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 
FALL 2018

Yesterday’s Potato Bread, Roasted Potato, Salted Garden Stems, Black Pepper
Cabbage, Roasted Yeast, Pickles and Preserves
Potato Bread, Sunflower Seed, Kale, Padron Peppers
Zander, Salted Garden Melon, Blackcurrant Leaf
Beef Tongue, Shishito Peppers, Radish, Swiss Chard, Orpin, Watercress
Borlotti Bean, Preserved Tomato, Mussel, Grilled Lemon Skin, Coffee Oil
Wild Goose Liver, Almond, Salted Rhubarb, Pickled Mugwort, Flatbread 
Wild Goose, Garden Vegetables, Hen of the Woods, Hay Cured Turnip
Fig Leaf Cream, Black Orange, Chestnut Vinegar
Burnt Sugar Ice Cream, Caramelized Apple, Purple Wheat Miso 
Coffee Vinegar, Black Beet, Pine Cookie, Bitter Chocolate