El Gaucho Portland

Iconic steakhouse, bar and cigar lounge

RESERVATIONS

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.

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 Menu

Many of our classic dishes are available to pick up and enjoy at home.
Pick up is available: Tuesday – Saturday • 5–10 pm

ORDER TO GO

Or you may call 503.227.8794 to place your order for pickup.

Dinner

Starters

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

Escargot
garlic-herb butter ~19

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

Chilled Seafood Tower
dungeness crab, snow crab claws, lobster, prawns, oysters, ahi tartare
for two ~65 / for four ~130 / for six ~195

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

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 Dianne*
four 4 oz medallions of beef tenderloin for two, mushrooms, brandy, veal demi-glace, dijon [GF]  ~130

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
Truffle Butter ~10
Foie Gras Butter ~10

Oscar Style dungeness crab, asparagus, béarnaise [GF] ~25
Gaucho Style lobster medallions, asparagus, béarnaise [GF] ~25
Maine Lobster Tail [GF] 8 oz ~50 / 16 oz ~100
Grilled Prawns, 3 prawns ~18

Seafood & Specialties

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

Alaskan Halibut
pan-seared, maine lobster hash, maitake mushrooms, lemon beurre blanc ~62

Large Maine Lobster Tail
served tableside with drawn butter [GF] 8 oz  ~50 / 16 oz  ~100

Vegetable Risotto
gruyère, roasted pine nuts, herbs, mushrooms, 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

Pomme Frites
garlic butter, parmesan, truffle aioli [GF] ~13

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

Wine

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.

Dessert

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

Key Lime Pie
burnt swiss meringue ~12

Tableside Flambé

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

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

Old Fashioned Cheesecake
cracker crust, house made strawberry & navel orange coulis, chantilly ~12

Vanilla Bean Ice Cream
olympic mountain ~8

Sorbet
seasonal flavor ~8

Cocktails

Cocktails

RUBY | 18
Citrus vodka, lemon, Chambord, powdered sugar. You know her, you love her, you can’t live without her.

G-22 | 18
EGP est. 3.17.2000
Old Forester, Ramazzotti Amaro, Angostura, cherry. Our unique take on a Manhattan.

THE COLONEL | 20
G-Blend X, sweet vermouth, orange, apricot brandy, Angostura bitters

MAPLE-SMOKED MANHATTAN | 25
Sazerac rye, ruby port, orange bitters, maple syrup

MAPLE-SMOKED NEGRONI | 23
St. George Terroir, Dolin sweet vermouth, Campari

BESO DEL DIABLO | 18
El Jimador blanco, grapefruit, pineapple, habanero “juice”, sugared rim. This spicy classic stands the test of time.

STRAWBERRY PINEAPPLE DAIQUIRI | 19
Strawberry-infused Wray & Nephew rum, Plantation Pineapple rum, lime and demerara syrup.

AUNT LINDA | 19
Basil-infused El Jimador Blanco, lime, coconut cream, diablo-salted rim.

TAHITIAN HONEY BEE | 18
Mt. Gay rum, lemon, honey, Fee Bros. bitters. A nod to Trader Vic’s timeless tiki vibes.

G-BLEND CLASSIC X | 20
G-Blend X, Angostura bitters, sugar, lemon and a muddled Bada Bing cherry served over an ice block. A simple old fashioned with a Gaucho twist

Cigar

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  |  36

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

Oliva, Serie V Melanio
6 1/2 x 52  |  41

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

EVENT REQUEST FORM
EVENT PORTFOLIO
VIEW ROOMS

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.

CIGNA
This link leads to the machine-readable files that are made available in response to the federal Transparency in Coverage Rule and includes negotiated service rates and out-of-network allowed amounts between health plans and healthcare providers. The machine readable files are formatted to allow researchers, regulators, and application developers to more easily access and analyze data.