El Gaucho Seattle

Join us as we honor our history and begin a new era in Seattle’s Union Stables building, on the corner of Western and Blanchard.


Hours: Open Tuesday-Saturday at 4pm. Last seating is 9:30pm Tuesday-Thursday; 10pm Friday-Saturday. Happy Hour: Tuesday–Saturday 4-6pm. Call to place your order for pickup.

Valet: $12 valet. Street parking available.

Join us as we honor our history in a new location: Seattle’s Union Stables building, on the corner of Western and Blanchard.

Hours: Open Tuesday-Saturday at 4pm. Last seating is 9:30pm Tuesday-Thursday; 10pm Friday-Saturday. Happy Hour: Tuesday–Saturday 4-6pm. Call to place your order for pickup.

Valet: $12 valet. Street parking available.


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 now available to pick up and enjoy at home.
Pick up is available: Tuesday – Saturday • 4-9 pm

Call 206.728.1337 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.



Wicked Shrimp
sautéed with our custom wicked spice ~24

Diver Sea Scallops*
lemon beurre blanc, chives ~29

Tenderloin Diablo*
sautéed filet mignon tips, cajun cream sauce ~21

Northwest Oysters
red wine mignonette, lemon, cocktail sauce, 1/2 dozen ~27

Dry Aged Lamb Lollipop
mint yogurt, honey mustard, confit cherry tomatoes

Dungeness Crab Cakes
red pepper pesto, roasted garlic ~29

garlic-herb butter ~19

Dry-Aged Lamb Lollipops
seasonal preparation ~25

Prawn & Crab Cocktail
‘goma wakame, diablo spice, cocktail sauce ~30

Fried Calamari
pickled fresno chilis, zesty parmesan sauce ~18

Ahi Tuna Tartare 
olive tapenade, smoked pineapple, onion, crispy wonton, black garlic miso ~23

Steak Tartare*
bone marrow, capers, red onions, pickled mustard seed, cornichon ~35

Squid Ink Pasta Dumplings
pork and shrimp, tomato vodka sauce, basil oil ~18

Soup & Salad

French Onion Soup
hearty, rustic style ~16

Insane Truffle Soup
seasonal mushrooms, black truffle, cream ~15

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

Classic Wedge Salad
iceberg, bacon, tomato, kalamata olives, egg, roquefort, roquefort dressing ~14

Mixed Green Salad
kiln dried cherries, julienne pear, candied pecans, apple vinaigrette ~13

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*
10 oz ~47

Filet Mignon*
6 oz  ~64 | 8 oz  ~71 | 10 oz  ~78

Bone-In Rib Eye*
18 oz ~85

Steak El Gaucho*
8 oz custom-aged filet mignon, maine lobster medallion, asparagus, béarnaise sauce ~89

Filet Medallions Oscar*
two 4oz filet mignons, fresh dungeness crab, asparagus, bearnaise ~87

A5 Miyazaki Wagyu
4oz, pickled red onions, beef fat gremolata ~92

New York Steak*
14 oz ~79

Peppercorn New York*
14 oz ~82

Manhattan Cut New York Strip*
8 oz ~59


Flaming Sword Brochette of Tenderloin*
crimini mushroom, béarnaise ~72

Steak Diane
four 4oz filets with a tableside Diane sauce for two
served with seasonal vegetables ~135

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


Béarnaise* ~7
Roquefort ~7
Peppercorn ~7
Bordelaise ~7

Oscar Style*  crab, asparagus, béarnaise ~25
Gaucho Style*  lobster medallions, asparagus, béarnaise ~25
Truffle Butter  black winter truffles, crispy garlic ~16
Foie Butter  foie gras ~10

Canadian Lobster Tail 18 oz, drawn butter, lemon ~125
Alaskan King Crab Leg  drawn butter ~95
Grilled Prawns  three prawns ~16
Grilled Scallops  three scallops ~29

Seafood & Specialties

Canadian Lobster Tail
18 oz lobster tail served tableside, drawn butter, lemon ~125

Alaskan King Crab Leg
drawn butter ~95

Alaskan King Salmon
preserved lemon olive tapenade ~63

Alaskan Halibut
carrot miso puree, spring peas and spinach, pickled currants, curried pistachios, red onion ~60

