[Liz]

On the WH State Dinner menu.

Butter-poached Maine lobster, American osetra caviar, delicata squash raviolo,
tarragon sauce, calotte of beef, shallot marmalade, triple cooked butter potatoes,
sunchoke, and creamed watercress along with red wine reduction.

[Liz]

Ribeye Cap "Calotte" Steak is the "cap" of the Ribeye Steak from the Rib primal and the Ribeye roll subprimal. This steak combines the best qualities of the Ribeye and Tenderloin - great flavor and tenderness. Best when grilled, broiled, pan seared or roasted. (Approximately 1 lb)