El Gaucho Tacoma

Iconic, old-school steakhouse.

RESERVATIONS

Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Call to place your order for pickup.

Valet: Valet is complimentary. Located on the corner of 22nd & Pacific (across from the Mullan’s Collision Center and right around the corner of the Melting Pot. View Map »

EL GAUCHO TACOMA
Iconic, old-school steakhouse.

Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Call to place your order for pickup.

Valet: Valet is complimentary. Located on the corner of 22nd & Pacific (across from the Mullan’s Collision Center and right around the corner of the Melting Pot. View Map »

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 – Thursday • 4-9 pm

Call 253.272.1510 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

Wicked Shrimp
sautéed with our custom wicked spice ~24

Diver Sea Scallops*
lemon beurre blanc ~29

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

Fresh Oysters*
red wine peppercorn mignonette, cocktail sauce, lemon, 1/2 dozen ~28

Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~29

Pecan Crusted Brie
honey, cherry balsamic reduction, fuji apple ~18

Chef’s Pork Belly
apple compote, maple gastrique  ~18

Fried Calamari
roasted poblano aioli ~18

Halibut Ceviche*
tortilla chips, radish, jalapeños ~18

A5 Miyazaki Wagyu New York*
grilled rare, pickled pearl onions, mustard seeds, red wine demi-glaze 4 oz. ~ 92

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

Steak Tartare
tableside preparation ~23

Escargot
garlic herb butter ~19

Soup & Salad

French Onion Soup
hearty, rustic style ~16

Clam Chowder
new england style ~16

Insane Truffle Soup
white truffle oil, wild mushrooms, cream ~15

Mixed Green Salad
mixed greens, Yumi strawberry, mascarpone cheese, salted pistachios, champagne vinaigrette ~ 15

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

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

Tableside 410 Salad*
balsamic vinaigrette, crab, shrimp ~18

Burrata Salad
heirloom tomato, balsamic glaze, olive oil, basil ~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*
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

New York Steak*
14 oz ~79

Peppercorn New York*
14 oz ~82

Manhattan Cut New York Strip*
8 oz ~59

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 of Tenderloin & New York*
crimini, béarnaise ~72

Add-ons

Béarnaise* ~7
Roquefort ~7
Peppercorn* ~7
Bordelaise ~7
Truffle Butter ~9

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

Canadian Lobster Tail 18 oz lobster tail served tableside, drawn butter, lemon ~105
Grilled Prawns  three prawns ~16
Diver Scallops
  three scallops ~29

Seafood

Two fresh seafood selections offered nightly.

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

King Crab Leg
drawn butter ~95

Wild King Salmon
seasonal preparation ~65

Alaskan Halibut
seasonal preparation ~65

Grilled Prawn Linguine
cream sauce, cherry tomato, capers ~45
add crab ~12
add diver sea scallops ~29

Game & Poultry

Oven Roast Half Chicken
roasted corn, mushroom ragout ~39

Superior Farms Rack of Lamb*
all-natural, romesco sauce, grilled asparagus  ~72

Vegetarian

Oven Roasted Cauliflower
red pepper pesto, asparagus, capers, garlic crisps, balsamic glaze ~28

Shareable Sides

small serves 1-2; large serves 2-4

Gaucho Mac & Cheddar Cheese
fresh made pasta, coastal cheddar cheese sauce, bread crumb topping ~15/24

Crab Mac & Cheese
dungeness crab, fresh made pasta, coastal cheddar cheese sauce ~30/39

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

Lobster Mashed Potatoes
lobster cream sauce ~14/28

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

Crispy Brussels Sprouts
balsamic reduction, beurre blanc, bacon ~9/16

Roasted Sweet Corn
chipotle honey butter ~8/14

Asparagus
lemon beurre blanc ~8/14

Roasted Broccoli & Cauliflower
salted pistachio, blood orange beurre blanc ~9/16

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

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

French Fries ~9

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 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

Banana Bread Pudding
vanilla bean ice cream, bourbon caramel sauce,
fresh fruit ~14

Tableside Flambé

minimum order of two

Bananas Foster
~16 per person

Cherries Jubilee
~16 per person

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

Olympic Mountain Sorbet
seasonal ~8

Gaucho Affogato
espresso, vanilla bean ice cream ~ 13

Espresso Martini
vanilla vodka, five farms irish cream, tippy cow chocolate liqueur, espresso ~18

Tiramisu Martini
coffee liqueur, rumchata, tippy cow chocolate liqueur, heavy cream, chocolate & espresso powder ~16