Grilled Scampi Pasta
preserved lemon cream sauce, fresh herbs, tagliatelle ~45
add crab ~12  |  add scallops ~29

Dry-Aged Rack of Lamb
mushroom risotto, asparagus, bordelaise, vodka tomato sauce ~89

Oven Roasted Half Chicken
mushroom ragout, roasted corn ~39

made in house, spring peas, morel mushrooms, preserved lemon cream, crispy breadcrumbs ~35

Shareable Sides

small serves 1-2; large serves 2-4

Gaucho Mac & Cheese
fresh made pasta, coastal cheddar cheese sauce ~15/24 | add crab +15

Yukon Gold Mashed Potatoes
sweet butter, cream ~ 8/14

Lobster Mashed Potatoes
maine lobster cream sauce ~14/28

Scalloped Potatoes
classic preparation, pecorino, parmesan, chili flakes ~8/15

Roasted Sweet Corn
chipotle honey butter ~8/14

lemon beurre blanc ~ 8/14

Mushroom Risotto
mushroom stock, reggiano, breadcrumbs ~15

French Fries
truffle aioli ~8

Tableside Baked Potato
sweet cream butter, new york cheddar cheese sauce, scallions ~10

Crispy Brussels Sprouts
bacon fat balsamic, pecorino cheese ~9/16

Sautéed Mushrooms
shallots, garlic, white wine, butter ~8/14

Kimchi Creamed Spinach
house fermented kimchi, toasted breadcrumbs, white wine ~ 9/16

Wagyu Poutine
wagyu short rib, beecher’s cheese curds, beef gravy ~28

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 206-728-1337 for information.



Crème Brûlée
classic, fresh berries ~12

Bread Pudding
crème anglaise, caramel, madagascar vanilla ice cream ~12

Madagascar Vanilla Ice Cream

Tableside Flambé

minimum order of two

Bananas Foster
~16 per person

Cherries Jubilee
~16 per person

Chocolate Cheesecake
from Bakery Nouveau ~12

Key Lime Pie
sweet whipped cream, graham cracker crust ~13

Olympic Mountain Sorbet
seasonal selection ~8


Signature Cocktails

Fun-Guy Old Fashioned
mushroom infused woodinville rye, brown sugar simple syrup, angostura bitters, smoked tableside ~24

Midnight in Seattle
george dickel small batch 8year bourbon, toasted black sesame super syrup, lemon ~19

Blood Orange Old Fashioned
People’s Choice Winner 2017 Seattle in the Old Fashioned Faceoff
buffalo trace bourbon, stirrings blood orange bitters, brown sugar simple syrup, angostura bitters ~19

Gaucho Manhattan
gaucho private barrel knob creek, carpano rosso, cherry heering, angostura bitters ~19

Garden Oasis
nolets gin, olive oil infused vodka, cucumber infused cocchi americano bianco ~19

Acai Sidecar
hennessy vs, acai liqueur, simple syrup, lemon ~21

Diplomatic Pear
diplomatico reserva, manzanilla sherry, pear liqueur, lemon, cardamom bitters ~21

Harmony’s Flight
eagle rare 10 year bourbon, crème de cassis, vanilla syrup, lemon ~17

Weird Barbie
hendrick’s gin, hendrick’s flora adora, cointreau, prickly pear puree, lemon, simple ~20

Mezcal Bramble
ilegal joven mezcal, crème de mure, lemon simple syrup ~19

Bubbles ‘N’ Breezes
bacardi silver rum, coconut syrup, prickly pear puree, lime ~24

tito’s vodka, botanica angelica amaro, carrot, lemon, super syrup ~18

Passionfruit Paper Plane
woodinville bourbon, passionfruit liqueur, aperol, lemon ~17

Gaucho Cosmo
mixed berry infused vodka, cointreau, lime, cranberry, simple syrup ~17

Regal Rizz
timberline vodka, ube syrup, topped with lime yuzu soda ~16

The City of Gardens
empress gin, rhubarb liqueur, coconut syrup, lemon ~19

Ube Paloma
don julio blanco tequila, ube syrup, lime, topped with grapefruit soda ~21

