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, Green Garlic
Tomatoes from Toftegaard, Smoked Turbot Roe
Potato Bread, Sunflower Seed, Kale
Fava Beans, Cherries,  Smoked Lambs Heart, Green Nasturtium Seeds
Beets Roots, Currant Berries, Salted Beet Stem Oil
Beef Tongue, Shishito Peppers, Watercress, Rat’s Tail Radish
Fennel Broth, Spicy Oil, Fennel Flowers
Chicken, Garden Beans, Carrots, Almond, Extra Bits
Milk Curd, Strawberry, Salted Knotweed, Grilled Flatbread
Rhubarb, Angelica, Spent Grain Cream
Coffee Vinegar, Bitter Chocolate, Black Pepper