These are from the union square market. Fresh chamomile flowers we use for the chicken dish. In the future rather than as a garnish I would like to use them in a "sous vide" preparation. Something more gentle. But for now, raw they work well and hold up to the crispy skin. Also, fresh lavender for the creme brulee, and mint, which we use on the cod dish, and the bar uses for their drinks. Fresh herbs are awesome, they inspire everyone.
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