Private dining at El Gaucho is a memorable occasion. Our guests are truly pampered, treated to the pinnacle of experienced, knowledgeable and gracious service.View Private Dining Details
king crab leg, lobster tail, dungeness crab, jumbo prawns, snow crab claws
grilled, scallion pesto
sautéed with our custom wicked spice
sautéed tenderloin tips, cajun cream sauce
honey sriracha aioli
fresh horseradish, cocktail sauce
diced, lightly dressed with soy and lemon
lightly sautéed, roasted red pepper pesto
lemon beurre blanc
chorizo, garlic butter, white wine
spinach, hollandaise, baked
1/2 dozen, fresh, half shell
six fresh yearling oysters lightly seared, tartar
classic garlic-herb butter
new england style
hearty, rich, peasant style
cream, tomato, dungeness crab, bowl
iceberg, pancetta, egg, tomato, crumbles, kalamata olives, roquefort
balsamic vinaigrette, crab, shrimp
classically made from scratch (minimum of two)
We proudly serve 28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® and custom-aged Certified Angus Beef® Tenderloin Filets as personally selected by John Tarpoff. Steaks and chops are prepared on our one-of-a-kind charcoal grill in our open exhibition style kitchen. Served with crimini mushroom cap
pacific prawns in our own diablo sauce, norigold mashed potatoes
8 oz custom-aged filet mignon, lobster medallions, asparagus, béarnaise sauce
two 4 oz filets, fresh dungeness crab, asparagus, béarnaise
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potato, asparagus, broiled tomato, cliff sauce
crab, asparagus, béarnaise
lobster medallions, asparagus, béarnaise
Three fresh seafood selections offered nightly
grilled, sashimi grade, soy reduction, miso glaze, pickled ginger, wasabi
lemon beurre blanc
lemon beurre blanc
orange, grapefruit segments, citrus beurre blanc
fresh herb, lemon beurre blanc
mushroom, corn ragout
all-natural, hazelnut crust, merlot demi-glace, broiled tomato, asparagus
bread crumb topping
fried, smoked bacon, wicked spice
a hint of spice
chipotle honey butter
olive oil, garlic, chili flakes, lemon
lemon beurre blanc
made to order
russet, butter, sharp cheddar cheese sauce, scallions, fluffed tableside
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 per 750 ML bottle with a two bottle limit. We will provide Captain service and crystal stemware. Please contact us at 503-227-8794 for information
Iconic Wine, Incredible Value
The land that the Corkrum, Derby, and Elvin families farm today is rich with history dating back to the mid 1800's, when current vineyard owner Shari Corkrum Derby's grandfather Uriah Corkrum began farming in the area. To honor the family heritage, the wines are named for those ancestors and reflect the expressive character of the land. Situated 12 miles northeast of Walla Walla, Washington, Spring Valley Vineyard basks in the reflective nature of its surroundings, the picturesque wheat fields of the Corkrum Derby homestead. A true estate winery, only fruit grown in the estate vineyards goes into these highly acclaimed wines, all handcrafted by their winemaker Serge Laville. Since joining the team in 2002, he has been committed to carrying on the traditions he learned from Spring Valley's founding winemaker, Devin Corkrum Derby
Passion for Pinot with a Sense of Place is what defines Willakenzie Estate, a family owned winery located in the heart of the Willamette Valley. The winery is named after the sedimentary soil on which the vines are planted to reflect the ultimate expression of "terroir". After a successful career in high tech founder Bernard Lacroute decided to return to his Burgundian roots and purchased the 420 acre cattle farm in 1991. Planting started in 1992 and the first wine was made in 1995 in the newly built gravity fedwinery. Ronni and Bernard decided to settle in Oregon because they believe that it is the best region in North America where Pinot Noir can be made. We tend to agree
warm chocolate cake, espresso and kentucky bourbon, madagascar vanilla bean ice cream
seasonal fruit coulis
bourbon caramel, chocolate, madagascar vanilla bean ice cream
new york style with seasonal fruit coulis
lemon mousse, blackberry sauce
olympic mountain magic berry
for 2 or more
for 2 or more
Niman Ranch All-Natural Certified Angus Beef® aged cheddar & Niman Ranch All-Natural bacon
crushed peanuts, jalapeño, cilantro, lime
Malaysian BBQ sauce, cinnamon, black pepper & peanuts
All-Natural Certified Angus Beef® top sirloin, béarnaise, house-cut fries
sautéed tenderloin tips finished in a Cajun style cream sauce
house made tartar sauce
Dijon vinaigrette, candied walnuts & Fuji apples
This three ring circus features bourbon barreled Big Gin, Aperol and sweet vermouth performing over ice with an orange peel. So step right up, and be the ring master of your own circus
Sifting through a neighbor's garage sale, I came across an old cocktail book from Scotland dated 1817. This was the only actual cocktail in it. This original features Laphroaig 10yr, a touch of sweet vermouth, a dash of bitters, a skosh of fresh lemon and a spoonfull of fig puree', shaken and served up with a lemon twist. Enjoy this one of a kind opportunity
A romantic night at El Gaucho would not be complete without this Venetian classic. Originally created for Venetian painter Giovanni Bellini in 1943. This classic blend of white peach puree and Prosecco will have you humming Volare' in no time
Nobody walks by this sharp, well dressed 5th grader without a double take. This combination of Sauza Hornitos, Pama (pomegranate liqueur) and fresh grapefruit will make you stop and enjoy the ride. We love him! You will too
This Trader Vic's original features fresh lemon. a squeeze of honey, a dash of Fee Brothers bitters and Mt. Gay Eclipse rum, shake it, serve it up, drink it, and keep the ghost alive
17 years ago El Gaucho Portland opened its doors to the greatest guests in the Northwest! Old Forester and Averna are featured in this "Black" Manhattan. Thank you for continuing to celebrate your lives with us!
