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.
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.
Dinner
Starters
Wicked Shrimp
sautéed with our custom wicked spice ~24
Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~19
Steak Tartare
tableside preparation ~23
Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~27
Northwest Oysters
half dozen on the half shell ~24
housemade cocktail sauce ~24
Escargot
garlic-herb butter ~19
Diver Sea Scallops
lemon beurre blanc, chives ~24
Tuna Poke
ogo seaweed, smoked soy and taro chips ~19
Soup & Salad
French Onion Soup
hearty, rich, peasant style ~15
Crab Bisque
dungeness crab, johnnie walker red, cream ~14
heirloom tomato, burrata balsamic, basil oil, sea salt ~14
Gaucho Salad
mixed greens, baby shrimp, cherry tomatoes, roquefort dressing ~16
Classic Wedge Salad
iceberg, pancetta, tomato, egg, crumbles, kalamata olives, roquefort ~14
Mixed Greens
fuji apple, roasted red grapes, anjou pear, candied pecans, apple vinaigrette ~ 14
Tableside Caesar Salad
classically made from scratch
minimum two ~ 17 per person
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.
Baseball Cut Top Sirloin*
12 oz ~47
Filet Mignon*
8 & 12 oz ~71 / 83
Bone-In Rib Eye*
18 oz ~81
Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce ~89
Filet Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~87
New York Steak*
14 oz ~74
Peppercorn New York*
14 oz ~77
Bone-In New York*
18 oz ~81
Tableside
Chateaubriand*
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~160
Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~72
Add-ons
Béarnaise* ~6
Roquefort ~6
Peppercorn* ~6
Bordelaise ~6
Oscar Style crab, asparagus, béarnaise ~25
Gaucho Style lobster medallions, asparagus, béarnaise ~25
Grilled Prawns three prawns ~16
Grilled Scallops three scallops ~20
Seafood & Specialties
Canadian Lobster Tail
18 oz, drawn butter ~125
Troll-Caught Blackmouth Salmon
seasonal preparation ~57
seasonal preparation ~59
Diver Sea Scallops & Grilled Prawn Linguine
fresh herb, beurre blanc ~48
Oven Roasted Half Chicken
mushroom ragout, roasted corn ~37
Blackened Tofu
squash, charred corn succotash ~37
Vegetable Tagliatelle
seasonal mixed vegetables, grilled shallots, herb butter ~37
Shareable Sides
Gaucho Mac & Coastal Cheddar Cheese
bread crumb topping ~14 / + lobster 35
Yukon Gold Mashed Potatoes
buttery, velvety ~12 / + lobster ~26
Crispy Brussels Sprouts
harissa aioli ~14
Asparagus
lemon butter beurre blanc ~14
Roasted Sweet Corn
chipotle honey butter ~13
Sautéed Mushrooms
shallots, garlic, white wine, butter ~13
maple syrup, toasted pepitas ~ 14
French Fries
chipotle aioli ~ 8
Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~9
Scalloped Potatoes
a hint of spice ~13
Wine
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
Seasonal Crème Brûlée
classic ~11
Chocolate Bourbon Cake
bourbon caramel, vanilla bean ice cream, candied pecans ~12
Key Lime Pie
sweet whipped cream, graham cracker crust ~12
Olympic Mountain Sorbet
seasonal selection ~8
Tableside Flambé
Bananas Foster
(for 2 or more) ~16 per person
Dessert Cocktails
Gaucho Coffee
zaya rum, amaretto, kahlua, coffee, whipped cream, cinnamon ~14
Salted Caramel Espresso Martini
vodka, bailey’s, butterscotch, kahlua, godiva, espresso ~15
Root Beer Frost
root beer, stoli vanil, st. brendan’s irish cream float ~13
Cocktails
Signature Cocktails
Blood Orange Old Fashioned
People’s Choice Winner – 2017 Seattle Old Fashioned Face-Off.
house bourbon, stirrings blood orange bitters, brown sugar simple syrup, angostura bitters, ~18
Barrel-aged Gaucho Manhattan
bourbon, sweet vermouth, maraschino cherry liqueur, peychaud & angostura bitters ~18
French 425
nolet’s silver gin, st. germain, fresh lime juice, grapefruit juice, topped with yellowhawk white sparkling wine ~17
El Gaucho Sangria
red wine, brandy, blackberries, fuji apple, orange curacao ~16
Gaucho Cosmo
strawberry, raspberry infused vodka, orange liqueur, cranberry juice, lime juice ~16
Grapefruit Rosemary Gimlet
bombay dry gin, pamplamousse liqueur, house made grapefruit cordial ~18
buffalo trace, frangelico, angostura bitters, simple syrup, herbsaint absinthe wash, orange peel, hickory chips smoked tableside ~24
Dulce y Fuego
sauza tequila, orange, jalapeno, lime sour, tamarind syrup, cinnamon sugar rim ~16
Black Mai Tai
caribbean rums, house made orgeat, fresh lime, black walnut bitters ~18
Iron Butterfly
bonded bourbon, aperitivo cappelletti, meletti amaro, fresh lemon ~19
El Gaucho Private Select Old Fashioned
vol. 6 maker’s mark private select, angostura bitters, demerare simple syrup, luxardo cherry, orange peel ~21
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:
Whitney Twede
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.
Executive Chef, El Gaucho Bellevue
Chef Edison Mays’ passion for cooking started in the kitchen as a young man and he lives his mantra of “Food is love, be as one!” He began his culinary education at The Art Institute of California, Los Angeles. He was chosen for the Food Network show, ‘Cooking School Stories’, a reality-based show which followed several students through their culinary education. This led to other culinary entertainment work including KCAL’s TV Diner with Chef Mario Martinoli, Soap Talk, The Ellen DeGeneres Show and Food Network’s Party Starters. He worked as a private chef in Hollywood and then traveled the world to cook in Vietnam, France, Nevis, and British Columbia. In Whistler, Canada he joined the Four Seasons Resort Whistler where he participated in the 2010 Olympics and developed the concept for the award-winning SIDECUT Modern Steak. He launched the Burger Bar in Flame Restaurant at Four Seasons in Vail, Colorado and then moved to Miami as Executive Sous Chef at the St. Regis Bal Harbour where he collaborated and created four new culinary concepts.
Chef Mays joined El Gaucho in October 2022 following a meeting with CEO, Chad Mackay after determining that the company’s commitment to service and hospitality lined up with his own. When he is not leading the culinary team at El Gaucho Bellevue, Edison enjoys spending time with his wife LaTiana and getting out in nature – especially fly fishing. He grew up in Santa Ana, California and is part of a large family dedicated to service in our military forces and medical fields.
Live Music: Eric Verlinde Tuesday, Thursday, Saturday – 5:30-8:30pm. Tom Kellock Wednesday, Friday – 5:30-9:30pm.