Graham’s at Squaw Valley

Posted By: The Ski Channel on December 3, 2009 1:35 pm


1650 Squaw Valley Road
Olympic Valley, CA 96146
(530) 581-0454 

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:

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

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

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


Strozzapreti Corkscrew Pasta
with Ragout of Pheasant

Pasta Verdure
with seasonal Fresh Market Vegetables

Eggplant Gnocchi
in a Fresh Tomato and Herb Sauce

Smoked Salmon, Marscapone, Lemon and Fresh Peas

with Artichokes, Proscuitto, Herbs and Parmesan Cheese

Rigatoni Norma
Eggplant, Kalamata Olives, Tomato and Feta

Wild Mushrooms, Fontina Cheese and Herbs

Triangoli Mushroom


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

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

Filled with Sweet Potatoes and Goat Cheese with Mole Sauce

Eggplant Marrakesh
Moroccan Eggplant topped with Tomatoes, Brown Rice, Chick Peas and Feta Cheese

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

Spanish Rice Dish with Shellfish and Fresh Fish