Gallery: First Look: Dessert Flights at Swoon, San Diego

Amuse
Amuse
Strawberry frozen yogurt with carrot crumb and a crystallized carrot chip.
First Course
First Course
Strawberry sorbet with sous-vide cheesecake, thyme gel, and Meyer lemon.
Second Course
Second Course
Compressed strawberries with Thai basil and Schezwan pepper gel, black pepper biscuits, and basil tops.
Finale
Finale
Brioche pain perdu with strawberry preserves, peanut butter powder, and grains of paradise maple syrup. Surprise! It's gluten-free (made from Cup4Cup gluten-free flour).
Hot PB&J
Hot PB&J
A closer look at the final course. The pain perdu was exceptionally well executed: soft, eggy, and thoroughly drenched with custard that had just a splash of rum in it.