Dinner // Autumn

Our Dinner Menu  is offered in our Dining Room and our Garden Terrace (weather permitting) Tuesday-Thursday, 5:30-10:00pm and Friday & Saturday, 5:30-11:00pm.
Enjoy our Sommelier’s Weekly Wine Specials every evening, while supplies last!

Start & Share

Executive Chef Jeff Lanctot mans the stoves

Golden & Ruby Beet Pyramid / Greens / Kalamatas / Roasted Carrots / Red Onion / Grape Tomato / Feta / Pepperoncini Vinaigrette S GF 14
Roasted Pear & Goat Cheese Brulee / Endive / Frisee / Pine Nuts / Citrus Splash GF 14
Radicchio & Spinach / Maytag / Pickled Onion / Egg / Spiced Lardons / Warm Dijon Dressing GF 14
Crispy Brussels Sprouts / Caramelized Criminis / Gruyere Drizzle / Fried Shallots 14
Chicken-Fried Virginia Oyster / Calvados Cream / Granny Smiths / Crispy Pancetta 16
Artisan Cheeses / Michigan-made, Domestic & International / Honey Nuts / Toast 16
Crispy Calamari & Gulf Shrimp / Roasted Garlic & Parsley Aioli / Werp Farms Micros S 18
Charred Gulf Shrimp / Scallion Corn Cake / Red Pepper & Mango Salsa / BBQ Drizzle S 19
Seared Duck Foie Gras / Caramelized Galas & Granny Smiths / Fresh Apple Salad / Crispy Leeks 18

Seafood

*Wild Salmon / Lump Crab & Fennel-Stuffed / Roasted Tomato Splash / Fennel Frond Salad GF 32
Seared Sea Scallops / Bacon Jam Crust / Autumn Succotash / Crispy Parsley GF 36
Great Lakes Perch / Crispy & Garlic Smashed Potatoes / Lemon-Thyme Cream S 30
Shrimp & Grits / Smoked Gouda & Sweet Potato Grits / Creole Gravy GF 36

 

Meat

Pork Shank Confit / Braised Purple Cabbage / Green Spaetzle / Cider-Many Mustard Sauce 34
Sweet Soy Duck Breast / Black Sesame Spaghetti Squash / Scallion Shoot / Seared Foie GF 34
*Grilled Filet of Beef (6oz) / Criminis / Broccolini / Dauphinoise / Brandy Cream GF 36
*Seared Lamb Loin / Pumpkin Risotto / Pomegranate Demi / Pistachios/ Crispy Sage GF 42

Pasta & Vegetable

Pumpkin Risotto / Roasted Butternut / Spiced Pepitas / Parmesan Splash / Crispy Sage GF 18
Spiced Spaghetti Squash / Corn & Sweet Peppers / Kidney Beans / Avocado & Cilantro V GF 16
Fall Vegetable Quinoa Bowl / Roasted Beets & Carrots / Crispy Brussels / Pomegranate Vinaigrette / Crispy Parsley V GF 16

From the Char-Grill

*Ahi Tuna Filet 26 / *Nova Salmon Filet 26 / Diver Sea Scallops (6oz) 29
Grilled Jumbo Gulf Shrimp (6) 32 / *Prime CAB Tenderloin Filet (8oz) 47
*Prime CAB New York Strip (14oz) 39 / *Prime CAB Bone-In Ribeye (18oz) 49

Toppings: Crispy Parmesan 4 / Maytag Blue Cheese 4 / Bacon Jam 4 / Bearnaise 5
Lump Crab Meat 8 / Foie Gras 12 / Caramelized Onions 5 / Seared Wild Mushrooms 6

Sides: Garlic Mashed Potatoes 5 / Giant Baked Russet 5 / Truffle-Rosemary Fries 6
Bacon Mac & Cheese 6 / Grilled Asparagus 6 / Garlicky Spinach 5 / Brussels 5

GF = Gluten Free Menu Items | V = Vegan Menu Items | S = Rattlesnake Signature Menu Items

Many menu items can be prepared to suit dietary requirements, please inquire.

The Rattlesnake uses Prime Certified Angus Beef (CAB). This beef reaches its high quality from its exclusive Angus pedigree and natural diet, superior marbling, and precise aging.

A Service Charge of 21% will be added to parties of 6 or more. Menus and pricing posted online are subject to change.
*Cooked to Order; Consuming Raw or Undercooked Eggs, Finfish, Shellfish, Meats & Vegetables May Increase your Risk of Food Bourne Illness
 

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Wine Spectator Award of Excellence 2015 Wine Spectator Award of Excellence 2016 Wine Spectator Award of Excellence 2017 DiRoNA Achievement of Distinction in Dining OpenTable Diners' Choice 2015TripAdvisor 2016 Certificate of Excellence

Hours

Tuesday-Thursday 11:30AM - 10PM
Friday 11:30AM - 11PM
Saturday 5:30PM - 11PM
Sunday-Monday Closed

Address

300 River Place Drive
Detroit, MI 48207

Phone

313-567-4400