El Gaucho Portland

• Beef Rib Gigante*
  spicy maple bourbon glaze, chimichurri sauce ~26

  Wicked Shrimp
  sautéed with our custom wicked spice ~18

  Tenderloin Diablo
  sautéed tenderloin tips, cajun cream sauce ~18

  Seared Foie Gras*
  Hudson Valley, 2 oz ~25

• Dungeness Crab Cocktail
  fresh horseradish, cocktail sauce ~18
  + prawns ~23

  Steak Tartare
  tableside preparation ~23

  Ahi Tuna Tartare
  diced, lightly dressed with soy and lemon ~18

  Fresh Dungeness Crab Cakes
  crispy panko crust, herb aioli ~18

• Plancha de Calamari
  linguiça, lemon chick peas, tomato, almonds, saffron aioli ~18

  Steamed Clams
  chorizo, garlic butter, white wine ~16

  Northwest Oysters
  1/2 dozen, fresh, half shell ~18

  Escargot
  classic garlic-herb butter ~14

• French Onion Soup
  hearty, rich, peasant style, bowl ~12

  Spicy Oregon Crab Bisque
  cream, tomato, dungeness crab, bowl ~14

• Classic Wedge Salad
  iceberg, pancetta, egg, tomato, crumbles, kalamata olives, roquefort ~13

  El Gaucho Seafood Louie
  Oregon Dungeness crab, wild Pacific prawns, green goddess, English cucumber, tomato ~26

• Tableside Warm Spinach Salad
  bacon, apple cider brandy vinaigrette, goat cheese, smoked bacon, candied pecans ~15

  Tableside Caesar Salad
  classically made from scratch
  minimum two ~ 15 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 as personally selected by John Tarpoff. Steaks and chops are prepared on our one-of-a-kind charcoal grill in our open exhibition style kitchen.

Served with crimini mushroom cap.

• Baseball Cut Top Sirloin
  12 oz ~42

  Filet Mignon
  8 & 12 oz ~58 / 74

  New York Steak
  14 oz ~68

• Peppercorn New York
  14 oz ~71

  Bone-In New York
  18 oz ~76

  Frenched Rib Chop
  18 oz ~72

• Top Sirloin Diablo
  pacific prawns in our own diablo sauce, yukon gold mashed potatoes ~52

  Steak El Gaucho
  8 oz custom-aged filet mignon, lobster medallions, asparagus, béarnaise sauce ~77

  Filet Medallions Oscar
  two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~74

Tableside

• Chateaubriand
  An El Gaucho tradition for two! 20 oz center cut of tenderloin
  served with baked potato, asparagus, broiled tomato, cliff sauce ~135

• Flaming Sword Mixed Grill Brochette
  filet mignon, linguiça, red chimichurri, white garlic sauce ~58

• Béarnaise ~5
  Roquefort ~5
  Peppercorn ~5
  Chimichurri ~5
  Bordelaise ~7

• Oscar Style crab, asparagus, béarnaise ~22
  Gaucho Style lobster medallions, asparagus, béarnaise ~22
  North Atlantic Lobster Tail 8-10 oz ~36
  Seared Foie Gras* Hudson Valley, 2 oz ~29

Three fresh seafood selections offered nightly.

• Canadian Lobster Tail
  lemon beurre blanc ~75

  Pan Seared Halibut
  clams, Perisian gnocchi, wild mushrooms, tomato-bacon confit ~56

• Diver Sea Scallops
  sweet corn, brussels sprouts, smoked bacon, apple cider vin blanc, Oregon hazelnuts ~54

  Roasted Jumbo Gulf Prawns
  dungeness crab, miso ginger sauce, shiitake and herb salad ~48

• Ahi Tuna
  grilled, sashimi grade, soy reduction, miso glaze, pickled ginger, wasabi ~56

• El Gaucho Fried Chicken
  chimichurri-marinated, caramelized onion gravy, St. John’s salad ~36

• Columbia River Reserve Oregon
  Rack of Lamb
  all-natural, hazelnut crust, merlot demi-glace, broiled tomato, asparagus ~56

• Gaucho Mac & Coastal Cheddar Cheese
  bread crumb topping ~12

  Yukon Gold Mashed Potatoes
  buttery, velvety ~10 / + lobster ~24

  Crispy Brussels Sprouts
  fried, smoked bacon, beurre blanc ~13

• Scalloped Potatoes
  a hint of spice ~11

  Roasted Sweet Corn
  chipotle honey butter ~12

  Steamed Broccoli
  lemon butter, sea salt ~8

• Sautéed Spinach
  chili’s, lemon, garlic ~8

  Asparagus
  lemon beurre blanc ~12

  Tableside Baked Potato
  russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~8

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 $30 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 503-227-8794 for information.

• Mississippi Mud Cake
  warm chocolate cake, espresso and kentucky bourbon, madagascar vanilla bean ice cream ~12

  Crème Brûlée
  seasonal fruit coulis ~8

• Irish Cream Bread Pudding
  bourbon caramel, chocolate, madagascar vanilla bean ice cream ~12

  Homemade Cheesecake
  new york style with seasonal fruit coulis ~10

• Robert’s Lemon Cake
  lemon mousse, blackberry sauce ~10

  Sorbet
  olympic mountain pineapple ~8

• Bananas Foster
  (for 2 or more) ~14 per person

• Cherries Jubilee
  (for 2 or more) ~14 per person

• 
  

• 319 Burger
  Niman Ranch All-Natural Certified Angus Beef® aged cheddar & Niman Ranch All-Natural bacon ~14

