El Gaucho Bellevue

The Eastside’s iconic destination steakhouse.

RESERVATIONS

Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Call to place your order for pickup.

Valet: Complimentary valet and our parking garage is free with validation.

EL GAUCHO BELLEVUE
The Eastside’s iconic destination steakhouse.

Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Call to place your order for pickup.

Valet: Complimentary valet and our parking garage is free with validation.

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.

To Go Menu

Many of our classic dishes are now available to pick up and enjoy at home.
Pick up is available: Tuesday – Saturday • 4–9 pm

Call 425.455.2715 to place your order for pickup.
For delivery, we recommend Caviar. Order here.

Please note: Revelers Club members may earn loyalty points on all regular To Go orders.
Reward Dollars, Birthday or Anniversary gifts may not be redeemed on To Go orders.

Dinner

Starters

Wicked Shrimp
sautéed with our custom wicked spice ~24

Tenderloin Diablo*
sautéed filet mignon tips, cajun cream sauce ~21

A5 Wagyu NY Strip*
4oz, cast iron seared, marinated maitake mushrooms ~95

Grilled Sea Scallops*
pickled strawberries, basil, rhubarb beurre blanc ~29

Escargot
garlic-herb butter ~19

Northwest Oysters*
honey-sriracha mignonette, cocktail sauce, 1/2 dozen ~28

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

Beef Tenderloin Tartare
fresno peppers, kalamata olives, capers, garlic, evoo, dijon, egg yolk, grilled bread ~23

Tuna Poke
avocado, scallion, sesame, crispy wontons ~23

Crab & Prawn Cocktail
housemade cocktail sauce, lemon ~30
prawn cocktail ~24 / crab cocktail ~33

Dungeness Crab Cakes
apple & fennel slaw, miso aioli ~29

Crispy Calamari
jalapeño, pickled onion, tartar sauce ~18

Soup & Salad

French Onion Soup
hearty, rustic style ~16

Crab Bisque
dungeness crab, johnnie walker red, cream ~16

Tableside Caesar Salad*
classically made from scratch
minimum two ~ 17 per person

Mixed Greens
fuji apple, kiln dried cherries, anjou pear, candied pecans, apple vinaigrette ~13

Yellowfin Salad
sesame seared yellowfin tuna, mixed greens, endive, edamame, radish, cucumber, pickled ginger & mushrooms, wasabi, ponzu vinaigrette ~28

Tableside Gaucho Spring Salad
mixed greens, dungeness crab and chilean bay shrimp, radishes, sugar snap peas, roasted golden beets, meyer lemon vinaigrette ~32

Classic Wedge Salad
iceberg, bacon, tomato, kalamata olives, egg, roquefort, roquefort dressing ~14

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  ~64 | 8 oz  ~71 | 10 oz  ~78

Baseball Cut Top Sirloin*
10 oz ~47

Bone-In Rib Eye*
18 oz ~85

Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallion, asparagus, béarnaise sauce ~89

Filet Medallions Oscar*
two 4oz filet mignons, fresh dungeness crab, asparagus, bearnaise ~87

New York Steak*
14 oz ~79

Peppercorn New York*
14 oz ~82

Manhattan Cut New York Strip*
8 oz ~59

Tableside

Flaming Sword Brochette of Tenderloin*
crimini mushroom, béarnaise ~72

Chateaubriand*
An El Gaucho tradition for two.
20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~165

28 Day Dry-Aged Pork Rib Chop
18 oz bone-in moses lake chop, chimichurri, stone fruit mostarda, smoked sea salt ~64

King Crab Surf & Turf
6 oz. petit filet, 4 oz. King Crab, béarnaise, asparagus ~ 99

Add-ons

Béarnaise* ~7   |   Peppercorn ~7
Bordelaise ~7   |   Roquefort ~7

Oscar Style  dungeness crab, asparagus, béarnaise ~25
Gaucho Style  lobster medallion, asparagus, béarnaise ~25
Alaskan King Crab Legs grilled lemon, drawn butter ~half pound ~49 / full pound ~95

Roasted Marrowbone & Chimichurri  ~18
Grilled Prawns
  three prawns ~16
Grilled Scallops  three scallops ~29

Seafood & Specialties

Copper River Salmon
asparagus, lemon beurre blanc ~95

Grilled Swordfish Niçoise
citrus-garlic haricot verts, roasted baby marble potatoes, olive-caper tapenade, beurre blanc ~market price

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

Saffron Risotto
spring vegetables ~37
add grilled scallops +29

Wild Line-Caught Halibut
seasonal preparation ~market price

Herbed Ricotta Cappelletti
spring peas, asparagus, mushrooms, pistachio-mint pesto, lemon cream ~37
add grilled shrimp +16

Alaskan King Crab Legs
a full pound with grilled lemon & drawn butter ~95

Roasted Half Chicken
mushroom ragout, roasted corn ~39

Seafood Tagliatelle*
jumbo scallops & prawns, spanish octopus, lobster tail medallion, arugula, sundried tomato cream ~67

Shareable Sides

small serves 1-2; large serves 2-4

Yukon Gold Mashed Potatoes
sweet butter, cream ~8/14

Lobster Mashed Potatoes
maine lobster cream sauce ~14/28

Tableside Baked Potato
sweet cream butter, NY cheddar cheese sauce, scallions ~10

Scalloped Potatoes
classic preparation, pecorino, parmesan, chili flakes ~8/15

Asparagus
lemon beurre blanc ~8/14

French Fries
chipotle aioli ~8

Dungeness Crab Creamed Spinach
garlic breadcrumbs & parmesan ~29

Roasted Sweet Corn
chipotle honey butter ~8/14

Sugar Snap Peas
pan seared, chili-lemon butter, marcona almonds ~15

Crab Mac & Cheese
dungeness crab, fresh made pasta, coastal cheddar cheese sauce ~30/39 | without crab ~15/24

Crispy Brussels Sprouts
pancetta, Manchego, candied strawberry, sherry vinaigrette ~9/16

Sautéed Mushrooms
shallots, garlic, white wine, butter ~8/14

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 425-455-2715 for information.

