AQUA by El Gaucho

Seattle’s finest waterfront dining experience featuring exceptional service, seafood and Elliott Bay views.

RESERVATIONS

Hours: Open Tuesday–Friday at 5pm; Saturday at 4pm. Last seating is 9pm. Valet parking available.
Happy Hour: Tuesday–Friday 5-6:30pm

Wearing a face mask in the restaurant is now optional for our team and guests.

On Tuesday, May 31st seating is extremely limited due to a large party. Please call the restaurant for availability.

Menus

Our menu features fresh seafood selections and 28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® and custom-aged Certified Angus Beef® Tenderloin Filets prepared on our one-of-a-kind charcoal grill in an open exhibition-style kitchen. Our commitment is to sourcing the finest ingredients – and we proudly source the best products in the world.

Revelers Appreciation Event

Our Chance to Celebrate You!

Join us May 24-June 3, 2022 at all Revelers Club locations
As a thank you to our valued Revelers Club members for your continued loyalty, we are celebrating with a truly luxurious dining experience. Our culinary teams have created exceptional four-course tasting menus using their favorite ingredients, including delicacies like lobster, Wagyu beef, fois gras, black truffles, and fresh seasonal ingredients.

Each location has a unique menu, so we invite you to visit several locations between May 24th and June 3rd to stamp your Revelers Club passport, earn rewards and enjoy something truly special. Not a Revelers Club member? Join here.

Please indicate “Revelers Appreciation Menu” when making your reservation.

 $150/person + service charge and tax. Select your own soup/salad and entree, the rest are shared.

1ST COURSE
shared / choose one

Lobster Medallion
king crab ravioli, saffron bisque

Beef Tenderloin Tartare
truffle, bone marrow aioli, toast

2ND COURSE
individual choice

Corn Soup
smoked black cod, basil, fresno pepper

Strawberry Beet Salad
arugula, marcona almonds, citrus poppyseed labneh, extra virgin olive oil

3RD COURSE
individual choice

Yellowfin Tuna Au Poivre
seared foie gras, cauliflower fennel crema, strawberry demi-glace

Grilled Rack of Lamb
mint, cous cous, smoked cherry apricot chutney

4TH COURSE
shared / choose one

Warm Chocolate Truffle Lava Cake
espresso ice cream, salted caramel, crème anglaise

Greek Yogurt Panna Cotta
madeleines, fresh berries

Revel and Celebrate at Home with Our To Go Options

Celebration packages and many of our classic dishes are now available to pick up and enjoy at home.

Pick up is available: Tuesday – Friday • 5-8 pm; Saturday • 4-8pm
Call
206.956.9171

Dinner

Starters

WICKED SHRIMP*   24
spicy hot, grilled bread

PRAWN COCKTAIL*   24
gem lettuce, fresh lemon

TENDERLOIN DIABLO   19
sautéed tenderloin tips,cajun cream sauce

GRILLED SPANISH OCTOPUS*   28
marinated and candied olives, peppers, squid ink and black garlic hummus

SALMON RILLETTE   23
smoked roe, cucumber salad, grilled bread, pickled mustard

WARM ASPARAGUS   18
shaved prosciutto, pistachio, arugula, mint béarnaise

TABLESIDE YELLOWFIN POKE*  26
tamari, sesame, avocado, scallions, cucumber, sushi rice, taro chips

THAI MUSSELS & CLAMS   20
basil, fresno chiles, thai coconut cream broth

LOCAL FRESH OYSTERS*   27
half dozen, pomegranate mignonette, horseradish cocktail sauce

DUNGENESS CRAB LETTUCE WRAPS*   39
crispy shallots, fresno peppers, cilantro, thai red curry vinaigrette

CALAMARI   18
crispy calamari, spicy soy glaze, ginger, scallions, pepper aioli

Soup & Salad

STRAWBERRY AND BEET SALAD   17
arugula, marcona almonds, citrus poppy seed labneh, extra virgin olive oil

TABLESIDE CAESAR SALAD   17
classically made from scratch, minimum of two

FARM GREENS   14
cucumber, radish, carrot, champagne vinaigrette

SOUP DU JOUR   17

Entrées

YELLOWFIN TUNA AU POIVRE*   57
creamed fennel and cauliflower, leeks, brandy peppercorn sauce

