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 
SPRING 2018

Fermented Cep  Mushroom, Ground Elder
Whipped Zander Roe, Garden Herbs, Toasted Seeds
Potato Bread, Sunflower Seed, Kale
White Asparagus, Chamomille, Lobster Oil
Garfish, Black Garlic Oil, Dried Green Tomatoes
Green Asparagus, Scallops, Porter Beer
Egg Yolk, Ramson, Horseradish, Soured Cream
Turbot, Oyster Mushroom, Burnt Lemon, Garden Salads
Pumpkin Seed Custard, Fermented Honey, Soft Almonds
Rhubarb, Angelica, Spent Beer Mash Caramel
Coffee Vinegar, Bitter Chocolate, Black Pepper