Dinner Menu

Appetizers / Tapas

Calamari Picatta

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


Lobster Ravioli

Langostino lobster with basil, Japanese ginger, served with a vibrant citrus sauce


Tempura Artichoke Hearts (V GF)

Artichoke hearts in light tempura topped with Burrata cheese and Italian pesto.


Frog Legs Provencal (15 Mins)

Braised frog legs with fresh tomato, roasted garlic, extra virgin olive oil and white wine over pasta
(Please allow 20 minutes)


Sweet Stuffed Peppers

Sweet peppers stuffed with a delicious blend of crab-flavored seafood, cream cheese, ponzu, mango papaya, and cucumber


Tuna Tartare* (GF)

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


Volcano Roll – CA Style

Crab, whitefish tempura, avocado, avocado, ungi sauce and drizzled with a smoked jalapeño aioli


Louis Laulhere Escargot (GF)

“Our French Touch, makes you feel as if you are in Paris ”Bourgogne escargot, accompanied by garlic, Pernod liqueur and fresh herbs (15 minutes)


Shrimp Tempura

Pacific shrimp with flour and rice tempura with a lightly spiced avocado aioli


Pork Belly

Oven roasted pork belly served with a maple
balsamic & orange sauce


Prosciutto Di Parma

Famous Italian dry cured ham prosciutto, aged 16 months



Prestige – White Sturgeon

Elegant creamy and buttery flavors, Large size eggs, medium grey to black color. Clean finish


Oscietra Classic – Russian Sturgeon

Delicate, smooth flavors. Princess of the Oscietras. Medium size eggs, dark medium brown


Royal – Caspian Sea Russian Sturgeon

Oscieta caviar with rich and creamy notes with touches of pear and butter. Velvety clean complex finish.


Soup & Salad

White House Salad (V GF)

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


Caesar Salad (V GF)

Tender romaine, garlic croutons, cherry tomatoes with our traditional Caesar dressing in a rice paper nest (anchovies on request)


Caprese Salad (V GF)

Burrata Mozzarella cheese, fresh tomatoes, Modena balsamic vinaigrette, fresh basil and red onions


Zuppa del Giorno

Ask server for today’s soup selection



Gnocchi Gorgonzola (V)

Italian flour and potato dumplings in a Italian Gorgonzola Cheese sauce with a dash of beet.


Pasta Calabrese (V)

Pasta tossed with extra virgin olive oil, garlic, artichoke hearts, and seasonal vegetables


Pappardelle Bolognese

Extra-large, Fettuccine pasta with a traditional Bolognese sauce


Spaghetti con Funghi

Small eggless tube pasta with Shivaji and wild mushrooms in a brandy cream sauce

Fettuccine Amatriciana 

Egg Fettuccine pasta tossed with Fresh Roma tomato sauce, Italian bacon, brown onions, and crushed red chili flakes


Cacio E Pepe

Linguine pasta with Italian Pecorino cheese and freshly cracked black pepper. The most ancient dish of the Italian cuisine, Legend dates back to Roman Empire as the perfect meal of the Roman Shepherds.


Penne Carbonara

Large tube pasta enveloped in a creamy sauce of Pecorino cheese, egg, sautéed bacon and dusted with black pepper


Pasta al Pesto

Pasta in a creamy pesto of basil, parsley, chive and extra virgin olive oil



Margherita Pizza

The classic combination of tomatoes, basil leaves, and mozzarella cheese


Pizza Al Carciofi E Funghi

Topped with the perfect combination of artichoke hearts, mushrooms, onion, and mozzarella cheese


Italian Gourmet Pizza

Classic Italian flavors of imported Prosciutto and creamy Burrata cheese “Bruno’s favorite”



Tiger Shrimp

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


Salmon Chocolat – A White House Signature Dish

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


Blackened Ahi Tuna * (GF)

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


Whitefish Florentine

Fresh whitefish sautéed and topped with local spinach and Parmesan with lemon beuure blanc


Atlantic Cod

Fresh Atlantic Cod baked papillote style (in parchment paper) with seasonal vegetables and a touch of soy


Steaks & Meat

Braised Rabbit

Sonoma rabbit slow braised in tomatoes, garlic, celery and fresh herbs served over soft polenta



Cornish Game Hen

Pan-roasted Cornish hen with a Marsala wine and game infusion served over orzo pasta


Fegato alla Veneziana

Sautéed Veal liver with Italian Soave wine, white onions and garlic over Italian soft yellow polenta


Scaloppini Funghi

Tender veal scaloppini with “Chef’s favorite” wild Morel mushrooms


Chicken Involtini

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


Hanger Steak (GF)

10 oz. Prime Hanger steak, traditionally considered a more flavorful cut of beef, in a Chimichurri marinade of parsley, garlic, cilantro, cumin, and red chili flakes


Angus Filet Mignon (GF)

Angus Filet mignon served with mixed mushrooms and Italian Porcini sauce

6 oz. $48.50 | 10 oz. $59.50

Braised Beef (GF)

Tender Midwest beef braised in a Cabernet Sauvignon reduction, served with Horseradish cream over a bed of yellow polenta.


T-Bone Steak (GF)

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


Scaloppini Picatta

Tender veal scaloppini sautéed with fresh lemon and capers


Duck Turyna Style

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


Side Dishes

Sauteed Spinach $12
Sauteed Brussel Sprouts $12
White Chocolate Mash Potato $13
Seasonal Vegetable Medley $12
Saffron Mashed Potatoes $11
French Fries $10


Selva Nera (Black Forest)

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


Apple Tart

Fluffy baked puffed pastry topped with crisp sliced caramelized apples, served with a sumptuous crème anglaise 


Banana Tart

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


Crème Brule (GF)

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


Torta Della Nonna 

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


Fresh Seasonal Berries

Ask your server for today’s selection



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


Pistachio Cake

Pistachio and ricotta creams separated by sponge cake, decorated with crushed pistachios and dusted with powdered sugar. 


Jackie O

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)

$16.95 (Per Person)

Soufflè El Nino (GF)

Flourless, Grand Marnier Soufflé served with a trio of sauces: chocolate ganache, crème anglaise, and Chantilly cream

(Please allow 20 minutes)


Cofé Beverages

Coffee/Decaf Coffee $3.95
Cappuccino (avail. in decaf) $6.50
Hazelnut Cappuccino $7.50
White Chocolate Cappuccino $7.50
Latte $6.50
Mocha Latte $6.50
Espresso (avail. in decaf) $6
Espresso Macchiato $6.50
Espresso Corretto $8
Irish Coffee $8.50

“18% gratuity will be added to all parties of 8 or larger”

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