Gaucho Irish Coffee
jameson irish whiskey, five farms irish cream, coffee, vanilla infused whipped cream ~16

NW Fashioned
woodinville straight bourbon, espresso, demerara simple, orange juice, orange bitters ~20

Affogato Ala Rum
ron zacapa 23 year rum, caffè borghetti espresso liqueur, vanilla bean ice cream ~18

Black Bird
mr. black cold brew coffee liqueur, ron zacapa 23 year rum, pineapple juice, lime juice, demerara syrup ~18

Cocktails

Signature & Seasonal Cocktails

El Gaucho Classic Old Fashioned
buffalo trace bourbon, angostura bitters, demerara simple, luxardo cherry, orange peel ~18

Fortunato
amontillado sherry, cognac finished white vermouth, rhubarb bitters ~16

Gimlet Verde
chopin vodka, st. george green chile vodka, lime juice, simple syrup ~18

Gaucho Cosmo
triple berry infused vodka, triple sec, cranberry juice, sweet & sour ~16

Sunny Day
george dickel small batch bourbon, egg white, pineapple juice, lemon juice, honey syrup ~18

Cherry Blossom
roku by suntory gin, dolin génépy le chamois, luxardo maraschino, peach purée, lemon juice, cranberry juice ~18

Gaucho Mai Tai
santa teresa 1796 solera rum, pineapple & orange juice, orgeat syrup, myer’s dark rum float, luxardo cherries ~18

Speakeasy Manhattan
el gaucho eagle rare single barrel select, carpano antica, bittermens xocolatl mole bitters, rich simple syrup, luxardo cherries, cinnamon & apple wood chips
smoking box preparation ~40

Gaucho French 75
strawberry infused oxley gin, limoncello, simple syrup, lemon, prosecco, lemongrass aroma smoke
tableside preparation ~22

Smoked Old Fashioned
makers mark 46, frangelico, angostura, simple syrup, absinthe wash, orange peel, hickory chips
smoked tableside preparation ~24

Pineapple Daiquiri
plantation stiggins’ fancy pineapple rum, muddled lime, orgeat syrup, orange curacao ~17

Cucumber Kiss
ketel one vodka, muddled cucumber, triple sec, sweet & sour, tonic ~18

Spicy Mango Margarita
campo bravo reposado tequila, spicy mango syrup, muddled lime, triple sec, sweet & sour ~18

Tacoma Paloma
corazon blanco tequila, grapefruit liqueur, grapefruit, agave, lime ~17

Girls Night Out
citrus infused vodka, passionfruit liqueur, giffard lichi-li liqueur, cranberry, orange, pineapple ~17

Strawberry Limeade Mule
strawberry & lime infused rum, ginger syrup, sweet & sour, soda ~17

Gaucho Barrel-Aged Manhattan
old forester bourbon, maraschino cherry liqueur, sweet vermouth, cherry brandy, peychaud’s bitters ~17

XXX Martini
choice of vodka or gin
stoli elit vodka or no. 3 london dry gin, bleu cheese stuffed olives ~26

Bar

Bar Menu

Spring Salad
mixed greens, Yumi strawberry, mascarpone cheese, salted pistachios, champagne vinaigrette ~15

Insane Truffle Soup
white truffle oil, wild mushrooms, cream ~15

Clam Chowder
new england style ~16

Prawn & Crab Cocktail
cocktail sauce, lemon ~30

Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~21

Wicked Shrimp
sautéed with our custom wicked spice ~24

Dungeness Crab Cakes
apple & fennel slaw, herb aioli ~29

Escargot
garlic-herb butter ~19

Chef’s Pork Belly
apple compote, maple gastrique, pickled carrot ~18

Diver Sea Scallops*
lemon beurre blanc, chives ~29

Fried Calamari
roasted poblano aioli ~18

Pecan Crusted Brie
honey, cherry balsamic reduction, fuji apple ~18

Gaucho Steak Sandwich*
dry-aged niman ranch all-natural certified angus beef® top sirloin, chimichurri, horseradish, signature gaucho bread, fries ~24

El Gaucho Burger*
1/2 lb certified angus beef® tenderloin, Niman Ranch all-natural bacon, ny sharp cheddar cheese, chipotle aioli, lettuce, tomato, onion ~18

Taste Of Gaucho*
dry-aged Niman Ranch all-natural Certified Angus Beef® top sirloin, lobster medallion, asparagus, béarnaise, truffle mashed potatoes ~28

*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: Kacey Evans, Tuesday-Thursday 6:00-10:00pm ; Sandy Harvey, Friday-Saturday 6:00-10:00pm.