Dessert

Desserts

Crème Brûlée
classic ~12

Bailey’s Chocolate Bread Pudding
vanilla bean ice cream, caramel, creme anglaise ~14

Maggie’s Carrot Cake
citrus, cream cheese icing, butter pecan ice cream, caramel ~14

Yanira’s Vanilla Cheesecake
passionfruit orange guava sorbet, fresh strawberry, mint, strawberry rhubarb gel ~15

Chocolate Bourbon Cake
bourbon caramel, vanilla bean ice cream, candied pecans ~12

Key Lime Pie
chantilly cream, graham cracker crust ~13

Olympic Mountain Sorbet
seasonal selection ~8

Tableside Flambé

minimum order of two

Bananas Foster
~16 per person

Cherries Jubilee
~16 per person

Dessert Cocktails

Gaucho Coffee
rum, amaretto, nikka coffey, coffee, whipped cream, cinnamon ~14

Espresso Martini
stoli vanil, nikka coffey, irish cream, espresso ~15

Root Beer Frost
root beer, stoli vanil, st. brendan’s irish cream float ~13

Carajillo
Liquor 43, espresso ~13

Pear Sensation
vodka, pear puree, lemon juice ~15

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

Cocktails

Signature Cocktails

Blood Orange Old Fashioned
People’s Choice Winner – 2017 Seattle Old Fashioned Face-Off.
four roses bourbon, stirrings blood orange bitters, brown sugar, angostura bitters ~18

El Gaucho Sangria
seasonal preparation ~16

French 425
big gin, st. germain, fresh lime & grapefruit juice, topped with yellowhawk white sparkling wine ~17

Gaucho Cosmo
strawberry & raspberry-infused vodka, triplesec, cranberry juice, fresh lime ~16

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

Smoked Old Fashioned
buffalo trace, frangelico, angostura bitters, herbsaint absinthe wash, orange peel, hickory chips, smoked tableside preparation ~24

Grapefruit Rosemary Gimlet
big gin, pamplemousse liqueur, housemade grapefruit cordial ~18

Juniper
aviation gin, housemade tonic, seasonal garnish ~18

Yellow Brick Road
mezcal, fresh pineapple juice, lime juice, demerara sugar, firewater
bitters ~18

Strawberry Fields
aperol, lillet, housemade strawberry cordial, lemon, prosecco ~18

Kentucky Jam Band
el gaucho eagle rare bourbon, raspberry jam, orange juice,
lemon juice, bitters ~22

Happy Hour

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

Steak Frites*
6oz niman ranch flat iron, black truffle aioli, fries ~20

Gaucho Burger*
niman ranch CAB® sirloin, bacon, tillamook cheddar, tomato, lettuce, thousand island, onion, brioche bun, fries ~15

Mixed Greens Salad
roasted grapes, julienne pear, candied pecans, fuji apple vinaigrette ~7

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

Gaucho Fries
chipotle aioli ~5

DRAFT BEER ~6.50
Crossbuck NoPac IPA Walla Walla, WA
SeaPine Citra IPA Seattle, WA
Obec Brewing Czech Pilsner Seattle, WA
Fort George Power Cycle Pale Ale Astoria, OR
El Gaucho Rotating Tap

WINE SELECTIONS
Vandori Pinot Grigio ~7
Jeio Prosecco ~9
Lu & Oly Chardonnay ~9
Fire & Vine Rosé ~9
Anterra Merlot ~7
Drumheller Cabernet Sauvignon ~11

SELECT COCKTAILS ~8
Gin Martini
Vodka Martini
Manhattan

SPECIALTY COCKTAILS ~10

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

Barrel Aged Margarita
barrel aged tequila, triple sec, lime juice

Gaucho Manhattan
bourbon, sweet vermouth, maraschino liqueur, peychauds & angostura bitters

*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:
Madeline Wogstad
425.455.2742 | Email

General Manager, El Gaucho Bellevue

Kevin brings a wealth of hospitality expertise to Fire & Vine Hospitality, and he joined El Gaucho Bellevue because of the organization’s commitment to quality and service and building great teams of people. Kevin recently relocated to Seattle after a decade in Los Angeles working for LGO Hospitality. He held a variety of positions over the years including Beverage Director, General Manager, and Regional Manager and he opened several new restaurants in LA and Phoenix, including the highly successful restaurant and bar, The Misfit in Santa Monica.

A native New Yorker, Kevin and his partner Brittany and their two dogs are enjoying all the outdoor adventures available in the Pacific Northwest, including hiking, camping and fly fishing. They also enjoy cooking, and he says the New Yorker in him is always on the hunt for good pizza and bagels.

Culinary Director, El Gaucho Bellevue

Maggie Trujillo, Culinary Director

Award-winning chef Maggie Trujillo is a creative and committed leader in her role as Culinary Director at Fire & Vine Hospitality.  She earned her Culinary Arts degree from Le Cordon Bleu at the Western Culinary Institute in Portland, OR in 2004. 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 led the new direction for the menu at AQUA by El Gaucho and became executive chef for the waterfront gem in May of 2021.  Maggie is now the Culinary Director for El Gaucho Bellevue, while continuing to support the culinary teams at AQUA and Aerlume. In May 2023, Maggie was awarded the top honor in the fine dining category of the national 2023 Produce Excellence in Foodservice Awards given by the International Fresh Produce Association (IFPA).

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