El Gaucho Vancouver

Located in the Hotel Indigo on the Columbia River waterfront.


Hours: Tuesday – Friday 4:30pm; Saturday 4pm.
Last seating at 9pm.

Valet: Valet with Hotel Indigo $18. Parking available in Murdock building garage. Street parking available.

Located in the Hotel Indigo on the Columbia River waterfront.

Hours: Tuesday – Friday 4:30pm; Saturday 4pm. Last seating at 9pm.

Valet: Valet with Hotel Indigo $18. Parking available in Murdock building garage. Street parking available.

El Gaucho Vancouver is a part of Hotel Indigo, a 138-room hotel on Vancouver, Washington’s renovated Columbia River waterfront. Occupying 8,500 sq. ft. of restaurant space on the bottom floor, El Gaucho Vancouver also provides all food and beverage service for the hotel’s events and private dining spaces (10,000 sq ft.).

We will be closed on Thanksgiving, Christmas, New Year’s Day, and January 2nd.

Special Holiday Hours
Christmas Eve: 3pm, last seating at 8pm
New Year’s Eve: 4pm, last seating at 11pm


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 360.583.9001 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

Dungeness Crab Cakes
charred lemon aioli, pickled peppers ~27

Steak Tartare*
grilled baguette, tableside preparation ~23

garlic-herb butter ~19

Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~21

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

Pan Seared Diver Scallops
asparagus, prosciutto, beurre blanc ~29

Northwest Oysters*
on the half shell, honey-sriracha mignonette [GF] ~27

Fried Calamari
roasted poblano aioli ~18

Grilled Pork Belly*
salmon creek farms, brown sugar cured, grilled corn succotash, apple cowboy candy ~16

Soup & Salad

French Onion Soup
rich peasant style ~16

Crab Bisque
dungeness crab, lemon oil, chives ~16

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

Classic Wedge Salad
iceberg, smoked bacon, tomato, egg, kalamata olives, Roquefort [GF] ~14

Mixed Greens Salad
portland creamery chevre, poached pear, pomegranate, banyuls vinaigrette, spiced hazelnuts [GF] ~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.

Filet Mignon*
8 & 12 oz [GF] ~71 / 83

Baseball Cut Top Sirloin*
12 oz [GF] ~47

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

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

Medallions Oscar*
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise ~87

New York Steak*
14 oz [GF] ~79

Peppercorn New York*
14 oz [GF] ~82

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


Flaming Sword Brochette*
filet mignon, new york, linguiça, bearnaise sauce [GF] ~62

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

Steak Diane*
four 4 oz medallions of beef tenderloin for two, mushrooms, brandy, veal demi, dijon cream sauce [GF] ~130


Béarnaise* [GF] ~7
Roquefort [GF] ~7
Peppercorn [GF] ~7
Bordelaise [GF] ~7

Chimichurri [GF] ~5
Black Truffle Butter [GF] ~9

Grilled Diver Scallops
three scallops ~25

Oscar Style*
dungeness crab, asparagus, béarnaise ~25

Maine Lobster Tail*
8-10 oz [GF] ~50

Gaucho Style*
lobster medallions, asparagus, béarnaise ~25

Grilled Prawns
three prawns ~16


Fire Roasted Half Chicken
red pepper coulis, fresh herbs & garlic ~39

Wild King Salmon
grilled prawns, chimichuri [GF] ~61

Seafood Tagliatelle
diver scallops, prawns, halibut, mushrooms, asparagus, preserved lemon cream ~54

Alaskan Halibut
pan seared, maine lobster claws, lemon-dill beurre blanc [GF] ~61

Twin Maine Lobster Tails*
8-10 oz each served tableside with drawn butter [GF] ~100


Wild Mushroom Risotto
gruyere, roasted pine nuts, herbs,
preserved lemon ~28
with maine lobster tail ~78

Shareable Sides

Yukon Gold Mashed Potatoes
velvety [GF] ~14

Lobster Mashed Potatoes
maine lobster cream sauce [GF] ~28

Gaucho Mac & Cheddar Cheese
bread crumb topping ~14

Scalloped Potatoes
a hint of spice [GF] ~15

Oven Roasted Baby Carrots
coriander, orange, carrot top salsa verde, spiced hazelnuts [GF] ~14

Sautéed Mushrooms
white wine, garlic, butter [GF] ~13

Roasted Sweet Corn
chipotle honey butter [GF] ~14

sautéed, lemon, pesto, prosciutto, parmesan [GF] ~15

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

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 360.583.9001 for information.



