Menus

Our menu features fresh seafood selections and 28-day dry-aged Niman Ranch Prime Certified Angus Beef® prepared on our one-of-a-kind charcoal grill in an open exhibition-style kitchen. We proudly source the best products in the world.

Starters

Wicked Shrimp
sautéed with our custom wicked spice ~24

Tenderloin Diablo*
sautéed filet mignon tips, cajun cream sauce ~25

Dungeness Crab Cakes
apple-fennel slaw, red pepper remoulade ~35

Escargot
garlic-herb butter ~19

Pacific Northwest Oysters*
champagne pink peppercorn mignonette, cocktail sauce, lemon ~28

Chilled Seafood Platter
oysters on the half shell, snow crab claws, poached jumbo prawns, ahi tuna poke ~89

Grilled Spanish Octopus
squid ink & black garlic hummus, marinated olives & peppers, chimichurri ~28

Prosciutto Wrapped Scallops*
coal charred summer peaches, mint chimichurri ~32

Yellowfin Tuna Poke
avocado-wasabi mousse, ponzu, togarashi spiced crispy rice paper ~24

Crab & Prawn Cocktail
housemade cocktail sauce, lemon ~34
prawn cocktail ~26 / crab cocktail ~32

Crispy Calamari
pickled peppers, lime cilantro aioli ~19

Crispy Cauliflower
golden raisin & caper salsa verde, thai curry coconut yogurt dip (vegan) ~18

Soup & Salad

Mixed Greens
tahini, heirloom tomato, cucumber ribbons, sheep’s milk feta, pumpkin seeds, toasted cumin vinaigrette ~14

Tableside Caesar Salad*
classically made from scratch
minimum two ~ 19 per person

Classic Wedge Salad
iceberg, bacon, tomato, kalamata olives, egg, roquefort, roquefort dressing ~17

French Onion Soup
hearty, rustic style ~17

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. Steaks and chops are prepared on our one-of-a-kind charcoal grill in our open exhibition style kitchen.

Filet Mignon*
6 oz  ~72 | 8 oz  ~79 | 10 oz  ~85

Baseball Cut Top Sirloin*
10 oz ~52

Bone-In Rib Eye*
18 oz ~92

New York Steak*
14 oz ~84

Peppercorn New York*
14 oz ~87

Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallion, asparagus, béarnaise sauce ~93

Filet Medallions Oscar*
two 4oz filet mignons, fresh dungeness crab, asparagus, bearnaise ~91

A5 Wagyu NY Strip*
cast iron-seared, yukon gold mashed potatoes, pickled onion, micro herbs, sauce bordelaise 4oz ~95 / 8oz ~180

28-Day Dry-Aged Pork Chop*
18oz Bone in Moses Lake chop, peach glaze, stone fruit chutney ~64

Game Flight
Anderson Lamb Chop – caper salsa verde
Muscovy Duck Breast – mushroom jus
Cervena Venison Chop – sauce bordelaise ~80

El Gaucho Sampler
Filet Mignon Medallion – sauce bearnaise
New York – peppercorn demi glace
Ribeye – pickled horseradish  ~95

Manhattan Cut New York Strip*
8 oz ~66

Peppercorn Manhattan Cut
New York Strip*
8 oz ~ 69

The Porterhouse*
24 oz dry-aged chop, bordelaise ~145

Tableside

Flaming Sword Brochette of Tenderloin & New York*
crimini mushroom, béarnaise ~78

Cowboy Ribeye
36 oz, truffle butter ~195

Chateaubriand*
An El Gaucho tradition for two.
20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~179

Add-ons

Béarnaise* ~7   |   Peppercorn ~7
Bordelaise ~7   |   Roquefort ~7
Truffle Butter
black winter truffle & crispy garlic ~14

Oscar Style*  dungeness crab, asparagus, béarnaise ~25
Gaucho Style*  lobster medallion, asparagus, béarnaise ~25

Roasted Marrowbone & Chimichurri  ~18
Grilled Prawns  three prawns ~18
Grilled Scallops*  three scallops ~32
Salmon  4oz ~28

Seafood & Specialties

Alaskan King Salmon
alderwood smoked, jumbo charred asparagus, stone fruit chutney ~66

Pan Seared Alaskan Halibut*
crisp summer artichokes, tomato beurre blanc, micro herb ~64

Seafood Risotto*
heirloom tomato & herb risotto, jumbo prawn, diver sea scallop, lobster medallion ~67
vegetarian with spring vegetables ~37

Spinach and Ricotta Ravioli
jumbo prawn, dungeness crab, sage brown butter, essence of preserved lemon ~48

