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

  Sonoma Foie Gras Terrine
  sauternes, pomegranate gelée, fig compote, toasted house brioche ~25

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

  Ahi Tuna Tartare
  smoked soy, crispy ginger, sesame & won tons ~19

  Dungeness Crab Cakes
  crispy panko crust, herb aioli ~20

  Tableside Steak Tartare
  tableside preparation ~23

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

  Steamed Clams
  herbs, garlic butter, white wine [GF] ~16

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

  Escargot
  garlic-herb butter grilled baguette ~14

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

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

• Classic Wedge Salad
  iceberg, smoked bacon, egg, tomato, crumbles, kalamata olives, roquefort [GF] ~14

  El Gaucho Seafood Louie
  Oregon dungeness crab, wild pacific prawns, green goddess, english cucumber, tomato [GF] ~26

• 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.

Served with crimini mushroom cap.

• Baseball Cut Top Sirloin
  [GF] 12 oz ~45

  Filet Mignon
  [GF] 8 & 12 oz ~60 / 74

  New York Steak
  [GF] 14 oz ~68

• Peppercorn New York
  [GF] 14 oz ~71

  Bone-In New York
  [GF] 18 oz ~76

  Bone-In Rib Eye
  [GF] 18 oz, bone-in rib eye ~74

• 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 [GF] ~79

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

Tableside

• Chateaubriand
  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
  North Atlantic Lobster Tail 8-10 oz [GF] ~36
  Seared Sonoma Foie Gras 2 oz. [GF] ~29

Three fresh seafood selections offered nightly.

• Canadian Lobster Tail
  lemon beurre blanc [GF] ~75

  Alaskan Black Cod
  winter greens, shitake mushroom salad, plum ginger chile sauce [GF] ~48

• Bacon Wrapped Sea Scallops
  spinach and wild mushroom risotto, truffle essence, butternut squash, dates, pine nuts, tomato conserva [GF] ~54

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

• Grilled Free-Range Organic Boneless Half Chicken
  sauce à l’Orange, arugula salad [GF] ~34

• Superior Farms Rack of Lamb
  all-natural, hazelnut crust, merlot demi-glace, broiled tomato, asparagus [GF] ~56

• Risotto ‘Ala Nage
  spinach, wild mushrooms, truffle essence, butternut squash, dates, pine nuts, tomato conserva, gruyère [GF] ~15

  Gaucho Mac & Coastal Cheddar Cheese
  bread crumb topping ~12

  Brussels Sprouts
  crispy, smoked bacon, beurre blanc [GF] ~13

• Scalloped Potatoes
  a hint of spice [GF] ~12

  Yukon Gold Mashed Potatoes
  velvety [GF] ~11 / + lobster [GF] ~26

  Roasted Sweet Corn
  chipotle honey butter [GF] ~13

  Steamed Broccoli
  lemon butter, sea salt [GF] ~8

• Sautéed Spinach
  red pepper flakes, lemon, garlic [GF] ~11

  Steamed Asparagus
  lemon beurre blanc, sea salt [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.

• 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

• 
  

• Akaushi Wagyu Burger*
  niman ranch bacon, american cheese, house special sauce, caramelized onions, homemade bread and butter pickles, ciabatta bun ~14

  Steak Frites*
  niman ranch all-natural certified angus beef® top sirloin, béarnaise, house cut fries (gf) ~18

  Grilled Wild Pacific Prawns
  roasted garlic, Calabrian chilies,
  basil, lemon zest, San Giuliano olive oil (gf) ~10

• French Onion Dip
  house made potato chips (gf) ~9

  Steakhouse Deviled Eggs
  smoked bacon, nori crumble (gf) ~6

  Spanish Chorizo Bites
  parmesan crema, grilled bread ~6

  Brussels Sprout Salad
  marcona almonds, pomegranate molasses, lemon olive oil, Reggiano (gf) ~8

• Happy Hour Beverages

  Cherry Blossom ~8
  El Diablo ~8
  319 Old Fashioned ~8
  Negroni ~10
  Manhattan ~10

  Red or White Wine ~7
  Premium Red or
  Flama D’or Cava ~10
  Draft Beer ~6

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

  Steak Frites*
  niman ranch all-natural certified angus beef® top sirloin, béarnaise, house cut fries [gf] ~24

  Tenderloin Diablo*
  sautéed tenderloin tips, cajun cream sauce ~18

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

• Classic Wedge Salad
  iceberg, smoked bacon, tomato, egg, kalamata olives, roquefort dressing and crumbles [gf] ~13

  Dungeness Crab Cocktail
  fresh horseradish, cocktail sauce [gf]
  ~18 / + prawns [gf] ~23

  Akaushi Wagyu Burger*
  niman ranch bacon, american cheese, house special sauce, caramelized onions, homemade bread and butter pickles, ciabatta bun ~20

• Wicked Shrimp*
  sautéed with our custom wicked spice ~18

  Gaucho Mac & Cheddar Cheese
  bread crumb topping ~12

  Plancha De Calamari
  linguica, lemon, chickpeas, almonds, tomato, saffron aioli [gf] ~18

• Sleighbells
  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

  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

  Matches
  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

  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

  Blizzard
  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

  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