Lunch // Fall 2019

Our private rooms are the perfect setting for luncheon meetings and presentations as well. 

Snacks & Salads

Golden & Ruby Beet Pyramid

Crispy Brussel Sprouts / Andoullie Sausage / Onion / Pepper-Jack Drizzle 16
Crispy Calamari & Gulf Shrimp / Chile Lemongrass Aioli  18
Fresh Fruit & Cheese Plate / Seasonal Citrus & Berries / Brie Wedge / Toasted Bread 14
Golden & Ruby Beet Pyramid / Chevre / Avocado / Orange / Walnut / White Balsamic Reduction GF 14
Pumpkin & Pomegranate Kale Salad / Pepitas / Manchego /  Maple Mustard Vini GF 14
Cheddar & Apple Salad /Baby Frisee / Purple Endive / Smoked Almond Crumble/ Apple Cider Vini GF  14
Charred Gulf Shrimp / Scallion Corn Cake / Red Pepper & Mango Salsa / BBQ Drizzle 19
Salad & Pasta Add – Ons / Butcher’s Steak ( 4 oz ) 12 / Salmon (4oz) 8 / Tuna (4oz) 9 / Grilled Chicken (4oz) 6 / Jumbo Gulf Shrimp 4 ea / Lump Crab Meat 8

Steak, Pasta & More

Pumpkin Risotto / Chanterelle / Butternut & Pumpkin Squash / Vanilla Frangelico Splash GF 16

Sweet Potato Gnudi / Brussels Sprouts / Pomegranate Seeds / Chanterelle / Sage Brown Butter 16

Spaghetti Squash & Lentil Bolognese / Burrata & Parmesan GF 16

Apple Cider Soaked Duck Breast & Foie Gras Steak / Roasted Apple & Onion Barley Risotto / Apple Butter Gastrique 42

*CAB Filet of Beef (6oz) / Sweet Potato Gnudi / Crispy Brussels Sprouts / Chanterelle / Cabernet Syrup 42

Seafood

Bacon Jam Encrusted Pastrami Spiced Wild Salmon /Braised Purple Cabbage / Mustard Beurre Blanc 32

Hazelnut Encrusted Diver Scallops /Red Pepper Romesco / All Night Tomato / Pappardelle GF 34

Great Lakes Perch / Chanterelle & Pumpkin Risotto / Vanilla Frangelico Splash  34

Blue & Snow Crabcakes  / Sesame Thai Roasted Spaghetti Squash / Lemongrass Aioli / Ginger Micro Salad  34

 

 

Sandwiches & Such

All Sandwiches are served with Salt & Pepper Fries and Appropriate Condiments

* CAB Prime Striploin /Baguette / Shitake/  Pesto Aioli / Tomato / Onion / Port Salut 28
Andoullie & Dearborn Pit Ham Croquet Monsieur / Smoked Pepper Jack / Bechamel 16
 Soy Lamb Loin Banh Mi / Pickled Vegetables / Fried Egg / Chile Lemongrass Aioli 18
*MYO (Make-Your-Own) Burger / Dry-Aged Burger (10oz) / Housemade Bun / Lettuce, Tomato & Onion / Add: Roasted Red Peppers, Avocado, Pickled Onions / Cheddar, Pepper Jack, Blue or Gruyere 18

Additional Toppings: Fried Egg 3 / Honey-Pepper Bacon 3 / Prosciutto 4 / Seared Wild Mushrooms or Caramelized Onions 3 / Lump Crab Meat 8 / Foie Gras 12

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.

A Service Charge of 21% will be added to parties of 6 or more. Menu items and prices listed 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