Like Maxine Nightengale sang, “we’re gonna get right back to where we started from,” El Gaucho is proudly doing the same with its menu as part of our 20th anniversary celebration. Starting September 6th, we are bringing back some of our classic dishes that were offered when El Gaucho first opened its doors in Seattle in November 1996.
Among the original menu items to be featured include: Rack of Venison, Ostrich Fan Filet, Veal Scallopini Marsala, and the Tableside Flaming Lamb Shish Kabab. These items will join other classics that have never left the menu, including Tableside Flaming Sword Brochette of Tenderloin, Tableside Chateaubriand, and Dungeness Crab Cakes.
El Gaucho Corporate Executive Chef, Ken Sharp, who opened El Gaucho with Paul Mackay, said when he was creating the original menu he, “tried to keep the menu simple, but include some unusual items.” To name a few, Buffalo Rib Eye, Partrich, Country Paté, and Gravalox were among those items. Other dishes have been created along the way, which are now considered iconic in the El Gaucho recipe box: Wicked Shrimp, Tenderloin Diablo and the Southwest Scallop Potato, plus the seasonings that make these dishes: El Gaucho Seasoning, El Gaucho Wicked Spice and El Gaucho Diablo Spice.
Original and location favorite cocktails will also be featured on our menus as part of the celebration. If you prefer wine, we are offering our own special El Gaucho 20th Anniversary Red – a 100% Cabernet Sauvignon 2012 from Columbia Valley. This unique wine is produced by a top-Washington winery, and is fabulous to pair with steak. Enjoy a pour by the glass, or purchase your own bottle for only $95 – a steal you won’t want to pass up.
Join us as we celebrate 20 years of El Gaucho!
Original El Gaucho Selections
VEAL SCALLOPINI MARSALA
marsala, wild mushrooms, linguini
RACK OF VENISON
New Zealand red deer, grilled over quebracho blanco lump charcoal, finished with a cherry port wine demi glaze
TABLESIDE FLAMING SWORD LAMB SHISH KEBAB
lamb sirloin, peppers, onions, tomato, seared on rotisserie, served with creole sauce
OSTRICH FAN FILET
grilled over quebracho blanco lump charcoal, finished with mushroom madeira sauce
Original El Gaucho Cocktails
fresh lemon, egg white, Pisco brandy, simple syrup
MUDDLED RYE OLD FASHIONED
Knob Creek Rye, fresh orange, maraschino cherry, Angostura bitters, sugar
Cocktail Favorites from our El Gaucho Locations
BELLEVUE’S GAUCHO COSMO
mixed berry infused vodka, triple sec, fresh lime, sour
citrus vodka, fresh lemon, Chamboard, powdered sugar rim
SEATTLE’S GAUCHO BLANTON’S MANHATTAN
Blanton’s single barrel select bourbon, Carpano Antica vermouth, Scrappy’s bitters
TACOMA’S FRENCH KISS
vanilla vodka, Chamboard, pineapple juice, sugar rim