Dinner // Spring 2019

Our Dinner Menu  is offered in our Dining Room and our Garden Terrace (weather permitting) Tuesday-Thursday, 5:30-9:00 pm and Friday & Saturday, 5:30-10:00pm.
Please check out our Sommelier’s Award Winning Wine List  carefully selected to pair with any our great dishes!
Please note we have a $50 corkage fee.

Start & Share

Executive Chef Jeff Lanctot mans the stoves

Golden & Ruby Beet Pyramid / Rocket Arugula / Shaved Pecorino / Pine Nut / Whit Truffle Balsamic Vini  GF 14
Baby Bibb & Deviled Egg/ Spring Onion / Honey Peppered Bacon  / Grape Tomato / Green Goddess Dressing GF 14
Spring Pea & Endive / Romaine  / Avocado / Watermelon Radish / Feta / Citrus Mint Vini GF  14
Baked Virginia Oysters / Tarragon / Morel Mushroom / Melted Leek Cream 12
Crispy Artichokes / Spanish Olive /  Marcona Almond / Manchego Drizzle  14
Artisan Cheeses / Michigan-made, Domestic & International / Honey Nuts / Toast 16
Crispy Calamari & Rock Shrimp / Saffron Aioli  18
Charred Gulf Shrimp / Scallion Corn Cake / Red Pepper & Mango Salsa / BBQ Drizzle 19
 Roasted Carrot & Spinach Salad / Chevre / Crushed Almond / Warm Sherry Vini  GF 14

Seafood

*Roasted Pacicfic Halibut /Grilled Asparagus / Papparelle Pasta / Gremolata  36
Seared Sea Scallops / Sweet Pea Risotto / Saffron Splash  / Tendril Salad GF 36
Great Lakes Perch / Crispy & Garlic Smashed Potatoes / Lemon-Thyme Cream S 30
Roasted Wild Salmon / Fava Bean Studded Israeli Couscous / Valencia Orange, Mint & Basil Salad  32

 

Steaks, Pasta & More

16oz Veal Chop / Dandelion Ravioli / Morel Mushroom & Spring Onion Ragu 49
Prosciutto Stuffed Chicken Supreme / Baby Green Bean  / Ricotta Dumpling / Brown Butter / Parmesan & Sage Essences  28
*CAB Grilled Filet of Beef (6oz) / Yukon Gold & Boursin Gratin / Honey Peppered Bacon Wrapped Hariot Vert / Chive Essences GF 36
*Braised Colorado Lamb Shank / Roasted Heirloom Carrots /  Spring Peas / Potato Puree / Stout Lamb Demi Glace 32

Morel & Sweet Pea Risotto / Saffron Splash / Tendril Salad GF 16
Dandelion Ravioli / Fava Bean / Heirloom Carrot / Brown Butter / Sage Essence 16
Red Quinoa Bowl / Roasted Peppers / Roasted Garlic / Spanish Green Olive /  Grape Tomato /  Valencia Orange Caper Vini V/ GF 16

From the Char-Grill

*Ahi Tuna Filet 28 / *Nova Salmon Filet 28 / Diver Sea Scallops (6oz) 30
Grilled Jumbo Gulf Shrimp (8) 34 / *Prime CAB Tenderloin Filet (8oz) 48
*Prime CAB New York Strip (16oz) 44 / *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 6 / Haricot Vert 6

GF = Gluten Free 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 2016 Wine Spectator Award of Excellence 2017 Wine Spectator Award of Excellence 2018 DiRoNA Achievement of Distinction in Dining OpenTable Diners' Choice 2015TripAdvisor 2016 Certificate of Excellence

Hours

Tuesday-Thursday 11:30AM - 9PM
Friday 11:30AM - 10PM
Saturday 5:30PM - 10PM
Sunday-Monday Closed

Address

300 River Place Drive
Detroit, MI 48207

Phone

313-567-4400