Anaheim White House

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

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

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

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

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

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

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

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Authentic Italian prosciutto, dry-cured and aged 18 months for unmatched flavor

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Colorful sweet peppers stuffed with a creamy Seafood blend, cream cheese, ponzu, mango-papaya, and cucumber

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Fresh wild-caught Hawaiian Yellowfin Ahi tuna, hand-chopped and dressed in a mildly spiced, flavorfulmarinade

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Fresh, raw chopped Wild-caught Hawaiian, Yellowfin Ahi tuna roped in a mildly spiced dressing

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

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

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

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

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

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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

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

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

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

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

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

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

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

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

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

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Fall-off-the-bone veal shank braised in red wine and fresh herbs, paired with creamy Italian polenta for the ultimate comfort classic

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

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Crisp golden chicken breast stuffed with creamy Port Salut cheese and fresh spinach, topped with a bright lemon glaze

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Slow-roasted pork belly glazed with maple balsamic and a hint of orange

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

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

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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

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Delicate veal scaloppini sautéed to perfection with earthy, wild Morel mushrooms

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Tender veal scaloppini sautéed with “Chefs favorite” wild Morel mushrooms

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

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Tender veal scaloppini sautéed with fresh lemon and capers

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Tiger Shrimp Pacific Black Tiger Shrimp topped with spinach with a Sriracha beurre blanc served with capellini pasta

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

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Artichoke hearts, fried in rice tempura batter, Burrata cheese, Italian pesto and spicy aioli

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

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Pastry cream with a hint of lemon on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar

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

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Tempura whitefish, crab, and avocado rolled and topped with unagi sauce and smoked jalapeño aioli

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

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Fettuccine pasta in a creamy alfresco sauce with grilled chicken breast

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

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

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

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

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

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

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

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

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

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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

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Succulent Midwest beef braised in an orange, cranberry, and Cabernet Sauvignon reduction,served over golden polenta

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16 oz. Angus Midwestern T-bone steak, rubbed with Hawaiian sea salt served with a refined Demi glaze

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A 14 oz Australian Wagyu Strip steak, luxuriously marbled and finished in a bold green peppercorn and brandy cream sauce

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

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

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

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Pizza with artichoke hearts, mushrooms onion, and mozzarella cheese

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

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

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

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

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

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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

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Ask your server for today’s selection

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

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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)

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Graham Cracker Crust topped with Coconut Cheesecake below a Pineapple, Mango, & Passion Fruit Compote finished with Strawberry Compote cherry and Chantilly

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Vanilla cake topped with Raspberry and Mascarpone mousse finished with Chantilly

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Chocolate sponge cake surrounds a layer of chocolate and Chantilly cream, studded with Amarena cherries, separated by white sponge cake and decorated with a chocolate ribbon

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Gluten free and Dairy free. Ask your server for today’s selection

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Flourless, Grand Marnier Soufflé served with a trio of sauces: chocolate ganache, crème anglaise, and Chantilly cream (Please allow 20 minutes)

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Our family recipe of Savoiardi sugar biscuits dipped in espresso and dark rum topped with Mascarpone

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

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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

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