Canadian Lobster Tail
18 oz lobster tail served tableside, drawn butter, lemon ~125

Roasted Half Chicken
sweet corn and pancetta succotash, mushroom jus ~46

Blackened Tofu
wild mushrooms, tomatoes, corn succotash (vegan) ~37

Shareable Sides

small serves 1-2; large serves 2-4

Yukon Gold Mashed Potatoes
sweet butter, cream ~10/16

Lobster Mashed Potatoes
maine lobster “gravy” ~17/29

Tableside Baked Potato
sweet cream butter, NY cheddar cheese sauce, scallions ~11

Scalloped Potatoes
classic preparation, pecorino, parmesan, chili flakes ~10/16

Asparagus
lemon beurre blanc ~10/16

Roasted Sweet Corn
chipotle honey butter ~10/16

Thick Cut Heirloom Tomatoes
pickled shallot, torn burrata, flake sea salt, 12-year balsamic vinegar ~10/16

French Fries
chipotle aioli ~10

Gaucho Mac & Cheddar Cheese
fresh made pasta, coastal cheddar cheese sauce, bread crumb topping ~16/25

Crab Mac & Cheese
dungeness crab, fresh made pasta, coastal cheddar cheese sauce ~31/40

Crispy Brussels Sprouts
herb whipped ricotta, kiln dried fruit, candied pecans, bacon, sherry maple drizzle ~11/18

Sautéed Mushrooms
shallots, garlic, brandy, butter, fine herbs ~ 10/16

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 425-455-2715 for information.

Desserts

Crème Brûlée
classic ~14

Bailey’s Chocolate Bread Pudding
vanilla bean ice cream, caramel, crème anglaise ~15

Carrot Cake
citrus, cream cheese icing, butter pecan ice cream, caramel ~16

Yanira’s Vanilla Cheesecake
cranberry-orange sorbet, cranberry gel ~16

Chocolate Bourbon Cake
bourbon caramel, vanilla bean ice cream, candied pecans ~13

Key Lime Pie
chantilly cream, graham cracker crust ~14

Olympic Mountain Sorbet
seasonal selection ~9

Tableside Flambé

minimum order of two

Bananas Foster
~17 per person

Cherries Jubilee
~17 per person

Dessert Cocktails

Gaucho Coffee
rum, amaretto, kahlúa, coffee, whipped cream, cinnamon ~14

Espresso Martini
stoli vanil vodka, kahlúa, bailey’s, espresso ~19

Root Beer Frost
root beer, stoli vanil vokda, bailey’s float ~13

Carajillo
Liquor 43, espresso ~13

Coffee Negroni
gin, coffee-infused campari, antica ~16

Banana Bread Old Fashioned
banana-infused bourbon, demerara, walnut bitters ~18

Signature Cocktails

Gaucho Cosmo
strawberry & raspberry-infused vodka, triple sec, cranberry juice, fresh lime ~17

Pretty In Pink
lillet rose infused with roses, vodka, st. germain, lemon juice, soda ~21

Our House Manhattan
benchmark bourbon, drapo sweet vermouth, house bitters, bergamot ~18

A Walk With the Queen
empress 1908 elderflower rose gin, lemon juice, raspberry cordial, grapefruit liqueur ~19

CAPTAIN’S COCKTAILS

~ served tableside with caviar, potato chips and crème fraiche ~

The Carre
whistlepig 12-year rye, hennessey vsop, antica vermouth, benedictine, angostura and peychaud’s bitters ~100

Shorepoint Manhattan
whistlepig 18-year double malt rye, antica vermouth, yellow chartreuse, angostura and orange bitters ~100

Quiet Reserve
nolet’s gold reserve gin, clear creek pear brandy, dolin dry vermouth, aquavit, lemon pepper bitters ~100

FEATURED COCKTAILS

Blood Orange Old Fashioned
People’s Choice Winner – 2017 Seattle Old Fashioned Face-Off
benchmark bourbon, brown sugar, blood orange bitters, angostura ~21

Smoked Old Fashioned
benchmark bourbon, frangelico, angostura, herbsaint absinthe wash, orange peel, hickory chips  smoked tableside preparation ~24

Sol Dorado
mezcal tequila, aperol, pineapple juice, lime juice, agave ~20

Pear Sensation
titos vodka, house made pear purée, lemon juice ~17

M.I.A.
bourbon, aperol, nonino amaro, lemon juice, apricot liqueur ~20

Stiggins Special
stiggins pineapple rum, pineapple juice, coconut cream, lime juice, demerara ~20

Bartender’s Cocktail
a unique cocktail crafted by el gaucho bartenders ~22

Zero Proof and Low ABV Cocktails

Ginger Mint Spritzer
giffard zero-proof ginger syrup, lemon juice, fresh mint, seltzer ~14

