El Gaucho Portland

Celebration Packages: Enjoying a birthday or anniversary with us is a treasured tradition and until each of our guests feels comfortable joining us in our restaurants, we are providing special Celebration packages for elevated in-home dining for two. Both the Iconic Gaucho Menu and the Surf & Turf package are available for $160 with the option to add select bottles of wine. Revelers Club members are invited to redeem their annual birthday and anniversary rewards.

• Iconic Gaucho Menu

  Caesar Salad For Two
  classically made from scratch

  Chateaubriand
  An El Gaucho tradition for two! 20 oz center cut of tenderloin served with mashed potatoes, asparagus, broiled tomato, cliff sauce

  Key Lime Pie For Two
  sweet whipped cream, graham cracker crust
  

• Surf & Turf Menu

  Caesar Salad For Two
  classically made from scratch

  12 Oz Filet And Fresh Fish in Season
  28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® Tenderloin Filets; Fresh Fish – seasonal prep

  Side of Roasted Sweet Corn and Yukon Gold Mashed Potatoes

  Key Lime Pie For Two
  sweet whipped cream, graham cracker crust
  

• Add on a Bottle or Two!

  AQUA 20th Sparkman Chardonnay $30
  Fire & Vine Rosé $25
  Fire & Vine Cabernet Sauvignon $40
  20th Anniversary Willamette Valley Brut by Lundeen $50
  

Many of our classic dishes are available to pick up and enjoy at home. Please call the restaurant to place your order. Available Tuesday-Saturday.

• Starters

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

• 
  Wicked Shrimp
  sautéed with our custom wicked spice ~18
  
• 
  Fresh Dungeness Crab Cakes
  charred lemon and herb aioli, pickled peppers ~20
  

Soup & Salad

• 
  Crab Bisque
  Dungeness crab, lemon extra virgin olive oil, chives ~14
  
• 
  Caesar Salad*
  classically made from scratch ~16
  
• 
  Classic Wedge Salad
  iceberg, smoked bacon, tomato, egg crumbles, kalamata olives, roquefort ~14
  

Sharable Sides

• 
  Yukon Gold Mashed Potatoes
  velvety ~11 + lobster ~26

  Scalloped Potatoes
  a hint of spice ~12
  

• 
  Grilled Sweet Corn [GF]
  chipotle honey butter 13

  Roasted Rainbow Carrots [GF]
  carrot top salsa verde, spiced hazelnuts ~13
  

• 
  Asparagus [GF]
  lemon beurre blanc ~13

  Gaucho Mac & Cheddar Cheese
  bread crumb topping ~12 / + lobster ~21
  

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.

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

  Baseball Cut Top Sirloin* [GF]
  12 oz 45

  Bone-In Rib Eye* [GF]
  18 oz ~74
  

• 
  New York* [GF]
  14 oz ~68

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

• 
  Steak El Gaucho*
  8 oz custom aged filet mignon, lobster medallions, asparagus, béarnaise [GF] ~79

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

Vegetarian/Vegan

• 
  Summer Vegetable Risotto [GF]
  gruyère, roasted pine nuts, spring herbs, preserved lemon ~28
  
• 
  Grilled Asparagus Pasta
  olives, tomato conserva, dried figs, pecorino romano, roasted pistachios ~28
  
• 
  

Seafood & Chicken

• 
  Grilled Wild King Salmon* [GF]
  gulf prawns, bomba rice with chorizo, chimichurri 56

  Alaskan Halibut*
  pan seared, summer vegetables, Parisian gnocchi, herb salsa verde 56
  

• 
  Canadian Lobster Tail
  lemon beurre blanc ~75

  Fire Roasted Half Chicken [GF]
  cheesy serrano pepper polenta, blistered tomato, fresh herbs & garlic ~34
  

• 
  

Dessert

• 
  Old Fashioned Cheesecake
  Graham cracker crust, dark cherry & huckleberry glace, lemon curd, raspberries, cardamom whipped cream ~10
  
• 
  Chocolate Mud Cake
  Ganache, cardamom whipped cream ~12
  
• 
  

• Wicked Shrimp
  sautéed with our custom wicked spice ~18

  Tenderloin Diablo
  sautéed tenderloin tips, cajun cream sauce ~18

• Dungeness Crab Cakes
  charred lemon and herb aioli, pickled peppers ~20

  Steak Tartare
  classic preparation ~19

• Escargot
  garlic-herb butter ~14

• French Onion Soup
  hearty, rich, au gratin ~12

  Crab Bisque
  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

  Filet Mignon
  [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

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
  Canadian Lobster Tail 8-10 oz [GF] ~36 | 14-16 oz tail ~75

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

  Alaskan Halibut
  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

  Asparagus
  lemon beurre blanc [GF] ~13

  Scalloped Potatoes
  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.

• 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

• 
  

• 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