El Gaucho Bellevue

The Eastside’s iconic destination steakhouse.

RESERVATIONS

Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Valet parking available.

Menus

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 prepared on our one-of-a-kind charcoal grill in an open exhibition-style kitchen. Our commitment is to sourcing the finest ingredients – and we proudly source the best products in the world.

Revel and Celebrate at Home with Our To Go Options

Many of our classic dishes are now available to pick up and enjoy at home.
Pick up is available: Tuesday – Saturday • 4–9 pm

Order Now

or call 425.455.2715

Revel and Celebrate Life at Home

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 $170 with the option to add select bottles of wine.

Pick up is available: Tuesday – Saturday • 4–9 pm
Order Online or call 425.455.2715

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, 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
28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® Tenderloin Filets; Fresh Fish simply grilled, lemon beurre blanc

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
Nicolas Feuillatte ~50

Dinner

Starters

Wicked Shrimp
sautéed with our custom wicked spice ~18

Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~18

Steak Tartare
tableside preparation ~23

Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~20

Escargot
garlic-herb butter ~14

Diver Sea Scallops
lemon beurre blanc, chives ~18

Soup & Salad

French Onion Soup
hearty, rich, peasant style ~12

Crab Bisque
dungeness crab, johnnie walker red, cream ~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 Green Salad
kiln dried cherries, julienne pear, candied pecans, apple vinaigrette ~11

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. 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 ~45

Filet Mignon*
8 & 12 oz ~60 / 74

Bone-In Rib Eye*
18 oz ~74

Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce ~79

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

New York Steak*
14 oz ~68

Peppercorn New York*
14 oz ~71

Bone-In New York*
18 oz ~76

Tableside

Chateaubriand*
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~138

Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~58

Add-ons

Béarnaise* ~6
Roquefort ~6
Peppercorn* ~6
Bordelaise ~6

Oscar Style crab, asparagus, béarnaise ~22
Gaucho Style lobster medallions, asparagus, béarnaise ~22
Maine Lobster Tail 10-12 oz ~55
King Crab Leg lemon beurre blanc ~49
Grilled Prawns three prawns ~14
Grilled Scallops three scallops ~18

Seafood & Specialties

Maine Lobster Tail
10-12 oz, drawn butter ~55

Grilled Alaskan King Salmon
seasonal preparation ~55

Grilled Alaskan Halibut
seasonal preparation ~55

Diver Sea Scallops & Grilled Prawn Linguine
fresh herb, beurre blanc ~40

Oven Roasted Half Chicken
mushroom ragout, roasted corn ~35

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 ~12 / + lobster 21

Yukon Gold Mashed Potatoes
buttery, velvety ~11 / + lobster ~26

Crispy Brussels Sprouts
harissa aioli ~13

Asparagus
lemon butter beurre blanc ~13

Roasted Sweet Corn
chipotle honey butter ~13

Sautéed Mushrooms
shallots, garlic, white wine, butter ~12

French Fries
chipotle aioli ~ 8

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

Scalloped Potatoes
a hint of spice ~12

Wine

View Wine List (pdf)

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 253-272-1510 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 ~6

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

Lemon Meringue Martini 
stoli vanil, limoncello, pineapple juice, lemon sour, simple syrup, whipped cream ~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.
old forester signature (100 proof), stirrings blood orange bitters, brown sugar simple syrup, angostura bitters~15

Gaucho Manhattan
bourbon, sweet vermouth, maraschino cherry liqueur, peychaud & angostura bitters ~16

Aviator
empress gin, lemon guice, luxardo marashino, creme de violette ~15

Gaucho Cosmo
strawberry, raspberry infused vodka, orange liqueur, cranberry juice, lime juice ~14
Pear Argudo
vodka, belle de brillet, triple sec, lemon, simple syrup ~14

Dulce y Fuego
sauza tequila, orange, jalapeno, lime sour, tamarind syrup, cinnamon sugar rim ~15

Strawberry Drop
stoli stasberi, triple sec, lemon sour, simple syrup, strawberry puree ~14

*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

EVENT REQUEST FORM
EVENT PORTFOLIO
VIEW ROOMS

General Manager, El Gaucho Bellevue

Hailing from Minneapolis, Tony has been in the hospitality industry since 1988. Starting his career as a bellman at the Phoenician Resort in Scottsdale, he quickly discovered a love for the business. A year later, Tony moved back to Minneapolis and started a seven-year stint with the Whitney Hotel, a premier boutique hotel in the city, while completing his degree at the University of Minnesota.

In the fall of 1995, Tony packed up his golf clubs and trekked to Seattle, and also made the switch from hotels to restaurants. Starting as the maître d’ at West Seattle’s iconic Salty’s on Alki, he stayed for nine years and worked his way up to General Manager. After a few years at Ivar’s Salmon House, the opportunity arose to work with friend and colleague Cooper Mills at El Gaucho Seattle. With a strong belief in the concept, atmosphere, character, and integrity that Paul Mackay has created with El Gaucho, Tony has enjoyed his time in fine dining. After all these years he still has the passion to please that he did as a new bellman at the Phoenician resort many years ago.

Executive Chef, El Gaucho Bellevue

El Gaucho Bellevue executive chef, Margarito Moreno, says that he seeks to learn something new every day. After 14 years in the kitchen at El Gaucho Bellevue, Margarito is ready to lead and teach, while continuing to grow in his own career. Margarito grew up in Netzahualcoyotl, Mexico and learned to cook from his mother at the age of seven.

He moved to Seattle when he was 20 years old and worked for a variety of restaurants before joining the El Gaucho team in 2005. Over the last 14 years, Margarito has worked in every role and station in the kitchen. Margarito was promoted to Executive Chef because of his natural leadership, hard work ethic, passion for his team, and the El Gaucho culture and values.

Margarito enjoys spending time with his wife, Beatriz, his two daughters and son, his first grandchild and their dog.

Live Music:  Eric Verlinde Tuesday, Thursday, Saturday – 5:30-8:30pm. Tom Kellock Wednesday, Friday – 5:30-9:30pm.

Note: Please read here about our safe dining protocols.