Café Hours & Reservations
For reservations, please call 919-684-6032 or book through OpenTable.
We strongly encourage all individuals to be fully vaccinated before visiting the Nasher. The museum 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 updated on this page.
Hours & Reservations
| Tuesday, Wednesday and Friday Full lunch menu 11 AM to 2 PM Beverage service until 3 Thursday Full lunch menu 11 AM to 2 PM Full dinner menu 5 PM to 9 PM Saturday Brunch 11 AM to 2 PM Sunday Brunch Noon to 2:30 PMFor reservations, please call 919-684-6032 or book through OpenTable. |
Lunch Menu
SHAREABLES
ARTISANAL CHEESE PLATE 20
manchego viejo, st. angel, aged hoop cheddar, chèvre
dried Michigan cherries, kalamata olives, English cornichons, stone ground mustard, flat bread crackers
AVOCADO SMASH 14
roasted garlic hummus, grape tomatoes, pickled red onion,
feta, toasted sunflower seeds, grilled lemon wedge, 9 grain bread add over-medium eggs +4
GIORGIOS’ FALAFEL BOWL 18
garlic hummus, tabbouleh, dolmades, tahini, pickled red onion, grape tomatoes, cucumbers, kalamata olives, pita points
SMOKED SALMON BOWL 19
pickled red onion, cucumber, rainbow carrots, edamame, hard-boiled egg, wasabi peas, arugula, sesame seeds, Israeli couscous, dill cream
SALADS
add chicken +4, sautéed shrimp +8, seared ahi tuna +10
BURRATA AND FIRE GRILLED PEACH 18
fresh basil leaves, grape tomatoes, toasted sunflower seeds, balsamic reduction, basil pistou drizzle, microgreens
add prosciutto +7
WILD MUSHROOM AND CHEVRE CROQUETTE SALAD 14
tricolor quinoa, braised shallots, toasted pepitas, baby spinach, fried leeks, sherry agave vinaigrette
PAPRIKA ROASTED TOFU AND CABBAGE SALAD 13
rainbow carrots, bell pepper sticks, edamame, scallions, tricolor quinoa, sesame seeds, ginger miso-sesame vinaigrette
HONEY ROASTED SQUASH 14
butternut squash, brussels sprouts, sour cherries, sunflower seeds, pecorino, agridulce drizzle, spinach & arugula, marsala shallot vinaigrette
COBB SALAD 17
lemon marinated chicken, applewood smoked bacon, avocado, hardboiled egg, cucumber, grape tomatoes, gorgonzola, garlic croutons, cilantro lime vinaigrette
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, OR chicken breast +4
VEGAN PORTABELLA 12
portabella caps, balsamic onions, roasted red peppers, avocado chimichurri, spinach, panini pressed ciabatta
RED, WHITE, & GREEN 12
fresh mozzarella, marinated tomato, basil leaves, spinach, arugula, pesto aioli, panini pressed sourdough
FARMERS CLUB 12
roasted red peppers, tomatoes, carrots, cucumber, red onions, avocado, arugula, chèvre, garlic aioli, lightly toasted wheat bread
*NASHER MI 14
seared ahi tuna, julienned cucumber and carrots, pickled daikon radish, arugula, sriracha aioli, red curry, warmed pita
SMOKED SALMON SANDWICH 14
smoked salmon, hard-boiled egg, shaved red onions, cucumber, tomato, mixed greens, dill caper spread, brioche bun
LEMON LINGUINE 18
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 14
turkey breast, caramelized onions, green apple, cucumber, arugula, mustard & garlic aioli, smoked gouda, panini pressed ciabatta
NASHER CLUB 14
black forest ham, roasted turkey breast, applewood bacon, avocado, mixed greens, tomato, cheddar, mustard aioli, sourdough
CHICKEN SOUVLAKI 12
lemon marinated chicken breast, cucumber tzatziki, diced tomato and onion, crumbled feta, mixed greens, warmed pita
GOAT CHEESE BLT 12
applewood bacon, lettuce, tomato, avocado, cashew pesto aioli, chèvre spread, lightly toasted sourdough
*STEAK MELT 14