  Costilla Gigante
  spicy El Gaucho BBQ sauce, chimichurri ~23

  Halibut Fish & Chips*
  house made tartar sauce ~16

  Pomme Frites
  truffle aioli ~6

• Tenderloin Diablo
  sautéed tenderloin tips finished in a cajun style cream sauce ~12

  Steak Frites
  All-Natural Certified Angus Beef® top sirloin, béarnaise, house-cut fries ~18

  Gaucho Mixed Green Salad
  Dijon vinaigrette, candied walnuts & Fuji apples ~6

• Happy Hour Beverages

  Ginger Cosmo ~8
  Cuke Gin Drop ~8
  El Diablo ~8
  319 Old Fashioned ~8

  Red or White Wine ~7
  Premium Red or
  Sparkling Wine ~10
  Select Beer ~5

• Harvest
  Embrace the fall with this seasonal classic. A unique combination of grey goose la poire, a hint of pernod, fresh orange and a dash of cinnamon, shaken and served up, chilled and crisp…Like the autumn ahead. ~14

  Clear Creek Crush
  A crush can take many forms. You can drink one (mmm…orange crush), you can have one (mmm…bartender), and you can do it to grapes (mmm…wine). This crush features Clear Creek Pear Brandy, a touch of honey, a dash of peach bitters and crushed grapes, shaken, strained and served up with a lemon twist. Let “crush” happen! ~16

  True Sazerac
  The Phylloxera outbreak of the mid 1800’s changed the Sazerac as we now know it. Back in the day it featured cognac. So, we step back in time to the early 1800’s with this old timey combo of Hennessy VSOP, Pechaud Bitters, an Herbsaint wash, chilled and served neat with a lemon peel. A true classic revisited. ~19

  Ruby
  You know her, you love her, you can’t live without her. This University of Puget Sound Junior is also an El Gaucho classic. Citrus vodka, fresh lemon and a splash of Chambord are shaken and served up with a powdered sugar rim. Say hello, she may have seated you! ~15

  C.O.W. (Cocktail of the Week)
  Fairly unique, occasionally tropical, mostly fun and always inventive. Go ahead… have a COW! ~13

• Fiddy-Fiddy
  Simple math: 50% Tanqueray Ten plus 50% Dolin Dry Vermouth, perfectly chilled and served up with 2 olives and a lemon twist, equal 110% deliciousness. ~16

  Red Ryder
  Nobody walks by this sharp, well dressed 6th grader without a double take. This combination of Sauza Hornitos, Pama (pomegranate liqueur) and fresh grapefruit will make you stop and enjoy the ride. We love him! You will too. ~14

  Tahitian Honey Bee
  This Trader Vic’s original features fresh lemon. a squeeze of honey, a dash of Fee Brothers bitters and Mt. Gay Eclipse rum, shake it, serve it up, drink it, and keep the ghost alive. ~14

  Beso Del Diablo
  Your angel may be sitting across from you, or it may be the devil’s kiss. El Jimador Blanco, fresh grapefruit, pineapple juice & Matthew’s Habanero “juice” is shaken and served up with a sugared rim. Flip a coin, heads-angel, tails-devil, either way you can’t lose. ~15

  Blacknail
  Imagine, if you will, your bartender expertly puts ice into an empty glass, adds a shot of Johnnie Walker Black, a splash of Drambuie and a dash of Cherry Heering, stirs earnestly, pinches an orange peel to finish and gently places this unique creation in front of you, leans forward and says gimme all your money or I’ll call your mother. ~15

El Gaucho Portland Woodford Reserve Personal Selection

We proudly present a unique, hand-blended Bourbon by Woodford Reserve’s Master Distiller Chris Morris and the staff here at El Gaucho Portland. Enjoy this complex, one-of-a-kind Bourbon, “G-Blend VII” neat, on an PDX ICE block, in a Manhattan or as one of these El Gaucho originals.

• G-Blend Classic
  A simple old fashioned featuring G-Blend VII, Angostura Bitters, sugar, orange and a muddled Bada Bing served clean over ice. No frills, classic goodness. ~18

  What’s Next
  This is a unique rotating cocktail featuring G-Blend VII. Small batch infusions are made for a once in a lifetime experience. Please ask you server, “What’s next?” ~17

  Maple Bar
  Sadly, known as a milk drinker, Maple Bar sired some of the top race horses in history including Seabiscuit, Secretariat, and Sal the Turtle to name just a few. This combo of Fee Brothers’ Peach Bitters, a touch of maple syrup, a dash of cinnamon and G-Blend VII, shaken and served up honors the forgotten father of these famous winners. ~18

  The Colonel
  This unique Southern gentleman features G-Blend VII
  a touch of Sweet Vermouth, a splash of Apricot Brandy,
  fresh orange and a dash of bitters. Lick your lips, not fingers with “our” original recipe. ~18

• 
  Cousin Ernie
  Nothing is more eye opening for a couple of soft kids from the northwest than being dropped into the south for the first time, rubbing shoulders with wacky locals and sharing cocktails with an odd ball or two. This cocktail honors the odd ball. G-Blend VII, a dash of Imbue Dry Vermouth, fresh lime, Bitterman’s Tiki Bitters, and a splash of Branca Menta, shaken and served neat. Trust me, it’s always the odd ball you remember! ~18

  Make-A-Wish
  Check blending bourbon with Master Distiller Chris Morris off Pete and Nick’s bucket list. This unique combo of muddled ginger, fresh lemon and G-Blend VII is shaken with egg white and served over ice. A huge THANK YOU to Woodford Reserve and Chris Morris’ southern hospitality for making a couple of whiskey geeks dream come true. ~19