Poe's Kitchen at the Rattlesnake Revamps Menu

Today, chef Brian Poe debuts a refreshed all-day menu at Poe’s Kitchen at the Rattlesnake. Chef Poe’s updated offerings include new seasonal, southwestern and mainstay features at this Back Bay landmark celebrating its 25th anniversary.

For salads and soups, additions include the Spring Salad with sweet peas, pea tendrils, pea shoots, asiago and onion dressed in a mushroom-herb vinaigrette with the option of a protein ($12.95) and the Chicken Chorizo Soup ($6.25/10.95).

New appetizers include the Calamari with chile ginger sauce and corn puree cilantro pesto ($12.95), Grilled Flatbread with sea salt, toasted sunflower seeds and Guadalajara butter ($5.95) and Pork Belly Tostadas with agave glazed pork belly, watermelon and radish salsa on flour tortillas ($12.95).

From chef Poe’s taco offerings comes newcomers Roti Chicken Tacos with serrano and Thai chile braised chicken, mango and cilantro slaw on roti “tortillas” ($14.95) and Jalisco Tacos with Hell Grande braised and smoked pork loin, lime vinegar slaw, chimichurri crema and cotija cheese on flour tortillas ($14.95).

The “cantina” lineup also has been revamped to include a Lamb Burger with pepper and coriander seasoned lamb, cucumber, mint and tomatillo salsa, lettuce and tomato on a brioche bun ($14.95) and the Chipotle Chicken Sandwich with pulled chipotle barbequed chicken, black bean and chorizo salsa, queso fresco and lime-vinegar dressed arugula on a brioche bun ($13.95).

And because no trip south of the border should be complete without some dessert, there is the Dulce de Taco with dulce de leche, banana preserves, white chocolate mousse and cinnamon on a tortilla and a Chocolate Banana with a frozen banana dipped in chocolate, coconut sprinkles and caramel.

Poe’s Kitchen at the Rattlesnake is open daily from 11:30am-2:00am, with the kitchen serving its full menu through 1:30am nightly.

384 Boylston Street, Boston. 617.859.7222. www.rattlesnakebarandgrill.com.