El Gaucho Tacoma
Iconic, old-school steakhouse.
Hours: Open Tuesday-Saturday at 4pm. Last seating is 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.
Revel and Celebrate at Home with Our To Go Options
Many of our classic dishes are now available to pick up and enjoy at home.
Pick up is available: Tuesday – Saturday • 4–9 pm
or call 253.272.1510
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: Tuesday – Saturday • 4–9 pm
Order Online or call 253.272.1510
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
Key Lime Pie For Two
sweet whipped cream, graham cracker crust
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
Key Lime Pie For Two
sweet whipped cream, graham cracker crust
Add on a Bottle or Two!
AQUA 20th Sparkman Chardonnay ~25
Fire & Vine Rosé ~20
Fire & Vine Cabernet Sauvignon ~30
Nicolas Feuillatte ~50
Dinner
Starters
Wicked Shrimp
sautéed with our custom wicked spice ~18
Diver Sea Scallops*
lemon beurre blanc ~18
Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~20
Pecan Crusted Brie
honey, cherry balsamic reduction, fuji apple ~18
Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~18
Steak Tartare
classic preparation ~23
Soup & Salad
French Onion Soup
hearty, rich, peasant style ~12
Insane Truffle Soup
white truffle oil, wild mushrooms, cream ~12
Gaucho Salad
mixed greens, baby shrimp, cherry tomatoes, roquefort dressing ~16
Classic Wedge Salad
iceberg, pancetta, tomato, crumbles, kalamata olives, egg, roquefort crumbles & dressing ~14
Mixed Green Salad
kiln dried cherries, julienne pear, candied pecans, apple vinaigrette ~ 11
Tableside Caesar Salad
classically made from scratch
minimum of two ~ 16 per person
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 ~45
Filet Mignon*
8 & 12 oz ~60 / 74
Bone-In Rib Eye*
18 oz ~74
Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce ~79
Filet Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~74
New York Steak*
14 oz ~68
Peppercorn New York*
14 oz ~71
Bone-In New York*
18 oz ~76
Tableside
Chateaubriand*
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~138
Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~58
Add-ons
Béarnaise* ~6
Bordelaise ~6
Roquefort ~6
Peppercorn* ~6
Truffle Butter ~6
Grilled Prawns three prawns ~14
Oscar Style* crab, asparagus, béarnaise ~22
Gaucho Style* lobster medallions, asparagus, béarnaise ~22
Maine Lobster 8-10 oz tail ~40
King Crab Leg one leg, butter beurre blanc ~49
Diver Scallops three scallops ~18
Seafood
Two fresh seafood selections offered nightly.
Ahi Tuna
seasonal preparation ~55
Sea Bass
seasonal preparation ~55
Maine Lobster Tail
8-10oz, drawn butter ~45
Diver Sea Scallops
& Grilled Prawn Linguine
fresh herb, lemon beurre blanc ~40
Poultry
Oven Roast Half Chicken
roasted corn, mushroom ragout ~35
Vegetarian
Grilled Cauliflower (vegan)
couscous salad, cucumber, cilantro, red onion, fuji apples, bell peppers, chimichurri ~22
Portobello Burger
NY sharp cheddar cheese, mixed greens, red onion, red pepper pesto, balsamic glaze, brioche bun ~18
Shareable Sides
Gaucho Mac & Cheddar Cheese
bread crumb topping ~12
Yukon Gold Mashed Potatoes
creamy ~11
Scalloped Potatoes
a hint of spice ~12
Lobster Mashed Potatoes
maine lobster cream sauce ~26
Crispy Brussels Sprouts
harissa aioli ~13
Roasted Sweet Corn
chipotle honey butter ~13
Asparagus
lemon beurre blanc ~13
French Fries ~8
Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions ~9
Sautéed Mushrooms
shallots, garlic, white wine, butter ~12
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 253-272-1510 for information.
