El Gaucho Portland

Iconic steakhouse, bar and cigar lounge


Hours: Tuesday–Thursday 4:30-10pm; Friday–Saturday 4:30-11pm. Valet parking available.

Wearing a face mask in the restaurant is now optional for our team and guests.


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.

Revelers Appreciation Event

Our Chance to Celebrate You!

Join us May 24-June 3, 2022 at all Revelers Club locations
As a thank you to our valued Revelers Club members for your continued loyalty, we are celebrating with a truly luxurious dining experience. Our culinary teams have created exceptional four-course tasting menus using their favorite ingredients, including delicacies like lobster, Wagyu beef, fois gras, black truffles, and fresh seasonal ingredients.

Each location has a unique menu, so we invite you to visit several locations between May 24th and June 3rd to stamp your Revelers Club passport, earn rewards and enjoy something truly special. Not a Revelers Club member? Join here.

Please indicate “Revelers Appreciation Menu” when making your reservation.

 $150/person + service charge

house made pasta, seafood mousse, lemon beurre blanc, herbs de provence

Terrine de Foie Gras
sonoma foie gras, sauternes gelee, cranberry-orange toast

Japanese A-5 Wagyu New York
pan seared, udon, baby bok choy, maitakes, dashi, togarashi

Chocolate Silk Torte
rich chocolate mousse, bittersweet ganache, pistachio crust

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

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



Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~19

Steak Tartare
classic preparation, grilled baguette ~23

Ahi Tartare
capers, pine nuts, habanero, jalapeno, avocado ~24

Wicked Shrimp
sautéed with our custom wicked spice ~24

Northwest Oysters
on the half-shell, honey-sriracha mignonette ~24

Fresh Dungeness Crab Cakes
charred lemon and herb aioli, pickled peppers ~27

Grilled Pork Belly
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

garlic-herb butter ~19

Soup & Salad

French Onion Soup
hearty, rich, peasant style ~13

Crab Bisque
dungeness crab, lemon oil, chives ~16

Tableside Caesar Salad
classically made from scratch
minimum of two ~17 per person

Mixed Green Salad
portland creamery chevre, banyuls vinaigrette, candied walnuts, raspberries ~12

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*
12 oz [GF] ~47

Filet Mignon*
8 & 12 oz [GF] ~69 / 83

New York Steak
14 oz [GF] ~72

Peppercorn New York
14 oz [GF] ~75

Bone-In New York
18 oz [GF] ~79

Bone-In Rib Eye
18 oz [GF] ~78


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


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

Pan Seared Sea Bass
pancetta, citrus supreme, pineapple beurre blanc [GF] 61

Grilled Ahi Tuna
avocado wasabi, miso soy reduction, pickled cucumbers and ginger ~57

Large Maine Lobster Tail
16-20 oz served tableside
with drawn butter [GF] ~100

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

Sauteed Mushrooms
white wine garlic butter [GF] ~13

Gaucho Mac & Cheddar Cheese
bread crumb topping ~14

Grilled Sweet Corn
chipotle honey butter [GF] ~14

portland creamery chevre, citrus bagna cauda ~14

Crispy Brussels Sprouts
diablo spice, bacon, grain mustard butter [GF] ~14


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 $35 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.


Specialties & Classics

Chocolate Peanut Butter Mud Cake
dense chocolate cake, peanut butter mousse, ganache, marcona almonds, pomegranate glace ~13

Vanilla Pot de Creme
madeleine, walnut granola, raspberries ~12

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

seasonal flavor ~8

Tableside Flambé

Bananas Foster
(for 2 or more) ~16 per person

Cherries Jubilee
(for 2 or more) ~17 per person



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

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

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

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

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

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


Oliva, Connecticut Reserve ~15

CAO Moontrance ~17

Oliva. NUb Cameroon 358 ~18

Arturo Fuente, Hemmingway Short Story ~20

My Father, El Centurion H-2-k-CT ~20
5 1/2×48

La Aroma de Cuba, Edicion Especial #2 ~21
4 7/8×48

La Flor Dominicana, La Nox ~21

Romeo Y Julieta 1875 ~22

Macanudo, Café ~24

Ashton, Aged Madura ~25

CAO, Flathead 660 Carb ~28

My Father, Le Bijou 1922 ~30
6 1/8×52

Padron, 1964 Anniversary Maduro ~33
5 1/2×50

E. P. Carrillo, Encore ~35
5 3/8×52

Oliva, Serie V Melanio ~37
6 1/2×52

Macanudo, Vintage 1997 Maduro ~39

El Gaucho Select Connecticut ~40
7 1/2×49

El Gaucho Select Maduro ~40
7 1/2×49

Cohiba, Crystal Corona ~46
5 1/2×42

Montecristo, No. 2 ~46
6 1/8×52

Davidoff, Anniversario Special R ~50
4 7/8×50

Arturo Fuente, Opus X ~55
5 1/4×50

Davidoff, Royal Release ~175
5 1/2 x 52

*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.