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 Skin, Salted Garden Stems, Black Pepper
– Cabbage, Roasted Yeast, Pickles and Preserves 
– Potato Bread, Sunflower Seed, Pumpkin, Shishito Peppers
– Zander, Salted Garden Melon, Blackcurrant Leaf
– Beef Tongue, Smoked Quince, Sea Snails, Gherkin Skin Oil
– Soft Pumpkin, Chestnut, Egg White Custard
– Lobster, Beetroot, Charred Elderflower
– Wild Goose, Garden Vegetables, Oyster Mushroom, Black Garlic Skins
– Wild Goose Liver, Almond, Salted Rhubarb, Pickled Mugwort, Flatbread
– Goose Broth, Wild Mushroom, Pear, Sage
– Fig Leaf Cream, Black Orange, Chestnut Vinegar
– Burnt Sugar Ice Cream, Caramelized Apple, Purple Wheat Miso
– Coffee Vinegar, Black Beet, Pine Cookie, Dark Chocolate