Dinner // Spring

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 / Local Lettuces / Pine Nuts / Roasted Red & Yellow Beets / Crumbled Feta / Creamy Aged Balsamic Vinaigrette / Chive Essence  GF 14
Baby Kale Salad/ Avocado / Garbanzo Bean / Hard Boiled Egg / Crispy Bacon / Maytag Blue Cheese / Green Goddes Dressing GF 14
Grilled Asparagus / Rocket Arugula / Strawberry / Orange Segments / Orange Pistachio Vinaigrette GF 14
Baked Virginia Oysters / Pea & Halloumi Fritters / Mint Yogurt Splash 16
Crispy Baby Artichokes / Spanish Olive /  Marcona Almond / Manchengo Drizzle 14
Artisan Cheeses / Michigan-made, Domestic & International / Honey Nuts / Toast 16
Crispy Calamari & Gulf Shrimp / Tarragon Aioli / Werp Farms Micros S 18
Charred Gulf Shrimp / Scallion Corn Cake / Red Pepper & Mango Salsa / BBQ Drizzle S 19
 Foie Gras & Crispy Avocado Stack / Soy Mirin Reduction / Asian Pear & Carrot Salad  18

Seafood

*Cumin Encrusted Wild Salmon / Fava Bean & Chorizo Succotash / Orange Cumin Vini / Orange & Cilantro Salad  GF 32
Seared Sea Scallops / Pea Studded Creamy Arborio Rice / Saffron Infused Chardonnay Cream / Pea Tendril Salad GF 36
Great Lakes Perch / Crispy & Garlic Smashed Potatoes / Lemon-Thyme Cream S 30
Seared Pacific Halibut / Grilled Asparagus / Pappardelle / Meyer Lemon & Tarragon Pesto  36

 

Meat

14 oz Milk Fed Veal Chop / Morel Mushroom & Melted Leek Ragout/ Spring Herb & Garlic Scape Spaetzle 49
Roasted  Chicken Supreme / Baby Artichokes / Kalamata Olives / Ramps/ Roasted Peppers / Grape Tomato / Red Quinoa / Caper Oregano Splash  30
*CAB Grilled Filet of Beef (6oz) / Boursin New Potato / Lardon Wrapped Haricot Vert / Spring Chive / Red Wine Essences GF 36
*Spring Lamb Loin / Curried Coconut Lentils /  Crispy Ginger & Cilantro Salad  GF 42

Pasta & Vegetable

Morel & Pea Studded Risotto / Tarragon Cream / Pea Tendrils GF 18
Spring Scafata Bowl / Fava Beans / Asparagus / Ramp / Poached Egg / Shaved Parmesan / Basil Pesto  GF 16
Red Quinoa Bowl / Artichoke / Kalamata Olive / Grape Tomato / Roasted Carrot / Seared Halloumi Cheese /  Oregano Caper Vinaigrette 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 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 - 9PM
Friday 11:30AM - 10PM
Saturday 5:30PM - 10PM
Sunday-Monday Closed

Address

300 River Place Drive
Detroit, MI 48207

Phone

313-567-4400