El Gaucho Tacoma

Iconic, old-school steakhouse.

Hours: Open Tuesday-Saturday at 4pm. Last seating is 9pm. Valet parking available.

Wearing a face up mask in the restaurant is now optional for our team and guests.

Menus

Our bill of fare features fresh seafood selections and 28-day dry out-aged Niman Ranch All-Natural Prime number Certified Angus Beef® and custom-aged Certified Angus Beefiness® Tenderloin Filets prepared on our i-of-a-kind charcoal grill in an open up exhibition-manner kitchen. Our commitment is to sourcing the finest ingredients – and nosotros proudly source the best products in the earth.

Revelers Appreciation Result

Our Chance to Celebrate You!

Bring together us May 24-June iii, 2022 at all Revelers Club locations
As a cheers to our valued Revelers Club members for your connected loyalty, we are celebrating with a truly luxurious dining experience. Our culinary teams take created infrequent iv-course tasting menus using their favorite ingredients, including delicacies similar lobster, Wagyu beef, fois gras, blackness truffles, and fresh seasonal ingredients.

Each location has a unique menu, so we invite you to visit several locations betwixt May 24th and June tertiary to stamp your Revelers Club passport, earn rewards and enjoy something truly special. Non a Revelers Social club member? Join here.

Please indicate "Revelers Appreciation Carte" when making your reservation.

 $150/person + service charge and tax

Course 1
Dry out Aged Sirloin Carpaccio
sturgeon caviar, leek crème fraiche, pickled mustard seed, fried capers (tableside olive oil, mustard seed, pepper)

Grade two
Grilled Asparagus Salad
burrata, black garlic balsamic, marcona almond, basil oil, crispy duck breast

Form iii
CAB NIMAN 6oz
New York Strip
seared foie gras, pickled asparagus, arugula and black garlic chimichurri, truffle yukon gilded potato brew

COURSE iv
Meyer Lemon Cake
lemon chantilly, berry compote, candied hazelnut and oats

Revel and Celebrate at Home with Our To Go Options

Commemoration packages and many of our classic dishes are at present available to pick up and savour at abode.

Pick up is available: Tuesday – Saturday • 4–9 pm

Delight call 253.272.1510 to identify your society.

Revel and Gloat Life at Home

Commemoration Packages: Enjoying a birthday or anniversary with us is a treasured tradition and until each of our guests feels comfortable joining us in our restaurants, nosotros are providing special Celebration packages for elevated in-home dining for 2. Both the Iconic Gaucho Menu and the Surf & Turf packet are available for $180 with the option to add select bottles of wine.

Iconic Gaucho Card

Caesar Salad For Ii
classically made from scratch

Chateaubriand
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with mashed potatoes, asparagus, cliff sauce

Key Lime Pie For Ii
sweet whipped cream, graham cracker crust

Surf & Turf Menu

Caesar Salad For Ii
classically fabricated from scratch

12 Oz Filet and Fresh Fish
28-24-hour interval dry-anile Niman Ranch All-Natural Prime Certified Angus Beefiness® Tenderloin Filets; Fresh Fish just grilled, lemon beurre blanc

Side of Roasted Sweetness Corn
and Yukon Gold Mashed Potatoes

Key Lime Pie For Two
sweet whipped cream, graham cracker crust

Add on a Bottle or Two!

El Gaucho 25th Ceremony Cabernet Sauvignon ~thirty
Fire & Vine Rosé ~20
Nicolas Feuillatte ~50

Dinner

Starters

Wicked Shrimp
sautéed with our custom wicked spice ~24

Diver Sea Scallops*
lemon beurre blanc ~24

Fried Calamari
roasted poblano aioli ~ 18

Dungeness Crab Cakes
apple tree & fennel slaw, herb aioli ~27

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

Chef's Pork Abdomen
apple compote, maple gastrique  ~18

Halibut Ceviche
traditional made, tortilla fries ~18

Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~19

Steak Tartare
prepared tableside ~23

Escargot
garlic herb butter ~19

Soup & Salad

French Onion Soup
hearty, rich, peasant way ~13

Insane Truffle Soup
white truffle oil, wild mushrooms, cream ~12

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

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

Mixed Greens Salad
toasted almond, caprine animal cheese, shaved fennel, raspberry vinaigrette  ~14

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

Steaks & Chops

We proudly serve 28-solar day dry-aged Niman Ranch All-Natural Prime number 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 fashion kitchen.

