El Gaucho Portland

• Pancetta Wrapped Jumbo Prawns
  grilled, scallion pesto ~19

  Wicked Shrimp
  sautéed with our custom wicked spice ~18

  Tenderloin Diablo
  sautéed tenderloin tips, cajun cream sauce ~18

  Ellensburg Lamb Lollipops
  lavender demi-glace ~19

  Steak Tartare
  tableside preparation ~23

• Dungeness Crab Cocktail
  fresh horseradish, cocktail sauce ~18
  + prawns ~23

  Ahi Tuna Tartare
  diced, lightly dressed with soy and lemon ~18

  Fresh Dungeness Crab Cakes
  lightly sautéed, roasted red pepper pesto ~18

  Diver Sea Scallops
  lemon beurre blanc ~18

• Oysters Rockefeller
  spinach, hollandaise, baked ~19

  Northwest Oysters
  1/2 dozen, fresh, half shell ~17

  Pan Seared Oysters
  six fresh yearling oysters lightly seared, tartar ~14

  Escargot
  classic garlic-herb butter ~13

• Creamy Clam Chowder
  new england style, bowl ~12

  French Onion Soup
  hearty, rich, peasant style, bowl ~11

• Classic Wedge Salad
  iceberg, pancetta, egg, tomato, crumbles, kalamata olives, roquefort ~12

  Tableside Gaucho Salad
  shrimp, roquefort ~13

• Tableside Salad 410
  balsamic vinaigrette, crab, shrimp ~15

  Tableside Caesar Salad
  classically made from scratch
  minimum two ~ 15 per person

Steaks & Chops

We proudly serve 28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® and custom-aged Certified Angus Beef® Tenderloin Filets as personally selected by John Tarpoff. Steaks and chops are prepared on our one-of-a-kind charcoal grill in our open exhibition style kitchen.

Served with crimini mushroom cap.

• Baseball Cut Top Sirloin
  12 oz ~38

  Filet Mignon
  8 & 12 oz ~52 / 72

  New York Steak
  14 oz ~65

• Peppercorn New York
  14 oz ~68

  Bone-In New York
  18 oz ~74

  Frenched Rib Chop
  18 oz ~68

• Steak El Gaucho
  8 oz custom-aged filet mignon, Maine lobster medallions, asparagus, béarnaise sauce ~74

  Filet Medallions Oscar
  two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~74

Tableside

• Chateaubriand
  An El Gaucho tradition for two! 20 oz center cut of tenderloin
  served with baked potato, asparagus, broiled tomato, cliff sauce ~129

• Flaming Sword Brochette of Tenderloin
  crimini, béarnaise ~45

• Béarnaise ~5
  Roquefort ~5
  Peppercorn ~5
  Bordelaise ~7

• Oscar Style crab, asparagus, béarnaise ~22
  Gaucho Style lobster medallions, asparagus, béarnaise ~22
  Canadian Lobster Tail 8-10 oz ~36

Three fresh seafood selections offered nightly.

• Canadian Lobster Tail
  14-16 oz, drawn butter ~75

• Diver Sea Scallops
  & Grilled Prawn Linguine
  fresh herb, lemon beurre blanc ~38

• Ellensburg Lamb T-Bone
  black pepper sweet soy glaze, sriracha honey aioli ~48

• Ellensburg Rack of Lamb
  all-natural, hazelnut crust, merlot demi-glace, broiled tomato, asparagus ~56

• Oven Crisped Chicken
  mushroom, corn ragout ~26

• Gaucho Mac & Coastal Cheddar Cheese
  bread crumb topping ~12

  Norigold Mashed Potatoes
  buttery, velvety ~9 / + lobster ~24

  Crispy Brussel Sprouts
  honey-white balsamic vinaigrette, Daly’s smoked bacon ~12

• Rainbow Baby Carrots
  char-grilled with honey thyme glaze ~11

  Scalloped Potatoes
  a hint of spice ~11

  Roasted Sweet Corn
  chipotle honey butter ~12

  Sautéed Spinach
  olive oil, garlic, chili flakes, lemon ~ 10

• Asparagus
  lemon beurre blanc ~12

  Crimini and Shiitake Risotto
  made to order ~11

  Tableside Baked Potato
  russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~8

We strive to provide our guests the highest level of service and quality when it comes to wine, our courteous and knowledgeable sommelier is always at the ready with a pairing suggestion. Our wine list includes well-known labels as well as wines from smaller, family-owned vintners. We have an extensive selection of wines by the glass as well as an ever-changing wine list, so even the most dedicated aficionados can expect to find new and exciting wines each time they dine with us.

For our guests wishing to enjoy that special bottle from their own cellar, you are welcome to do so. There is a corkage charge per 750 ML bottle with a two bottle limit. We will provide Captain service and crystal stemware. Please contact us at 503-227-8794 for information.