Bartender’s Choice
A unique rotating cocktail crafted by El Gaucho’s Bartenders ~16 -Ask your server

Zero-Proof Cocktails

Carrot Conundrum
ritual zero proof tequila, carrot, orange, topped with lemon tonic ~15

Garden Sipper
seedlip garden, elderflower, grapefruit, topped with zero proof rose cava ~16

Paperless Plane
fluere botanical, n/a aperitif, pathfinder, lemon, simple syrup ~13

Prickly Pear Faux-Loma
seedlip grove, prickle pear puree, lime, topped with grapefruit soda ~12

Ube Inferno
fluere smoked agave, lime, ube super syrup ~12

What We Drink in the Shaddows
seedlip spice, pathfinder, strawberry puree, lemon, toasted black sesame super syrup ~15

Dessert Cocktails

Chocolate Martini
timberline vodka, crème de cacao, chocolate baileys, half & half ~19

tuaco, espresso, poured over vanilla ice cream, served tableside ~12

Key Lime Pie Martini
ketel one citroen, pineapple, lime, coconut super syrup, half & half ~17

Espresso Martini
ketel one vodka, mr. black coffee liqueur, espresso, rich demerara syrup ~18

Happy Hour

Happy Hour

Available in lounge only. Tuesday–Saturday 4-6pm. Not valid on holidays.

Mixed Greens Salad
kiln dried cherries, julienne pear, candied pecans, fuji apple vinaigrette ~7

Tenderloin Diablo*
sautéed tenderloin tips, cajun cream sauce ~17

Union Stables Burger*
6oz patty, bacon, b&b pickles, provolone, caramelized onion chipotle aioli, served with fries ~20

Sticky Ribs*
korean marinade, scallion, kimchi ~14

Steak Sandwich*
sirloin steak, grilled halloumi cheese, mushrooms, pickled red onions, demi glace ~28

Squid Ink Pasta Dumplings*
pork and shrimp, tomato vodka sauce, basil oil ~16

Gaucho Fries
truffle aioli ~5

Wagyu Poutine
wagyu shortrib, beecher’s cheese curds, beef gravy ~26

Fried Calamari
pickled fresno chilis, zesty parmesan sauce ~16

Oyster & Wine Pairing

Half Dozen   65  |  Full Dozen   85

Fresh oysters paired with a choice of:
COR Cellars “AGO” Chardonnay 2020
Celilo Vineyard, Columbia Gorge, Washington
– or –
Rezabal Rosé 2022
Getariako Txakolina, Spain

Draft Beer | $6

Pike Brewing Space Needle IPA
Manny’s Pale Ale
Crossbuck Switcher Kölsch
Roger’s Pilsner

Wine Selections | $10

House Bubbles
House White
House Rosé
House Red

Select Cocktails | $12

Gin Martini
Vodka Martini


Rye Breeze
woodinville rye, cocchi americano bianco grapefruit, simple syrup, angostura bitters float

Lunar Cassis Twist
el jimador tequila, crème de cassis, lime, orange, agave

Fiesta Rosata
wheatley vodka, raspberry liqueur, topped with lime & yuzu soda

*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:
Kristina Thorne
206.267.5510 | Email

General Manager and Executive Chef, El Gaucho Seattle

Chef Kirin Chun grew up in a family of cooks and began his culinary career at age 16 for restaurants in the Pacific Northwest, gaining experience and accolades along the way. He joined the El Gaucho Seattle team in 2014 as a pantry cook and was quickly promoted to Executive Sous Chef. In late 2017, Kirin was selected to join Miller’s Guild as the Chef de Cuisine and was shortly thereafter promoted to Executive Chef.  After three years working closely with chef Jason Wilson, Kirin came back to lead the El Gaucho Seattle culinary team as Executive Chef at the new Seattle Union Stables location. In 2023, he was promoted to General Manager.

Kirin stays on top of new cooking trends through a lot of Instagram, cookbooks, and going out to eat whenever possible. In his free time, Kirin enjoys working on cars and motorcycles, fixing anything, drawing and writing.

Live Music: Paul Richardson, Tuesday-Thursday 6-9pm; Martin Ross, Friday-Saturday 6-10pm.