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CAFÉ IS OPEN

The Nasher Museum Café is open to the public and now offers in-person dining outside as well as limited capacity indoors with a refreshed menu for lunch, subject to university and local guidance in effect at the time.

Café hours: Tuesday through Friday, 11 AM to 3 PM. Beverage service until 4 PM. The café will be closed temporarily on Thursday nights, Saturdays and Sundays.

Masks are required except when eating or drinking.

We strongly encourage all individuals to be fully vaccinated before visiting Duke. The Nasher will adhere to all university, local and state regulations, which are subject to change on short notice depending on public health conditions. Specific health and safety information will be available on our website.

Hours & Reservations

Café Hours
Tuesday through Friday, 11 AM to 3 PM.
Beverage service until 4 PM.

For reservations, please call 919-684-6032 or book below through OpenTable.

Lunch Menu

SHARE PLATES

ARTISANAL CHEESE PLATE 17
Dried Michigan cherries, mixed nuts, cornichons, kalamata olives, stone ground mustard, flat bread crackers

Choose three cheeses: St. Andre, manchego, double creme brie, chevre, gorgonzola, burrata, feta, OR aged hoop cheddar

SMOKED SALMON PLATE 17
Hard-boiled egg, red onion, capers, kalamata olives, pickled cucumbers, dill cream, everything flat bread crackers

GIORGIOS’ MEZZE PLATTER 16
Roasted garlic hummus, quinoa tabbouleh, cucumber tzatziki, stuffed grape leaves, kalamata olives, feta, warmed pita

CAPRESE PLATTER 16
Torn burrata, hot house tomato, basil leaves, cashew pesto, balsamic reduction, extra vigin olive oil

MUSHROOM RAVIOLI PLATE 17
Portabella ravioli, roasted mushrooms, spinach, onions, tomatoes, roasted garlic, white wine, a touch of chipotle pomodoro, pecorino

 

SIGNATURE SALADS

add chicken +4, sautéed shrimp +8, seared ahi tuna +8

WARM MUSHROOM 12
Herbed wild mushrooms, quinoa, fried leeks, braised shallots, toasted cashews, breaded chevre, spinach & arugula, sherry agave vinaigrette

THE MEDICI 12
Golden beets, green apple, dried cherries, pepitas, gorgonzola, chopped Brussels sprouts & kale, lemon champagne vinaigrette

HONEYROASTEDSQUASH 12
Butternut squash, purple sweet potato, sour cherries, sunflower seeds, pecorino, agridulce drizzle, spinach & arugula, marsala shallot vinaigrette

CHOPPED GARDEN 11
Seasoned tofu, grape tomatoes, julienned carrots, avocado, snap peas, toasted cashews, chia seeds, napa & red cabbage, ginger miso vinaigrette

KALE CAESAR 12
Asparagus tips, kalamata olives, anchovies, garlic croutons, chopped kale, grana padano, creamy caesar dressing

 

LUNCH PLATES

served with choice of quinoa, potato salad, pesto pasta, green salad or kettle chips
add tofu +1.5, avocado +2.5, applewood bacon +3, chicken breast +4

VEGAN PORTABELLA 11
Portabella caps, balsamic onions, roasted poblano chiles, avocado chimichurri, spinach, panini pressed ciabatta

RED, WHITE, & GREEN 12
Fresh mozzarella, marinated tomato, balsamic reduction, basil leaves, spinach, arugula, pesto aioli, panini pressed sourdough

FRIED GREEN TOMATO 12
Local fried green tomatoes, avocado, arugula, fresh mozzarella, chipotle aioli, lightly grilled ciabatta

RISOTTO DU JOUR MP
Chef’s choice, refer to daily specials

LEMON LINGUINE 17
Wild mushrooms, baby spinach, asparagus, onions, tomatoes, feta, cashew pesto, lemon cream, pecorino *add chicken breast +4 OR sautéed shrimp +8

TURKEY AND SMOKED GOUDA 13
Turkey breast, caramelized onions, green apple, cucumber, arugula, stone ground mustard, smoked gouda, panini pressed ciabatta

CHICKEN SOUVLAKI 12
Lemon marinated chicken breast, cucumber tzatziki, diced tomato and onion, crumbled feta, shredded lettuce, warmed pita

GOAT CHEESE BLT 12
Applewood bacon, lettuce, tomato, avocado, cashew pesto aioli, chevre spread, lightly toasted sourdough

