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.
Due to extremely large parties, reservations are very limited on the following dates.  Please call the restaurant to ask for availability:
December 3 & 17.

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.

To Go Menu

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

ORDER TO GO

Or you may call 206.956.9171 to place your order for pickup.

Dinner

Starters

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

LOCAL FRESH OYSTERS*   27
half dozen, rose mignonette, cocktail sauce

TENDERLOIN DIABLO   19
sautéed tenderloin tips, cajun cream sauce

WICKED SHRIMP   24
spicy hot, grilled bread

TABLESIDE YELLOWFIN POKE* 26
tamari, sesame, avocado, scallions, cucumber, crispy wontons

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

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

CRISPY CALAMARI   18
spicy soy glaze, ginger, cilantro, pepper aioli

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

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

PRAWN COCKTAIL   24
gem lettuce, fresh lemon

Soup & Salad

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

FARM GREENS   14
cucumber, radish, carrot, verjus vinaigrette

HEIRLOOM TOMATO AND BURRATA   19
fresh melons, basil, candied sunflower seeds, melon emulsion, extra virgin olive oil

CORN SOUP   17
smoked black cod, fresno chiles, basil

Entrées

GRILLED WILD HALIBUT   59
charred peaches, pineapple stone fruit salsa, green beans, toasted hazelnuts, beurre blanc

PLANCHA SEARED JUMBO SCALLOPS*   62
sugar snap peas, spring pea fagottini pasta, preserved lemon cream

GRILLED CHILEAN SEA BASS   72
summer squash, foraged mushrooms, sweet corn butter

SEARED YELLOWFIN TUNA   57
horseradish edamame puree, heirloom tomato and cucumber salad, radish, yuzu vinaigrette

MISO BUTTERED BLACK COD*   54
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

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

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
CABERNET DEMI-GLACE   6

8 OZ. MAINE LOBSTER TAIL   55
OSCAR STYLE   25  crab, asparagus, béarnaise

Shareable Sides

YUKON GOLD MASHED POTATOES   13
sweet butter, cream

FRIED SHISHITO PEPPERS   16
feta, cucumber mint yogurt dip

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 cream

SAUTEED FORAGED
AND CULTIVATED MUSHROOMS
  17

fines herbes and 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, salted caramel, créme anglaise

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

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

CHOCOLATE CHIP COOKIE SUNDAE   14
candied pecans, hot fudge

CRÈME BRÛLÉE   13
mint, fresh berries

Signature Cocktails

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

FRENCH CANNONS   15
house infused strawberry gin, pallini limoncello, yellowhawk bubbles, simple syrup, lemon juice, soda

PURPLE HAZE   21
grey goose vodka, Martini & Rossi bitters, blue curacao, lemon juice, and grenadine, grapefruit aroma
Flavour Blasted Tableside

AQUA MULE   16
choice of liquor:
wheatley vodka, bombay dry gin, azuñia blanco tequila, cane rum, or maker’s mark bourbon; ginger beer, lime juice

PINEAPPLE MARTINI   15
vodka, pineapple gomme, frothy, delicious

AQUA MANHATTAN   18
bourbon, luxardo cherry liqueur, sweet vermouth, angostura & peychaud’s bitters, barrel aged to perfection

YELLOW CADILLAC   20
fire roasted pineapple & jalapeño infused patron silver tequila, triple sec, lime juice, grand marnier

HAVANA   16
lemongrass and kaffir lime leaf infused white rum, lime juice, white simple syrup, mint, splash of soda

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

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, heirloom tomato, gem lettuce, roasted garlic aioli, bread and butter pickles, brioche bun

GAUCHO FRIES   8
harissa-apple aioli, ketchup

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

FARM GREENS   10
cucumber, radish, carrot, verjus vinaigrette

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

TENDERLOIN DIABLO*   18
sautéed tenderloin tips, cajun cream sauce

Happy Hour Drinks

$10 SPECIALTY COCKTAILS

CLASSIC GAUCHO MARTINI
Wheatley vodka, in-house blue cheese stuffed olives

BOMBAY LONDON DRY MARTINI
twist or olives

ZACHARIAH HARRIS MANHATTAN
cocchi torino sweet vermouth, angostura bitters

$12 SPECIALTY COCKTAILS

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

AQUA COSMO
house infused raspberry & strawberry vodka, cranberry juice, triple sec, lime juice

BLUEBERRY LEMONDROP
vodka, triple sec, lemon juice, house-made blueberry simple syrup

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

$6 DRAFT BEER

Crossbuck NoPac IPA
pFriem Pilsner
Mac & Jack’s African Amber
Manny’s Palladium Pale Ale
Seasonal Rotating Tap

*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

CIGNA
This link leads to the machine-readable files that are made available in response to the federal Transparency in Coverage Rule and includes negotiated service rates and out-of-network allowed amounts between health plans and healthcare providers. The machine readable files are formatted to allow researchers, regulators, and application developers to more easily access and analyze data.