Gallery: First Look: Fall Dessert Tasting Menu At Michael Mina, San Francisco

Pre-Dessert
Pre-Dessert
There is a regularly changing small dish to cleanse the palate between the main course and dessert. This time it was a concord grape sorbet with shiso puree, crumbled feuilletine, and asian pear dice.
Banana Mochi
Banana Mochi
A paper thin mochi wrapper encases banana ice cream. Sweet flame raisin puree accents the dish.
Tiramisu
Tiramisu
Sponge cake is soaked in strong coffee and benedictine rum, then sprayed with Valrhona Opalys White Chocolate. On top, a white chocolate shell filled with marscapone mousse. For texture, a chicory and espresso glass shard and crumbled chocolate sables.
Peppermint Bombe
Peppermint Bombe
The cylinder, made from chocolate sables mixed with melted chocolate, is filled with fresh peppermint ice cream. When cut open, a small plug of liquid chocolate syrup that's held inside the ice cream is released. Crumbles of chocolate sable add sandy textural contrast against the smooth ice cream.
Layers Of Flavor
Layers Of Flavor
The inside of the peppermint bombe.
Crisps
Crisps
Meant to be grabbed and shared by the table, these large shards of walnut croquant are just a little salty. The caramely toffee side (shown) is balanced by a dark chocolate backing.
Lozenges
Lozenges
In this candy-like dish, chocolate sugar encases milk chocolate ganache that's been infused with honey and vanilla. The crisp sugar adds crunch where the ganache is silky smooth.
Lincoln Carson
Lincoln Carson
Chef Lincoln Carson is the main force behind the creative dessert menu. It changes throughout the year based on seasonal ingredients.
Interior
Interior
The restaurant, which is on California Street in the Financial District, has a large, modern interior.