USDA strip cooked medium rare, sautéed bell peppers and onions, double creme brie, chipotle aioli, panini pressed ciabatta
*NASHER BURGER 12
USDA beef cooked to order, caramelized balsamic onions, chèvre, mixed greens, roasted garlic aioli, brioche bun
Dinner Menu
SHAREABLES
ARTISANAL CHEESE PLATE 20
manchego viejo, st. angel, aged hoop cheddar, chèvre
dried Michigan cherries, kalamata olives, English cornichons, stone ground mustard, flat bread crackers
AVOCADO SMASH 14
roasted garlic hummus, grape tomatoes, pickled red onion,
feta, toasted sunflower seeds, grilled lemon wedge, 9 grain bread add over-medium eggs +4
GIORGIOS’ FALAFEL BOWL 18
garlic hummus, tabbouleh, dolmades, tahini, pickled red onion, grape tomatoes, cucumbers, kalamata olives, pita points
SMOKED SALMON BOWL 19
pickled red onion, cucumber, rainbow carrots, edamame, hard-boiled egg, wasabi peas, arugula, sesame seeds, Israeli couscous, dill cream
SALADS
add chicken +4, sautéed shrimp +8, seared ahi tuna +10
BURRATA AND FIRE GRILLED PEACH 18
fresh basil leaves, grape tomatoes, toasted sunflower seeds, balsamic reduction, basil pistou drizzle, microgreens
add prosciutto +7
WILD MUSHROOM AND CHEVRE CROQUETTE SALAD 14
tricolor quinoa, braised shallots, toasted pepitas, baby spinach, fried leeks, sherry agave vinaigrette
PAPRIKA ROASTED TOFU AND CABBAGE SALAD 13
rainbow carrots, bell pepper sticks, edamame, scallions, tricolor quinoa, sesame seeds, ginger miso-sesame vinaigrette
HONEY ROASTED SQUASH 14
butternut squash, brussels sprouts, sour cherries, sunflower seeds, pecorino, agridulce drizzle, spinach & arugula, marsala shallot vinaigrette
COBB SALAD 17
lemon marinated chicken, applewood smoked bacon, avocado, hardboiled egg, cucumber, grape tomatoes, gorgonzola, garlic croutons, cilantro lime vinaigrette
ENTREES
FILET OSCAR 42
Eight ounce USDA Prime filet cooked to order, jumbo lump crab meat, flash pan asparagus, creamed garlic potatoes, caper bérnaise
BRAISED SHORT RIB 33
boneless short rib, mirepoix reduction, sautéed spinach, house made rosemary gnocchi
SHELLFISH PLATTER 49
Half steamed Maine lobster, flat top grilled sea scallops, cajun spiced shrimp skewer, sautéed spinach,
drawn tarragon butter, garlic aioli and lemon wedge
FRUTTI DI MARE 36
Grilled bay scallops, shrimp, mussels, lump crab meat, onions, tomatoes, lobster broth, chipotle pomodoro
PANKO SALMON 28
Atlantic salmon filet cooked medium, sauteed spinach, creamed garlic potatoes, stone ground mustard & tarragon cream
LEMON LINGUINE 22
Wild mushrooms, asparagus, artichokes, spinach, tomatoes, onions, feta, basil pistou cream, lemon
*Add chicken breast +4 or sautéed shrimp +8
Brunch Menu
SHAREABLES
ARTISANAL CHEESE PLATE 20
manchego viejo, st. angel, aged hoop cheddar, chèvre
dried Michigan cherries, kalamata olives, English cornichons, stone ground mustard, flat bread crackers
AVOCADO SMASH 14
roasted garlic hummus, grape tomatoes, pickled red onion,
feta, toasted sunflower seeds, grilled lemon wedge, 9 grain bread add over-medium eggs +4
GIORGIOS’ FALAFEL BOWL 18
garlic hummus, tabbouleh, dolmades, tahini, pickled red onion, grape tomatoes, cucumbers, kalamata olives, pita points
SMOKED SALMON BOWL 19
pickled red onion, cucumber, rainbow carrots, edamame, hard-boiled egg, wasabi peas, arugula, sesame seeds, Israeli couscous, dill cream
SALADS
add chicken +4, sautéed shrimp +8, seared ahi tuna +10
BURRATA AND FIRE GRILLED PEACH 18
fresh basil leaves, grape tomatoes, toasted sunflower seeds, balsamic reduction, basil pistou drizzle, microgreens
