Saturday Dinner
Menu of 1 Aug (menu rotates weekly)
Entrées — Sat 5:30–8 pm
- Pan Seared Yellowfin Tuna Steaks 38 with lime dill cream
- Grilled Pork Loin Chops 36 with spicy pineapple brown sugar salsa
- Heirloom Tomato Caprese Tart 27 sliced tomatoes, mozzarella, whipped ricotta, fresh basil and balsamic glaze
- Miso Corn Pasta 29 with carrot purée, chicken and shrimp
To start
- Appetizer: Hummus, Dolmas and Crudité 18 with seasonal vegetables and flatbread
- Soup: Summer Minestrone 9 white beans, parsnips, yellow tomatoes, celery, garlic and fresh herbs
Wine pairings — at retail bottle price
- Wine for Tuna: Illahe Pinot Noir, 2021 (organic) 36.99/btl From Oregon’s Willamette Valley; smooth with notes of red and black cherry
- Wine for Pork: Arnoux & Fils, Vacqueyras, Vieux Clocher, 2022 32.99/btl Notes of blackberries, cherries, cocoa, and garrigue
- Wine for Tart: Prism, Sauvignon Blanc, 2025 18.99/btl Crisp, aromatic with floral and citrus notes and good minerality
- Wine for Pasta: Proprieta Sperino, Rosa del Rosa, 2024 28.99/btl A mostly Nebbiolo rosé with some Vespolina. Dry, serious, and delicious with notes of apricots and just lip-smacking good
All entrées include sautéed summer squash with turnips, herbed pearl couscous, an arugula salad with carrot ribbons, pepitas and Parmesan, plus artisan bread served with olive tapenade and extra-virgin olive oil.
Reservations recommended: 434-361-1766. Dinner to go: order before 3 pm, pickup at 5:30.
Menu of 1 Aug as published by Basic Necessities (captured 2026-08-05). Wines are paired from the shop shelves at retail bottle prices — one of the great, quiet assets of Basic Necessities.
Reservations
Reservations recommended for dinner & brunch, lunch reservations only for parties of 6 or more.
Request a table or call 434-361-1766