Baseball game Cut Acme Sirloin*
12 oz ~47

Filet Mignon*
8 & 12 oz ~69 / 83

Bone-In Rib Eye*
18 oz ~78

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

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

New York Steak*
14 oz ~72

Peppercorn New York*
14 oz ~75

Bone-In New York*
18 oz ~79

Tableside

Chateaubriand*
An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce ~155

Flaming Sword Brochette of Tenderloin*
crimini, béarnaise ~72

Add-ons

Béarnaise* ~6
Bordelaise ~6
Roquefort ~6
Peppercorn* ~vi
Truffle Butter ~6

Grilled Prawns ~16
Oscar Way* crab, asparagus, béarnaise ~25
Gaucho Mode* lobster medallions, asparagus, béarnaise ~25

Canadian Lobster Tail ~ MP
Diver Scallops iii scallops ~24

Seafood

Two fresh seafood selections offered nightly.

Canadian Lobster Tail
fatigued butter ~MP

Halibut
seasonal preparation ~59

Ocean Bass
seasonal grooming ~61

Diver Sea Scallops
& Grilled Prawn Linguine
fresh herb, lemon beurre blanc ~48

Game & Poultry

Oven Roast One-half Chicken
roasted corn, mushroom ragout ~35

Superior Farms Rack of Lamb*
all-natural, porcini mushroom risotto, mint chimichurri ~72

Vegetarian

Grilled Cauliflower (vegan)
couscous salad, cucumber, cilantro, ruby onion, fuji apples, bong peppers, chimichurri ~22

Portobello Burger
NY sharp cheddar cheese, mixed greens, reddish onion, red pepper pesto, balsamic glaze, brioche bun ~eighteen

Shareable Sides

Gaucho Mac & Cheddar Cheese
bread crumb topping ~fourteen

Yukon Gold Mashed Potatoes
creamy ~12

Scalloped Potatoes
a hint of spice ~13

Lobster Mashed Potatoes
maine lobster cream sauce ~26

Crispy Brussels Sprouts
balsamic reduction, beurre blanc, pancetta ~14

Roasted Sweet Corn
chipotle honey butter ~14

Asparagus
lemon beurre blanc ~13

Tableside Baked Tater
russet, butter, sharp cheddar cheese sauce, scallions ~9

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

Porcini Mushroom Risotto
fresh herbs, parmesan cheese  ~fourteen

French Fries ~viii

Vino

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 set with a pairing proposition. Our wine list includes well-known labels likewise as wines from smaller, family unit-owned vintners. We have an extensive selection of wines by the glass as well as an always-irresolute wine list, and so even the most dedicated aficionados can expect to find new and heady wines each fourth dimension they dine with us.

For our guests wishing to enjoy that special bottle from their own cellar, y'all are welcome to do and so. There is a corkage accuse of $35 per 750 ML bottle with a limit of one bottle for every two people. For larger groups with multiple bottles, please enquire within the restaurant. Captain service and crystal stemware volition be provided. Delight contact us at 253-272-1510 for information.

Dessert

Desserts & After Dinner Drinks

Crème Brûlée
classic ~12

The Chocolate Cake
vanilla bean ice foam, white chocolate flakes ~12

Bananas Foster
(for 2 or more) ~sixteen per person

Cherries Jubilee
(for 2 or more) ~16 per person

Florida Key Lime Pie
sweet whipped foam, graham cracker crust ~12

Olympic Mountain Sorbet
seasonal ~8

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

Espresso Martini
vanilla vodka, five farms irish foam, godiva chocolate liqueur, espresso ~18

Tiramisu Martini
coffee liqueur, rumchata, godiva chocolate liqueur, heavy cream, chocolate & espresso powder ~sixteen

Gaucho Irish gaelic Coffee
paddy's irish whiskey, five farms irish gaelic cream, coffee, vanilla infused whipped cream ~16

Omey'south Java
pralines and cream liqueur, tuaca, vanilla vodka, java liqueur, java, vanilla whipped cream  ~xvi

Comfort Coffee
paddy'due south irish gaelic whiskey, southern comfort, night crème de cacao, pralines & cream liqueur, java, vanilla whipped cream  ~16

Night In Nippon
toki by suntory, kahlua, dark crème de cacao ~sixteen

Cocktails

Cocktails

Tacoma Paloma
corazon blanco, grapefruit liqueur, grapefruit juice, agave syrup, muddled lime ~16

Strawberry Limeade Mule
strawberry & lime infused rum, house-made ginger syrup, sweetness & sour, topped with soda ~16

