| Sweet Pepper al Formaggio |
$16.95 |
Sweet pepper, tempura, Jumbo lump crab, cream cheese, ponzu, mango, papaya, cucumber |
| Portobello Raviolo |
$12.95 |
Portobello mushroom stuffed raviolis, green peppercorn herbed glace, locally grown spinach |
| Shrimp Cocktail |
$16.95 |
Chilled pacific shrimp, cocktail sauce |
| Cape Sante Marinato (Scallop Ceviche) |
$15.95 |
North atlantic scallops, fresh cilantro, red onions, lemon juice, lime juice |
| Linguine Bottarga |
$11.50 |
Brunos favorite fresh linguine pasta, extra virgin olive oil, roasted garlic, cured grey mullet |
| Tempura Artichoke Hearts |
$13.95 |
Artichoke hearts fried in tempura butter topped with burrata cheese and in italian pesto and spiced aioli |
| Calamari con Grappa |
$11.95 |
Sliced pacific calamari steak, french shallots, italian grappa |
| Sushi Arcobaleno |
$16.95 |
Rainbow roll sushi of steamed white rice, jumbo lump crab, sliced california avocado, pacific shrimp, hawaiian tuna, wild salmon, farm raised whitefish, japanese style ponzu sauce |
| Beef Carpaccio |
$15.95 |
Thinly sliced raw beef, extra virgin olive oil, fresh parmesan shavings, micro green garnish, mustard |
| Lobster Ravioli |
$14.95 |
Gwen stefanis favorite lobster and jumbo lump crab with fresh basil filled ravioli served with a japanese ginger and citrus |
| Calamari Fritti |
$13.50 |
Wild squid fried calamari in seasoned flour and italian vegetable oil |
| Bourgogne Escargot |
$12.50 |
Our french touch, makes you feel as if you are in paris bourgogne escargot, garlic & herbs |
| Tuna Tartare |
$16.50 |
Fresh raw chopped hawaiian yellowfin ahi tuna, mildly spiced dressing |
| Soft Shell Crab |
$18.95 |
Sauteed soft shell crab, flour, potato cake, picatta sauce |
| Kale & Mozzarella Ravioli |
$11.50 |
Vegetarian and gluten free ravioli filled with kale & mozzarella cheese in a mango cream |
| Baccala e Polenta |
$13.50 |
Mamma caterinas favorite dish. Italian yellow cornmeal, dried merluzzo (Cod) |
| Stuffed Chicken & Umbria Region |
$15.50 |
Skinless chicken breast rolled with ham, local mozzarella cheese and mushrooms in a porcini mushroom sauce |
| Braised Beef |
$21.95 |
A white house signature dish. Tender beef short rib, one of the most popular cuts of beef, braised three hours with cabernet sauvignon reduction topped with horseradish |
| Hanger Steak |
$22.95 |
10 oz. Grilled hanger steak, traditionally considered a more flavorful cut of beef, in a chimichurri marinade of parsley, cilantro, cumin and red chili flakes |
| New York Steak |
$26.50 |
7 oz. Grilled, angus new york strip, imported green peppercorns, shallot and brandy sauce |
| Filet Mignon |
$35.00 |
7 oz. Grilled filet mignon served with a gorgonzola cheese sauce over italian polenta |
| Venison Rack |
$46.95 |
Chef brunos favorite all natural new zealand rack of venison in a red currant, raspberry coulis and orange sauce |
| Bison |
$67.00 |
10oz. All natural north dakota bison tenderloin wrapped with hickory smoked bacon, roasted garlic, honey nectar and balsamic reduction |
| Insalata Caprese |
$11.50 |
Buffala mozzarella, red onions, tomatoes, modena balsamic vinaigrette, fresh basil |
| Grilled Chicken Caesar |
$13.50 |
Romaine hearts, parmesan, caesar dressing, grilled chicken breast |
| Salmon or Shrimp Salad |
$19.50 |
Poached salmon or pacific shrimp, seasonal greens, orange dressing, citrus segments |
| Steak Salad |
$22.95 |
Hanger steak, dijon mustard, extra virgin olive oil, red wine vinegar, seasonal greens |
| Grand Marnier or Chocolate Souffle Nino El Nino |
