located in the heart of Durham, NC, culinary elegance meets local flavors. This restaurant boasts a menu designed to captivate and satisfy every palate. Among the standout dishes is the Butter Poached Maine Lobster, accompanied by Red's Quality Acre Summer Squash Succotash and Corn Pudding, a delightful experience for $48. Another highlight, the Cast Iron Pan Roasted NC Chicken with heirloom tomato panzanella, is a testament to the restaurant's attention to quality ingredients and technique at $34.
Nanas also serves a tempting Chicken Liver Mousse, perfectly balanced with onion marmalade for $18, while the Dry Aged Beef Tartare captivates with its flavor for $17. For a unique twist, their Spirit Free Cocktails like Orange Ya Glad keep the experience both relaxed and refreshing.
With glowing reviews praising the attentive service and exquisite presentation, Nanas promises not just a meal, but a culinary celebration worth relishing time and again.
Grilled Flat Iron Steak With Broccoli Raab, Balsamic Red Onions And Cranberry Beans Finished With A Red Wine Sauce
Pan Roasted Scottish Salmon Over Ratatouille & Baby Bok Choi With A Castelvetrano Olive Vinaigrette
Potato Gnocchi With Morel Mushrooms, Green Chick Peas And Parmesan Reggiano
October
Braised Veal Breast Ragout With Hand Cut Noodles & Spring Peas Finished With Roasted Garlic Butter & Parmigiano Reggiano
Cast Iron Roasted Duck Breast Over Creamy Farro With Roasted Brussels Sprouts & Onion Confit Finished In An Organic Carrot-Foie Gras Sauce
Country Style Salad Of Duck Confit, Frissee, Miatake Mushrooms & Poached Egg In A Mushroom-Truffle Vinaigrette
Grilled Firsthand Pork Chop Over Lil' Farms Collard Greens & Nana's Sweet Potato Gratin Finished In A Smoked Pepper Chow-Chow
Grilled Flat Iron Steak Over Brinkley Farm's Field Peas With Cipollini Onions & Grilled Baby Squash In A Black Muscadine Sauce
Local Lettuces With Daikon Radishes, Grilled Red Onions, Focaccia Croutons & Baby Cucumbers In A Buttermilk Blue Cheese Dressing
Nana's Truffled Chicken Liver Pate With Toasted Crostini, Dijon Mustard, House Jam & Pickled Okra
Oyster, Peregrine Farm's Red Pepper & Sweet Corn Chowder
Pan Roasted Charleston Swordfish Over An Artichoke & Fingerling Potato "Barigoule" Finished With A Castelvetrano Olive Vinaigrette
Pan Roasted Maine Halibut With Provincial Pumpkin, Spring Peas & Four Leaf Farms Root Vegetables Finished In A Truffle Mushroom Sauce
Pan Seared Hudson Valley Foie Gras Over Crispy Brussels Sprouts Finished With A Blueberry Balsamic Sauce
Pan Seared Wild Striped Bass Over A Fairytale Eggplant & Butterbean Succotash With Pearl Onions & Broccoli Rabe Finished With A Charred Tomato Vinaigrette
Pei Mussels With Roasted Corn & Sweet Peas Finished With Chorizo & Roasted Garlic Butter
Roasted All Natural Chicken Over Brinkley Farm's Flat Beans With Nana's Mashed Potatoes & Natural Jus
Roasted Beet, Endive & Helga's Perfect Cucumber Salad With Celebrity Farm's Goat Cheese In A Citrus Vinaigrette
Seafood Risotto With Nc Shrimp, Scallops & Calamari Finished With Country Ham & Parmigiano Reggiano
Slow Cooked Beef Short Rib Over Sweet Peppers, Duck Fat Potatoes & Yellow French Beans Finished In A Smoked Bacon Vodka Sauce
Wood Fired Grass Fed Prime Ny Strip Steak With Dino Kale & Balsamic Red Onions Over Creamy Polenta Finished With A Red Wine Garlic Sauce