add prosciutto +7
WILD MUSHROOM AND CHEVRE CROQUETTE SALAD 14
tricolor quinoa, braised shallots, toasted pepitas, baby spinach, fried leeks, sherry agave vinaigrette
PAPRIKA ROASTED TOFU AND CABBAGE SALAD 13
rainbow carrots, bell pepper sticks, edamame, scallions, tricolor quinoa, sesame seeds, ginger miso-sesame vinaigrette
HONEY ROASTED SQUASH 14
butternut squash, brussels sprouts, sour cherries, sunflower seeds, pecorino, agridulce drizzle, spinach & arugula, marsala shallot vinaigrette
COBB SALAD 17
lemon marinated chicken, applewood smoked bacon, avocado, hardboiled egg, cucumber, grape tomatoes, gorgonzola, garlic croutons, cilantro lime vinaigrette
BRUNCH PLATES
Benedict, steak, & omelet dishes are served with both an organic field green salad & cajun spiced home fries Add avocado +2.5, applewood bacon +2.5 , chicken breast +3 or sub fruit +3
ELDERFLOWER CROISSANT STACK 13
Oven baked croissant, elderflower pastry cream, mixed berry compote, cinnamon butter, fresh fruit salad
HUEVOS RANCHEROS 12
Black beans, pico de gallo, sour cream, avocado, scrambled cheddar eggs, cilantro, corn chips
*HAM BENEDICT 15
Canadian bacon, jumbo lump crab meat, sautéed asparagus, english muffin, 2 poached eggs, hollandaise
*STEAK BENEDICT 16
Sliced USDA ribeye cooked medium rare, jumbo lump crab meat, sautéed asparagus, english muffin, 2 poached eggs, hollandaise
*SALMON BENEDICT 16
Smoked salmon, wilted arugula, roasted tomatoes, english muffin, 2 poached eggs, hollandaise
*FLORENTINE BENEDICT 15
wild mushrooms, marinated tomatoes, spinach and feta phyllo, 2 poached eggs, hollandaise
RED, WHITE & GREEN PANIN 13 *
Add avocado OR applewood bacon +2.5 , chicken breast +3, prosciutto +5
Fresh mozzarella, marinated tomato, basil leaves, spinach, arugula, cashew pesto aioli, panini pressed schiacciata
FARMER’S OMELET 12
Wild mushrooms, roasted corn, asparagus, red onions, tomatoes, spinach, smoked mozzarella
SOUTHWESTERN OMELET 13
Cajun spiced chicken, bacon, roasted red peppers, tomatoes, onions, cheddar, chipotle aioli
SMOKED SALMON OMELET 14
Smoked salmon, wilted arugula, marinated tomatoes, onions, capers, dill cream sauce
B.E.A.C. SANDWICH 12
Applewood bacon, scrambled eggs, hook cheddar, avocado, garlic aioli, lightly toasted brioche
ITALIAN HASH 17
Spicy italian sausage, bell peppers, onions, diced potatoes, pomodoro sauce, over easy eggs, shaved pecorino, hollandaise
*STEAK & EGGS 20
12 ounce USDA NY strip cooked to order, sautéed asparagus, 2 eggs cooked to order
About
The Nasher Museum Café features local, seasonal ingredients for lunch (Tuesday through Friday), brunch (Saturday and Sunday) and dinner (Thursday).
The café earned a 2017 Diner’s Choice Award and was named one of the Top 100 Brunch Spots in America by OpenTable diners and has been recognized as a Duke campus leader for green dining standards.
Giorgios Hospitality Group
Nasher Museum Café is a part of Giorgios Hospitality Group, whose Director Giorgios Bakatsias was a finalist for the 2014 James Beard Foundation Awards, and has been the creative force behind more than 25 restaurants in the area.
The Nasher has also been recognized in Food & Wine Magazine as on of the Best Museum Restaurants in the US.
The Nasher Museum Café is a Purple Table restaurant, trained to serve and cater to individuals with Alzheimer’s disease, Dementia, Autism, PTSD, hearing or vision impairments and other physical and cognitive conditions that may require special accommodations.
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