Graham's At Squaw Valley

Dusted with a blend of flour and cornmeal, deep-fried and tossed with extra virgin olive oil, garlic, lemon and italian parsley

Steamed asparagus spears wrapped in parma proscuitto baked with walnut butter and reggiano parmesan

Thinly pounded beef tenderloin drizzled with extra virgin olive oil, lemon juice, capers and parsley

Sauteed with sweet soy sauce and served on papaya with pineapple salsa

Brushed with seasoned yucatan style marinade with sticky rice

Pan seared canard du foie gras in cognac with lingonberry jam, port wine reduction and crostini

Chilled country french pate and pate terrines of pork, rabbit and duck with traditional accoutrements

Rich, creamy chowder with lobster, clams, prawns and fresh fish

Organic baby greens, cherry tomatoes, gorgonzola, cucumber, fried leeks, walnut, dried fruit with balsamic vinaigrette

Served with white anchovies

Dungeness crab in puff pastry with spicy sherry cream

Seared sea scallops, garlic and shallots, in a spicy tomato sauce served over linguini and drizzled with arugula oil

Sauteed spinach and fig demiglaze

Baked eggplant with pine nuts, sun dried tomatoes, roasted garlic and gorgonzola with a balsamic glaze

Country french white and pancetta casserole with confit of duck leg, venison sausage and stewed pork

Flank steak with housemade rub served with madagascar green peppercorn and blue cheese demi-glaze. served with sweet potato fries

Baked breast of chicken stuffed with gorgonzola and pine nuts served with a marsala wine sauce with porcini mushrooms

Grilled salmon served white orange glaze

Grilled hawaiian ono served with charmoula sauce

Rolled in sesame seed and grilled very rare with sweet soy sauce cream sauce

Sun died cherry demiglaze

Grilled beef tenderloin served with wild mushroom demi glaze and white truffle mashed potatoes

With horseradish cream sauce