El Gaucho Portland
View our range of To Go options available:
• Christmas To Go Menu
• To Go Menu
• In Home Celebration
• Steak Boxes To Go
• Event Catering
To Go Options
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. Our commitment is to sourcing the finest ingredients – and we proudly source the best products in the world.
Christmas To Go Menu
Christmas Eve and Christmas Dinner
2020 might be the Grinch, but we can still enjoy Christmas! Order your Christmas Eve or Christmas dinner from El Gaucho. We’ll do all the cooking so all you need to do is reheat, carve the beast and feast. Order deadline: Sunday, December 20th at noon; Pick Up: Christmas Eve 2pm-6pm.
To Go Menu
To Go Menus
Pick-up is available: Wednesday – Saturday • 4–7 pm
Order Online or call 503.227.8794
Our wine list is 30% off listed price. Please call to receive this offer.
View Wines »
Starters, Soup & Salads
Wicked Shrimp
sautéed with our custom wicked spice ~18
Tenderloin Diablo
sautéed tenderloin tips,
cajun cream sauce ~18
Roasted Butternut Squash Soup
blood orange butter, black sesame marshmallow brûlée ~12
Caesar Salad
traditionally prepared ~14
Classic Wedge Salad
iceberg, pancetta, tomato, egg, crumbles, kalamata olives, roquefort ~14
Steaks Entrées
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*
8 & 12 oz ~60 / 74
Baseball Cut Top Sirloin*
12 oz ~45
New York*
14 oz ~68
Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce ~79
Chateaubriand*
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~138
Bone-In Rib Eye*
18 oz ~74
ADD-ONS:
Béarnaise* ~6 | Bordelaise ~7
Maine Lobster Tail* 8-10 oz tail ~45
Gaucho Style* lobster medallions,
asparagus, béarnaise ~22
Entrées & Vegetarian
Fire Roasted Half Chicken
mushroom risotto, fresh herbs and garlic ~34
Autumn Vegetable Risotto
gruyere, roasted pine nuts, herbs, preserved lemon ~28 | + maine lobster tail ~64
Grilled King Salmon
gulf prawns, hollandaise ~56
Maine Lobster Tails
8-10 oz, drawn butter ~45
Sharable Sides
Yukon Gold Mashed Potatoes
velvety ~11 / + lobster ~26
Asparagus
sauce hollandaise ~13
Grilled Sweet Corn
chipotle honey butter ~13
Scalloped Potatoes
a hint of spice ~12
Dessert
Chocolate Peanut Butter Mud Cake
dense chocolate cake, peanut butter mousse, ganache, marcona almonds, pomegranate glace ~13
Old Fashioned Cheesecake
graham cracker crust, orange-butternut marmalade, vanilla tuille ~12
In Home Celebration Menus
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: Wednesday – Saturday • 4–7 pm
Order Online or call 503.227.8794
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
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
Old Fashioned Cheesecake
graham cracker crust, orange-butternut marmalade, vanilla tuille ~12
Add on a Bottle or Two!
AQUA 20th Sparkman Chardonnay ~30
Fire & Vine Rosé ~25
Fire & Vine Cabernet Sauvignon ~40
Nicolas Feuillatte ~50
Steak Boxes To Go
*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:
Kate Carr
971.544.2700 | Email
General Manager, El Gaucho Portland
After graduating from Evergreen State College, Gillian’s love of travel drove her to buy an around-the-world ticket to explore the globe before settling into a career in journalism. That was promptly stalled after her first stop in Hawaii, where the week turned in a 3-month stay and included her first job in a restaurant. She fell in love with the fast-paced, multi-faceted work that the restaurant business had to offer, and she’s been working in the industry in various capacities ever since.
Gillian joined the El Gaucho Portland team in 2012, and served as the Wine Captain until her promotion to General Manager. Growing up in Portland, Gillian loves to explore the local wine region and keep up on the local restaurant scene with her husband, Joe. Among other hobbies, she loves to cook, organize, make tiny little appetizers, host dinner parties, and hang with her Chocolate lab-Chesapeake bay retriever, Baila.
Executive Chef, El Gaucho Portland
Chef Beau Carr is a Portland legend after his 21 years as executive chef at the RingSide Steakhouse and we are thrilled that he has joined the El Gaucho team as Executive Chef at El Gaucho Portland kitchen. Chef Beau was born in North Carolina and grew up in the Columbia Gorge town of White Salmon, WA. He began cooking in high school for cafes in White Salmon and Stevenson WA.
After high school he joined the team in a few major hotel kitchens in Portland and worked his way up the ranks. He decided to pursue a career as an executive chef and attended Western Culinary Institute (now known as Le Cordon Bleu) and graduated in 1990. Joining the El Gaucho family came naturally to Beau, especially because he recently married El Gaucho Portland wine captain, Kate Lasley Carr. He is the father of three daughters and grandfather to two young boys. He enjoys spending time with his family, especially while boating on the Columbia River.
Live Music: Mariano Tuesday, Thursday-Saturday. Toshi Onizuka Wednesday.
Unfortunately, live music will be unavailable until Multnomah County guidelines allow solo musicians to perform.
Note: Please read here about our safe dining protocols.