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Buttery Angus tenderloin crowned with sautéed mushrooms and a savory porcini sauce atop baked Italian polenta 6 oz. $51.50 10 oz. $62.95
Calamari Picatta Sliced Pacific calamari steak sautéed with French shallots served with angel hair pasta in a lemon, butter, and caper sauce
Fluffy baked puffed pastry topped with crisp sliced caramelized apples, served with a sumptuous crème anglaise
Fresh artichokes mixed with roasted bell pepper, redonion, sesame oil, olive oil, tomato, red chili flake, and a hint of mint
Layers of baked puffed pastry, Chantilly whipped cream, chocolate ganache and caramelized bananas. Served with crème anglaise and vanilla ice cream
Wild caught, Yellowfin Ahi Tuna blackened, seared rare, served in a tropical relish of honey, mango and papaya
Boneless beef short ribs braised in a Cabernet reduction topped with mushroom 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
Tender Pacific calamari steak sautéed with Frenchshallots, tossed over angel hair pasta, and finished in a zesty lemon-butter caper sauce
Creamy burrata mozzarella with fresh tomatoes, red onions, basil, and a drizzle of Modena balsamic vinaigrette
Golden tempura artichoke hearts topped with creamy burrata and a drizzle of Italian pesto
Skinless breast of chicken, filled with Fontina cheese and spinach in a lemon glaze
Slow-braised Sonoma rabbit Cacciatore style with a rich tomato, garlic, onion, mushroom and herb sauce, served over silky saffron mashed potatoes
Braised frog legs simmered with tomato, roasted garlic, extra virgin olive oil, and white wine, served over pasta
Traditional French Vanilla bean, rich custard served with a caramelized crown
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
Canadian duck breast pan seared in an orange, Southern Comfort and game reduction
A bold twist with Bourgogne escargot baked with garlic and fresh herbs
Fettuccine pasta in a creamy alfresco sauce with grilled chicken breast
Fettucine pasta with fresh Roma tomato sauce, Italian bacon, brown onions, and crushed red chili flakes
Angus Filet mignon served with a black truffle glaze 6 oz. $48.50 or 10 oz. $59.50
Ask your server for today’s selection
Crispy Pacific shrimp in a flour and rice tempura, paired with a lightly spiced avocado aioli
Pillowy Italian potato Dumplings smothered in a rich, slow-simmered Bolognese sauce
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
Imported Prosciutto Crudo paired with creamy burrata, a rich indulgence and Bruno’s favorite
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)
Delicate ravioli filled with langostino lobster, basil, and Japanese ginger, served with a bright and refreshing citrus sauce
Succulent Midwest beef braised in an orange, cranberry, and Cabernet Sauvignon reduction,served over golden polenta
The timeless Italian favorite with ripetomatoes, fresh basil, and melted mozzarella
Braised Beef (gf) Tender Midwest beef braised in a Cabernet Sauvignon reduction, served with a robust wild mushroom sauce
Fall-off-the-bone veal shank braised in red wine and fresh herbs, paired with creamy Italian polenta for the ultimate comfort classic
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
Delicate Orange Roughy sautéed and topped with spinach and Pacific shrimp in a fragrant saffron beurre blanc
Graham Cracker Crust topped with Coconut Cheesecake below a Pineapple, Mango, & Passion Fruit Compote finished with Strawberry Compote cherry and Chantilly
Pizza with artichoke hearts, mushrooms onion, and mozzarella cheese
Artichoke hearts, mushrooms, onion, and mozzarella layered into a perfect rustic combination
Crisp golden chicken breast stuffed with creamy Port Salut cheese and fresh spinach, topped with a bright lemon glaze
Slow-roasted pork belly glazed with maple balsamic and a hint of orange
Authentic Italian prosciutto, dry-cured and aged 18 months for unmatched flavor
Vanilla cake topped with Raspberry and Mascarpone mousse finished with Chantilly
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
Steamed Atlantic salmon with “white chocolate mashed potato” with Japanese ginger, orange and a citrus 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
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
Delicate veal scaloppini sautéed to perfection with earthy, wild Morel mushrooms
Tender veal scaloppini sautéed with “Chefs favorite” wild Morel mushrooms
Tender veal scaloppini sautéed with fresh lemon and capers
Tiger Shrimp Pacific Black Tiger Shrimp topped with spinach with a Sriracha beurre blanc served with capellini pasta
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
Gluten free and Dairy free. Ask your server for today’s selection
Flourless, Grand Marnier Soufflé served with a trio of sauces: chocolate ganache, crème anglaise, and Chantilly cream (Please allow 20 minutes)
8 oz. skinless breast of chicken, lightly breaded filled with Fontina cheese and local spinach in a lemon glaze
Colorful sweet peppers stuffed with a creamy Seafood blend, cream cheese, ponzu, mango-papaya, and cucumber
16 oz. Angus Midwestern T-bone steak, rubbed with Hawaiian sea salt served with a refined Demi glaze
Fresh wild-caught Hawaiian Yellowfin Ahi tuna, hand-chopped and dressed in a mildly spiced, flavorfulmarinade
Artichoke hearts, fried in rice tempura batter, Burrata cheese, Italian pesto and spicy aioli
Our family recipe of Savoiardi sugar biscuits dipped in espresso and dark rum topped with Mascarpone
Pastry cream with a hint of lemon on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar
Fresh, raw chopped Wild-caught Hawaiian, Yellowfin Ahi tuna roped in a mildly spiced dressing
Steamed rice rolled with cucumber, chive, and avocado, finished with capers and ponzu drizzle
Tempura whitefish, crab, and avocado rolled and topped with unagi sauce and smoked jalapeño aioli
A 14 oz Australian Wagyu Strip steak, luxuriously marbled and finished in a bold green peppercorn and brandy cream sauce
Iceberg lettuce, mixed greens, crisp carrots, and cherry tomatoes tossed with our famous White House passion fruit and ginger vinaigrette
Fresh whitefish sautéed and topped with local spinach and Parmesan with a saffron beurre blanc
Please ask your server for today’s chef-inspired soup selection
