El Gaucho Argentinian Steakhouse

A very tender, lean cut of beef with a mild flavor and fine texture. Served grilled. Ideal for those who prefer tenderness over heavy marbling.

A decadent steak dish featuring a tender Wagyu filet topped with rich foie gras (duck or goose liver). Served with an aromatic truffle sauce. A luxurious combination of textures and flavors.

A large center-cut filet mignon roast, designed to be shared. Tender and lean. Served with sides and sauce.

Tender filet cut from Australian Black Angus cattle. Offers a balance of leanness and flavor typical of grain-fed beef. Grilled to preference.

A sharing-sized center cut filet from Australian Black Angus beef. Served with asparagus and sauce. Tender and lean.

A flavorful cut from the rib section with rich marbling. Juicy and savory. Best cooked to medium to render the fat.

A rich Wagyu rib eye steak topped with foie gras and red wine sauce. Extremely flavorful and indulgent.

The spinalis dorsi muscle, considered the most prized part of the rib eye. Intensely marbled and tender. Rich beef flavor.

A steak cut from the short loin. It has a tighter texture than rib eye and good marbling. Beefy and robust flavor.

A tasting plate featuring two types of filet: USDA Prime and Australian Black Angus. Allows for comparison of different beef origins.

A combination plate of filet steaks, including USDA Prime and high-grade Wagyu. A premium tasting experience.

The ultimate filet tasting platter with four distinct cuts: Australian Black Angus, USDA Prime, Australian Wagyu, and Japanese Miyazaki A5.

A substantial mixed platter good for sharing. Includes filet, rib eye, chicken thighs, and chorizo sausage. Offers a variety of meats and flavors.

A large meat platter designed for four people. Features USDA Prime cuts of filet, rib eye, and striploin, along with lamb chops.

A classic steak featuring a T-shaped bone with striploin on one side and a smaller piece of tenderloin on the other. Grilled on the bone for flavor.

A massive steak cut from the short loin, similar to a T-bone but with a much larger portion of tenderloin. Grilled on the bone. Ideal for sharing.

A bone-in rib eye steak, also known as Cowboy Steak. The bone adds moisture and flavor during grilling. Richly marbled and juicy.

A show-stopping rib eye steak with the entire long rib bone left intact. Highly marbled Australian Wagyu. Served in a large portion suitable for groups.

Top-tier Japanese A5 Wagyu filet. Extremely tender with intense marbling that melts in the mouth. Rich, buttery flavor.

Japanese A5 Wagyu rib eye. Famous for its heavy snowflake-like marbling. Very rich and decadent.

Japanese A5 Wagyu striploin. Balances the rich marbling of Wagyu with the meatier texture of striploin.

High-grade Australian Wagyu filet. Very tender with significant marbling, offering a luxurious texture.

Australian Wagyu rib eye with high marbling score. Juicy, savory, and rich in fat.

Large bone-in Australian Wagyu rib eye. Served as a whole cut for sharing.

Rich, buttery duck or goose liver. Adds a decadent touch to steaks.

Large, juicy prawns grilled to perfection. A popular surf-and-turf addition.

Premium cured fish roe. Salty and savory, adding a touch of luxury.

Classic deep-fried potato strips. Crispy on the outside, soft inside.

Fries tossed with truffle oil and topped with Grana Padano cheese. Aromatic and savory.

Fried strips of sweet potato. Naturally sweet and slightly savory.

Sliced potatoes baked in a rich creamy cheese sauce. Golden and bubbling.

Whole potato baked until fluffy. Served with toppings like sour cream and bacon.

Creamy beaten potatoes seasoned with butter and milk. Smooth comfort food.

Mashed potatoes infused with roasted garlic for an aromatic kick.

Rich mashed potatoes enhanced with the earthy flavor of truffles.

Pasta cooked in a cheese sauce. Cheesy, creamy, and satisfying.

Mac and cheese upgraded with truffle flavor for a luxurious twist.

Spinach cooked either in a cream sauce or sautéed with garlic. A classic steakhouse side.

Mushrooms pan-fried with butter and herbs. Earthy and savory.

Large stalks of green asparagus, prepared either steamed or grilled. Fresh and slightly bitter-sweet.

Assorted seasonal vegetables lightly cooked. Healthy and light.