The Princess
seasonal fruit purée, fresh lemon juice ~12

Rotating Shrub
finished with soda ~14

Fine & Fancy
giffard zero-proof elderflower, cucumber cordial, tonic ~14

Raspberry Bloom
house made raspberry syrup, lemon juice, grapefruit seltzer ~15

Blueberry Smash (low ABV)
lilet rouge, blueberry puree, lemon juice, seltzer ~16

Casa Verde
lyre’s agave blanco, house made sour mix, jalapenos with a tajin rim ~15

Happy Hour

Tuesday—Friday 4–6pm | Available in lounge & patio only
Not valid on Holidays

Tenderloin Diablo
devilishly spicy! ~15

Wicked Shrimp
spicy hot! ~17

Crispy Calamari
pickled peppers, lime-cilantro aioli ~17

Gaucho Fries
chipotle aioli ~5

Mixed Green Salad
fennel pollen vinaigrette, radish, asparagus, spring pea, chevre cheese, toasted pistachio ~9

Gaucho Burger*
1/2 lb akaushi cattle wagyu from davis family cattle company, bacon, tillamook cheddar, tomato, lettuce, thousand island, onion, brioche bun ~18

Prime Rib Double Dip*
gaucho ciabatta, gruyere cheese, horseradish crème fraiche, caramelized onions, au jus, cheese sauce ~22

Halibut Ceviche
house made tortillas, pickled peppers, avocado coulis, fresh queso ~19

Smoked Salmon Toast
king salmon rillette, brioche toast, salmon roe, egg, scallion, fennel slaw ~14

Surf & Turf*
4oz Niman Ranch filet mignon medallion, grilled jumbo prawn, yukon gold mash, bordelaise ~29

Wagyu Poutine
wagyu short rib, beecher’s cheese curds, bordelaise ~26

El Gaucho Meatballs
wood oven fired, herbed ricotta, mint chimichurri ~14 Happy Hour

Cheese Plate
assortment of cheeses, with fresh fruit, crackers, roquerfort and fig jam ~12

SELECT COCKTAILS ~10
Gin Martini
Vodka Martini
Margarita

WINE SELECTIONS ~7
Dark Harvest Chardonnay
Dark Harvest Cabernet Sauvignon

DRAFT BEER ~6
Fremont Sky Hazy IPA Seattle, WA
SeaPine Citra IPA Seattle, WA
Obec Brewing Czech Pilsner Seattle, WA
Manny’s Pale Ale Georgetown, WA
El Gaucho Rotating Tap

SPECIALTY COCKTAILS ~10

Gaucho Cosmo
strawberry, raspberry infused vodka, orange liqueur, cranberry juice, lime juice

Gaucho Manhattan
bourbon, drapo sweet vermouth, house bitters, bergamot

Lemon Drop
vodka, lemon juice, sugar rim

Moscow Mule
vodka, ginger beer, lime

Mojito
rum, mint, lime, soda

Paloma
tequila, lime juice, grapefruit juice, soda

Little Gaucho Menu

Available to ages 12 and under

Fried Chicken Strips
3 pieces of chicken tenderloin served with french fries
~15

Gaucho Mac And Cheese
coastal cheddar, lumache pasta
~15 | add bacon 5

El Gaucho Burger*
1/2 lb akaushi cattle wagyu from davis family cattle company, cooked to medium-well, topped with cheddar cheese on a toasted bun.
served with french fries.
~16

Buttered Fresh
Lumache Pasta
~12

Filet Mignon*
4 oz, cooked to medium-well
served with mashed potatoes
~38

Beverages

Seattle Soda Co. Products ~4.50
Milk, Whole, 2%, or Non-Fat ~5
Apple Juice ~5.5
Orange Juice ~5.5

Cranberry Juice ~5.5
Lemonade ~5.5
Strawberry Lemonade ~6
Arnold Palmer ~5.5

Boylan’s Rootbeer ~6
Iced Tea ~5.5
Shirley Temple
or Roy Rogers ~4.75

A 20% service charge will be added to your bill. 100% of this service charge is retained by El Gaucho. Separately, our servers receive industry-leading commissions based on their sales. Gratuity is not expected and entirely optional. Our management team is happy to answer any questions you may have. For more information on our service charge, please read here.

*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.

General Manager, El Gaucho Bellevue

Executive Chef, El Gaucho Bellevue

Live Music:  Eric Verlinde Tuesday, Thursday, Saturday – 5:30-8:30pm. Tom Kellock Wednesday, Friday – 5:30-9:30pm.