What is the food like
at Amass

At Amass the food is created in the moment and is ever changing. It is influenced not only by terroir and the weather, but by carefully examining every ingredient and figuring out which techniques will pay the highest respect to the ingredient as a whole.

 

SAMPLE EXTENDED MENU,
SPRING 2017

Cabbage Shoots, Dried Plum, Seaweed Oil
Hot Smoked Zander, Almond, Black Pepper, Orpin, Spring Garlic
Dry Aged Beef, Preserved Chestnut, Smoked Sea Snails
Asparagus, Knotweed, Egg Yolk, Burnt Lemon
Salted Pork, Barley, Rhubarb Shoots, Horseradish
Lamb, Cabbages, Seaweed, Black Currants
Bronze Fennel, Olive Oil, Green Rhubarb Caramel
Beet Sherbert, Rhubarb, Salted Grains, Juniper
Spiced Cracker, Chocolate, Sweet Cicely Vinegar