El Gaucho Portland

Iconic steakhouse, bar and cigar lounge

RESERVATIONS

Hours: Tuesday-Thursday 4:30-10pm; Friday-Saturday 4:30-11pm. Call to place your order for pickup.

Valet: $10 valet. Covered lots available at US Motor Bank Garage (enter on Oak) and Union Bank Tower Garage (enter on Broadway). Street parking available.

EL GAUCHO PORTLAND
Iconic steakhouse, bar and cigar lounge

Hours: Tuesday-Thursday 4:30-10pm; Friday-Saturday 4:30-11pm. Call to place your order for pickup.

Valet: $10 valet. Covered lots available at US Motor Bank Garage (enter on Oak) and Union Bank Tower Garage (enter on Broadway). Street parking available.

Mother’s Day: Open Sunday, May 12th 3-8pm.

El Gaucho Portland is located in The Benson, Portland’s historic landmark hotel.

Menus

Our menu features fresh seafood selections and 28-day dry-aged Niman Ranch Prime Certified Angus Beef® prepared on our one-of-a-kind charcoal grill in an open exhibition-style kitchen. 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

Call 503.227.8794 to place your order for pickup.
For delivery, we recommend Caviar. Order here.

Please note: Revelers Club members may earn loyalty points on all regular To Go orders.
Reward Dollars, Birthday or Anniversary gifts may not be redeemed on To Go orders.

Dinner

Starters

Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~21

Steak Tartare
tableside preparation ~23

Ahi Tuna Tartare
capers, pine nuts, habanero, jalapeño, 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 ~27

Dungeness Crab Cakes
charred lemon and herb aioli, pickled peppers ~29

Fried Calamari
roasted poblano aioli ~18

Crispy Fried Oysters
tartar sauce ~18

Crab & Prawn Cocktail
cocktail sauce, lemon ~30
crab cocktail ~33 / prawn cocktail ~24

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

Soup & Salad

French Onion Soup
rich peasant style ~16

Spicy Oregon Crab Bisque
dungeness crab, chive oil ~16

Clam Chowder
new england style, herb oil ~14

Tableside Caesar Salad*
classically made from scratch
minimum of two ~17 per person

Fennel & Spinach Salad
arugula, walnuts, jicama, apples, beets, dried cherries, lemon vinaigrette ~13

Classic Wedge Salad
iceberg, smoked bacon, tomato, egg, 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] ~71 / 83

New York Steak
14 oz [GF] ~79

Peppercorn New York
14 oz [GF] ~82

Bone-In New York
18 oz [GF] ~85

Bone-In Rib Eye
18 oz [GF] ~85

A5 Miyazaki Wagyu New York
4 oz [GF] ~87

Tableside

Chateaubriand*
An El Gaucho tradition for two!
20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~165

Flaming Sword Brochette*
filet mignon, new york, crimini mushroom, tomato, béarnaise ~72

Steak Diane*
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] ~7
Roquefort [GF] ~7
Peppercorn* [GF] ~7
Bordelaise [GF] ~7

Chimichurri [GF] ~5
Truffle Butter ~9
Seared Foie Gras  ~23

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  three prawns ~16

Seafood & Specialties

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

Pan Seared Halibut*
prawn scampi, braised leeks, lemon beurre blanc ~57

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

Mushroom Risotto
gruyère, roasted pine nuts, herbs, mushrooms, preserved lemon [GF] ~28
+ small maine lobster tail ~78

Oven Roasted Half Chicken
creamy corn, tomato confit, fresh herbs & garlic [GF] ~39

Shareable Sides

Yukon Gold Mashed Potatoes
velvety [GF] ~14

Lobster Mashed Potatoes
maine lobster cream sauce ~28

Tableside Baked Potato
russet, butter, sharp cheddar cheese sauce, scallions, brushed with bacon fat and fluffed tableside ~10

Sautéed Mushrooms
white wine garlic butter [GF] ~13

Gaucho Mac & Cheddar Cheese
bread crumb topping ~14 / add lobster +21

Scalloped Potatoes
a hint of spice ~15

Pomme Frites
garlic butter, parmesan, truffle aioli [GF] ~11

Grilled Sweet Corn
chipotle honey butter [GF] ~14

Asparagus
garlic, white wine, bernaise  ~14

Crispy Brussels Sprouts
diablo spice, bacon, pomegranate molasses [GF] ~14

Wine & Spirits

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

Baileys Bread Pudding
vanilla bean ice cream, bourbon caramel, fresh berries ~15

Old Fashioned Cheesecake
graham cracker crust, strawberry rhubarb coulis, chantilly ~12