Broccoli florets served steamed or pan-fried with garlic.

Fresh mixed salad greens with dressing. A light palate cleanser.

Peppery arugula leaves served fresh. Simple and flavorful.

Whole corn cob, typically boiled or grilled. Sweet and juicy.

Argentinian herb sauce made with parsley, garlic, vinegar, and oil. Tangy and fresh.

Creamy sauce infused with peppercorns. Spicy and savory.

Savory sauce made with wild mushrooms. Earthy and rich.

Sweet and smoky barbecue sauce with a spicy kick.

Classic French sauce made of butter, egg yolks, and herbs. Creamy and rich.

Deep, flavorful sauce made from red wine reduction. slightly tart and savory.

Tangy and creamy sauce made with blue cheese. Strong flavor.

Pungent sauce made from grated horseradish root. Spicy and clearing.

Luxurious sauce infused with truffle essence. Aromatic and earthy.

Premium lamb chops grilled to perfection. Tender meat with a distinct flavor. Best eaten medium.

Ribs from Kurobuta (Berkshire) pork, known for tenderness. Glazed with BBQ sauce. Served with fries.

Boneless chicken thighs grilled until juicy. Served as a complete meal with vegetables and potato.

Grilled salmon fillet. Rich in healthy fats and flavor. Accompanied by vegetables and mash.

A savory soup made with beef and seasonings in the Argentinian style. Warm and hearty.

A rich seafood soup containing lobster and crab meat. Creamy and flavorful.

A savory pastry filled with seasoned beef. Fried or baked until golden. Served with dipping sauce.

Spicy pork sausage with Argentinian seasonings. Grilled and flavorful.

Argentinian-style spicy sausage. Similar to chorizo but with distinct spices.

A thick slice of provolone cheese grilled until melted and slightly crispy. Seasoned with oregano.

Grilled provolone cheese served with pieces of spicy chorizo sausage. A rich appetizer.

Thinly sliced raw beef drizzled with olive oil and lemon. Topped with cheese and arugula.

Tender white asparagus spears served steamed with olive oil. A seasonal delicacy.

Large green asparagus spears, prepared grilled or steamed. Fresh and simple.

A selection of fine cheeses including Camembert and Comte. Served with walnuts.

Salad of fresh arugula leaves, tomatoes, and cheese shavings with balsamic dressing.

Hearty salad topped with slices of grilled rib eye steak. A meal in itself.

Fresh salad topped with tender slices of filet steak.

Simple salad of mixed greens with dressing served separately.

Creamy burrata cheese served with fresh tomatoes and arugula. Drizzled with balsamic.

Earthy beetroot salad with walnuts and feta cheese. Healthy and flavorful.

Fresh salad featuring creamy avocado, corn, and feta cheese.

Classic Mediterranean salad with tomatoes, cucumber, olives, and feta block.

Traditional Caesar salad with crispy romaine, bacon, and croutons. Creamy dressing.

Caesar salad topped with grilled shrimps for added protein.

Premium Australian lobster. Sweet meat and impressive size. Sold by weight.

French oysters known for their balanced brininess and nutty flavor. Served raw on ice.

Prestigious French oysters, plump and meaty with a sweet, nutty taste.

A luxurious set of caviar served with toast points and premium champagne.

A tin of premium Royal Oscietra caviar. Enjoy the popping texture and briny taste.

Fresh salmon tartare topped with generous caviar. A rich seafood appetizer.

Creamy burrata cheese paired with salty caviar. A decadent combination.

Premium beef tartare topped with a full serving of caviar. The ultimate indulgence.

Raw beef tartare seasoned with aromatic black truffle paste and cheese.

Classic steak tartare with traditional condiments like capers and egg yolk.

Extra portion of caviar to add to your tartare.

Fresh raw salmon chopped and seasoned. Light and flavorful.

Tartare made from yellowfin tuna and creamy avocado. Refreshing citrus notes.

Premium scallops from Hokkaido, Japan. Seared and served with rich sauce.

Tiger prawns cooked in a spicy garlic butter sauce. Served with bread for dipping.

Seared duck liver served with sweet apple and creamy mash. Rich and savory-sweet.

World-renowned cured ham from Spain. Nutty, complex flavor and melt-in-the-mouth texture.