El Gaucho Portland
Iconic steakhouse, bar and cigar lounge
Hours: Tuesday–Thursday 4:30-10pm; Friday–Saturday 4:30-11pm. Valet parking available.
Please Note: All guests are required to wear face masks when not seated at their table and practice physical distancing when dining with us.
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 Menus & In Home Celebrations
Celebration packages and many of our classic dishes are available to pick up and enjoy at home.
Pick up is available: Tuesday – Saturday • 4–9 pm
Please call 503.227.8794 to place your order.
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 $180 with the option to add select bottles of wine.
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
Old Fashioned Cheesecake
graham cracker crust, strawberry-rhubarb basil compote, chantilly
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, strawberry-rhubarb basil compote, chantilly
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
Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~19
classic preparation, grilled baguette ~23
Tempura Chanterelle Mushrooms
house made ponzu ~14
Wicked Shrimp
sautéed with our custom wicked spice ~2
capers, pine nuts, habanero, jalapeno, avocado ~24
Fresh Dungeness Crab Cakes
charred lemon and herb aioli, pickled peppers ~27
salmon creek farms, brown sugar cured, frijoles, peach cowboy candy ~14
Crab & Prawn Cocktail
shredded lettuce and cocktail sauce ~33
crab cocktail ~30
prawn cocktail ~23
Escargot
garlic-herb butter ~14
Soup & Salad
French Onion Soup
hearty, rich, peasant style ~13
Crab Bisque
dungeness crab, lemon oil, chives ~16
Butternut Squash Soup
crème fraiche, pumpkin seeds [GF] ~14
Tableside Caesar Salad
classically made from scratch
minimum of two ~16 per person
Classic Wedge Salad
iceberg, smoked bacon, tomato, egg crumbles, kalamata olives, roquefort [GF] ~14
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*[GF] 12 oz ~47
Filet Mignon*[GF] 8 & 12 oz ~69 / 83
New York Steak
[GF] 14 oz ~72
Bone-In New York[GF] 18 oz ~79
Bone-In Rib Eye[GF] 18 oz ~78
Tableside
Chateaubriand*
An El Gaucho tradition for two!
20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~155
Flaming Sword Brochette*
filet mignon, new york, linguiça, chimichurri, béarnaise ~62
Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce [GF] ~89
Filet Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise [GF] ~87
Add-ons
Béarnaise* [GF] ~6
Roquefort [GF] ~6
Peppercorn* [GF] ~6
Chimichurri [GF] ~5
Bordelaise [GF] ~7
Oscar Style dungeness crab, asparagus, béarnaise [GF] ~25
Gaucho Style lobster medallions, asparagus, béarnaise [GF] ~25
Maine Lobster Tail 8-10 oz [GF] ~50
Grilled Prawns, 2 prawns ~16
Seafood & Specialties
Large Maine Lobster Tail
16-20 oz served tableside with drawn butter [GF] ~100
Pan Seared Sea Bass
pancetta, citrus supreme, pineapple beurre blanc [GF] 60
avocado wasabi, miso soy reduction, pickled cucumbers and ginger ~56
Vegetable Risotto
gruyère, roasted pine nuts, herbs, preserved lemon [GF] ~28
+ small maine lobster tail ~78
Fire Roasted Half Chicken
creamy polenta, tomato confit, fresh herbs & garlic [GF] ~35
Shareable Sides
Yukon Gold Mashed Potatoes
velvety [GF] ~12 / + lobster [GF] ~26
Scalloped Potatoes
a hint of spice ~13
Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~9
Grilled Sweet Corn
chipotle honey butter [GF] ~14
Asparagus
portland creamery chevre, citrus bagna cauda ~14
Crispy Brussels Sprouts
diablo spice, bacon, grain mustard butter [GF] ~14
Sauteed Mushrooms
white wine garlic butter [GF]~13
pomegranate molasses, pumpkin seeds, dried cranberries ~13
Gaucho Mac & Cheddar Cheese
bread crumb topping ~14
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 503.227.8794 for information.
