A Special Event. Let Us Make Your Event

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1 Let Us Make Your Event Graham s at Squaw Valley 1650 Squaw Valley Road, P.O. Box 2001, Olympic Valley, CA Phone: Fax About Us The location is in the heart of Squaw Valley, site of the 1960 Winter Olympics is considered by novices, ski enthusiasts and extreme skiers alike. They all agree, Squaw offers the best and most challenging Mountain to ski in North America and must ski destination. Entering its twentieth year of business in Lake Tahoe, Graham s features a mix of California Cuisine and European Classics. Less than a quarter mile from the slopes, Graham s is the original home of the First Family of Squaw Wayne and Sandy Poulsen. As well as the varied cuisine, Graham s has been recognized by The Wine Spectator with the Best of the Award of Excellence since Graham s is a favorite location for a Corporate Event or Private Party. The cozy and rustic feel of an alpine family home, appointed with a changing art display and white linen tables. Our Chef and Sommelier will custom design a menu and accompanying wine selections. Some of our more memorable events a Spanish Tapas inspired dinner, an Arabian Nights evening complete with Moroccan dishes, Magicians and Belly Dancers (We couldn t get a permit for the camels) and an Italian night with an afternoon Bocce tournament. We like to have as much fun as you and guests. We openly entertain your ideas and visions. If you have a special location for an event you d like, we ll take our show on the road. We have locations in the Tahoe area both on the lake and not. These locations are unique to historic and depending on the flavor of your function. We can coordinate everything. Summers are a preferred time of year to many. Squaw Valley is only eight miles from Lake Tahoe and offers a reprieve to you and your guests from the many vacationers that inundate the shores of Lake Tahoe during the summer months. As the meadow explodes with the colors of the indigenous wild flowers, people enjoy the outdoor activities Squaw has to offer; peaceful hiking trails, Robert Trent Jones Jr. golf course, mountain bike riding, fly fishing, swimming, tennis and a challenging ropes course. The sheer volume of visitors and restrictive policies on Lake Tahoe has led many groups to Squaw for a more private location for their event. Graham s has an expansive lawn area and redwood deck for an outdoor reception and dinner for groups up to180 guests. Events are given exclusive use of Graham s for a minimum guaranteed food and beverage expense. Squaw Valley has the largest concentration of hotels and lodges in all of North Shore Lake Tahoe and all are within a mile of Graham s. A Special Event

2 Hors d'oeuvre Selections (choose three) Ahi Tuna Sushi Rolls Smoked Trout Canapes with Balsamic Onion Scallop and Shrimp Ceviche Shots Dungeness Crab Cakes Saffron Aioli Bacon Wrapped Scallops Caviar and Smoked Salmon Eclairs Chilled Steamed Mussels in the Shell with Salsa Verde Ahi Tuna Tartar with Mango and Wasabi Cream in Phyllo Cups Grilled Herb Shrimp with Lemon Aioli Shrimp Cocktail Oysters on the Half Shell Fresh Fruit Mojito Skewers Spanokopita- Phyllo with a Savory filling of Spinach and Feta Cheese Gorgonzola Caramelized Onion Tartlettes Belgian Endive with Gorgonzola, Walnuts and Balsamic Glaze Spinach and Walnut Stuffed Mushroom Caps Asparagus Pastry Puffs Samosas with Mint Sauce Raspberry and Brie en Croute Antipasta Skewers with Fresh Mozzarella, Olive and Artichoke Italian Sausage Stuffed Mushroom Caps Country Pate with Whole Grain Mustard Korean Beef wrapped in Rice Paper Beef Chicken Skewers Satay, Curry, or Teriyaki Tenderloin of Beef Milanese with Lemon, Caper and Red Onion Steak Tartar on Crouton Foie Gras Spoons with Lingonberry Demiglaze

3 BUFFET SELECTIONS SALADS (Choose Two) Organic Mixed Salad Caesar Salad Heirloom Tomato & Mozzarella Salad Greek Salad Penne Pasta Salad Spinach & Roasted Beef Salad Tropical Fruit Salad ACCOMPANIMENTS (Choose Two) White & Wild Rice Pilaf Cheese Tortellini with Basil Cream Sauce Grilled Farmer s Market Vegetables Roasted Garlic Potatoes Penne Pasta Pomodoro Potatoes Gratin ENTREES (Choose Three) Grilled Beef Tenderloin Wild Mushroom Sauce Grilled Salmon Orange Saffron Glaze Proscuitto & Fontina Stuffed Chicken Breast Roast Leg of Lamb Roast Pork Loin Rosemary au jus Grilled Halibut Champagne Cream Sauce Wild Mushroom Ravioli Roasted Garlic and Sage Served with Freshly Baked Breads. Sales Tax (8.25%) and Gratuity (20%) will be added to all totals