Goat’s Milk Cheesecake
fall spice, blood orange-butternut glace, candied walnuts, coriander chantilly ~12
El Maestro Sierra Sherry, Amontillado 12 year ~18

Chocolate Silk Torte
flourless, rich chocolate mousse, ganache, pistachio-raspberry crust ~13
Penfold’s Grandfather 20 year Tawney ~24

Vanilla Bean Ice Cream
olympic mountain ~8

Tableside Flambé

minimum order of two

Bananas Foster
~16 per person [GF]

Cherries Jubilee
~16 per person

Key Lime Pie
oreo crust, meringue brulee, candied lime, coconut tuile ~13
Royal Tokaji, 5 Puttonyos Azsú, 2016 ~22

Vanilla Pot De Creme
chocolate madeleine, almond granola, wine poached pear, pomegranate ~12
Rare Wine Co. Malmsey Madeira ~22

seasonal flavor ~8


Prime Spirits

George T. Stagg built the most dominant American distillery of the 19th century, during a time known as the Gilded Age of Bourbon. Uncut and unfiltered, this robust bourbon whiskey ages for nearly a decade and boasts the bold character that is reminiscent of the man himself. Stagg, formally known as Stagg JR., offers rich, sweet, chocolate and brown sugar flavors that create a perfect balance with the bold rye spiciness. The boundless finish lingers with hints of cherries,
cloves and smokiness.

The Single Barrel #007, expertly selected by the Fire & Vine team, was distilled on November 25th, 2013.
neat or rocks  ~20

Rooted in 200 years of bourbon heritage and inspired by legendary Master Distiller Lincoln Henderson’s lifetime spent crafting fine spirits, Angel’s Envy is a masterpiece. The 5% of spirit lost each year during barrel aging is called the “Angel’s Share,” what’s left behind after we’re done is truly worthy of envy. After tasting our finished whiskey, Lincoln joked that we’d finally gotten a better deal than the angels. And so Angel’s Envy was born. Every batch is finished in specially selected, ruby port wine casks for up to six months, imbuing the bourbon with notes of caramelized fruit, chocolate, and a deep, smoky undertone. This offering was individually selected by our team, barrel number 1952, and bottled at 110 proof.

This bottling of Angel’s Envy Single Barrel is exclusive to Fire & Vine Hospitality restaurants, and the very first in Washington State.
neat or rocks  ~22

You know her, you love her, you can’t live without her. This El Gaucho Portland classic features citrus vodka, fresh lemon and a splash of Chambord are shaken and served up with a sugar rim. So proud to feature this Portland classic! ~18

According to popular legend, the Manhattan cocktail was invented at a party thrown by Jennie Jerome (Winston Churchill’s mother) AKA lady Randolph Churchill in 1874. This cocktail is in recognition of that party, maker’s 46, Carpano antica, crème de violette and bitters. ~21

A classic from our original, El Gaucho Seattle, includes Rittenhouse rye, Angostora and orange bitters, maple sugar syrup.  ~17

Named for our sophisticated Bellevue location, this Crater Lake gin, St. Germain, fresh lime juice, grapefruit juice, topped with Yellowhawk white sparkling wine.  ~17

A variation of a familiar Carribean classic, Gosslings black seal, cynar, ginger, root beer and citrus.  ~16

