Lunch // Spring 2019

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

Snacks & Salads

Golden & Ruby Beet Pyramid

Crispy Arthichokes / Spanish Olive / Marcona Almonds / Manchego Drizzle 14
Crispy Calamari & Gulf Shrimp / Saffron Aioli  18
Fresh Fruit & Cheese Plate / Seasonal Citrus & Berries / Brie Wedge / Toasted Bread 14
Golden & Ruby Beet Pyramid / Rocket Arugula / Shaved Pecorino / Pine Nut / White Truffle Balsamic Vini GF 14
Baby Bibb & Deviled Egg / Spring Onion / Honey Peppered Bacon / Grape Tomato / Green Goddes Dressing GF 14
Spring Pea & Endive /Romaine / Avocado / Watermelon Radish /Feta / Citrus Mint 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 ) 9 / Salmon (4oz) 8 / Tuna (4oz) 9 / Grilled Chicken (4oz) 6 / Jumbo Gulf Shrimp 4 ea / Lump Crab Meat 8

Steak, Pasta & More

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 Olives / Grape Tomato / Valencia Orange Caper Vini V GF 16

Prosciutto Stuffed Chicken Supreme / Baby Green Bean/ Ricotta Dumpling / Brown Butter / Parmesan & Sage Essences 28

Braised Colorado Lamb Shank /Roasted Heirloom Carrots / Spring Peas / Poatato Puree / Stout Lamb Demi Glace 32
*CAB Filet of Beef (6oz) /  Yukon Gold & Boursin Gratin / Honey Peppered Bacon Wrapped Haricot Vert / Chive  Essences GF 36

Seafood

Roasted Wild Salmon /Fava Bean Studded Israeli Couscous / Valencia Orange, Mint & Basil Salad 32

Seared Sea Scallops /Sweet Pea Risotto / Saffron Splash / Tendril Salad GF 34

Great Lakes Perch / Crispy & Garlic Smashed Potatoes / Lemon-Thyme Cream  28

Roasted Pacific Halibut / Grilled Asparagus / Pappardelle Pasta / Gremolata  34

 

 

Sandwiches & Such

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

*Grilled Steak & Mushroom / 8oz CAB Prime Rib Strip Loin / Morel Mushroom & Spring Leek /  Double Cream Brie / Tarragon Garlic Scape Aioli / Crisp Baguette 21
Spring Vegetable Pita / Fava Bean Puree / Caramel Spring Onion /  Spinach/ Tomato / Roasted Peppers / Baby Artichoke / Feta / Citrus Mint Drizzle 12
Ultimate Grilled Cheese / Roasted Poblano / Wild Mushroom / Smoked Pepper Jack / Menage / Cheddar  12
 Soy & Ginger Ahi Tuna Steak/ Crispy Avocado / Bean Sprout / Mango Salsa/ Wasabi Mayo 16
*Prosciutto & Asiago Burger / CAB Dry-Aged Burger (10oz) / Rocket Arugula  /Tomato / Tapenade Aioli / Brioche Bun 16
*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 14

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