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887 S Anaheim Blvd, Anaheim, CA 92805
Nutrition Facts & Calorie Information
22 oz. Angus Midwestern T-bone steak, rubbed with Hawaiian sea salt served with a refined Demi glaze
Traditional French Vanilla bean, rich custard served with a caramelized crown
Bourgogne escargot, anchovies and parsley in a Pernod and light garlic cream sauce
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Sonoma rabbit slow braised in tomatoes, garlic, celery and fresh herbs served over soft polenta
Fettuccine pasta tossed with fresh Roma tomato sauce, Italian bacon, brown onions, and crushed red chili flakes.
Graham Cracker Crust topped with Coconut Cheesecake below a Pineapple, Mango, & Passion Fruit Compote finished with Strawberry Compote cherry and Chantilly
Tender Midwest beef braised in a Cabernet Sauvignon reduction, served with Horseradish cream over a bed of yellow polenta.
Spaghetti-like pasta with hollowed center with grilled Pacific shrimp in a light soy cream sauce
Large tube pasta enveloped in a creamy sauce of Pecorino cheese, egg, sautéed bacon and dusted with black pepper
Extra-large, Fettuccine pasta with a traditional Bolognese sauce
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
Langostino lobster with basil, Japanese ginger, served with a vibrant citrus sauce
Steamed farm raised Atlantic salmon, with Chef Bruno’s creation of Belgium “white chocolate mashed potato” with Japanese ginger, orange, and a citrus beurre blanc
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Download MacrosMap →Sliced Pacific calamari steak sautéed with French shallots served with angel hair pasta in a savory lemon, butter, and caper sauce
Pasta tossed with extra virgin olive oil, garlic, artichoke hearts, and seasonal vegetables
Baked Pacific Black Tiger Shrimp topped with spinach with a Sriracha beurre blanc served with capellini pasta
Layers of baked puffed pastry, Chantilly whipped cream, chocolate ganache and caramelized bananas. Served with crème anglaise and vanilla ice cream
Oven roasted pork belly served with a maple balsamic & orange sauce
Canadian duck breast pan seared servd sliced with an orange and game reduction
Braised frog legs with fresh tomato, roasted garlic, extra virgin olive oil and white wine over pasta
Our family recipe of Savoiardi sugar biscuits dipped in espresso and dark rum topped with Mascarpone
8 oz. skinless breast of chicken, lightly breaded filled with Fontina cheese and spinach in a lemon glaze
Classic Italian flavors of imported Prosciutto and creamy Burrata cheese “Bruno’s favorite”
Fresh whitefish sautéed and topped with local spinach and Parmesan with lemon beuure blanc
Angus Filet mignon served with mixed mushrooms and Italian Porcini sauce
Tender veal scaloppini with “Chef’s favorite” wild Morel mushrooms
Crab, whitefish tempura, avocado, avocado, ungi sauce and drizzled with a smoked jalapeño aioli
Flourless, Grand Marnier Soufflé served with a trio of sauces: chocolate ganache, crème anglaise, and Chantilly cream (Please allow 20 minutes)
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
Vanilla cake topped with Raspberry and Mascarpone mousse finished with Chantilly
Burrata Mozzarella cheese, fresh tomatoes, Modena balsamic vinaigrette, fresh basil and red onions
Pacific shrimp with flour and rice tempura with a lightly spiced avocado aioli
The classic combination of tomatoes, basil leaves, and mozzarella cheese
Topped with the perfect combination of artichoke hearts, mushrooms, onion, and mozzarella cheese
Sweet peppers stuffed with a delicious blend of crab-flavored seafood, cream cheese, ponzu, mango papaya, and cucumber
“Our French Touch, makes you feel as if you are in Paris ”Bourgogne escargot, accompanied by garlic, Pernod liqueur and fresh herbs (15 minutes)
Artichoke hearts in light tempura topped with Burrata cheese and Italian pesto.
Ask server for today’s soup selection
Fluffy baked puffed pastry topped with crisp sliced caramelized apples, served with a sumptuous crème anglaise
Tender romaine, garlic croutons, cherry tomatoes with our traditional Caesar dressing in a rice paper nest (anchovies on request)
Fresh Atlantic Cod baked papillote style (in parchment paper) with seasonal vegetables and a touch of soy
Fresh, raw chopped Wild-caught Hawaiian, Yellowfin Ahi tuna roped in a mildly spiced dressing
Wild caught, Yellowfin Ahi Tuna blackened, seared rare, served in a tropical relish of honey, mango and papaya
Famous Italian dry cured ham prosciutto, aged 16 months
Iceberg lettuce, mixed greens, crisp carrots, and cherry tomatoes tossed with our famous White House passion fruit and ginger vinaigrette
Discover the nutritional content of menu items at Anaheim White House in Anaheim, CA. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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