El Gaucho Portland

Iconic steakhouse, bar and cigar lounge

RESERVATIONS

Hours: Tuesday–Saturday 4:30-9pm. Valet parking available.

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

To Go Menus

Pick-up is available: Tuesday – Saturday • 5:30-10:30 pm

Order Now

or call 503.227.8794

Our wine list is 30% off listed price. Please call to receive this offer.
View Wines »

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, 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 ~18

Wicked Shrimp
sautéed with our custom wicked spice ~18

Escargot
garlic-herb butter ~14

Fresh Dungeness Crab Cakes
charred lemon and herb aioli, pickled peppers ~20

Crab & Prawn Cocktail
shredded lettuce and cocktail sauce ~25
crab cocktail ~25
prawn cocktail ~20

Soup & Salad

French Onion Soup
hearty, rich, peasant style ~12

Crab Bisque
dungeness crab, lemon oil, chives ~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 ~45

Filet Mignon*[GF] 8 & 12 oz ~60 / 74

New York Steak
[GF] 14 oz ~68

Bone-In New York[GF] 18 oz ~76

Bone-In Rib Eye[GF] 18 oz ~74

Tableside

Chateaubriand*
An El Gaucho tradition for two!
20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~138

Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce [GF] ~79

Filet Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise [GF] ~74

Add-ons

Béarnaise* [GF] ~6
Roquefort [GF] ~6
Peppercorn* [GF] ~6

Chimichurri [GF] ~5
Bordelaise [GF] ~7

Oscar Style dungeness crab, asparagus, béarnaise [GF] ~22
Gaucho Style lobster medallions, asparagus, béarnaise [GF] ~22
Maine Lobster Tail 8-10 oz [GF] ~50
One King Crab Leg, drawn butter ~49
Grilled Prawns, 3 prawns ~14

Seafood & Specialties

Twin Maine Lobster Tails
two tails served tableside with drawn butter [GF] ~100

Grilled Wild King Salmon
gulf prawns, sauce hollandaise [GF] ~55

Wild Halibut
pan seared, maine lobster claws, spring vegetables, beurre blanc, herbs de provence [GF] ~55

Vegetable Risotto
gruyère, roasted pine nuts, herbs, preserved lemon [GF] ~28
+ canadian lobster tail ~64

Fire Roasted Half Chicken
creamy polenta, tomato confit, fresh herbs & garlic [GF] ~34

Shareable Sides

Yukon Gold Mashed Potatoes
velvety [GF] ~11 / + lobster [GF] ~26

Scalloped Potatoes
a hint of spice ~12

Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~9

Grilled Sweet Corn
chipotle honey butter [GF] ~13

Asparagus
sauce hollandaise ~13

Crispy Brussels Sprouts
diablo spice, bacon, grain mustard butter [GF] ~13

Sauteed Mushrooms
white wine garlic butter [GF]~12

Gaucho Mac & Cheddar Cheese
bread crumb topping ~12

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 $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
graham cracker crust, strawberry-rhubarb basil compote, 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

Cocktails

Cocktails

Sleighbells
Get your jolly on with our seasonal favorite, cranberry infused Tuaca sidecar. Festive cocktails, ugly sweaters and fruit cake – Embrace the season! ~15

Hot Buttered Rum
Trader Vic’s ghost appears to us in many form. This time of year Vic takes the shape of his classic Hot Buttered Rum, featuring Mount Gay Eclipse. So let’s get toasty and snuggle up to our friendly ghost. ~14

True Sazerac
The Phylloxera outbreak of the mid 1800’s changed the Sazerac as we now know it. Back in the day it featured cognac. So, we step back in time to the early 1800’s with this old timey combo of Hennessy VSOP, Pechaud Bitters, an Herbsaint wash, chilled and served neat with a lemon peel. A true classic revisited. ~19

Ruby
You know her, you love her, you can’t live without her. This University of Puget Sound Junior is also an El Gaucho classic. Citrus vodka, fresh lemon and a splash of Chambord are shaken and served up with a powdered sugar rim. Say hello, she may have seated you! ~15

Matches
My 1st dog was named Matches. He was sweet and at times salty. He loved camping. This cocktail is very similar to that ol’ dog. High West Campfire, Imbue sweet vermouth, dashes of Regans’ orange bitters and Fee Brothers Aztec chocolate bitters are chilled and served up with a salted cherry and cinnamon stick. My mom used to tell us, “Go outside and play with Matches”. You would never, but in this case, you should! ~19

C.O.W. (Cocktail of the Week)
Fairly unique, occasionally tropical, mostly fun and always inventive. Go ahead… have a COW! ~13

