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.


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 Pomodoro (V)

Italian flour and potato dumplings in a tomato cream sauce


Pasta Calabrese (V)

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


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.


Pappardelle Bolognese

Extra-large, Fettuccine pasta with a traditional Bolognese sauce



Penne 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



Rigatoni Carbonara

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




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


Steaks & Meat

Scaloppini Funghi

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


Chicken Cordon Bleu

8 oz. skinless breast of chicken, lightly breaded filled with Fontina cheese and ham 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. $46.50

10 oz. $56.50


Braised Beef (GF)

Tender Midwest beef braised in a Cabernet Sauvignon reduction, served with Italian porcini mushroom sauce 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 Burrata

Tender veal scaloppini topped with Prosciutto di parma and burrata cheese in a shallot demi glace


Duck Turyna Style

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



Souffle El Nino

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

(Please allow 20 minutes)


Apple Tart

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

(please allow 15 minutes)


Side Dishes

Sauteed Spinach $11
Sauteed Brussel Sprouts $11
White Chocolate Mash Potato $10
Seasonal Vegetable Medley $11
Saffron Mashed Potatoes $10
French Fries $9

* 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

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