Anaheim White House

Tender Pacific calamari steak sautéed with Frenchshallots, tossed over angel hair pasta, and finished in a zesty lemon-butter caper sauce

Golden tempura artichoke hearts topped with creamy burrata and a drizzle of Italian pesto

Braised frog legs simmered with tomato, roasted garlic, extra virgin olive oil, and white wine, served over pasta

Crispy Pacific shrimp in a flour and rice tempura, paired with a lightly spiced avocado aioli

Delicate ravioli filled with langostino lobster, basil, and Japanese ginger, served with a bright and refreshing citrus sauce

Tender romaine, garlic croutons, cherry tomatoes with our traditional Caesar dressing (anchovies on request)

Crisp romaine with garlic croutons and cherry tomatoes, dressed in our traditional Caesar recipe

Creamy burrata mozzarella with fresh tomatoes, red onions, basil, and a drizzle of Modena balsamic vinaigrette

White House Greens (v gf) Iceberg lettuce, mixed greens, crisp carrots, and cherry tomatoes tossed with our famous White House passion fruit and ginger vinaigrette

Iceberg lettuce, mixed greens, crisp carrots, and cherry tomatoes tossed with our famous White House passion fruit and ginger vinaigrette

Please ask your server for today’s chef-inspired soup selection

Grilled artisan bread topped with vine-ripened tomatoes, basil, garlic, and premium olive oil

Fresh mozzarella, vine-ripened cherry tomatoes, basil, and extra virgin olive oil

Tender veal scaloppini lightly sautéed and finished with mushrooms Marsala wine , topped with Fontia Cheese and prosciutto Domini Veneti

A decadent chocolate cake topped with silky dark chocolate ganache and served with fresh seasonal berries

Fresh artichokes mixed with roasted bell pepper, redonion, sesame oil, olive oil, tomato, red chili flake, and a hint of mint

Steamed rice rolled with cucumber, chive, and avocado, finished with capers and ponzu drizzle

Braised Beef (gf) Tender Midwest beef braised in a Cabernet Sauvignon reduction, served with a robust wild mushroom sauce

Calamari Picatta Sliced Pacific calamari steak sautéed with French shallots served with angel hair pasta in a lemon, butter, and caper sauce

Slow-braised Sonoma rabbit Cacciatore style with a rich tomato, garlic, onion, mushroom and herb sauce, served over silky saffron mashed potatoes

Angus Filet mignon served with a black truffle glaze 6 oz. $48.50 or 10 oz. $59.50

10 oz Prime Hanger steak, celebrated for its bold beefy flavor, marinated in a vibrant chimichurri of parsley, garlic, cilantro, cumin, and red chili flakes

Boneless beef short ribs braised in a Cabernet reduction topped with mushroom sauce

Skinless breast of chicken, filled with Fontina cheese and spinach in a lemon glaze

Chocolate sponge cake and Chantilly cream, with Amarena cherries, separated by white sponge cake and a chocolate ribbon Traditional French Vanilla bean, rich custard served with a caramelized crown

Fettuccine pasta in a creamy alfresco sauce with grilled chicken breast

Tender veal scaloppini sautéed with fresh lemon and capers

8 oz. skinless breast of chicken, lightly breaded filled with Fontina cheese and local spinach in a lemon glaze

Fresh whitefish sautéed and topped with local spinach and Parmesan with a saffron beurre blanc

Fettucine pasta with fresh Roma tomato sauce, Italian bacon, brown onions, and crushed red chili flakes

Pillowy Italian potato Dumplings smothered in a rich, slow-simmered Bolognese sauce

Wide ribbons of pasta coated in a hearty, traditional Bolognese sauce

Pasta in a creamy pesto of basil, parsley, chive, pistachio and

Eggless pasta tossed with extra virgin olive oil, roasted garlic, and seasonal vegetables

Small tube pasta stuffed with Parmigiano-Reggiano cheese, egg, sautéed bacon and dusted with black pepper

A bold twist with Bourgogne escargot baked with garlic and fresh herbs

Imported Prosciutto Crudo paired with creamy burrata, a rich indulgence and Bruno’s favorite

The timeless Italian favorite with ripetomatoes, fresh basil, and melted mozzarella

Pizza with artichoke hearts, mushrooms onion, and mozzarella cheese

Artichoke hearts, mushrooms, onion, and mozzarella layered into a perfect rustic combination

Wild caught, Yellowfin Ahi Tuna blackened, seared rare, served in a tropical relish of honey, mango and papaya

Delicate Orange Roughy sautéed and topped with spinach and Pacific shrimp in a fragrant saffron beurre blanc

Steamed farm raised Atlantic salmon, with Chef Bruno’s creation of Belgium “white chocolate mashed potato” with Japanese ginger, orange, and a citrus beurre blanc

Pacific Black Tiger shrimp baked to perfection,topped with spinach and a Sriracha beurre blanc, served over capellini pasta

Angus filet grilled to perfection finished with a rich black truffle demi-glace

Pan-seared Mediterranean sea bass served with a vanilla beurre blanc

A velvety blend of seasonal fruits and crisp citrus Plus tax and gratuity Additional beverages not included

Pan roasted New Zealand rack of lamb served with a rosemary, garlic and a red wine reduction

Wild caught, Yellowfin Ahi Tuna blackened, seared rare, served in a tropical relish of honey, mango and papaya

Canadian duck breast pan seared in an orange, Southern Comfort and game reduction

Elegant, creamy, and buttery flavors with large eggs ranging from medium grey to black, finished with a clean taste. Oscietra Classic – Sturgeon

Steamed Atlantic salmon with “white chocolate mashed potato” with Japanese ginger, orange and a citrus beurre blanc

Flaky puff pastry topped with caramelized apple slices and finished with a rich crème anglaise. (Please allow 15 minutes)

Layers of baked puffed pastry, Chantilly whipped cream, chocolate ganache and caramelized bananas. Served with crème anglaise and vanilla ice cream

Traditional French Vanilla bean, rich custard served with a caramelized crown

Ask your server for today’s selection

The show stopping signatue desert tray. Our extraordinary Pastry Chef’s “nest of deserts” served family style topped with a stunning sugar tower. 4 Person Minimum (Please Allow 20 minutes) (Per Person)

Fresh wild Pacific Sand Dabs prepared meuniere style with browned butter parsley and lemon juice 49.95 meuniere style with browned butter parsley and lemon juice