Anaheim White House - Anaheim, CA

Roma specialty. Large tube pasta stuffed with parmigiano reggiano cheese, egg, sauteed bacon, and dusted with black pepper.

Emilia romagna region. Extra large and fettuccine pasta with a traditional bolognese sauce.

Italian flour and potato dumplings topped with a tomato cream sauce

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

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

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

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.

Mashed Potatoes blended with saffron

An array of seasonal sautéed vegetables

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

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

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.

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

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

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

Fresh tomatoes, basil leaves, and mozzarella cheese.

Classic Italian flavors of imported Prosciutto Crudo and creamy burrata cheese

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

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 and Japanese ginger served with a citrus sauce.

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

Sweet peppers stuffed with crab, cream cheese, ponzu, mango, papaya, and cucumber relish.

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

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

Famous Italian dry cured ham prosciutto, aged 16 months

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

Iceberg lettuce, mixed greens, crisp carrots, and cherry tomatoes tossed with passion fruit and ginger vinaigrette in a rice paper nest.

Tender romaine, garlic croutons, and cherry tomatoes with traditional Caesar dressing in a rice paper nest.

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

Angus filet mignon served with a Black truffle glaze and Italian polenta.

Ten ounces. Prime hanger steak traditionally considered a more flavorful cut of beef in a chimichurri marinade of parsley, garlic, cilantro, cumin, and red chili flakes.

Tender midwest beef braised in a cabernet sauvignon reduction served with a robust wild mushroom sauce.

Skinless breast of chicken lightly breaded filled with fontina cheese and ham in a lemon glaze.

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

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

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

Fresh whitefish topped with local spinach and Parmesan served with a lemon beurre blanc

Steamed Atlantic salmon with chef Bruno's creation of Belgium white chocolate mashed potato with Japanese ginger, orange, and a citrus beurre blanc.

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

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