SOUTHWESTERN PANINI 12
Chicken breast, applewood bacon, jalapñeos, roasted red peppers, onions, hoop cheddar, chipotle aioli, panini pressed sourdough

*NASHER BURGER 12
USDA beef cooked to order, caramelized balsamic onions, chevre, mixed greens, roasted garlic aioli, brioche bun

Please speak to your server for dietary or allergen modifications. Gluten Free bread available upon request for an upcharge of +1

DESSERTS

MOLTEN LAVA CAKE WITH VANILLA BEAN GELATO 8

ITALIAN TIRAMASU WITH KAHLUA ANGLAISE 7
Almond cantucci

FRENCH APPLE TART WITH VANILLA BEAN GELATO 8
Cinnamon dust

RUSTIC BERRY TART WITH VANILLA GELATO 8

AFFOGADO AL CAFFE 7
Candied orange and almond cantucci

VANILLA BEAN GELATO OR FOREST FRUIT SORBET 4 one scoop OR 7 two scoops
Almond cantucci

 

BEVERAGES

SAN PELLEGRINO 3.5

FRESH SQUEEZED LEMONADE 4
*upgrade to a blackberry lemonade +1

TRIBUCHA KOMBUCHA: Controlled Burn 4.5

ORANGE JUICE 3

COKE, DIET COKE, SPRITE, OR CLUB SODA 3

HOUSEMADE GINGER SODA 4

NAPOLEON ICED TEA (SWEET OR UNSWEETENED) 3

CHAI LATTE (HOT OR ICED) 5

ITALIAN CREAM SODA 5 *ask server for available flavors

MIGHTY LEAF HOT TEAS 3.5

JOE VAN GOGH DRIP COFFEE 2.5

DOUBLE ESPRESSO 3

AMERICANO OR MACCHIATO 3

LATTE OR DOUBLE CAPPUCCINO (HOT OR ICED) 4.5

MOCHA (HOT OR ICED) 5.5

 

WHITES

CASTILLO PERELADA “STARS” BRUT NATURE CAVA, 2019
Penedes, Spain 8 • 32
Dry, smooth and complex with bright fruity notes and intense bubble

TRIM CHARDONNAY, 2019:
North Coast, CA 9 • 36
Aromas of green and yellow apple, bartlett pear, and a touch of baking spices

DOÑA PAULA “LOS CARDOS” SAUVIGNON BLANC, 2019
Mendoza, Argentina 8 • 32
Balanced acidity with intense notes of grapefruit, lime and white peach

WESTMOUNT, PINOT GRIS, 2020
Willamette Valley, OR 9 • 36
Balanced minerality with aromas of orange blossom and white peach ending in a touch of honey

PIATELLI, ROSE de MALBEC, 2019:
Mendoza, Argentina 8 • 32
Silky texture with a wild berry nose and hints of cherry and strawberry finish

 

REDS

CANTINE COLOSI, NERO D’AVOLO 2019:
Sicily, Italy 9 • 36
Dark, ruby red with intense fruit aromas and a dry, full-bodied finish

CLINE, SEVEN RANCHLANDS PINOT NOIR, 2019:
Sonoma Valley, CA 10 • 40
Notes of crushed raspberry, cranberry, and lilacs, with subtle hints of vanilla and toasted oak

FLYING SOLO, SYRAH, 2019
Languedoc, France 8 • 32
Medium bodied with heavy fruits of blackberry and currant and a vanilla finish

 

CRAFT BREWS

7 CLANS: IPA 5

DURTY BULL: Lager 4.5

BIG BOSS: Brown Penny 5

THE ACE: Hard Apple Cider 4

 

COCKTAILS

BLACKBERRY COLLINS 12
Stoli vodka, blackberry syrup, lemon juice, club soda, lemon garnish

COCONUT GIN FIZZ 12
Hendricks gin, Perelada cava blend, raspberry syrup, coconut cream

HIBISCUS SPARKLER 12
Perelada cava, hibiscus syrup, orange blossom water, edible flower garnish

GINGER & JASMINE 13
Hendricks gin, ginger puree, lemon juice, jasmine extract, club soda, lemon garnish

CHOCOLATE ESPRESSO CREAM 14
Stoli Vanil vodka, Godiva Chocolate Liquer, Bailey’s Irish cream, chilled espresso, chocolate covered espresso bean

 

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The Nasher Museum is open to the public with new health and safety protocols and free admission for all. We strongly encourage all individuals to be fully vaccinated before visiting the Nasher. Find updates and the latest information on Duke’s Coronavirus Response website.