Anaheim White House

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

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

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

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

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

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

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

Tempura whitefish, crab, and avocado rolled and topped with unagi sauce and smoke jalapeno aioli.

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

Tender Pacific calamari steak sauteed with French shallots, 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

Iceberg lettuce, mixed greens, crisp carrots, and cherry tomatoes tossed in our signature passion fruit and ginger vinaigrette

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

Thick bucatini pasta with succulent langostino shrimp in a delicate soy cream sauce

Classic pasta tossed with Roma tomato sauce, Italian bacon, caramelized onions, and a touch of red chili heat

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

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

Al dente penne with Pecorino and Parmesan cheeses, sauteed bacon, creamy egg, and a dusting of black pepper

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

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

Imported Prosciutto Crudo paired with creamy burrata -- a rich indulgence and Bruno's favorite

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

The timeless Italian favorite with ripe tomatoes, fresh basil, and melted mozzarella

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

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

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

Buttery Angus tenderloin crowned with sauteed mushrooms and a savory porcini sauce

Slow-braised Sonoma rabbit meltingly tender in a rich tomato, garlic, and herb sauce, served over silky saffron mashed potatoes

Crisp-seared Canadian duck breast glazed in a luscious orange, southern Comfort, and game reduction

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

Succulent Midwest beef braised in a deep Cabernet Sauvignon reduction, served with horseradish cream over golden polenta

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

Fresh Atlantic cod baked papillote-style in parchment with seasonal vegetables and a delicate touch of soy

Wild-caught Yellowfin Ahi tuna, blackened and served rare with a tropical honey, mango, and papaya relish

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

A White House signature-- steamed atlantic salmon paired with Chef Buno's Belgian white chocolate mashed potatoes, accented with Japanese ginger, orange, and a citrus beurre blanc

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

Vanilla cake topped with Raspberry and Mascarpone mousse finished with Chantilly

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

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

Fluffy baked puff pastry topped with crisp sliced apples served with a sumptuous crème anglais

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.

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

Blended with Belgian white chocolate

Tender asparagus sauteed with olive oil, butter, and garlic

Local carrots, yellow zucchini and green beans

Sautéed with extra virgin olive oil and garlic

Sautéed with extra virgin olive oil and garlic

Mashed potatoes blended with saffron