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| Dinner Menu |
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| Appetizers |
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| Portobello Mushroom Ravioli |
Portobello mushroom stuffed ravioli served with glace and green peppercorns over sautéed locally grown spinach
$9.95
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| Calamari con Grappa |
Sliced calamari steak with shallots and a dash of Italian grappa over
Italian Barilla pasta
$10.50 |
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| Sushi Style |
Sushi grade Ahi tuna, salmon and shrimp with wasabi over steamed rice paired with seared all natural salmon served with Ponzu sauce
$10.95
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| Carpaccio di Manzo |
Thinly sliced raw Angus beef drizzled with extra virgin olive oil served with fresh Parmesan shavings and micro green garnish
$12.95
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| Mediterranean Shrimp |
Chilled shrimp marinated in a sweet & spicy tomato glaze atop a royale made from green chiles and a horseradish cream
$16.95
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| Ravioli Arragosta |
A Signature dish ~ Lobster and basil filled ravioli with a sauce of Japanese ginger and citrus
$12.95 |
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| Lumache di Bourgogne |
"Our French Touch" Bourgogne escargot baked with garlic & herbs
in a Pernod flambé (allow 15 minutes)
$9.95
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| Tuna Tartare |
Fresh Hawaiian Ahi tuna, finely chopped and served with
a mildly spiced dressing
$13.95 |
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| Melanzane Ripiene |
Lightly breaded eggplant sautéed and rolled with Ricotta, Parmesan and Mozzarella cheese atop capellini pasta in tomato cream
sauce
$10.95
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| Soup & Salad |
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| Contemporary Greens |
Mesclun greens tossed with our world famous White House passion fruit vinaigrette
$8.25
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| Caesar Salad |
Tender romaine hearts tossed with our traditional Caesar dressing
$8.25
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| Insalata Caprese |
Mozzarella cheese, red onions & tomatoes in a Modena balsamic vinaigrette garnished with fresh basil
$12.50 |
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| Pasta e Fasoi Soup |
“Verona Specialty” Customary preparation with Italian sausage, pasta
and cannellini beans
$8.95
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| Pasta Entrees |
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| Pasta recipes can be prepared with whole wheat pasta upon request |
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| Gnocchi Gorgonzola ~ Veneto Region |
Luca Sbisa favorite ~ small potato and flour dumplings served with a tomato and Gorgonzola sauce
$19.95 |
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| Ravioli Formaggio |
Ravioli stuffed with a combination of Ricotta and Pecorino in a mushroom sauce
$19.95 |
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| Pasta Bolognese |
Pasta tossed with a traditional Bolognese ragu style sauce
$16.95 |
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| Linguine Vegetariana ~ Calabrese Region |
Artichoke hearts, cherry tomatoes, eggplant, asparagus, garlic and Tuscan olive oil on linguine pasta
$19.95 |
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| Couscous Mediterranean |
Small grain Moroccan Couscous prepared in vegetable broth with an assortment of seasonal vegetables presented with a lentil puree
$18.95 |
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| Rigatoni Carbonara |
Large tube pasta tossed in a sauce of Grana Padano cheese, egg and sautéed bacon
$21.95 |
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| Penne Amatriciana – Lazio Region |
A Roman favorite ~ Egg less pasta tossed with fresh Roma tomato sauce, Italian bacon and brown onions finished with fresh basil, parsley
and crushed red chili flakes
$21.95 |
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| Smoked Chicken Fettuccine |
Bobby Ryans favorite ~ Fettuccine pasta sautéed with smoked chicken and Italian mascarpone sauce
$24.50 |
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| Fettuccine Tartufo |
Fettuccine pasta drizzled with fragrant Italian Piemontese white truffle oil and dusted with fresh imported black truffle shavings
$24.95 |
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| Seafood Entrees |
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| Pesce Pacifico |
Joe DiPentas favorite ~ Pacific whitefish, delicate sand dab filets lightly breaded and sautéed, in sauce of locally farmed
parsley and shallots
$27.95 |
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| Hawaiian Tonno |
Ahi tuna steak sliced and seared rare in a citrus vinaigrette & red onions and our tower of Pisa
$29.95 |
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| Salmon Chocolat |
A White House Signature Dish ~ Steamed salmon filet served atop a delicious Belgium white chocolate mashed potato puree
$29.95 |
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| Branzino al Cartoccio |
Fresh Chilean Sea Bass baked in a parchment basket to seal in flavors and aroma, presented in a Spanish saffron and seafood infusion
$36.50 |
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| Rotolo di Calamari |
Sautéed calamari steak rolled & stuffed with crab, served in a traditional Picatta style sauce of lemon and Supremo Italiano
capers
$30.50 |
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| Meat Entrees |
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| Fegato Veneziana |
Veal liver with sautéed onions, white wine and basil over peara
$23.50 |
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| Brasato Piemontese |
Our Signature Dish ~ boneless beef short ribs braised three hours in an Italian Barolo reduction topped with a touch of a horseradish
$30.50 |
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| Pollo Ripieno ~ Umbria Region |
Chicken breast rolled & filled with ham & local Mozzarella cheese in a boletus mushroom sauce
$26.50 |
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| Vitello Carciofi Siciliano |
Sautéed veal scaloppini with Malvasia Bianco Siciliano, shallots, artichoke hearts and local sage glace reduction
$34.50 |
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| Costata di Manzo |
Angus New York steak served with a sauce made of imported green peppercorns garnished with pomme frittes
8 oz. - $32.50
12 oz. - $40.50 |
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| Romeo & Juliet Filet Mignon |
Oven roasted angus grade filet mignon presented with local dairy
bleu – Gorgonzola cheese sauce
7 oz. - $34.50
10 oz. - $42.50 |
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| Ossobuco Milanese |
18oz. braised bone-in veal shank served with locally farmed herbs over soft Italian polenta finished with porcini mushrooms
$35.50 |
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| Costolette d’Agnello |
Rack of lamb, pan roasted with an exotic sauce of Dijon mustard and harissa
$39.00 |
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| Side Dishes |
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Garlic Mash Potatoes - Broccoli Cheese - Fettuccine Pomodoro
Au Gratin potatoes - Asparagus - Creamed spinach
White Chocolate Mash Potatoes - Couscous with Seasonal Vegetables
$6.25
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| Desserts |
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| Grand Marnier or Chocolate Soufflé Nino El Nino |
Served with Crème Anglaise, Chocolate Ganache And Chantilly whipped cream
(25 minutes) |
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The Award of Excellence From
"Distinguished Restaurants of North America" |
