| Escargots de Bourgogne |
8.95 |
Escargot with mushrooms in garlic parsley butter
|
| Fresh Sea Scallops Meuniére |
14.95 |
|
Fresh sea scallops sautéed with mushrooms in lemon butter sauce
|
| Shrimp Meuniére |
8.95 |
|
sautéed shrimp with mushrooms and lemon butter sauce |
| Gateau de Crabe |
12.95 |
|
A crab cake served with aioli |
| Potage de Crabe au Sherry |
4.75 |
|
Cream soup with crabmeat and sherry wine |
| Puree de Carottes |
4.75 |
|
Puréed Carrot Soup |
| Foie de Veau |
19.95 |
|
Veal liver with sautéed onions with marchand de vin sauce |
| Ris de Veau |
24.95 |
|
Veal sweetbreads simmered in Tatsu's special red wine sauce
|
| Queue de Boeuf Braisée |
26.95 |
|
Braised oxtail served in Tatsu's red wine reduction sauce
|
| Boeuf Bourguignon |
27.95 |
|
Braised boneless beef short ribs with onion and mushrooms served
in Tatsu's red wine reduction sauce |
| Saumon Poché/Meuniére |
21.95 |
|
Fresh salmon poached and served with champagne sauce or Sautéed
with lemon buter sauce |
| Shrimp Meuniere |
23.95 |
|
Sauteed shrimp with mushrooms and lemon butter sauce |
| Coquilles Saint-Jacques Meuniére |
24.95 |
|
Fresh sea Scallops sautéed with mushrooms in lemon butter sauce |
| Feuillantine de Crevettes |
24.95 |
|
Puff pastry filled with gulf shrimp prepared in a Dijon mustard
cream sauce |
Fresh seafood subject to market availability
| Suprême de Poulet Teriyaki |
16.95 |
|
Sautéed chicken breast topped with Tatsu's teriyaki sauce
|
| Suprême de Poulet Sauté aux Herbes |
18.95 |
|
Sautéed chicken breast Sautéed with herbs in lemon butter sauce
|
| Suprême de Poulet Sauté á la Normande/au Poivre |
19.95 |
|
Sautéed chicken breast with mushrooms and Calvados cream sauce
or peppercorn cream sauce |
| Veau au Citron |
28.95 |
|
Veal loin sauteed with mushrooms in lemon butter sauce
|
| Veau a la Normande/au Poivre |
28.95 |
|
Veal loin sauteed with mushrooms in Calvados cream sauce or
peppercorn cream |
| Magret de Canard |
22.95 |
|
Roasted boneless duck breast served with peppercorn cream sauce
|
| Filet de Boeuf Marchand de Vin |
30.95 |
|
Tenderloin of beef served with a shallot red wine reduction
sauce
|
| Filet de Boeuf au Poivre |
30.95 |
|
Tenderloin of beef with pepppercorn cream sauce
|
| Eggplant Provençal |
16.95 |
|
Eggplant simmered in a Provençal tomato sauce
|
Dinner includes House Salad and fresh Vegetables |