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.

To Go Menu

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.



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



RUBY | 18
You know her, you love her, you can’t live without her. Beginning her graduate studies at U. of P. is no easy task for this optimistic combination of citrus vodka, capable fresh lemon and fearless Chambord, shaken with determination and served confidently with a powdered sugar rim.We’re proud of our girl!

G-22 | 18
EGP est. 3.17.2000
Welcome back to you, the greatest guests in the Northwest! This unique version of a Manhattan features Old Forester and Ramazzotti Amaro, chilled and served up with a Bada Bing Cherry. Here’s to a new year!

Aunt Linda loved this refreshing combination of basil-infused El Jimador Blanco, fresh lime and coconut cream, shaken and served over ice with a diablo-salted rim, more than she loved Uncle Fred and his smelly cigars. One time at a family dinner she dumped a whole bowl of spaghetti on his head because he wouldn’t put his cigar out. Ah, true love.

Jerrikah’s advice is to stay calm and cocktail on. This cool cocktail features equal parts Strega and Lillet Blanc, dashes of fresh lemon, orange bitters, orange flower water and a splash of Cointreau, served tall, topped with Cava and soda. So, kick back and relax, be cool and don’t be a fool. Good advice!

BIG TOP | 18
This three-ring circus features Pinot Noir barreled Ransom Old Tom Gin, Aperol and Dolin sweet vermouth performing over ice with a dash of Fee Bros. grapefruit bitters, topped with Fever Tree tonic and finished with an orange peel. Step right up and be the ringmaster of your own circus.

C.O.W. | 17
(Cocktail of theWeek) Fairly unique, occasionally tropical, mostly fun and always inventive. Go ahead… have a COW!

This spicy classic stands the test of time. El Jimador blanco, fresh grapefruit, a splash of pineapple juice and Ryan’s updated version of Matthew’s habanero “juice” is shaken and served up with a sugared rim. An angel may be sitting across from you or it may be the devil’s kiss, either way you can’t lose. Go for it!

Tough day at work? Bad hair day? Coffee shop ran out of oat milk? No worries, Justin’s easy breezy combination of strawberry-infusedWray & Nephew rum, Plantation Pineapple rum, fresh lime and demerara syrup is shaken and servied up. Allow us to fix your day.

PB&J | 19
You won’t be pulling this PB&J from a brown paper bag. Our PB&J is next level thanks to Chef Brando. George Dickel 8 year bourbon, splashes of Carpano Antica and Lillet, dashes of Chambord and Fee Bros. Aztec chocolate bitters, served chilled and up. There’s nothing like a classic PB&J to take you back.

As an underage, wannabe adult, it was always our goal to sneak into any downtown bar,.Our first and favorite target was Trader Vic’s. The dark, fun tiki vibe was just the ticket. EGP now occupies that hallowed ground.We proudly accept the responsibility to keep Trader Vic’s ghost alive. This combination of Mt. Gay rum, fresh lemon, honey and Fee Bros. bitters (liberties) is shaken and served up. Vic’s ghost has treated us well over the years. Thank you Vic! BELLINI | 17 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.


Cigar Spotlight

Origin: Nicaragua Size: 6 1/2 x 52
Strength: Medium Full  |  Wrapper: Ecuadorian Sumatra
Binder: Nicaraguan Habano  |  Filler: Nicaraguan Habano

From harvesting, maturing, fermenting, blending and, ultimately, rolling… there is an unmistakable artistry to cigar craftsmanship. As such, cigars are tangible, taste-able, smoke-able art. The Oliva Serie V Melanio, then, is an artistic triumph. An oily, leathery, mahogany hued Ecuadorian wrapper entices the eye, while imparting rich leather, baking spice, molasses, and pepper to the palate. Bold woodiness, coffee, caramel, and citrus notes from the Nicaraguan binder and fillers provide optimal balance to this deliciously complex stick. Introduced in 2012 as a tribute to owner Gilberto Oliva’s grandfather, Melanio, a 19th century Cuban tobacco farmer, the Serie V was soon honored as 2014’s Cigar of the Year. Consider smoking and savoring this masterpiece as an act of Art Appreciation.

Perfect Pairing

From one ancestral salute to another – Joseph Magnus Bourbon was revitalized in 2015 after its namesake’s great-grandson discovered an unopened
bottle of the Prohibition-shuttered distillery’s bourbon in his mother’s basement.What began as Jimmy Turner honoring his great-grandfather and the label he established in 1892 evolved into taking Magnus far beyond. Behold, the Cigar Blend – a bold sipper meticulously crafted by Master Blender Nancy Fraley. The bouquet of rich pipe tobacco, cherry cola and toasted vanilla tempts the nose, while the palate bursts with the perfect balance of maple-candy, oak, leather and clove. The thoughtful blend of 18-year Kentucky and Indiana bourbons employs their signature Sherry and Cognac barrel aging, with additional Armagnac cask treatment, providing unavoidable depth to this Cigar Room must-drink. Enjoyed neat or on a block (and pairing with the Melanio) will prove a truly artistic endeavor.

Oliva, Connecticut Reserve
4 x 38  |  15

CAO, Moontrance
4 x 40  |  19

Oliva, NUb Cameroon 358
3 x 58  |  20

La Aroma de Cuba, Edicion Especial #2
5 x 50  |  21

La Flor Dominicana, La Nox
5 x 40  |  21

Arturo Fuente, Hemingway Short Story
4 x 49  |  22

My Father, El Centurion H-2K-CT
5 1/2 X 48  |  22

Romeo y Julieta 1875
6 x 50  |  22

Macanudo, Café
6 x 52  |  24

Ashton, Aged Maduro
5 1/2 x 44  |  27

CAO, Flathead 660 Carb
6 x 60  |  28

My Father, Le Bijou 1922
6 1/8 x 52  |  30

Padrón, 1964 Anniversary Maduro
5 1/2 x 50  |  33

E.P. Carrillo, Encore
5 3/8 x 52  |  35

Oliva, Serie V Melanio
6 1/2 x 52  |  37

Macanudo, Vintage 1997 Maduro
7 x 49  |  39

El Gaucho Select Connecticut
7 1/2 x 49  |  40

El Gaucho Select Maduro
7 1/2 x 49  |  40

Cohiba, Crystal Corona
5 1/2 x 42  |  46

Montecristo, No. 2
6 1/8 x 52  |  46

Padrón, 1926 Serie 40th Anniversary
6 1/2 x 54 |  70

Davidoff, Anniversario Double R
7 1/2 x 50  |  90

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

*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

Bio coming soon.

Live Music – 5:30-9:30pm: Mariano Tuesday, Thursday-Saturday. Toshi Onizuka Wednesday.

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