PLANCHA SEARED JUMBO SCALLOPS*   61
sugar snap peas, spring pea fagottini pasta, preserved lemon cream

GRILLED KING SALMON*   53
charred artichokes, toasted fregola, piperade

GRILLED HALIBUT*   60
braised radishes, turnips, kale, curried carrot butter

MISO BUTTERED BLACK COD*   53
baby bok choy, maitake mushrooms, tamari-ginger vinaigrette

FILET MIGNON*   72
8 oz, buerre monté

NEW YORK STEAK*   74
14 oz, buerre monté

FRENCHED RIB CHOP*   79
18 oz, buerre monté

BUTTERMILK FRIED CHICKEN*   39
pickled sweet peppers, bacon, green beans, herb buttermilk crème fraiche

VEGETARIAN ANCIENT GRAINS RISOTTO   32
mushrooms, sugar snap peas, preserved lemon whipped ricotta

Add Ons

BÉARNAISE   6
BRANDY PEPPERCORN SAUCE   6
OSCAR STYLE   25   crab, asparagus, béarnaise

8 OZ. MAINE LOBSTER TAIL   55

Shareable Sides

YUKON GOLD MASHED POTATOES   13
sweet butter, cream

CRISPY BRUSSELS SPROUTS   16
pancetta, hazelnuts, harissa-apple aioli

SWEET ROASTED YELLOW CORN   14
mesquite and chipotle lime butter, local honey

CRAB MAC ‘N CHEESE   29
dungeness au gratin, strozzapreti, white cheddar and parmigiano reggiano, garlic butter, cream

SAUTEED FORAGED
AND CULTIVATED MUSHROOMS
  17

fines herbes, brandy

Wine & Spirits

View Wine & Spirits List (pdf)

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 of $35 per 750 ML bottle with a limit of one bottle for every two people. For larger groups with multiple bottles, please inquire within the restaurant. Captain service and crystal stemware will be provided. Please contact us at 206.956.9171 for information.

Dessert & Cocktails

Desserts

BAILEYS CHOCOLATE CARAMEL BREAD PUDDING   14
vanilla bean ice cream, crème anglaise

CRÈME BRÛLÉE   13
raspberry sorbet, mint, fresh berries

CHOCOLATE CHIP COOKIE SUNDAE   14
hot fudge, honey roasted peanuts

DARK CHOCOLATE SEA SALT POT DE CREME   14
strawberry caramel macaron, marcona almonds, salted caramel ice cream

CHEESECAKE   14
coffee flour pistachio granola, blackberry lemon sorbet, basil gel

Signature Cocktails

AQUA MULE   16
choice of liquor: tito’s vodka, cruzan rum, lunazul tequila, gordon’s gin, or maker’s mark bourbon; nolan’s creole ginger beer, lime juice

PINEAPPLE MARTINI   15
vodka, pineapple gomme, frothy, delicious

LIFE’S A PEACH   17
grey goose essences, white peach & rosemary vodka, lemon, peach schnapps, soda

PIER 70 SUNSET   18
azuñia reposado tequila, lime juice, grapefruit juice, agave syrup, soda water, aperol

FRENCH CANNONS   15
house-infused strawberry gin, pallini limoncello, yellow hawk bubbles rose, simple syrup, lemon juice, soda

FIRE UP MANHATTAN   16
luxardo cherry infused bourbon, angostura bitters, carpano antica vermouth

DIA DE LOS   18
fire roasted pineapple & jalapeño infused azuñia blanco tequila, white simple syrup, lime juice

MITSUBACHI   16
toki whisky by suntory, honey simple syrup, fresh lemon, lavender bitters

2080 FATHOMS   16
cruzan black strap molasses rum, lime juice, nolan’s creole ginger beer

ENVY   24
angel’s envy bourbon, solerno blood orange liqueur, blood orange bitters, old fashioned bitters

THE BENET   14
shot of mezcal & pilsner schooner

FIRE OLD FASHIONED   16
luxardo cherry infused bourbon, demerara simple syrup, old fashioned bitters, on an ice block

DELILAH   16
house infused white rum daiquiri, lime juice, grapefruit juice, maraschino liqueur

HARMONY   15
glass honey vodka, lemon juice, NW wildflower honey

ELEGANCE   16
house-infused lychee fruit vodka, butterfly pea blossom simple syrup

DEFIANCE   16
house-infused strawberry gin negroni, martini & rossi bitters, cocchi torino sweet vermouth