$12.95 |
Served with creme anglaise, chocolate ganache and chantilly whipped cream |
| Pappardelle Bolognese |
$12.95 |
Emilia romagna region. Extra large fettuccine pasta, traditional bolognese meat sauce |
| Linguine Pesto |
$15.00 |
Fresh linguine pasta in a pesto of chive sauce |
| Ravioli Formaggio |
$15.50 |
Piemonte region ricotta & pecorino cheese filled ravioli prepared with an italian porcini mushroom sauce |
| Linguine Calabrese & Calabria Region |
$15.95 |
Vegetarian selection artichoke hearts, fresh tomatoes, roasted garlic, green asparagus and tuscan olive oil |
| Rigatoni Carbonara & Roma Specialty |
$15.50 |
Large tube pasta, parmigiano-reggiano cheese, egg, sauteed bacon, black pepper dust |
| Gnocchi Gorgonzola & Veneto Region |
$17.50 |
Small potato dumplings with italian gorgonzola cheese |
| Tortelloni Bolognese |
$13.50 |
Large cheese tortelloni in ragu alla bolognese of onions, carrots, celery and beef |
| Penne Amatriciana and Lazio Region |
$15.50 |
Fresh roma tomato sauce, italian bacon, brown onions, basil, local parsley, crushed red chili flakes |
| Linguine con Calamari & Basilicata Region |
$18.95 |
Wild caught Squid calamari, olive oil, fresh basil, tomato and black pasta |
| Capellini con Vongole |
$19.95 |
Angel hair pasta, fresh clams, roasted garlic, red pepper flakes in a white wine and seafood broth |
| Whitefish Florentine |
$16.95 |
Vietnamese river cobbler, fine delicate whitefish, prepared florentine style, topped with sauteed fresh spinach, lemon sauce |
| Sand Dabs |
$20.95 |
Fine delicate pacific whitefish, prepared florentine style, topped with sauteed fresh spinach, lemon sauce |
| Hawaiian Ahi Tuna |
$22.95 |
Tropical waters, wild caught yellowfin ahi tuna blackened and served in a tropical relish of honey, mango and papaya |
| Gamberi con Bucatini & Sicilia Region |
$22.95 |
Thick hollow center pasta with sauteed pacific shrimp and soy |
| White Chocolate Salmon |
$23.50 |
White house signature dish. Steamed atlantic salmon, brunos creation of belgium white chocolate mashed potato, japanese ginger, orange, citrus beurre blanc |
| Contemporary Greens |
$7.95 |
Mesclun greens, rice paper, white house passion fruit vinaigrette |
| Caesar Salad |
$7.95 |
Tender romaine hearts, rice paper, our traditional caesar dressing |
| Pasta e Fasoi Soup |
$7.95 |
Verona specialty customary preparation, italian sausage, pasta, cannellini beans |
| Chef de Cuisine Eddie Meza |
$7.95 |
Indicates these items are prepared raw or undercooked. Consuming undercooked or raw poultry, meats, seafood, shellfish, or eggs may increase your risk of food borne illness |
| Grilled Chicken Caesar |
|
Romaine hearts, parmesan, caesar dressing, grilled chicken breast |
| Braised Beef |
|
Tender boneless beef, braised three hours in italian red wine, horseradish |
| Whitefish Florentine |
|
Sauteed river cobbler whitefish presented with steamed spinach in a fresh herb and lemon sauce |
| Pasta Calabrese |
|
Gluten free pasta tossed with tuscan olive oil, fresh seasonal vegetables & roasted garlic |
| Penne Amatriciana |
$21.95 |
Fresh roma tomato sauce, italian bacon, brown onions, basil, local parsley, crushed red chili flake |
| Garlic Mash Potatoes |
$6.00 |
|
| Fettuccine Marinara |
$6.00 |
|
| French Fries |
$6.00 |
|
| Sauteed Asparagus |
$7.00 |
|
| White Chocolate Mash Potato |
$7.00 |
|
| Broccoli Cheese |
$7.00 |
|
| Roasted Potatoes |
$7.00 |
|
| Sauteed Spinach |
$7.00 |
|
| Parmesan & Garlic Fries |
$7.00 |
|
| Sauteed mushrooms |
$7.00 |
|
| Vegetable Medley |
$7.00 |
|
