아나하임 화이트 하우스

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

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

Crab, avocado, cucumber, and eel sauce

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

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

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

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

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

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

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

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

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

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

Famous Italian prosciutto aged 16 months

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

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

Ask your server for today's selection

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

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

Angus Filet mignon served with black truffle glaze

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

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

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

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

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

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

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

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

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

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

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

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

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

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

IItalian flour and potato dumplings topped Italian Marinara sauce

Large tube pasta with a wild mushroom cream sauce

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

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

Egg Fettuccine pasta tossed in a beef ragout

Italian egg Tagliolini pasta infused with truffle oil. Barolo red wine

Fresh tomatoes, basil leaves, and mozzarella cheese

Pizza with artichoke hearts, onion, and mozzarella cheese

Pizza with imported Prosciutto Crudo and burrata cheese

Chocolate cake layerd with dark and white chocolate mousse

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

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

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

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

Traditional French Vanilla bean rich custard served with a caramelized crown

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