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.

AMASS MENU 
WINTER 2019

– Yesterday’s Potato Bread, Roasted Potato Skin, Salted Garden Stem
– Beetroot Jerky, Coffee Vinegar
– Potato Bread, Sunflower Seed, Kale, Horseradish
– Zander, Salted Pumpkin Seed Milk, Bergamot, Bergamot
– Cured Wild Goose Breast, Fennel Seed Capers, Whipped Goose Liver Mousse, Salted Rhubarb, Knotweed
– Egg White Custard, Lobster, Black Pumpkin, Chili
– Haddock, Dry Aged Beef Fat, Salted Quince, Endive
– “Fish Pie” Dried Shellfish, Celery Root
– Celeriac Broth, Dried Mushroom, Lemongrass Oil
– Soft Crêpe, Red Wheat Miso, Porcini Mushroom Sugar
– Potato & Caramel Ice Cream, Quince Syrup, Hazelnut Oil, Whipped Cream
– Toasted Beer Grains, Dark Chocolate, Black Pepper, Parsnip