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 
SUMMER 2018

Yesterday’s Potato Bread, Potato Skins, Fennel
Tomatoes from Toftegaard, Smoked Turbot Roe
Potato Bread, Sunflower Seeds, Fava Bean Leaf, Padron Peppers
Mackerel, Charred Eggplant,  Hemp Seeds, Epazote
Beef Tongue, Grilled Chilies, Watercress, Rat’s Tail Radish
Beet Roots, Red Currants, Salted Beet Stem Oil
Fennel Broth, Fennel Flowers
Chicken, Garden Beans, Carrot, Almond, Extra Bits
Dried Tomatoes, Mirabelle Plums, Bee Pollen, Marigold
Wild Blueberries, Bread Sherbert, Burnt Lemon Skin Cream
Marzipan, Coffee Vinegar, Bitter Chocolate, Thyme