Order from Anaheim White House Restaurant to enjoy some of the best comfort food in Anaheim. Looking to find the cheapest way to order Anaheim White House Restaurant? Choose the most affordable d...show more
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.
Crab, avocado, cucumber, and eel sauce.
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
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.
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
Roma specialty. Large tube pasta stuffed with parmigiano reggiano cheese, egg, sauteed bacon, and dusted with black pepper.
Piemonte region. Striped ravioli filled with ricotta and pecorino cheese with a porcini 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 and fettuccine pasta with a traditional bolognese sauce.
Pasta tossed with extra virgin olive oil, roasted garlic, artichoke hearts, and seasonal vegetables.
Italian flour and potato dumplings topped with a tomato cream sauce
Large tube pasta with a wild mushroom cream sauce
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. Served with seasonal vegetables.
Cross cut, bone-in veal shank, braised in red wine with locally farmed herbs, served with soft polenta
16 oz. Angus Midwestern T-bone steak, rubbed with Hawaiian sea salt served with a refined Demi glaze
Pizza with artichoke hearts, onion, and mozzarella cheese.
Fresh tomatoes, basil leaves, and mozzarella cheese.
Classic Italian flavors of imported Prosciutto Crudo and creamy burrata cheese
Vanilla sponge layered with chantilly whipped cream and fresh strawberries. Topped with a chocolate ganache.
Decadent chocolate cake layered with a creamy dark and white chocolate mousse
Vanilla sponge with vanilla buttercream served with a mango compote
Vanilla Cake layered with red berry compote and pastry cream