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Graham’s at Squaw Valley 1650 Squaw Valley Road, P.O. Box 2001, Olympic Valley, CA 96146
Phone: 530.581.0454 – Fax 530.581.0946
About Us
Graham’s is the favorite location for a Wedding. 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 Wedding Reception, 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 your Wedding, 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 reception.” 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 the 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 couples to Squaw for a more private location for their Wedding and Reception. Graham’s has an expansive lawn area and redwood deck for both ceremony and reception for groups up 220 guests. Weddings are given exclusive use of Graham’s for a rental fee that includes all six rooms at the Christy Lodge for two nights. Squaw Valley has a vast selection of other hotels and rooms for all of your guests and all are within a mile of Graham’s.
Let Us Make Your Wedding
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
GRAHAM’S at SQUAW VALLEY
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
Sit Down Dinners
Appetizers Soup- Cream of Butternut Squash -o r- 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
Sa lads 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
GRAHAM’S at SQUAW VALLEY
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
Eggplant Marrakech- Moroccan Eggplant topped with Tomatoes, Brown Rice, Chick Peas and Feta Cheese
The Following are Examples of the Designed Menus
GRAHAM’S at SQUAW VALLEY
Passed Hors D’oeuvres plus Three Courses
Hors D’Oeuvres Crab Empanadas, Calamari Genovese Ahi Sashimi, Seared Foie Gras
Sa lad Course
Mixed Baby Greens With Candied Walnuts, Gorgonzola Cheese with Balsamic Vinaigrette
Entrees
Fi let of Beef
Gorgonzola Herb Butter
Breast of Chicken Moroccan Style with Couscous
Halibut Papi lotte Halibut baked in Parchment with Baby Spinach and Citrus Herb Butter
Dessert Sampler
Cappuccino Caramel Cheesecake Fresh Fruit Tarts
GRAHAM’S at SQUAW VALLEY
Sit down meal with appetizer
Appetizer
Yucatan Crab Legs With a Spiced Melon Salad
First Course
Caesar Sa lad With Polenta Croutons and White Anchovies
Entrees
Fi let of Beef Wild Mushroom Sauce
Sa lmon 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
GRAHAM’S at SQUAW VALLEY
Family Style Dinner
Mixed Baby Greens
With Candied Walnuts, Gorgonzola Cheese with Balsamic Vinaigrette
Pasta Course
Mushroom Ravio li 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
Our Photo Gallery
The Food