Graham's at Squaw Valley

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

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

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

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

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

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

Family Style Dinner

Salad

• 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

• Dessert Sampler

  A Selection Of Chef's Favorites