El Gaucho Tacoma
Iconic, old-school steakhouse.
Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. 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 now available to pick up and enjoy at home.
Pick up is available: Tuesday – Saturday • 4–9 pm
Or you may call 253.272.1510 to place your order for pickup.
Dinner
Starters
Wicked Shrimp
sautéed with our custom wicked spice ~24
Diver Sea Scallops*
lemon beurre blanc ~24
Fried Calamari
roasted poblano aioli ~ 18
Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~27
Pecan Crusted Brie
honey, cherry balsamic reduction, fuji apple ~18
Chef’s Pork Belly
apple compote, maple gastrique ~18
traditional made, tortilla chips ~18
Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~19
Steak Tartare
prepared tableside ~23
Escargot
garlic herb butter ~19
Soup & Salad
French Onion Soup
hearty, rich, peasant style ~13
Insane Truffle Soup
white truffle oil, wild mushrooms, cream ~12
Heirloom Caprese Salad
balsamic glaze, burrata, basil ~16
Summer Mixed Greens Salad
strawberry, blueberry, mascarpone, marcona almonds, strawberry vinaigrette ~ 14
Classic Wedge Salad
iceberg, pancetta, tomato, crumbles, kalamata olives, egg, roquefort crumbles & dressing ~14
Tableside 410 Salad
balsamic vinaigrette, crab, shrimp ~ 18
Tableside Caesar Salad
classically made from scratch
minimum of two ~ 17 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 ~47
Filet Mignon*
8 & 12 oz ~69 / 83
Bone-In Rib Eye*
18 oz ~78
Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce ~89
Filet Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~87
New York Steak*
14 oz ~72
Peppercorn New York*
14 oz ~75
Bone-In New York*
18 oz ~79
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 of Tenderloin*
crimini, béarnaise ~72
Add-ons
Béarnaise* ~6
Roquefort ~6
Peppercorn* ~6
Truffle Butter ~6
Grilled Prawns ~16
Oscar Style* crab, asparagus, béarnaise ~25
Gaucho Style* lobster medallions, asparagus, béarnaise ~25
Canadian Lobster Tail ~ MP
Diver Scallops three scallops ~24
Seafood
Two fresh seafood selections offered nightly.
Canadian Lobster Tail
drawn butter ~MP
Halibut
seasonal preparation ~59
Salmon
seasonal preparation ~55
Diver Sea Scallops
& Grilled Prawn Linguine
fresh herb, lemon beurre blanc ~48
Game & Poultry
Oven Roast Half Chicken
roasted corn, mushroom ragout ~35
Superior Farms Rack of Lamb*
all-natural, romesco sauce, grilled asparagus ~72
Vegetarian
homemade pasta, sugar snap peas, asparagus, cherry tomatoes, lemon beurre blanc ~25
Shareable Sides
Gaucho Mac & Cheddar Cheese
bread crumb topping ~14
Yukon Gold Mashed Potatoes
creamy ~12
Scalloped Potatoes
a hint of spice ~13
Lobster Mashed Potatoes
maine lobster cream sauce ~26
Crispy Brussels Sprouts
balsamic reduction, beurre blanc, pancetta ~14
Roasted Sweet Corn
chipotle honey butter ~14
Asparagus
lemon beurre blanc ~14
Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions ~9
Sautéed Mushrooms
shallots, garlic, white wine, butter ~13
Sugar Snap Peas
lightly sauteed, lemon vinaigrette ~ 14
French Fries ~8
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 $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 253-272-1510 for information.