Gaucho Butt-Aged Manhattan
old forester bourbon, maraschino cherry, sweet vermouth, reddish brandy, peychaud's bitters ~16

Spenny'southward Afternoon Delight
citrus infused vodka, muddled cucumber & mint, blueberry puree, sweet & sour, soda ~ 16

Smoked Old Fashioned
buffalo trace, frangelico, angostura bitters, uncomplicated syrup, absinthe wash, smoked tableside grooming, hickory chips ~24

Toasted Former Fashioned
sazerac rye half-dozen yr, cinnamon & burnt brown saccharide simple syrup, claret orange bitters, torched orange pare ~18

Gold Martini
CLIX vodka, louis XIII, grand marnier cuvee du centenaire 100, riesling water ice vino, edible gold flakes  ~200

Classic Gaucho Old Fashioned
affections'due south envy, angostura bitters, demerara elementary syrup, luxardo cherry, orange pare ~20

PNW Sour
woodinville straight bourbon, egg white, amaretto, lemon juice, elementary syrup, luxardo cherries ~20

XXX Martini
stoli elit vodka, bleu cheese blimp olives ~26

Polish Kisses
belvedere, chambord, pineapple juice, vanilla elementary syrup, raspberry ~16

Speakeasy Manhattan
blanton'south, carpano antica sweet vermouth, bittersmens xocolatl mole bitters, rich demerara simple syrup, luxardo cherries, cinnamon & apple wood fries, smoking box preparation ~42

Gaucho 007
sipsmith lemon drizzle gin, grey goose, lillet blanc, lemon twist ~18

Summer Negroni
tanqueray sevilla orange, aperol, carpano antica sweet vermouth  ~ 16

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

Gaucho Mai Tai
santa teresa 1796 rum, pineapple & orange juice, orgeat syrup, Myer's dark rum float, luxardo cherries, edible orchid ~eighteen

Spicy Mango Margarita
deleon reposado, muddled jalapeno, mango puree, triple sec, sweet & sour, union uno joven mezcal float, tajin sprinkle ~ xviii

Gaucho French 75
strawberry infused oxley gin, limoncello, elementary syrup, lemon juice, yellowhawk white sparkling wine, lemongrass odour
flavour blaster (tableside grooming)  ~ 22

Watermelon Melonrita
choice of tequila or mezcal, muddled watermelon & basil, watermelon liqueur, sugariness & sour  ~18

Blueberry Lemon Drop
citrus infused vodka, triple sec, orange liqueur, huckleberry puree ~14

*State law requires u.s.a. to inform y'all that consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Our professional service squad receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and preparation for a successful career path. To make that possible, a 20% service charge is included on each cheque. El Gaucho retains 100% of the service accuse. For more data on our service charge, please read here.

Private Dining

We coordinate and so you tin celebrate. Our Private Dining squad will create an experience for your most of import business and personal moments. Our beautiful private rooms provide the perfect venue for your occasion.

General Director, El Gaucho Tacoma

Tacoma native Sarah Choi grew upwards in the hospitality industry working in her parents' hotels and restaurants at an early age. As a teenager, she worked at Carmine Robin, Joey Kitchen and C.I. Shenanigans before joining the El Gaucho squad 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 piece of work ethic and fascination with spirits, Sarah was quickly promoted to helm 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 sectional spirits.  Her leadership and commitment to her team resulted in her promotion to general managing director in 2022.

Sarah and her significant other, John, met while working at El Gaucho and enjoy spending fourth dimension with their Pomeranian, Gordon Ramsey, and Sarah'south close-knit family. She and John savor 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 terminal 21 years, has become an inspirational and defended leader. He began his career working at Black Angus, Pacific Grill, and somewhen as a broiler melt at Daniel's Broiler before joining El Gaucho.  He impressed founder Paul Mackay and former corporate executive chef Ken Sharp past 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 beingness passionate and rigorous nigh food quality, consistency and standards and says he "bleeds Gaucho."

Jesus was born in United mexican states and and so 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 downward time playing basketball and pond at the local YMCA and he is uncommonly proud of his three children, including his son Pepe, now a server at El Gaucho. He enjoys watching them go the best versions of themselves and they spend Sundays dining out where he says he is always impressed past his children'southward elevated palates. He would dear to travel to Brazil and Costa rica and go along to explore new culinary discoveries.

Live Music: Douglas Barnett, Tuesday & Wednesday six:00-9:00pm; Sandra Locklear, Th half-dozen:00-9:00pm ; Sandy Harvey, Friday-Saturday vi:00-10:00pm.