• Mississippi Mud Cake
  warm chocolate cake, espresso and kentucky bourbon, madagascar vanilla bean ice cream ~10

  Crème Brûlée
  seasonal fruit coulis ~8

• Irish Cream Bread Pudding
  bourbon caramel, chocolate, madagascar vanilla bean ice cream ~12

  Homemade Cheesecake
  new york style with seasonal fruit coulis ~10

• Sorbet
  olympic mountain magic berry ~8

• Bananas Foster
  (for 2 or more) ~14 per person

• Cherries Jubilee
  (for 2 or more) ~14 per person

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• Spicy Fried Chicken Sliders
  chipotle aioli, wicked pickle chips, buttered brioche bun ~14

  319 Burger
  Niman Ranch All-Natural Certified Angus Beef® aged cheddar & Niman Ranch All-Natural bacon ~14

  Sticky Ribs
  Malaysian BBQ sauce, cinnamon, black pepper & peanuts ~15

  Pomme Frites
  truffle aioli ~6

• Steak Frites
  All-Natural Certified Angus Beef® top sirloin, béarnaise, house-cut fries ~18

  Tenderloin Diablo
  sautéed tenderloin tips finished in a Cajun style cream sauce ~12

  Fish & Chips
  house made tartar sauce ~13

  Gaucho Mixed Green Salad
  Dijon vinaigrette, candied walnuts & Fuji apples ~6

• Happy Hour Beverages

  Ginger Cosmo ~7
  Cuke Gin Drop ~7
  El Diablo ~7
  319 Old Fashioned ~7

  Red or White Wine ~7
  Select Beer ~4

• Big Top
  This three ring circus features bourbon barreled Big Gin, Aperol and sweet vermouth performing over ice with an orange peel. So step right up, and be the ring master of your own circus. ~14

  The Laughing Fig
  Sifting through a neighbor’s garage sale, I came across an old cocktail book from Scotland dated 1817. This was the only actual cocktail in it. This original features Laphroaig 10yr, a touch of sweet vermouth, a dash of bitters, a skosh of fresh lemon and a spoonfull of fig puree’, shaken and served up with a lemon twist. Enjoy this one of a kind opportunity. ~18

  Bellini
  A romantic night at El Gaucho would not be complete without this Venetian classic. Originally created for Venetian painter Giovanni Bellini in 1943. This classic blend of white peach puree and Prosecco will have you humming Volare’ in no time. ~14

  Red Ryder
  Nobody walks by this sharp, well dressed 5th grader without a double take. This combination of Sauza Hornitos, Pama (pomegranate liqueur) and fresh grapefruit will make you stop and enjoy the ride. We love him! You will too. ~14

  Sidecar Royale
  We take our classic sidecar to the next level. Remy 1738, fresh orange, fresh lemon, a splash of Cointreau, is shaken and served up with a powdered sugar rim. A cocktail fit for a king. ~19

  G-17
  17 years ago El Gaucho Portland opened its doors to the greatest guests in the Northwest! Old Forester and Averna are featured in this “Black” Manhattan. Thank you for continuing to celebrate your lives with us! ~14

• Live Wire
  Pacific Power says “Dont Touch” El Gaucho says “Touch it with your tongue and drink it!” This combo of fresh grapefruit, Hangar One Mandarin and a splash of Campari is served up with a powdered sugar rim. This Live Wire is one you’re gonna want to touch… again and again ~14

  Typhoon
  Like most typhoons, this one will knock your socks off. Brace yourself for a flurry of fresh lemon, muddled mint, lemon bitters, Portland’s own Aria gin and a touch of green Chartreuse, shaken and served up. Storm protection provided by El Gaucho. ~15

  C.O.W. (Cocktail of the Week)
  Fairly unique, occasionally tropical, mostly fun and always inventive. Go ahead… have a COW! ~13

  Hot Buttered Rum
  Trader Vic’s ghost appears to us in many forms. This time of year, Vic takes the shape of his classic Hot Buttered Rum with Mt. Gay Eclipse. So let’s get toasty and snuggle up to our friendly ghost. ~13

  Ruby
  You know her, you love her, you can’t live without her. This University of Puget Sound freshman is also an El Gaucho classic. Citrus vodka, fresh lemon and a splash of Chambord are shaken and served up with a powdered sugar rim. We couldn’t be more proud of our girl! ~15

  Beso De Diablo
  Your angel may be sitting across from you, or it may be the devil’s kiss. El Jimador Blanco, fresh grapefruit, pineapple juice & Matthew’s Habanero “juice” is shaken and served up with a sugared rim. Flip a coin, heads-angel, tails-devil, either way you can’t lose. ~15

El Gaucho Portland Woodford Reserve Personal Selection

We proudly present a unique, hand blended Bourbon by Woodford Reserve’s Master Distiller Chris Morris and the staff here at El Gaucho Portland. Enjoy this unique, one of a kind Bourbon, “G-Blend III” neat, on an ice ball, as a Manhattan, as an Old Fashioned or as one of these El Gaucho originals.

• Meskel Springs
  Muddle a slice of grapefruit, sugar, Bada Bing cherry and a dash of Peychaud bitters, add a splash of Campari and a shot of G-Blend III, enjoy this Matthew original over ice with a sugar rim. To enjoy Matthew’s original cartoons go to: Patreon.com ~17

  Looking Glass
  “The sailors say ‘Brandy, you’re a fine girl’…” El Gaucho says G-Blend III, equal parts Goldschlager and Drambuie, a dash of Fee Brothers bitters, shaken and served up with a cinnamon stick and an orange peel, because nothing makes you grab the mic like cinnamony bourbon ~17

  Road Trip
  This refreshing adventure begins in Oregon with a splash of Wild Roots marionberry vodka and finishes in Kentucky with a shot of G-Blend III. We pick up a few hitchhikers, torn mint, a touch of lemon and ginger beer round out the trip. We remove the flea bag motels, greasy diners and screaming kids for the smoothest road trip ever. ~18

• Manzanita
  For those of us who enjoy a unique cocktail, good friends and a setting sun, this original combination of “G-Blend III,” a touch of cream sherry and a dash of Fee Brothers walnut bitters, served up with an orange peel and a cherry is just the thing. So face west, relax and let your friends at El Gaucho take care of the setting sun. ~18

  The Beholder
  This beauty features equal parts of G-Blend III and Cognac, a splash of Grand Marnier, served over ice with an orange peel. Because beauty is in the eye (or is it the hand) of the beholder. ~17