El Gaucho Portland
The Northwest’s Steakhouse Legacy focused on Old-School, Tableside Service for People Celebrating their Lives
319 SW Broadway
Portland, OR 97205
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Enter a world of shimmering candlelight, live flamenco guitar music, and the palpable anticipation of a very special dining experience, including the attentive tableside service that is the El Gaucho hallmark. Join us for dinner service, a special event and exceptional private dining.
The El Gaucho Cigar Lounge sets the standard for a cigar, cocktail and dining experience. Sit back and relax while our professional and expertly trained staff recommend the perfect pairing of libation and cigar.
Our new hours are Tuesday – Saturday 4:30-9pm. Please note that Oregon’s Phase One mandates that businesses must end all on-site consumption of food and drinks, including alcoholic beverages, by 10pm. Read our safe dining protocols.
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 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. Our commitment is to sourcing the finest ingredients – and we proudly source the best products in the world. Not all menu items are listed on our website—we also offer daily fresh sheets as well as vegetarian, vegan and gluten-free options. Please feel free to contact us regarding special requests or food allergy concerns.
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.
*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.
sautéed with our custom wicked spice ~18
sautéed tenderloin tips, cajun cream sauce ~18
- Dungeness Crab Cakes
charred lemon and herb aioli, pickled peppers ~20
classic preparation ~19
garlic-herb butter ~14
Soup & Salad
French Onion Soup
hearty, rich, au gratin ~12
dungeness crab, lemon extra virgin olive oil, chives ~14
Classic Wedge Salad
iceberg, smoked bacon, tomato, egg crumbles, kalamata olives, roquefort [GF] ~14
Endive and Watercress
young beets, chévre, candied walnuts, banyuls vinaigrette [GF] ~14
Tableside Caesar Salad
classically made from scratch
minimum two ~ 16 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.
Baseball Cut Top Sirloin
[GF] 12 oz ~45
[GF] 8 & 12 oz ~60 / 74
New York Steak
[GF] 14 oz ~68
Bone-In New York
[GF] 18 oz ~76
Bone-In Rib Eye
[GF] 18 oz ~74
Steak El Gaucho
8 oz custom-aged filet mignon, lobster medallions, asparagus, béarnaise sauce [GF] ~79
Filet Medallions Oscar
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise [GF] ~74
An El Gaucho tradition for two! 20 oz center cut of tenderloin
served with baked potato, asparagus, broiled tomato, cliff sauce ~138
Flaming Sword Mixed Grill Brochette
filet mignon, linguiça, red chimichurri, white garlic sauce [GF] ~58
Béarnaise [GF] ~6
Roquefort [GF] ~6
Peppercorn [GF] ~6
Chimichurri [GF] ~5
Bordelaise [GF] ~7
Oscar Style dungeness crab, asparagus, béarnaise [GF] ~22
Gaucho Style lobster medallions, asparagus, béarnaise [GF] ~22
Canadian Lobster Tail 8-10 oz [GF] ~36 | 14-16 oz tail ~75
Seafood & Specialties
Canadian Lobster Tail
lemon beurre blanc [GF] ~75
pan seared, spring vegetables, parisian gnocchi, herb salsa verde [GF] ~56
Grilled Wild King Salmon
gulf prawns, bomba rice with chorizo, chimichurri [GF] ~56
Spring Vegetable Risotto
gruyere, roasted pine nuts, spring herbs, preserved lemon [GF] ~28
Grilled Asparagus Pasta
olives, tomato conserva, dried figs, pecorino romano, roasted pistachios [GF] ~28
Fire Roasted Half Chicken
cheesy serrano pepper polenta, blistered tomato, fresh herbs and garlic [GF] ~34
Gaucho Mac & Coastal Cheddar Cheese
bread crumb topping ~12
lemon beurre blanc [GF] ~13
hint of spice ~12
Yukon Gold Mashed Potatoes
velvety [GF] ~11 / + lobster [GF] ~26
Grilled Sweet Corn
chipotle honey butter [GF] ~13
Roasted Rainbow Carrots
carrot top salsa verde, spiced hazelnuts [GF] ~13
Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~9
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.
Specialties & Classics
Mississippi Mud Cake
warm chocolate cake, espresso and kentucky bourbon, madagascar vanilla bean ice cream ~12
seasonal fruit coulis ~8
Irish Cream Bread Pudding
bourbon caramel, chocolate, madagascar vanilla bean ice cream ~12
new york style with seasonal fruit coulis ~10
Robert’s Lemon Cake
lemon mousse, blackberry sauce ~10
olympic mountain pineapple ~8
(for 2 or more) ~14 per person
(for 2 or more) ~14 per person
Get your jolly on with our seasonal favorite, cranberry infused Tuaca sidecar. Festive cocktails, ugly sweaters and fruit cake – Embrace the season! ~15
Hot Buttered Rum
Trader Vic’s ghost appears to us in many form. This time of year Vic takes the shape of his classic Hot Buttered Rum, featuring Mount Gay Eclipse. So let’s get toasty and snuggle up to our friendly ghost. ~14
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
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
My 1st dog was named Matches. He was sweet and at times salty. He loved camping. This cocktail is very similar to that ol’ dog. High West Campfire, Imbue sweet vermouth, dashes of Regans’ orange bitters and Fee Brothers Aztec chocolate bitters are chilled and served up with a salted cherry and cinnamon stick. My mom used to tell us, “Go outside and play with Matches”. You would never, but in this case, you should! ~19
C.O.W. (Cocktail of the Week)
Fairly unique, occasionally tropical, mostly fun and always inventive. Go ahead… have a COW! ~13
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
Matt Zaffino says the freezing level is dropping with a chance of a white out! This creamy combo of vanilla vodka, white creme de cocoa and a touch of Rumpleminze is shaken and served white with a snow capped rim. Time to wax your skis and pull out your chains. ~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 & Ryan’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
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.
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
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
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
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
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
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
“This restaurant really was something out of this world. The staff took exceptional care of my wife and I and they made sure that our glasses were always full and that we were completely satisfied. It was like stepping back in time when people took pride in their work, I will definitely be back.” ~D Sharrard, 6/23/19
We coordinate so you can celebrate. Our Private Dining team will create an experience for your most important business and personal moments. Our beautiful and incomparable private rooms provide the perfect venue for your every occasion – from an intimate dinner to an important meeting, a family celebration or a large group gathering. Available for lunch and dinner service Monday through Friday and dinner service on the weekends, as well as buyouts of our entire restaurant.
The elegantly appointed Gold Room is ideal for any special occasion or corporate presentation. Enjoy flexible seating for as many as 30 guests.
The Vintage Room is an impressive and intimate setting for private gatherings or entertaining your most valued clients. Surrounded by our working wine cellar, the room’s table will accommodate up to 16 guests.
Want us all to yourself? Our Main Dining Room can seat up to 90 guests. The whole restaurant can seat up to 175.
The entire Bar can be used for a seated dinner and can accommodate 45 guests or for a lively cocktail reception for up to 50.
Our premium and classically appointed Cigar Lounge is open nightly and features flat-screen TV’s to watch your favorite teams. Full menu is available, along with high-end spirits, and top-notch cigars. Seats 25.