Dessert
Desserts & After Dinner Drinks
Crème Brûlée
classic ~10
The Chocolate Cake
vanilla bean ice cream, white chocolate flakes ~12
Bananas Foster
(for 2 or more) ~16 per person
Florida Key Lime Pie
sweet whipped cream, graham cracker crust ~12
Olympic Mountain Sorbet
seasonal ~7
Espresso Martini
Stoli Vanilla Vodka, Five Farms Irish Cream,
Godiva Chocolate Liqueur, espresso ~14
Tiramisu Martini
kahlua, rumchata, godiva chocolate liqueur,
heavy cream, chocolate & espresso powder ~14
Cocktails
Cocktails
Tacoma Paloma
barrel-aged sauza tequila, grapefruit liqueur, white grapefruit juice, agave syrup, fresh muddled lime ~13
Spanish Gin & Tonic
hendrick’s gin, cucumber ribbon, grapefruit bitters, tonic, topped with peppercorn ~14
Old Fashioned No. 23
ron zacapa centenario 23 solera rum, orange bitters, agave simple syrup ~16
Strawberry Limeade Mule
strawberry & lime infused rum, house-made ginger syrup, sweet & sour, topped with soda ~12
Gaucho Barrel-Aged Manhattan
old forester bourbon, maraschino cherry, sweet vermouth, cherry brandy, peychaud’s bitters ~16
Maker’s Mark Private Select Old Fashioned
angostura bitters, sugar, luxardo cherry, orange peel ~20
Muir Sidecar
pear & cinnamon infused bourbon, triple sec, simple syrup, lemon juice, sugar rim ~15
Blueberry Lemon Drop
citrus infused vodka, blueberry purée, orange liqueur ~12
Classic Gaucho Martini
wheatley vodka by buffalo trace, in-house bleu cheese stuffed olives ~16
Earl Grey Fashion
earl grey infused bourbon, simple syrup, orange bitters, peychaud’s bitters, charred lemon peel ~12
jameson irish whiskey, five farms irish cream, coffee, vanilla infused whipped cream ~12
Gaucho Cosmo
triple berry infused vodka, triple sec, cranberry juice, sweet & sour ~13
Toasted Old Fashioned
sazerac rye 6 year, cinnamon & burnt brown sugar simple syrup, blood orange bitters, torched orange peel ~16
Rare Blood Orange Manhattan
eagle rare 10 year, solerno blood orange liqueur, carpano antica sweet vermouth, angostura bitters, luxardo cherry ~18
Empress French 75
empress 1908 gin, fresh lemon juice, simple syrup, topped with sparkling wine ~14
Basil Lychee Martini
ketel one vodka, giffard lichi-li liqueur, house-made basil infused simple syrup, muddled lime, passoa passionfruit float ~15
*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 occasion.
Event Director:
Merica Ocsan
253.272.4424 | Email
General Manager, El Gaucho Tacoma
Terianne grew up in Lewiston, ID and went to high school and community college in the Tri-Cities, WA, where she graduated with a degree in Management Studies. She has been in the hospitality business for over 25 years. Her first management position was with the Inn at the Park in Spokane, Washington, running restaurant operations for the hotel’s two restaurants. She realized restaurants were her life’s purpose and began working at Salty’s restaurants. During her twenty years with the company, she held different roles including Corporate Trainer & General Manager. Terianne joined El Gaucho Tacoma in October 2018 as General Manager.
Terianne and her husband Mark have been married for 35 years and their son Dylan, recently graduated from law school. She loves spending time outdoors, especially at Mount Rainer, where you’ll typically find her hiking, and running trails.
Executive Chef, El Gaucho Tacoma
Jesus joined El Gaucho family in 2001, and was recently promoted to Executive Chef at El Gaucho Tacoma. Having a huge passion for food, and proven that he is a quick learner, Jesus has worked his way up the ranks from dishwasher to Sous Chef through notable area restaurants, including Black Angus, Pacific Grill, and Daniel’s Broiler. When the offer to become El Gaucho Tacoma’s Executive Chef came, Jesus was reluctant, but Corporate Executive Chef Ken Sharp confidently assured Jesus he could do it; and he’s very grateful for the opportunity.
Jesus was born in Mexico, but has lived most of his life in California and Washington. He loves spending time with his beautiful family and Chihuahua, and in his spare time enjoys green enchiladas, reading cooking books, and grilling at home.
Live Music: Cara Sandahl, Tuesday 5:30-8:30pm; Douglas Barnett, Wednesday-Thursday 5:30-8:30pm; Sandy Harvey, Friday-Saturday 5:30-9:30pm.
Note: Please read here about our safe dining protocols.