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 2018

– Yesterday’s Potato Bread, Roasted Potato Skin, Salted Garden Stem
– Cabbage, Roasted Yeast, Pickles and Preserves 
– Potato Bread, Sunflower Seed, Kale, Horseradish
– Smoked Zander, Sweet Onion, Salted Kale Stem Oil, Onion Ash
– Squid, Preserved Tomato, Salted Plum
– Soft Pumpkin, Chestnut, Egg White Custard
– Lobster, Beetroot, Grilled Rose Petal
– Wild Goose, Garden Vegetables, Oyster Mushroom, Black Garlic
– Wild Goose Liver, Almond, Salted Rhubarb, Pickled Mugwort, Flatbread
– Goose Broth, Sage, Black Chestnut Shell
– Fig Leaf Cream, Black Orange, Chestnut Vinegar
– Burnt Sugar Ice Cream, Caramelized Apple, Purple Wheat Miso
– Spent Beer Grain and Black Pepper Brownie