Menu
Menu
Make Tenmile a stop on your Fall weekend itinerary because Westerly Canteen’s beautifully renovated Airstream will take up residence in our orchard through the rest of the month!
Join us Sunday, October 16 from 11am to 6pm for a cocktail and lunch, midday meal or early dinner with Westerly Canteen’s Molly Levine!
No reservations required; food is first-come, first-serve. Order à la carte; cash bar.
Petite Shaved Carrot + Rainbow Daikon Salad + young ginger vinaigrette, pistachios ($10)
Gigante Beans + last of the season tomatoes, warm butter – citrus dressing, bottarga ($14)
Puntarelle Salad alla Romana + hard egg, dulce breadcrumbs, anchovy vinaigrette ($17)
Black Futsu Squash Agrodolce + Chaseholm labneh + sesame ($16)
Pan Seared Spigiarello + Roasted Leeks + salsa di Pane, pitmason apple, birbablu ($17)
Pork Rillette + Poached Egg on trailer-made pain de mie + sungold jam ($19)
Green Peppercorn Duck Breast +concord grapes, charred arrowhead cabbage, pine nut ($32)
Westerly Canteen is the culmination of a wild idea, a love for gathering around vibrant meals, and over a decade in restaurants that demanded a shift in the way cooks, servers, and diners interact. Alas, meet the roving kitchen of our dreams- a 1971 airstream gutted to house a design forward commercial kitchen!
As part of a larger agritourism venture, the canteen offers a way to interact with farm spaces and hospitality via a diverse array of dining experiences. With an emphasis on high-low offerings- from fun pop ups to elegant, seated dinners, all of Westerly’s hospitality experiences are intended to close the gap and serve as a liaison between where our food and drink is grown and enjoyed; between guests and our staff by breaking down the literal and metaphysical walls of traditional restaurants. Inspired by the aperitivo tradition and cave à manger style of service, Westerly Canteen serves up constantly evolving and rotating menus of seasonal fare, sourced from our friends and community.
Molly Levine is a chef, restaurant consultant, event curator, and local food advocate. Her formative years working at Alice Water’s seminal farm-to table restaurant Chez Panisse, in Berkeley, CA defined her unwavering principles in seasonality, locality, and sustainability and formed the backbone of her culinary style. She took her breadth of skills back to her East Coast roots, to run a restaurant on Martha’s Vineyard followed by a move to the East End of Long Island whereby she helmed the expansion of the beloved Carissa’s bakery into the notable restaurant it has become on Pantigo Road.
Molly produces intimate farm dinners, collaborates with wineries, consults for restaurants and agritourisms, and recently launched, Westerly Canteen: a roving restaurant housed in a 1971 Airstream.
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