Crisp romaine lettuce with sauteed salmon garnished with hard boiled eggs, tomatoes, tri-colored peppers, capers and tatsu's house dressing.

Half avocado stuffed with lump crab meat garnished with spring mix, hardboiled egg, tomatoes, mushrooms and walnut vinaigrette.

Crisp romaine lettuce with poach shrimp garnished with a hardboiled egg, tomatoes, tri-colored peppers and tatsu's house dressing.

Romaine lettuce with house dressing.

Spring mix with goat cheese, walnuts, strawberries, blueberries, raspberry vinaigrette.

House salad and choice of crab or carrot soup.

Crisp romaine lettuce with poached chicken dressed with onion and celery with sauce garnished with a hardboiled egg, tomatoes, tri-colored peppers and tatsu's house dressing.

Romaine lettuce with house dressing.

Lump crab meat mixed with red, green and yellow pepper and served with aioli sauce.

Fresh sea scallops sauteed with fresh mushrooms in lemon butter sauce.

Sauteed shrimp with mushrooms and lemon butter sauce.

Escargots with mushrooms in garlic parsley butter.

Cream soup with snow crab meat and.

Pureed carrot soup.

Fresh chilean sea bass sauteed in lemon butter sauce.

Shrimp, scallops and mushrooms in light Dijon mustard sauce.

Fresh sea scallops sauteed with fresh mushrooms.

Sauteed shrimp with mushrooms in lemon butter sauce.

Fresh sea scallops sauteed with mushrooms in lemon butter sauce.

Puff pastry filled with gulf shrimp prepared in a Dijon mustard cream sauce.

Fresh salmon sauteed with lemon butter sauce.

Fresh salmon poached and served with champagne sauce.

Braised boneless beef short ribs with onions and mushrooms served in tatsu's red wine reduction sauce.

Veal liver with sauteed onions with marchand de vin sauce.

Sauteed chicken breast served with tatsu's teriyaki sauce chicken thigh is also available.

Sauteed chicken breast served with black peppercorn cognac cream sauce.

Sauteed chicken breast with herbs in lemon butter sauce.

Roasted boneless duck breast served with peppercorn cream sauce.

Sauteed chicken breast with mushrooms in calvados cream sauce.

Tenderloin of beef with peppercorn sauce.

Veal loin sauteed with cognac in peppercorn cream sauce.

Veal loin sauteed with mushrooms in calvados cream sauce.

Tenderloin of beef served with a shallot red wine reduction.

Veal loin sauteed with mushrooms in lemon butter sauce.

Sauteed chicken breast served with tatsu's teriyaki sauce.

French vanilla ice cream drizzled with warm brandied cherry sauce, a splash of cointreau, topped with chantilly cream and chocolate shavings.

Puff pastry filed with warm vanilla custard and brandied cherry sauce, with a light dusting of powdered sugar.

A chilled creme caramel, light, sweet and heavenly, garnished with fresh fruit and chantilly cream.

A triple layer of puffed pastry filled with vanilla custard, topped with delicate chantilly cream, shaved chocolate and fresh fruit.

Layers of chocolate mousse and chocolate sponge cake served with seasonal fresh fruit, creme anglaise and fresh raspberry sauce.

Apple bread pudding served warm with vanilla ice cream, chocolate and caramel sauce.

Tatsu's version of the classic Italian dessert. Chocolate sponge cake soaked with espresso. Kahlua and dark rum, layered with sweet mascarpone cheese. Garnished with fresh fruit, creme anglaise and fresh raspberry sauce.