Dessert
Specialties & Classics
Chocolate Peanut Butter Mud Cake
dense chocolate cake, peanut butter mousse, ganache, marcona almonds, pomegranate glace ~13
Old Fashioned Cheesecake
cracker crust, house made strawberry & navel orange coulis, chantilly ~12
Key Lime Pie
burnt swiss meringue ~12
Vanilla Bean Ice Cream
olympic mountain ~8
Sorbet
seasonal flavor ~8
Tableside Flambé
Bananas Foster
(for 2 or more) ~16 per person
Cherries Jubilee
(for 2 or more) ~17 per person
Cocktails
Cocktails
RUBY
You know her, you love her. A top ten list of El Gaucho Classics wouldn’t be complete without our most popular cocktail. Some of you have followed her journey for the last 20 years. She’s an optimistic combination of citrus vodka, capable fresh lemon and confident Chambord, shaken with determination and served steadily with a powdered sugar rim, we’re proud of our girl! ~18
G-BLEND CLASSIC
A simple old fashioned featuring Woodford Reserve, Angostura Bitters, sugar, orange and a muddled Bada Bing Cherry served clean over a PDX Ice, ice-block. No frills, classic goodness. ~20
FRENCH TACO CART
It’s not often a server chooses to leave El Gaucho, even more rare is that the server is your brother and moves to France. This combo of El Jimador Blanco, fresh lime, equal splashes of St. Germain and Parfait Amour is shaken and served tall. This cocktail is as fearless as leaving a great gig and following your dreams. ~18
SLEIGH BELLS
Get your jolly on with our seasonal favorite, a cranberry infused Tuaca sidecar. Festive cocktails, ugly sweaters and fruit cake – Embrace the season! ~19
FIDDY-FIDDY
Simple math: 50% Aria gin plus 50% Dolin dry vermouth, perfectly chilled and served up with olive and a lemon twist, equal 110% deliciousness. ~18
G-21
Welcome back to you, the greatest guests in the Northwest! This unique version of a Manhattan features Old Forester and Averna, chilled and served up with a Bada Bing Cherry. Here’s to a new year! ~18
BELLINI
A romantic night at El Gaucho would not be complete without this Venetian classic. Originally created for Venetian painter Giovanni Bellini in 1943. This classic blend of white peach puree and prosecco will have you humming Voltaire in no time. ~16
Cigar
CAO Moontrance ~15
4×40
Oliva, Connecticut Reserve ~15
4×30
Arturo Fuente, Hemmingway Short Story ~18
4×42/49
Oliva. NUb Cameroon 358 ~18
3×58
Romeo Y Julieta 1875 ~20
6×50
My Father, El Centurion H-2-k-CT ~20
5 1/2×48
Macanudo, Café ~24
6×52
CAO, Flathead 660 Carb ~24
6×60
Ashton, Aged Maduro ~25
6×49
Macanudo, Vintage 1997 Maduro ~35
7×49
My Father, Le Bijou 1922 ~30
6 1/8×52
Padron, 1964 Anniversary Maduro ~31
5 1/2×50
Aging Room, Quattro Nicaragua Maestro ~30
6×52
Victory Cigars, ~45
El Gaucho Select Connecticut
7 1/2×49
Victory Cigars, ~45
El Gaucho Select Maduro
7 1/2×49
Oliva, Serie V Melanio ~37
6 1/2×52
Montecristo, No. 2 ~45
6 1/8×52
Cohiba, Crystal Corona ~44
5 1/2×42
Davidoff, Anniversario Special R ~48
4 7/8×50
Davidoff, Winston Churchill- The Late Hour ~47
6×54
La Aroma de Cuba, Edicion Especial #2 ~21
4 7/8×48
La Flor Dominicana, La Nox ~21
5×40
Davidoff, Royal Release ~190
8 1/4 x 57
*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:
Penny Keough
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 – 5:30-9:30pm: Mariano Tuesday, Thursday-Saturday. Toshi Onizuka Wednesday.