Dinner // Fall

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 / Beet Tzatziki / Spinach / Boiled Egg / Peeled Seeded Cucumber / Grape Tomato  GF 14
Baby Bibb Salad/ Avocado / Pomegranate Arils / Maytag Blue Cheese / Pistachio Crumble / Pomegranate Balsamic Vinaigrette GF 14
Belgian Endive Salad / Anjou Pear & Frisee Stack  / Bacon / Chevre / Warm Sherry Vinaigrette / Crispy Shallot  14
Baked Virginia Oysters / Wilted Kale / Chantrelle / Gruyere Mornay / Parmesan 18
Crispy Brussels Sprouts / Bacon /  Blue Cheese Crumble / Chipotle Cream Drizzle 14
Artisan Cheeses / Michigan-made, Domestic & International / Honey Nuts / Toast 16
Crispy Calamari & Gulf Shrimp / Garlic Aioli / Parsley  18
Charred Gulf Shrimp / Scallion Corn Cake / Red Pepper & Mango Salsa / BBQ Drizzle S 19
 Seared Hudson Valley Foie Gras  / 2 Apple Salad / Apple Butter / 12 Seed Toast / Crispy Leaks 18

Seafood

*Tuna Cassoulet / Herb Panko Crusted Tuna / Cannellini Bean / Roasted Carrot / Caramel Onion / Roasted Garlic / All Night Tomato / Kalamata Olive / Paris Butter GF 36
Five Spiced Sea Scallops / Peanut Pumpkin Curried Spaghetti Squash / Scallion Shoots  / Roasted  Pepper / Coriander Leaf GF 36
Great Lakes Perch / Crispy & Garlic Smashed Potatoes / Lemon-Thyme Cream S 30
Red Spiced Seared Steel Head Trout / Chorizo & Shrimp  / Parsley Splash  34

 

Meat & Game

Cider Brined Double Bone Pork Chop / Braeburn Apple Wild Mushroom Ragu / Crispy Speatzle / Calvados Cream 34
Roasted  Pheasent & Foie Gras Steak / Vegetable Studded French Lentil / Lardon Braised Mustard Green / Many Mustard Nappe GF  32
*CAB Grilled Filet of Beef (6oz) / Sweet Soy Broccolini / Scallion Whipped Potato with Wasabi GF 36
*Domestic Lamb Loin / Pumpkin Risotto /  Pomegranate Demi Glace / Arils / Crushed Pistachio / Sage Essence   GF 42

Pasta & Vegetable

Butternut Squash Studded Pumpkin Risotto / Toasted Pepitas / Parmesan Cream / Tomato / Sage Essence GF 16
Chipotle Spaghetti Squash Bowl / Red Beans / Roasted Green & Red Peppers / Caramel Onion / Roasted Corn / Grape Tomato / Avocado / Maple Tahini Vini V / GF   16
Red Quinoa Bowl / Crispy Brussels Sprout / Roasted Granny Apple / Pomegranate Arils / Roasted Carrot / Baby Kale /  Maple Tahini 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 / Brussels Sprouts 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