Dessert
Desserts & After Dinner Drinks
Crème Brûlée
classic ~12
The Chocolate Cake
vanilla bean ice cream, white chocolate flakes ~12
Bananas Foster
(for 2 or more) ~16 per person
Cherries Jubilee
(for 2 or more) ~16 per person
Florida Key Lime Pie
sweet whipped cream, graham cracker crust ~12
Olympic Mountain Sorbet
seasonal ~8
vanilla bean ice cream, bourbon caramel sauce, fresh fruit ~14
Espresso Martini
vanilla vodka, five farms irish cream, godiva chocolate liqueur, espresso ~18
Tiramisu Martini
coffee liqueur, rumchata, godiva chocolate liqueur, heavy cream, chocolate & espresso powder ~16
Gaucho Irish Coffee
paddy’s irish whiskey, five farms irish cream, coffee, vanilla infused whipped cream ~16
Omey’s Coffee
pralines and cream liqueur, tuaca, vanilla vodka, coffee liqueur, coffee, vanilla whipped cream ~16
Comfort Coffee
paddy’s irish whiskey, southern comfort, dark crème de cacao, pralines & cream liqueur, coffee, vanilla whipped cream ~16
Night In Japan
toki by suntory, kahlua, dark crème de cacao ~16
Cocktails
Cocktails
Tacoma Paloma
corazon blanco, grapefruit liqueur, grapefruit juice, agave syrup, muddled lime ~16
Strawberry Limeade Mule
strawberry & lime infused rum, house-made ginger syrup, sweet & sour, topped with soda ~16
Gaucho Barrel-Aged Manhattan
old forester bourbon, maraschino cherry, sweet vermouth, cherry brandy, peychaud’s bitters ~16
Spenny’s Afternoon Delight
citrus infused vodka, muddled cucumber & mint, blueberry puree, sweet & sour, soda ~ 16
Smoked Old Fashioned
buffalo trace, frangelico, angostura bitters, simple syrup, absinthe wash, smoked tableside preparation, hickory chips ~24
Toasted Old Fashioned
sazerac rye 6 year, cinnamon & burnt brown sugar simple syrup, blood orange bitters, torched orange peel ~18
Gold Martini
CLIX vodka, louis XIII, grand marnier cuvee du centenaire 100, riesling ice wine, edible gold flakes ~200
Classic Gaucho Old Fashioned
angel’s envy, angostura bitters, demerara simple syrup, luxardo cherry, orange peel ~20
PNW Sour
woodinville straight bourbon, egg white, amaretto, lemon juice, simple syrup, luxardo cherries ~20
XXX Martini
stoli elit vodka, bleu cheese stuffed olives ~26
Polish Kisses
belvedere, chambord, pineapple juice, vanilla simple syrup, raspberry ~16
Speakeasy Manhattan
blanton’s, carpano antica sweet vermouth, bittersmens xocolatl mole bitters, rich demerara simple syrup, luxardo cherries, cinnamon & apple wood chips, smoking box preparation ~42
Gaucho 007
sipsmith lemon drizzle gin, grey goose, lillet blanc, lemon twist ~18
tanqueray sevilla orange, aperol, carpano antica sweet vermouth ~ 16
Gaucho Cosmo
triple berry infused vodka, triple sec, cranberry juice, sweet & sour ~16
Gaucho Mai Tai
santa teresa 1796 rum, pineapple & orange juice, orgeat syrup, Myer’s dark rum float, luxardo cherries, edible orchid ~18
Spicy Mango Margarita
deleon reposado, muddled jalapeno, mango puree, triple sec, sweet & sour, union uno joven mezcal float, tajin sprinkle ~ 18
Gaucho French 75
strawberry infused oxley gin, limoncello, simple syrup, lemon juice, yellowhawk white sparkling wine, lemongrass aroma
flavour blaster (tableside preparation) ~ 22
Watermelon Melonrita
choice of tequila or mezcal, muddled watermelon & basil, watermelon liqueur, sweet & sour ~18
Blueberry Lemon Drop
citrus infused vodka, triple sec, orange liqueur, blueberry puree ~14
*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
Tacoma native Sarah Choi grew up in the hospitality industry working in her parents’ hotels and restaurants at an early age. As a teenager, she worked at Red Robin, Joey Kitchen and C.I. Shenanigans before joining the El Gaucho team in 2016. She wanted to learn the art of fine dining and knew that the best way to do that was through the doors of El Gaucho. Due to her work ethic and fascination with spirits, Sarah was quickly promoted to captain and eventually managed the wine and spirits program. She has created an exceptional program and established partnerships to ensure that El Gaucho receives highly allocated and exclusive spirits. Her leadership and commitment to her team resulted in her promotion to general manager in 2022.
Sarah and her significant other, John, met while working at El Gaucho and enjoy spending time with their Pomeranian, Gordon Ramsey, and Sarah’s close-knit family. She and John enjoy new adventures that push her out of her comfort zone, and then relaxing with a classic Old-Fashioned cocktail.
Executive Chef, El Gaucho Tacoma
Executive chef Jesus Boîtes has been part of the El Gaucho team since 2001 and over the last 21 years, has become an inspirational and dedicated leader. He began his career working at Black Angus, Pacific Grill, and eventually as a broiler cook at Daniel’s Broiler before joining El Gaucho. He impressed founder Paul Mackay and former corporate executive chef Ken Sharp by cooking the perfect porterhouse to medium rare and they both knew he was the right leader for El Gaucho Tacoma. Chef Jesus is known for being passionate and rigorous about food quality, consistency and standards and says he “bleeds Gaucho.”
Jesus was born in Mexico and then moved to California with his parents. At 21 years old, he moved to Washington on his own to begin his career. Chef Jesus spends his down time playing basketball and swimming at the local YMCA and he is exceptionally proud of his three children, including his son Pepe, now a server at El Gaucho. He enjoys watching them become the best versions of themselves and they spend Sundays dining out where he says he is always impressed by his children’s elevated palates. He would love to travel to Brazil and Costa Rica and continue to explore new culinary discoveries.
Live Music: Douglas Barnett, Tuesday & Wednesday 6:00-9:00pm; Kacey Evans, Thursday 6:00-9:00pm ; Sandy Harvey, Friday-Saturday 6:00-10:00pm.
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.