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.

RESERVATIONS

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.

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.

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

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.

Call 206.728.1337 to place your order for pickup.

Dinner

Starters

Wicked Shrimp
sautéed with our custom wicked spice ~24

Diver Sea Scallops*
lemon beurre blanc, chives ~24

Tenderloin Diablo*
sautéed tenderloin tips, cajun cream sauce ~21

Northwest Oysters
half dozen on the half shell ~27

Dungeness Crab Cakes
apple and fennel slaw, herb aioli ~27

Escargot
garlic-herb butter ~19

Prawn & Crab Cocktail
‘goma wakame, diablo spice, cocktail sauce ~30
crab cocktail ~33 / prawn cocktail ~24

Ahi Tuna Tartare 
olive tapenade, smoked pineapple, onion, crispy wonton ~19

Steak Tartare*
prepared tableside ~23

Fried Calamari
roasted poblano aioli ~18

Soup & Salad

French Onion Soup
rich peasant style ~16

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

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

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

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

Gaucho Salad
mixed greens, baby shrimp, cherry tomatoes, roquefort dressing ~16

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 ~71 / 83

Bone-In Rib Eye*
18 oz ~81

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

A5 Miyazaki Wagyu
4oz, seasonal preparation ~85

New York Steak*
14 oz ~74

Peppercorn New York*
14 oz ~77

Bone-In New York*
18 oz ~81

Tableside

Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~72

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

Add-ons

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

Oscar Style*  crab, asparagus, béarnaise ~25
Gaucho Style*  lobster medallions, asparagus, béarnaise ~25

Canadian Lobster Tail  10-12 oz tail ~105
Grilled Prawns  three prawns ~16
Grilled Scallops  three scallops ~24

Seafood & Specialties

Alaskan Halibut
seasonal preparation ~60

Canadian Lobster Tail
10-12 oz, drawn butter ~105

Diver Sea Scallops
& Grilled Prawn Linguine

fresh herb, beurre blanc ~48

Ahi Tuna
seasonal preparation ~ 61

Oven Roasted Half Chicken
mushroom ragout, roasted corn ~39

Gnocchi
house gnocchi, seasonal preparation ~35

Shareable Sides

Gaucho Mac & Coastal Cheddar Cheese

bread crumb topping ~14 / add lobster +21

Yukon Gold Mashed Potatoes

buttery, velvety ~14 / + lobster ~28

Lobster Mashed Potatoes

maine lobster cream sauce ~28

Crispy Brussels Sprouts
harissa aioli ~14

Roasted Sweet Corn
chipotle honey butter ~14

Asparagus
lemon beurre blanc ~14

Mushroom Risotto
mushroom stock, reggiano, breadcrumbs ~15

French Fries
truffle aioli ~8

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

Sautéed Mushrooms
shallots, garlic, white wine, butter ~13

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.

Dessert

Desserts

Crème Brûlée
classic, fresh berries ~12

Bread Pudding
creme anglaise, caramel, irish cream ~12

Madagascar Vanilla Ice Cream
~8

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

Cocktails

Signature Cocktails

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

Blood Orange Old Fashioned
buffalo trace bourbon, stirrings blood orange bitters, brown sugar simple syrup, angostura bitters ~19

Royal Negroni
empress gin, lillet blanc, ube infused suze ~22

Forest Fire
beet infused old forester rye 100 proof, orgeat, orange bitters ~24
Smoked Tableside, Contains Nuts

Emerald City Sour
el gobernador pisco, lychee liqueur, granny smith apple juice ~18

Mezcal Bramble
xicaru silver mezcal, creme de mure, lemon, simple syrup ~19

Sunset Sidecar
hennessy cognac, raspberry liqueur, lemon, strawberry-sugar rim ~20

Basil Paloma
el jimador tequila blanco, lime, basil simple syrup, grapefruit soda ~18

The Celtic Peach
makers mark bourbon, peach nectar, lemon, honey-mint syrup ~18

Spicy Watermelon Margarita
pepper infused el jimador tequila blanco, orange curacao, lime, watermelon, agave tajin rim ~18

Lychee Lava Spritz
wheatley vodka, lychee liqueur, elderflower liqueur, topped with rose champagne ~20
Garnish is not Vegetarian!

P3 (Pike Place Punch)
st. james rhum agricole, raspberry liqueur, pineapple, orgeat, zaya dark rum float ~19
Contains Nuts!

Honeydew You Like Me
grey whale gin, dom benedictine, honeydew, cucumber, lemon ~20

Passionfruit Paper Plane
woodinville bourbon, aperol, passionfruit liqueur, lemon ~18

Basil Citrus Smash
ketel one citroen vodka, lemon, basil simple syrup, topped with ginger beer ~17

Delightful Daiquiri
bacardi silver rum, passionfruit liqueur, lime, passionfruit aroma flavor blaster ~24
Tableside Preparation

Frenchie Spritz
dom benedictine, cocchi americano bianco vermouth, topped with soda water ~15

Summer Shandy
light lager beer, peach nectar, raspberry liqueur, lemon ~15

Zero-Proof Cocktails

Blissful Bubbles
peach nectar, fre alcohol removed sparkling wine  ~12
Garnish is Not Vegetarian!

Phony Palomy
seedlip grove 42 alcohol free citrus liqueur, lime, basil simple syrup, topped with grapefruit soda ~12

Cool as a Cucumber
seedlip garden 108 alcohol free botanical liqueur, honeydew, cucumber, honey-mint syrup ~12

Mocktini
seedlip grove 42 alcohol free citrus liqueur, granny smith apple juice ~12

Happy Hour

Happy Hour

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

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

Mixed Greens Salad
roasted grapes, julienne pear, candied pecans, fuji apple vinaigrette ~7

Gaucho Fries
truffle aioli ~5

Union Stables Burger*
6oz dry-aged patty made in-house, bacon, b&b pickles, provolone, carmelized onion, chipotle aioli ~15

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

Steak Frites
Niman Ranch dry-aged coulotte, chimichurri, tomato, watercress, fries ~23

Sticky Ribs
korean marinade, scallion, kimchi  ~14

Gochujang Caramel Wings
gochujang, cilantro, lime  ~13

Oyster & Wine Pairing

Half Dozen   65  |  Full Dozen   85
Fresh oysters paired with sommelier-selected bottle of White or Rosé

Draft Beer | $6

Georgetown Brewing Bodhizafa APA
Mannys Pale Ale
Crossbuck Switcher Kolsh
Roger’s Pilsner

Wine Selections | $10

House Bubbles
House White
House Rose
House Chardonnay

Select Cocktails | $12

Gin Martini
Vodka Martini
Manhattan

SPECIALTY COCKTAILS | $12

Cracker Jack
butterscotch infused bourbon, amaretto, ginger beer

Fall From the Tree
lairds apple brandy, allspice dram, fresh lemon

*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.