El Gaucho Vancouver

Located in the Hotel Indigo on the Columbia River waterfront.


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

Located in the Hotel Indigo on the Columbia River waterfront.

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

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 will also provide all food and beverage service for the hotel’s events and private dining space (10,000 sq ft.).


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.



Wicked Shrimp
sautéed with our custom wicked spice ~24

Dungeness Crab Cakes
charred lemon aioli, pickled peppers ~27

Steak Tartare*
classic preparation, grilled baguette ~23

garlic-herb butter, puff pastry ~19

Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~19

Crab & Prawn Cocktail
cocktail sauce, lemon [GF] ~30
prawns only 23 / crab only 33

Grilled Pork Belly*
salmon creek farms, brown sugar cured, frijoles, apple cowboy candy ~14

Northwest Oysters*
on the half shell, honey-sriracha mignonette [GF] ~22

Sonoma Terrine De Foie Gras
sauternes and pomegranate gelee, pistachio, cranberry-orange toast ~25

Soup & Salad

French Onion Soup
rich, peasant style ~13

Crab Bisque
dungeness crab, lemon oil, chives ~16

Roasted Butternut Squash Soup
black sesame marshmallow brulee, blood orange butter ~12

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

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

Mixed Greens Salad
portland creamery chevre, poached pear, pomegranate, banyuls vinaigrette, spiced hazelnuts [GF] ~12

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] ~69 / 83

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

Bone-In Rib Eye*
18 oz [GF] ~78

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] ~72

Peppercorn New York*
14 oz [GF] ~75

Bone-In New York*
18 oz [GF] ~79


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] ~155

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


Béarnaise* [GF] ~6
Roquefort [GF] ~6
Peppercorn [GF] ~6
Bordelaise [GF] ~6

Chimichurri [GF] ~5
Foie Gras Butter [GF] ~10
Black Truffle Butter [GF] ~10

Oscar Style*
dungeness crab, asparagus, béarnaise ~25

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

Gaucho Style*
lobster medallions, asparagus, béarnaise ~25

Grilled Prawns
two prawns ~16


Fire Roasted Half Chicken
red pepper coulis, fresh herbs & garlic ~35

Columbia River Steelhead
grilled prawns, chimichuri [GF] ~56

American Rack Of Lamb*
cattail creek farms all-natural, boneless, sauce chasseur [GF] ~60

Chilean Seabass
maine lobster claws, beurre blanc, herbs de provence ~61

Large Maine Lobster Tail*
16-20 oz served tableside with drawn butter [GF] ~100


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

Shareable Sides

Yukon Gold Mashed Potatoes
velvety [GF] ~12

Lobster Mashed Potatoes
maine lobster cream sauce [GF] ~26

Gaucho Mac & Cheddar Cheese
bread crumb topping ~14

Scalloped Potatoes
a hint of spice [GF] ~13

Roasted Brussels Sprouts
apples, bacon, spiced hazelnuts, grain mustard butter ~14

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

Roasted Sweet Corn
chipotle honey butter [GF] 14

tarragon-egg mimosa caper vinaigrette [GF] ~14

Tableside Baked Potato
butter, sharp cheddar cheese sauce, scallions, fluffed tableside ~9


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

Key Lime Pie
oreo crust, meringue brulee, candied lime, coconut tuile ~12
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

Tableside Flambé
(for 2 or more)

16 per person [GF]

Make it “Banana’s Sherwood”
and add candied walnuts ~1


Featured Spirit

We proudly present a unique, hand-blended Bourbon byWoodford Reserve’s Master Distiller Chris Morris and Elizabeth McCall along with our own El Gaucho Portland staff. Enjoy this one-of-a-kind Bourbon, “G-Blend X”, neat, on a “PDX ICE” premium cube, as a Manhattan or one of these El Gaucho originals.

G-Blend Classic X
A simple old fashioned featuring G-Blend X, Angostura bitters, sugar, lemon and a muddled Bada Bing cherry served clean over a “PDX ICE” block. No frills, classic goodness. ~20

Crew Ciao
El Gaucho Vancouver will soon open and with that, many beloved, familiar faces are crossing the Columbia. G-Blend X, equal parts Dolin Dry vermouth, and Salers Gentiane served in a high ball topped with soda and finished with a lemon peel is for our friends who we will sorely miss. Guess we’ll just have to visit them at EGV, depending on traffic. ~21

The Colonel
This unique Southern gentleman features G-Blend X, a touch of sweet vermouth, a splash of apricot brandy, fresh orange and a dash of Angostura bitters. Lick your lips (not your fingers) with “our”original recipe. ~20

Kat Nap
A Kat Nap may just be the thing to get us through to the the other side. Try this combination of G-Blend X, a splash of Ancho Reyes Chile Liqueur, a dash of Fee Bros. Aztec chocolate bitters and a touch of honey served over ice with an orange peel. Naps aren’t just for Kats and kindergartners anymore. Naps are cool. ~20

Bada Bingo Bango Bongo
Look forward to the Blazers season ahead with this refreshing combination of G-Blend X, muddled Bada Bing cherries, mint and a touch of lemon. Served tall and topped with soda. Go Blazers, long live “The Schonz”. ~20

Uncle Fred
Uncle Fred and Aunt Linda never could agree on anything. After 52 years of marriage we can’t even keep them on the same page. Uncle Fred features basil infused G-Blend X, fresh lime and coconut cream, shaken and served over ice with a diablo-salted rim. Can’t live with ‘em, can’t live without ‘em. ~21


Tableside Maple-Smoked Manhattan
Maple-smoked with maple syrup adding a dash of sweetness. This unique union of Sazerac rye coupled with orange bitters and ruby port as a substitute for sweet vermouth, this luxurious take on a classic is sure to ignite the senses. ~25

Tableside Smoked Negroni
We have decided to smoke another classic cocktail tableside. A blend of the botanical St. George Terroir, Dolin sweet vermouth and Campari is served over a PDX Ice block, smoked with maple chips and finished with a toasted orange swathe. ~23

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

Heaven Hill, 17 Year
rare combination of 20 year, 19 year, and 17 year bourbons ~75

Grand Marnier,
Cuvee Du Centenaire 100

a beautiful expression of quality and craft ~48

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

*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:
Jennifer Adams
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 and we are thrilled that he has joined the El Gaucho team as Executive Chef at El Gaucho Portland kitchen. Chef Beau was born in North Carolina and grew up in the Columbia Gorge town of White Salmon, WA. He began cooking in high school for cafes in White Salmon and Stevenson WA.

After high school he joined the team in a few major hotel kitchens in Portland and worked his way up the ranks. 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 because he recently married El Gaucho Portland wine captain, 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 5-9pm