4 Sit Down Dinners Appetizers Soup- Cream of Butternut Squash -or- Lobster Bisque Antipasti Mare- Trio of Smoked Seafood Roasted Asparagus- in Proscuitto with Parmesan & walnuts Savory Strudel- filled with Wild Mushrooms/Brie with Cream Demi Glaze Crab Cakes- with Sauce Aioli Grilled Quail- Cabernet Sauce Seafood Skewers- Shrimp and Scallop Grilled Giant Scampi- Marinated in Sesame, Ginger, Garlic and Chilies Fritti di Mare- Assorted Seafood, Battered and Fried Galette Natalie- Pastry with Goat Cheese, Mush. and Scallops Yucatan Crab Legs- Marinated, Baked served w/ Fruit Salad Salads Caeser Salad- with Polenta Croutons Dungeness Crab Salad- Spinach, Fennel, and Onion Confit Mixed Green Salad- w/gorgonzola, Walnuts and Balsamic Vinaigrette Spinach Radicchio Salad- Warm Pancetta Dressing Pasta Strozzapreti- Corkscrew Pasta with Ragout of Pheasant Pasta Verdure- with seasonal Fresh Market Vegetables Eggplant Gnocchi- in a Fresh Tomato and Herb Sauce Farfalle- Smoked Salmon, Mascarpone, Lemon and Fresh Peas Risotto- with Artichokes, Proscuitto, Herbs and Parmesan Cheese Rigatoni Norma- Eggplant, Kalamata Olives, Tomato and Feta Fusilli- Wild Mushrooms, Fontina Cheese and Herbs Triangoli- Mushroom Stuffed Pasta W/ Walnuts and Parmesan

5 Entrees Filet of Beef Mignon- Wild Mushroom Sauce New York Strip- Roasted Peppers, Garlic and Horseradish Venison Chop- Wild Berry Relish Grilled Filet of Fish- Seasonal Preparations Fresh Fish Papilotte- Parchment Wrapped with Herb Butter Grilled Ahi- Papaya Vinaigrette Paella- Spanish Rice Dish with Shellfish and Fresh Fish Roast Breast of Chicken- stuffed with Merguez Sausage topped with Lemon Pepper Marmalade Chicken Pumate- Artichokes, Sun Dried Tomatoes, Garlic And Mashed Potatoes Grilled Lamb Chops- in a Port Wine sauce Roast Half Duck- Cognac Date Sauce Pork Rib Chop- With Fresh Sage Cream or Sun Dried Tomato Sauce Pork Tenderloin- French Truffle Butter Roast Veal Loin- stuffed w/spinach, Proscuitto and Fontina Cheese Moroccan Lamb Shanks- Braised, served over Couscous Osso Bucco- Traditional Braised Veal Shanks w/saffron Rice Tamales- Filled with Sweet Potatoes and Goat Cheese with Mole Sauce The Following are Examples of the Designed Menus

6 Passed Hors D oeuvres plus Three Courses Hors D Oeuvres Crab Empanadas, Calamari Genovese Ahi Sashimi, Seared Foie Gras Salad Course Mixed Baby Greens With Candied Walnuts, Gorgonzola Cheese with Balsamic Vinaigrette Entrees Filet of Beef Gorgonzola Herb Butter Breast of Chicken Moroccan Style with Couscous Halibut Papilotte Halibut baked in Parchment with Baby Spinach and Citrus Herb Butter Dessert Sampler Cappuccino Caramel Cheesecake Fresh Fruit Tarts

7 Sit down meal with appetizer Appetizer Yucatan Crab Legs With a Spiced Melon Salad First Course Caesar Salad With Polenta Croutons and White Anchovies Entrees Filet of Beef Wild Mushroom Sauce Salmon Grilled Salmon with an Orange Saffron Glaze Breast of Duck Pan Seared Muscovy Duck Breast with a Sun Dried Cherry Demiglaze Dessert Tiramisu Mixed Berries with Sabayon Sauce

8 Family Style Dinner Mixed Baby Greens With Candied Walnuts, Gorgonzola Cheese with Balsamic Vinaigrette Pasta Course Mushroom Ravioli With Browned Sage Butter Entrees Bistecca Milanese Thinly Pounded NY Strip Steak marinated in Olive Oil, Garlic, Lemon Juice, Flaked Red Chilies and Italian Flat Leaf Parsley. Drizzled with Olive Oil and served with a Lemon Wedge Alaskan Halibut With Walnut Beurre Blanc Dessert Sampler A Selection Of Chef s Favorites

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