Happy Hour

Happy Hour

Tuesday—Friday 5–6:30pm | Available in lounge only
Not valid on Holidays

RUSBELL BURGER   18
white cheddar, jalapeño onion bacon jam, roasted garlic aioli, gem lettuce, bread and butter pickles, brioche bun

FRIES   8
harissa-apple aioli, ketchup

TENDERLOIN DIABLO   18
sautéed tenderloin tips, cajun cream sauce

MUSSELS AND CLAMS   16
thai coconut cream broth, basil, winter squash, fresno chiles

JOE’S CRISPY CALAMARI   14
spicy soy glaze, ginger, cilantro, pepper aoili

FARM GREENS   10
cucumber, radish, carrot, verjus vinaigrette

Happy Hour Drinks

SPECIALTY COCKTAILS | 12

FRENCH CANNONS
house infused strawberry gin, pallini limoncello, YellowHawk white bubbles, lemon juice, soda

BLUEBERRY LEMONDROP
vodka, blueberry syrup, triple sec, lemon juice

FIRE UP MANHATTAN
luxardo cherry infused bourbon, angostura bitters, carpano antica vermouth

CAPTAIN’S WINE SELECTIONS

HOUSE WHITE or RED WINE
10 glass / 40 bottle

CAPTAIN’S CHOICE WHITE or RED WINE
12 glass / 48 bottle

SPARKLING
10 glass / 40 bottle

DRAFT BEER | 6

Crossbuck NoPac IPA
pFriem Pilsner
Mac & Jack’s African Amber
Hale’s Palladium Pale Ale
Stella Artois Midnight Lager

*State law requires us to inform you that consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path. To make that possible, a 20% service charge is included on each check. El Gaucho retains 100% of the service charge. For more information on our service charge, please read here.

Private Dining

We coordinate so you can celebrate. Our Private Dining team will create an experience for your most important business and personal moments. Our beautiful private rooms provide the perfect venue for your every occasion.

Event Director:
Kristina Thorne
206.956.8171 | Email

EVENT REQUEST FORM
EVENT PORTFOLIO
VIEW ROOMS

General Manager, AQUA by El Gaucho

Rena LehnRena Lehn has been part of the El Gaucho team for more than 10 years, starting at El Gaucho Tacoma and later moving to the company flagship, El Gaucho Seattle, before joining the AQUA team in 2017.  Her dedication and leadership talents led to her new role as general manager.

Rena was born and raised in Montana and began working in the hospitality industry at 15 years old.  She began as a housekeeper in a hotel in Missoula and eventually moved to Seattle to gain new experiences and opportunities, and to create friendships in a new community.  She began at Marriott Hotels as a supervisor in the housekeeping department but knew her heart was in the restaurant side of the hospitality industry.  She began working in a few small family-owned restaurants before moving to Restaurants Unlimited for 8 years prior to joining the El Gaucho team.

In addition to her leadership role at AQUA, Rena also started a small business in 2012 making and selling handcrafted jewelry.  Rena is a creative crafter and gift-maker and she and her husband of 12 years enjoy travelling and spending time outdoors skiing and hiking and taking care of their two cats and 19-year-old chinchilla.

rlehn@elgaucho.com

Culinary Director, AQUA by El Gaucho

Maggie TrujilloMaggie Trujillo grew up and spent most of her life far from the ocean, yet she says it is where she feels most at peace. As a competitive swimmer, she thrives near water, so the sweeping views of Elliott Bay make AQUA by El Gaucho the perfect spot for this rising star chef. Maggie earned her Culinary Arts degree from Le Cordon Bleu at the Western Culinary Institute in Portland, OR in 2004 and is a creative, committed leader. She worked for the Portland Hilton Hotel before moving to Ashland, OR and Lela’s, Chateaulin and Caldera Brewing Company. In 2014, she joined Larks Restaurant at the Inn at the Commons in Medford, OR. In 2018, Maggie became the opening executive chef for Aerlume and eventually became managing executive chef in 2020.  She also contributed to the new direction for the menu at AQUA by El Gaucho and became executive chef for the 21-year-old waterfront gem in May of 2021 and will continue to support the Aerlume culinary team in an advisory role.

Live Music: Tuesday-Wednesday – Martin Ross; Thursday-Saturday – Jerry Frank
starting at 5:30pm nightly