Dinner // Winter

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 / Blood Orange / Crushed Pistachio / Chevre / Citrus Cumin Vini  GF 14
Boston Bibb Salad/ Gala & Granny Apples / Pomegranate Arils / Maytag Blue Cheese / Spiced Cashew / Pomegranate Balsamic Vinaigrette GF 14
Baby Frisee & Endive Salad / Anjou Pear  / Bacon / Boursin  Dressing / Crispy Leeks  14
Crispy Virginia Oysters / Chorizo & Smoked Gouda Fondue / Coriander Leaf 12
Crispy Brussels Sprouts / Roasted Garlic /  “All Night Tomato / Pine Nuts / Parm Creme GF 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 S 19
 Sweet Potato Falafel Salad / Baby Kale / Caramel Red Onions / Roasted Sweet Potato / Maple Tahini Vini 14

Seafood

*Seared Ahi Tuna / Tomato Risotto / Capers / Anchovy Butter / Parsley / Roasted Garlic / All Night Tomato / Kalamata Olive /  Parmesan Essences  36
Seared Sea Scallops / Smoked Sausage / Butternut Squash Studded French Lentil  / Roasted  Pepper / Arugula Pecan Pesto GF 36
Great Lakes Perch / Crispy & Garlic Smashed Potatoes / Lemon-Thyme Cream S 30
Pomegranate Glazed Wild Salmon / Braised Fennel  / Blood Orange / Pomegranate Arils / Fennel Frond Salad  32

 

Steaks, Pasta & More

Cumin Brined Double Bone Pork Chop / Yellow Pepper Mole / Chipotle Scented Sweet Potato Puree / Cilantro Essences 34
Hoisin Soaked Duck Breast  & Foie Gras Pho / Star Anise & Ginger Infused Duck Broth  / Cellophane Noodle / Bean Sprout / Thai Basil / Mint / Lime Spalsh GF  34
*CAB Grilled Filet of Beef (6oz) / Celery Root Gratin / Cippolini Onion & Wild Mushroom Ragu / Truffle Cabernet Sweetness / Sage Essences  36
*Lamb Shoulder Tomato Ragu / Pancetta /  Pappardelle Pasta / Burrata/ Rosemary Essence  32

Asiago & White Truffle Risotto / Wild Mushroom / Butternut Squash/ Spinach 16
Roasted Spaghetti Squash Bowl / Green Lentil Bolognese / Burrata   16
Red Quinoa Bowl / Crispy Brussels Sprout / Heirloom Carrot / Pomegranate Molasses /  Baby Kale /  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