Fiddy-Fiddy
Simple math: 50% Tanqueray Ten plus 50% Dolin Dry Vermouth, perfectly chilled and served up with 2 olives and a lemon twist, equal 110% deliciousness. ~16

Blizzard
Matt Zaffino says the freezing level is dropping with a chance of a white out! This creamy combo of vanilla vodka, white creme de cocoa and a touch of Rumpleminze is shaken and served white with a snow capped rim. Time to wax your skis and pull out your chains. ~14

Beso Del Diablo
Your angel may be sitting across from you, or it may be the devil’s kiss. El Jimador Blanco, fresh grapefruit, pineapple juice & Ryan’s Habanero “juice” is shaken and served up with a sugared rim. Flip a coin, heads-angel, tails-devil, either way you can’t lose. ~15

Blacknail
Imagine, if you will, your bartender expertly puts ice into an empty glass, adds a shot of Johnnie Walker Black, a splash of Drambuie and a dash of Cherry Heering, stirs earnestly, pinches an orange peel to finish and gently places this unique creation in front of you, leans forward and says gimme all your money or I’ll call your mother. ~15

Featured Spirit

El Gaucho Portland Woodford Reserve Personal Selection

We proudly present a unique, hand-blended Bourbon by Woodford Reserve’s Master Distiller Chris Morris and the staff here at El Gaucho Portland. Enjoy this complex, one-of-a-kind Bourbon, “G-Blend VII” neat, on an PDX ICE block, in a Manhattan or as one of these El Gaucho originals.

G-Blend Classic
A simple old fashioned featuring G-Blend VII, Angostura Bitters, sugar, orange and a muddled Bada Bing served clean over ice. No frills, classic goodness. ~18

What’s Next
This is a unique rotating cocktail featuring G-Blend VII. Small batch infusions are made for a once in a lifetime experience. Please ask you server, “What’s next?” ~17

Maple Bar
Sadly, known as a milk drinker, Maple Bar sired some of the top race horses in history including Seabiscuit, Secretariat, and Sal the Turtle to name just a few. This combo of Fee Brothers’ Peach Bitters, a touch of maple syrup, a dash of cinnamon and G-Blend VII, shaken and served up honors the forgotten father of these famous winners. ~18

The Colonel
This unique Southern gentleman features G-Blend VII, a touch of Sweet Vermouth, a splash of Apricot Brandy, fresh orange and a dash of bitters. Lick your lips, not fingers with “our” original recipe. ~18

Cousin Ernie
Nothing is more eye opening for a couple of soft kids from the northwest than being dropped into the south for the first time, rubbing shoulders with wacky locals and sharing cocktails with an odd ball or two. This cocktail honors the odd ball. G-Blend VII, a dash of Imbue Dry Vermouth, fresh lime, Bitterman’s Tiki Bitters, and a splash of Branca Menta, shaken and served neat. Trust me, it’s always the odd ball you remember! ~18

Make-A-Wish
Check blending bourbon with Master Distiller Chris Morris off Pete and Nick’s bucket list. This unique combo of muddled ginger, fresh lemon and G-Blend VII is shaken with egg white and served over ice. A huge THANK YOU to Woodford Reserve and Chris Morris’ southern hospitality for making a couple of whiskey geeks dream come true. ~19

Cigar

CAO Moontrance ~15
4×40

Oliva, Connecticut Reserve ~15
4×30

Arturo Fuente, Hemmingway Short Story ~18
4×42/49

Arturo Fuente, 8-5-8 Claro ~18
6×47

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

Hoyo La Amistad, Dark Sumatra ~21
5 3/4 x 54

Macanudo, Café ~24
6×52

CAO, Flathead 660 Carb ~24
6×60

Ashton, Aged Maduro ~25
6×49

Macanudo, Vintage 1997 Maduro ~30
6×49

My Father, Le Bijou 1922 ~30
6 1/8×52

Padron, 1964 Anniversary Maduro ~30
5 1/2×50

Aging Room, Quattro Nicaragua Maestro ~30
6×52

Victory Cigars, ~35
El Gaucho Select Connecticut
7 1/2×48

Victory Cigars, ~35
El Gaucho Select Maduro
7 1/2×48

Oliva, Serie V Melanio ~37
6 1/2×52

Partagas, Limited Reserve Decadas ~37
5 1/2×49

Montecristo, No. 2 ~41
6 1/8×52

Cohiba, Crystal Corona ~43
5 1/2×42

Davidoff, Anniversario Special R ~46
4 7/8×50

Davidoff, Winston Churchill- The Late Hour ~47
6×54

Arturo Fuente, Fuente Opus X ~50
7×48

La Aurora, 1903 Edition Platinum ~50
5×54

*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

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.

Note: Please read here about our safe dining protocols.