El Gaucho Bellevue
The Eastside’s iconic destination steakhouse.
Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm Tuesday-Thursday and 9:30pm Friday-Saturday. 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.
To Go & In Home Celebrations
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 $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 with 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
Nicolas Feuillatte ~50
To Go Menus
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
Fried Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~20
Wicked Shrimp
sautéed with our custom wicked spice ~18
Diver Sea Scallops
lemon butter, fried capers ~18
Soup & Salad
Crab Bisque
dungeness crab, johnnie walker red, cream ~14
Classic Caesar Salad*
classically made from scratch ~16
Gaucho Salad
mixed greens, baby shrimp, cherry tomatoes, red radishes, roquefort dressing ~16
Classic Wedge Salad
iceberg, pancetta, tomato, egg, crumbles, kalamata olives, roquefort ~14
Mixed Greens Salad
roasted grapes, julienne pear, candied pecans, washington apple vinaigrette ~11
Sharable Sides
Yukon Gold Mashed Potatoes
velvety ~11 / + lobster ~26
Scalloped Potatoes
a hint of spice ~12
Sautéed Mushrooms
mixed mushrooms in lemon herb butter ~12
Roasted Sweet Corn
chipotle honey butter ~13
Asparagus
lemon beurre blanc ~13
Crispy Brussels Sprouts
white balsamic and crispy bacon bits ~13
Gaucho Mac & Cheddar Cheese
bread crumb topping ~12 / + lobster ~21
French Fries
chipotle aioli ~8
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.
Filet Mignon*
8 & 12 oz ~60 / 74
Baseball Cut Top Sirloin*
12 oz 45
Bone-In Rib Eye*
18 oz ~74
Steak El Gaucho*
8 oz custom aged filet mignon, lobster medallions, asparagus, béarnaise ~79
Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~74
New York*
14 oz ~68
Peppercorn New York*
14 oz ~68
Bone-In New York*
18 oz ~76
Extras
bearnaise* ~5
veal demi ~5
wicked sauce ~4
diablo sauce ~4
Maine Lobster Tail*
herbs, lemon butter ~49
Barents Sea Red King Crab Leg*
black truffle aioli, lemon butter ~49
Seafood & Specialties
Pacific Halibut
seasonal preparation ~55
Canadian Lobster Tail
14-16 oz, drawn butter ~75
Diver Sea Scallops & Grilled Prawn Linguine*
fresh herb, beurre blanc ~40
Fire Roasted Half Chicken
garlic reduction, broccolini, mashed potatoes ~35
Dessert
Florida Key Lime Pie
sweet whipped cream, graham cracker crust ~10
The Chocolate Cake
vanilla bean ice cream, bourbon caramel sauce ~10
Dinner
Starters
Wicked Shrimp
sautéed with our custom wicked spice ~18
Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~18
Tableside Steak Tartare
classic preparation ~23
Fried Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~20
Escargot
classic garlic-herb butter ~14
Diver Sea Scallops
lemon butter, fried capers ~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, red radishes, roquefort dressing ~16
Classic Wedge Salad
iceberg, pancetta, tomato, egg, crumbles, kalamata olives, roquefort ~14
Mixed Green Salad
roasted grapes, julienne pear, candied pecans, washington 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 ~77
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
Canadian Lobster Tail 8-10 oz ~40
King Crab Leg lemon beurre blanc ~49
Seafood & Specialties
Canadian Lobster Tail
14-16 oz, drawn butter ~75
Pacific Halibut
seasonal preparation ~55
Diver Sea Scallops & Grilled Prawn Linguine
fresh herb, buerre blanc ~40
Fire Roasted Half Chicken
corn succotash, tomatoes, caramelized onions, garlic butter sauce ~35
Tofu Steak
blackened tofu, caramelized onion, charred corn succotash ~37
Grilled Portobello Mushroom Burger
portobellos, red pepper aioli, red onion, mixed greens, brioche buns ~18
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
white balsamic, crispy bacon bits ~11
Asparagus
lemon butter beurre blanc ~13
Roasted Sweet Corn
chipotle honey butter ~13
Sautéed Mushrooms
mixed mushrooms in lemon herb 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
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 ~9
Chocolate Bourbon Cake
caramel sauce, candied pecans ~10
Sorbet
seasonal selection ~6
Tableside Flambé
Bananas Foster
(for 2 or more) ~14 per person
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
Summer Sour
bourbon, lemon, almond syrup, cinnamon simple syrup ~13
Elder Statesman
absolut pear vodka, st. germaine, lemon simple syrup~14
Dulce y Fuego
sauza tequila, orange, jalapeno, lime sour, tamarind syrup, cinnamon sugar rim ~15
Pink Hues
belvedere vodka, fresh grapefruit, st. germain, lime, peychaud butters ~13
Happy Hour
Happy Hour
Tuesday—Saturday 4–6pm | Available in lounge & patio only
Not valid on Holidays
Tenderloin Diablo
devilishly spicy! ~8
Wicked Shrimp
spicy hot! ~8
Gaucho Burger*
niman ranch cab® sirloin, bacon, tillamook cheddar, tomato, lettuce, thousand island, onion, brioche bun, fries ~13
Steak Frites*
6oz niman ranch flat iron, black truffle aioli, fries ~20
Dungeness Crab Cakes
one, two, or three pieces, herb aioli ~9/17/25
Calamari
fresh, quick fried, chipotle aioli ~8
Mixed Greens Salad
roasted grapes, julienne pear, candied pecans, fuji apple vinaigrette ~5
Fish Tacos
fresh fish, corn tortilla, spicy aioli, slaw, mango salsa ~9
Fried Artichoke Hearts
quartered fried artichoke, gaucho seasoning, housemade tartar ~9
Gaucho Fries
chipotle aioli ~5
DRAFT BEER ~5
Crossbuck IPA
Crossbuck Pilsner
El Gaucho Rotating Tap
WINE SELECTIONS
White Sangria ~8
Vandori Pinot Grigio ~6
Jeio Prosecco ~8
Lu & Oly Chardonnay ~8
Anterra Merlot ~6
Fire & Vine Rosé ~8
Drumheller Cabernet Sauvignon ~10
SELECT COCKTAILS ~7.50
Vodka Lemon Drop
Vodka Cosmopolitan
Gin Martini
Vodka Martini
Manhattan
SPECIALTY COCKTAILS ~8.50
Solstice Kiss
tequila, lime, orange, triple sec,
passion fruit, chareau
Mango Madness
vodka, lemon sour, triple sec,
simple syrup, mango purée
*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
General Manager, El Gaucho Bellevue
Rob Frost is the consummate hospitality professional. His reputation as a dedicated teacher, mentor and a proven ability to develop a strong team caught the interest of Fire & Vine Hospitality. In January, 2020, he chose to take the helm at El Gaucho Bellevue after hearing what he describes as the company’s “refreshing and positive vision.”
Rob spent his early career washing dishes in Sun Valley, Idaho to support his desire to ski but he loved the restaurant industry so much, he never looked back. Since then, he has worked in some of the Pacific Northwest’s best-known restaurants including the Union Square Grill, Hiram’s, and Ray’s Boathouse. Since 2012, Rob served as director of operations for Emory’s on Silver Lake in Everett, WA.
An avid outdoorsman, Rob enjoys spending time with his wife, Danielle and their son, Robert Jr. Rob fills his days off golfing, boating, fishing and bike riding adventures, as well as tending their extensive garden.
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 – 6pm. Tom Kellock Wednesday, Friday – 6pm.
Unfortunately, live music will be unavailable until Washington State guidelines allow solo musicians to perform.
Note: Please read here about our safe dining protocols.