Premiering for the first time as an El Gaucho Vancouver original: aria gin, amaro, vermouth and rice vinegar classically served chilled and up with a playful twist. ~19

Kaifiex three amigos espresso blend, vanilla infused vodka, coffee liqueur, sambuca.  ~19

Prime Spirits

Remy Martin, Louis XIII
fit for a king, poured tableside

Macallan, 25 Year
sherry oak cask

Johnnie Walker Blue
created using a selection of rare casks from the Speyside and Highland distilleries ~65

Elijah Craig 18 year
warming and deliciously rich; bold, robust and incredibly complex ~50

Mister Sam
highly limited blend of Sazerac’s Canadian and American whiskies ~60

Joseph Magnus Cigar Malt
aggressive blend designed to pair perfectly with your favorite cigar ~55

Porto Kopke Colheita
Tawny Port, Vintage 1967
taste history with the oldest producer of port wine ~95

Happy Hour

Happy Hour

Tuesday–Friday 4:30-6pm
Available in lounge only. Not valid on Holidays.

Steak Papas Bravas*
6oz top sirloin, dry aged, USDA Prime, chimichurri, spiced potatoes, chipotle aioli ~30

Dungeness Crab Cakes
charred lemon aioli, pickled peppers ~22

Wicked Shrimp
sauteed with our custom wicked spice ~19

Steakhouse Wagyu Burger*
house made 8oz patty, charcoal grilled, Beecher’s Flagship cheddar, brioche bun, 1000, lettuce, tomato, house pickles ~15

Tenderloin Diablo*
sauteed tenderloin tips, cajun cream sauce ~16

Grilled Pork Belly
salmon creek farms, brown sugar cured, grilled corn succotash, apple cowboy candy ~16

Fried Calamari
roasted poblano aioli ~13

Happy Hour Beverages


Vodka Martini  |  Gin Martini
Manhattan  |  Pink Hibiscus G&T  |  Negroni


*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:
Kate Carr
360.583.9003 | Email

General Manager, El Gaucho Vancouver

Nick Henley fell in love with the restaurant industry at the age of 16 while working in the Pacific Northwest favorite, Burgerville and later the Space Needle, Olive Garden, Newport Bay and Portland City Grill. While working at the City Grill, he first experienced El Gaucho and decided he wanted to eventually work for the company, so he became dedicated to learning every aspect of the business to further his knowledge and advance his career. In 2013, he accomplished his goal of joining the El Gaucho team and found his home. Over the last nine years, Nick has proven to be a generous, hardworking, and joyful leader and is proud to be the general manager of the new El Gaucho Vancouver, close to his home in Ridgefield, WA.

Nick believes that nothing great was ever accomplished without a thousand small accomplishments, each more important than the last and applies that to his professional and personal life. He and his wife Julie have two daughters, Elyse and Emmalyn. The family enjoys traveling together, especially to Disneyland, so it is no surprise that this hospitality professional says his favorite song is the Beauty and the Beast classic, “Be Our Guest.”

Executive Chef, El Gaucho Vancouver

Chef Beau Carr is a Portland legend after his 21 years as executive chef at the RingSide Steakhouse. He joined the El Gaucho Portland team in 2019 before opening El Gaucho Vancouver and Witness Tree Lounge in 2022. Chef Beau was born in North Carolina and grew up in the Columbia Gorge town of White Salmon, WA, where he began cooking in high school for cafes in White Salmon and Stevenson WA.

After high school he worked his way up the ranks in a few major hotel kitchens in Portland. He decided to pursue a career as an executive chef and attended Western Culinary Institute (now known as Le Cordon Bleu) and graduated in 1990. Joining the El Gaucho family came naturally to Beau, especially after marrying El Gaucho Wine Captain, and now Witness Tree General Manager, Kate Lasley Carr. He is the father of three daughters and grandfather to two young boys. He enjoys spending time with his family, especially while boating on the Columbia River.

Live Music: Toshi Onizuka, Tuesday, Thursday, Friday and Saturday 6-10pm