Dinner Menu


Calamari Picatta

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


Lobster Ravioli

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


Tempura Artichoke Hearts (V GF)

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


Sweet Stuffed Peppers

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


California Roll

Crab, avocado, cucumber, and eel sauce



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


Bourgogne Escargot (GF)

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


Tuna Tartare*

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


Etna Volcano

Crab, whitefish tempura, avocado, unagi sauce, fried pepperoncini peppers, calamari rings, and smoked jalapeno aioli


Louis Laulhere Escargot

“Our French Touch, makes you feel as if you are in
Paris” Bourgogne escargot, accompanied with
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 14.50

Prosciutto Di Parma

Famous Italian prosciutto aged 16 months 19.50


Cured beef, fresh lemon, drizzled with extra virgin
olive oil 14.95

Soups and Salads

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 in a rice paper nest


Zuppa del Giorno

Ask your server for today’s selection


Caesar Salad (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


Meat Entrees

Steaks & Meat

Angus Filet Mignon (GF)

Angus Filet mignon served with black truffle glaze

6 oz. $44.50 / 10 oz. $54.50

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


Osso Buco Milanese

An Italian King Dish
Cross cut, bone-in veal shank, braised in red wine, with locally farmed herbs, served with soft polenta


Braised Beef (GF)

A White House Signature Dish
Tender Midwest beef braised in a Cabernet Sauvignon reduction, served with a robust wild mushroom sauce


T-Bone Steak (GF)

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


Chicken Cordon Bleu

8 oz. skinless breast of chicken, lightly breaded filled with Fontina cheese and ham in a lemon glaze served with seasonal vegetables


Scaloppini Burrata

Tender veal scaloppini with Prosciutto and burrata
cheese in a white wine and shallot demi glace

Duck Turyna Style

Canadian duck breast pan seared in an orange,
Southern Comfort and game reduction 42

Seafood Entrees


Whitefish Florentine

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


Tiger Shrimp

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


Salmon Chocolat

White House Signature Dish
Steamed 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


Pacific swordfish

Grilled swordfish steak in a tomato ragout of
roasted garlic and fresh tomatoes with saffron
mashed potatoes


Side Dishes

Sauteed Spinach $9.50

White Chocolate Mash Potato $9.50

French Fries $8.50

Sauteed Brussel Sprouts $9.50

Pasta Entrees

Pasta Entrees

Rigatoni Carbonara

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


Ravioli Formaggio (V)

Piemonte Region
Striped ravioli filled with ricotta and pecorino cheese with a Porcini mushroom cream sauce


Gnocchi Pomodoro (V)

IItalian flour and potato dumplings topped Italian Marinara sauce/p>


Rigatoni con Funghi (V)

Large tube pasta with a wild mushroom cream sauce/p>


Penne Amatriciana

Lazio Region
Fresh Roma tomato sauce, pork cheeks, Italian bacon, brown onions, pecorino cheese, basil, local parsley, and crushed red chili flakes


Pappardelle Bolognese

Emilia Romagna Region
Extra-large, Fettuccine pasta with a traditional Bolognese sauce


Pasta Calabrese (V)

Egg Fettuccine pasta tossed in a beef ragout


Barolo Tagliolini

Italian egg Tagliolini pasta infused with truffle oil
Barolo red wine


All pasta entrees can be prepared with whole wheat or gluten free pasta upon request


Margherita Pizza

Fresh tomatoes, basil leaves, and mozzarella cheese


Pizza ai Carciofi

Pizza with artichoke hearts, onion, and mozzarella cheese


Italian Gourmet Pizza

Pizza with imported Prosciutto Crudo and burrata cheese



Dessert Menu

Chocolate Trilogy – GF

Chocolate cake layerd with dark and white chocolate mousse


Banana Tart

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


Strawberry Opera

Vanilla sponge layered with Chantilly whipped cream and fresh berries served with a wild berry compote


Jackie O

Our signature dessert of our Pastry Chef’s finest desserts served family style with a sugar tower

$13.95 Per Person
(4 Person Minimum)


Our family recipe of Savoiardi sugar biscuits dipped in espresso and topped with Mascarpone sweet cream cheese sprinkled with cocoa


Creme Brule

Traditional French Vanilla bean rich custard served with a caramelized crown


Souffle El Nino

Flourless Grand Marnier souffle served with a trio of sauces: Chocolate ganache, creme anglaise and Chantilly cream


* Indicates these items are prepared raw or undercooked. Consuming undercooked or raw poultry, meats, seafood, shellfish, or eggs may increase your risk of food borne illness

Menu subject to change

Scroll to Top