Mud Cake
chocolate glaze, vanilla bean ice cream, candied cocoa nibs ~14

Tableside Flambé

minimum order of two

Bananas Foster
~16 per person
Make it “Banana’s Sherwood”
add candied walnuts ~1

Cherries Jubilee
~16 per person

Key Lime Pie
chantilly, lime coulis ~13

Créme Brûlée
classic vanilla custard, caramelized sugar, mixed berries, tuile ~12

Vanilla Bean Ice Cream
olympic mountain ~8

Sorbet
seasonal flavor ~8

Coffee & Tea Service

Fonté Coffee
cerrado blend drip, 1st avenue espresso blend

Fonté Tea
english breakfast, earl grey, chai spice, jasmine green, peppermint, chamomile

Cocktails

Cocktails

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

BESO DEL DIABLO | 18
Cazadores blanco, grapefruit, pineapple, habanero “juice”, sugared rim. Sweet, spicy, boozy – the perfect recipe for El Diablo’s dirty work.

G-23 | 18
EGP est. 3.17.2000
Old Forester, Averna Amaro, Angostura, cherry. This rich, dark Manhattan is sure to please.

DESTINATION NORTHWEST | 19
Aviation Gin, Ancho Reyes Chile Liqueur, pomegranate, Fire Bitters. Who needs a map when this will surely get you where you want to go!

SOUTHERN EXPOSURE | 18
Cachaça, Grey Goose La Poire, Giffard Banana, blood orange, grapefruit bitters. A gorgeous sunset somewhere in-between Ipanema and the French Riviera.

BLANC DE BLANCS | 18
Brixeur gin, Salers Gentiane, blanc vermouth, lemon bitters, nasturtium. If you can’t see the cocktail, are you really drinking? The answer is clear… yes!

G-BLEND CLASSIC X | 20
G-Blend X, Angostura bitters, sugar, lemon and a muddled Bada Bing cherry served over an ice block. Gaucho take on the classic old fashion.

LION’S TAIL | 20
G-Blend X, house-made spiced dram, lime, bitters, orange peel. This big cat is the king of the jungle for a reason – strong, soft, and proud in every sip

OAK ST. BOULEVARDIER | 25
Served tableside – Angel’s Envy, Campari, sweet vermouth, oak smoke.

STRAWBERRY LEMONGRASS COSMOPOLITAN | 25
Served tableside – Grey Goose, Cointreau, strawberry, lime, lemongrass vapor

Cigar

Oliva, Connecticut Reserve
4 x 38  |  15

CAO, Moontrance
4 x 40  |  19

Oliva, NUb Cameroon 358
3 x 58  |  20

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

La Aroma de Cuba, Edicion Especial #2
5 x 50  |  22

Romeo y Julieta 1875
6 x 50  |  24

Macanudo, Café
6 x 52  |  26

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

E.P. Carrillo, Encore
53/8 × 52  |  35

Padrón, 1964 Anniversary Maduro
5 1/2 x 50  |  36

Macanudo, Vintage 1997 Maduro
7 x 49  |  39

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

Montecristo, No. 2
6 1/8 x 52  |  46

Cohiba, Crystal Corona
5 1/2 x 42  |  50

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.

Sales Director:
Greg Dills
503.227.8794 | Email

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 Gabe Rodriguez has been part of the El Gaucho Portland team since 2009 starting as a pantry cook and working his way through every culinary role to eventually being promoted to executive chef in 2022. Described as dedicated, unflappable and a calm leader, Gabe believes in the value of teamwork. He grew up in Mexico City and moved to California at the age of 17. His time spent visiting his family’s farms in Oaxaca and Hidalgo was inspirational for his culinary journey because everything was made from scratch and truly farm to table. When away from the restaurant, he enjoys trying new food and drinks to spark his creativity for new techniques and dishes. Gabe remains close to his large family, and they enjoy spending time cooking together and spending time outdoors with their dog Gracie. Dancing, listening to Latin music, going to the gym, and traveling to sunny beaches are his favorite ways to relax.

Live Music – 5:30-9:30pm: Mariano Tuesday, Thursday-Saturday. Toshi Onizuka Wednesday.