AQUA by El Gaucho
Seattle’s finest waterfront dining experience featuring exceptional service, seafood and Elliott Bay views.
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
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
General Manager, AQUA by El Gaucho
Rena 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.
Culinary Director, AQUA by El Gaucho
Maggie 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