Sliced pacific calamari steak sautéed 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.

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

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

Crab, whitefish tempura, avocado, unagi sauce, drizzled with a smoked jalapeño aioli.

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

Famous Italian dry cured ham prosciutto, aged 16 months

Vegetarian, gluten free. Iceberg lettuce, mixed greens, crisp carrots, and cherry tomatoes tossed with our famous white house passion fruit and ginger vinaigrette.

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

Vegetarian, gluten free. Burrata mozzarella cheese, fresh tomatoes, modena balsamic vinaigrette, fresh basil and red onions.

Vegetarian. Italian flour and potato dumplings in a Italian Gorgonzola cheese sauce with a touch of beet.

Extra-large, fettuccine pasta with a traditional bolognese sauce.

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

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

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

pasta in a creamy pesto of basil, parsley, chive, pistachio and olive oil

Linguine pasta with Italian Pecorino cheese and freshly cracked black pepper.

Fresh tomatoes, basil leaves, and mozzarella cheese.

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

Pizza with imported prosciutto crudo and burrata cheese.

Gluten free. A white house signature dish tender Midwest beef braised in a cabernet sauvignon reduction, served with a robust wild mushroom sauce.

Eight oz. skinless breast of chicken, lightly breaded filled with fontina cheese and local ham in a lemon glaze.

Gluten free. Angus filet mignon served with a mushroom cream sauce

Gluten free. 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.

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

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

Tender veal scaloppini topped with Prosciutto di parma and burrata cheese in a shallot demi glace $39.95

Pacific black tiger shrimp topped with spinach with a sriracha beurre Blanc served with capellini pasta.

Steamed Atlantic salmon with "white chocolate mashed potato" with Japanese ginger, orange and a citrus beurre Blanc.

Gluten free. Wild caught, yellowfin ahi tuna blackened, seared rare, served in a tropical relish of honey, mango and papaya.

Fresh whitefish sautéed and topped with local spinach and parmesan with a beurre rouge.

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

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

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

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

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.

An array of sautéed seasonal vegetables

Mashed potatoes blended with saffron

Flour dumplings in a Italian Gorgonzola cheese sauce with a touch of beet

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

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

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, garlic, artichoke hearts, and seasonal vegetables.

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

Angus Filet mignon served with mixed mushrooms and Italian Porcini sauce.

Angus Filet mignon served with mixed mushrooms and Italian Porcini sauce.

skinless chicken breast stuffed with Fontina Cheese and local spinach in a lemon glaze

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

Steamed farm raised Atlantic salmon, with Japanese ginger, orange, and a citrus beurre blanc

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

Six 6 oz filet mignons, choice of meat temperature ranging from rare to well done. Ideal for group dining.

10 oz main filet mignon, serves six. Choice of meat temperature: medium to well done.