What followed was a lemon sorbet in a hollowed out half of the lemon. I have encounter this concept many times. What puzzled me was the placement on the menu. This sort of thing is usually near the end of the menu to cleanse your palate for dessert. It was both tart and sweet and very good.
The Beef Course made up for it. A tenderloin steak cooked to perfection with a port wine and cane syrup sauce. The steak was like butter with beefy flavor which seem accentuated with the sweet undertones of the sauce. The molasses flavor seemed to give it real umph.