Pacific Power says "Dont Touch" El Gaucho says "Touch it with your tongue and drink it!" This combo of fresh grapefruit, Hangar One Mandarin and a splash of Campari is served up with a powdered sugar rim. This Live Wire is one you're gonna want to touch… again and again
Like most typhoons, this one will knock your socks off. Brace yourself for a flurry of fresh lemon, muddled mint, lemon bitters, Portland's own Aria gin and a touch of green Chartreuse, shaken and served up. Storm protection provided by El Gaucho
Bachelorettes roaming the streets of Austin all seemed to love this combination of Tito's vodka, muddled cucumber, fresh lime and lavender bitters – Looking for one last fling before tying the knot? This one's for you
You know her, you love her, you can't live without her. This University of Puget Sound freshman is also an El Gaucho classic. Citrus vodka, fresh lemon and a splash of Chambord are shaken and served up with a powdered sugar rim. We couldn't be more proud of our girl!
Your angel may be sitting across from you, or it may be the devil's kiss. El Jimador Blanco, fresh grapefruit, pineapple juice & Matthew's Habanero "juice" is shaken and served up with a sugared rim. Flip a coin, heads-angel, tails-devil, either way you can't lose
Fairly unique, occasionally tropical, mostly fun and always inventive. Go ahead, have a COW!
El Gaucho Portland Woodford Reserve Personal Selection: We proudly present a unique, hand blended Bourbon by Woodford Reserve's Master Distiller Chris Morris and the staff here at El Gaucho Portland. Enjoy this unique, one of a kind Bourbon, "G-Blend III" neat, on an ice ball, as a Manhattan, as an Old Fashioned or as one of these El Gaucho originals
Muddle a slice of grapefruit, sugar, Bada Bing cherry and a dash of Peychaud bitters, add a splash of Campari and a shot of G-Blend III, enjoy this Matthew original over ice with a sugar rim. To enjoy Matthew's original cartoons go to: Patreon.com
"The sailors say 'Brandy, you're a fine girl'" El Gaucho says G-Blend III, equal parts Goldschlager and Drambuie, a dash of Fee Brothers bitters, shaken and served up with a cinnamon stick and an orange peel, because nothing makes you grab the mic like cinnamony bourbon
This refreshing adventure begins in Oregon with a splash of Wild Roots marionberry vodka and finishes in Kentucky with a shot of G-Blend III. We pick up a few hitchhikers, torn mint, a touch of lemon and ginger beer round out the trip. We remove the flea bag motels, greasy diners and screaming kids for the smoothest road trip ever
For those of us who enjoy a unique cocktail, good friends and a setting sun, this original combination of "G-Blend III," a touch of cream sherry and a dash of Fee Brothers walnut bitters, served up with an orange peel and a cherry is just the thing. So face west, relax and let your friends at El Gaucho take care of the setting sun
This beauty features equal parts of G-Blend III and Cognac, a splash of Grand Marnier, served over ice with an orange peel. Because beauty is in the eye (or is it the hand) of the beholder
Classic preparation, maine lobster
Spanish chorizo, garlic, white wine, butter
Sesame crusted, soy reduction
Oregon chanterelles, bordelaise sauce
Blackened new york medallions, cajun cream sauce, roasted fingerling potatoes, caramelized onions
Alaea sea salt, wasabi, soy, ginger
Blackened, mango salsa, citrus bèurre blanc
King crab legs were perfect...steak sampler was on point...literally butter-tender. Service was amazing.
El Gaucho was excellent. Our waiter provided excellent service and it was nice having a live band at dinner. The wife and I will definitely be going back again.
My favorite place to celebrate my birthday
The food and service was very good, but it was expensive. A 20% tip was automatically added on to our bill for our party of four. Our bill came to over $450 for our party with one drink each. Nice experience, but probably will not return anytime soon.
Fantastic flavorful cuisine. Well worth it in calories and dollars!
My $75 ribeye was disappointing. It had quite a bit of tough grisl in it. I questioned the waiter and he said it was to be expected “connective tissue”. I have had a lot of rib eyes and they are usually always very tender.
Also we had a $50 gift card that was rejected due to it being “out of date”. Too bad the customer had to absorbe the value of the card.
had a small piece of steak for 77 dollars and it taste so saltyyyy. I make better steak at home with rib eyes
The food was good, but it took over an hr to get to us, but I was disappointed that I made reservations over a month ago and we stuck in the back booth of the bar area. We couldn’t have much of a conversation because it was super loud.
Best Steak and seafood in the Portland area and the service is GREAT!
We had the Chateaubriand for two . . . very tasty . Meat cooked perfectly and asparagus as well. Live guitar music a nice bonus. After dinner cigar bar was nice too. Wish it would have cost about half what it did, but El Gaucho has now been checked off the bucket list.