Bed And Breakfast | Photos The "amuse-bouche" that went with the first course: individual apricot "boats" filled with a single boysenberry, and dribbled with blueberry-lavender-lemon verbena jam, and garnished with a borage flower, a lemon verbena sprig, and local blueberries. This was served alongside our farm fresh scrambled eggs with butter-fried garden sage and chives.,Apothecary Inn