Address:
1650 Squaw Valley Road
Olympic Valley, CA 96146
(530) 581-0454
Overview:
Built over fifty years ago as Squaw Valley’s first home, Graham’s at Squaw Valley is now recognized as one of Lake Tahoe’s finest dining locations. The dining room’s high-beamed pine ceiling and intimate rock fireplace gives the distinct feeling of a mountain lodge. Our Menu is a versatile combination of California Cuisine enhanced by our award winning wine list with over 800 domestic and international wines.
Firelight and candlelight cast a warm glow to your amazing dining experience. The Valley View and Mountain View rooms with their large fireplaces and panoramic views offer the ideal event setting for either business or pleasure. Graham’s Wine and Beer Bar, with its original hand-built river rock fireplace is also available for dinner. This is a great place to meet both locals and visitors from around the world.
Surrounded by lawns and seasonal flowers, our heated and covered deck, offer scenic views of the Squaw Valley USA ski area. You will enjoy your view of it’s towering rugged peaks and the lush green valley vista of the Robert Trent Jones Jr. Golf Course. Graham’s at Squaw Valley offers a delightful setting for Spring, Summer, and early Fall dining. After an exhilarating day on the slopes, winter time guests enjoy the romantic warm glow of the fireplaces that adds to the ambiance of this charming alpine restaurant.
Sample Menu:
Appetizers
Caesar Salad
Dungeness Crab Salad
Spinach, Fennel, and Onion Confit
Mixed Green Salad
Organic Baby Greens, Dried Fruits, Caramelized Walnuts and Gorgonzola Blue Cheese in a Blood Orange Vinaigrette
Soup of the Day
Antipasti
Mare Trio of Smoked Seafood
Roasted Asparagus
in Proscuitto with Parmesan and Walnuts
Savory Strudel
filled with Wild Mushrooms/Brie with Cream Demi
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
Calamari Genovese
Dusted with a Blend of Flour and Cornmeal, Deepfried and Tossed with Extra Virgin Olive Oil, Garlic, Lemon and Italian Parsley
Scallops
Seared Sea Scallops and Foie Gras over Melted Leeks and Morel Mushrooms
Quail Salad
Grilled Quail over a Salad of Baby Spinach, Goat Cheese, Caramelized Apple, Sweet Onions with Cider Vinaigrette
Yucatan Crab Legs
Alaskan King Crab Legs in a Yucatan marinade with a Spiced Melon Salad
Pasta
Strozzapreti Corkscrew Pasta
with Ragout of Pheasant
Pasta Verdure
with seasonal Fresh Market Vegetables
Eggplant Gnocchi
in a Fresh Tomato and Herb Sauce
Farfale
Smoked Salmon, Marscapone, 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
Entrees
Filet of Beef Mignon
Wild Mushroom Sauce
New York Strip
Roasted Peppers, Garlic and Horseradish
Venison Chop
Wildberry Relish
Grilled Filet of Fish
Seasonal Preparations
Fresh Fish Papillote
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, Sundried Tomatoes, Garlic and Mashed Potatoes
Roast Rack of Lamb
in a Port Wine sauce
Roast Half Duck
Cognac Date Sauce
Pork Rib Chop
With Fresh Sage Cream or Sundried 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
Eggplant Marrakesh
Moroccan Eggplant topped with Tomatoes, Brown Rice, Chick Peas and Feta Cheese
Bouillabaisse
Mussels, Clams, Prawns, Scallops and Fresh Fish stewed with White Wine, Tomatoes, Garlic and Saffron
Mahi Mahi Tagine
Grilled Mahi Mahi Marinated in Moroccan Spices and served over Seasoned Cous-Cous
Mong Chong
Pan Seared Hawaiian Mong Chong topped with Vine Ripened Tomatoes , Pinenuts,Kalamata Olives, Basil and Extra Virgin Olive Oil
Lamb Chops
Grilled Double Cut Colorado Lamb Chops with a Sundried Tomato Basil Pesto
Osso Bucco
Braised Veal Leg in a Mirepoix of Vegetables served over Saffron Rice
Filet of Beef
Grilled Certified Angus Filet with a Wild Mushroom Sauce
New York Steak
Grilled Certified Angus Strip Steak with a Relish of Roasted Peppers, Fresh Horseradish, Roasted Garlic and Extra Virgin Olive Oil
Elk Chop
Grilled New Zealand Elk Loin with a Blackberry Demiglaze
Paella
Spanish Rice Dish with Shellfish and Fresh Fish
