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El Gaucho
Fresh horseradish, cocktail sauce.
Sauteed tenderloin tips, Cajun cream sauce.
Lemon beurre blanc.
Spinach, hollandaise, baked.
Classic garlic-herb butter.
Spinach, hollandaise, baked.
Grilled, scallion pesto.
Honey, cherry balsamic reduction, granny smith apple.
Diced, lightly dressed with soy and lemon.
Sauteed with our custom wicked spice.
Cream, wild mushrooms, black truffle oil.
Apples, walnuts, shallot vinaigrette.
Iceberg, pancetta, egg, tomato, crumbles, kalamata olives, roquefort.
Hearty, rich, peasant style, bowl.
Apples, walnuts, shallot vinaigrette.
New England style, bowl.
Black truffle, wild mushrooms, cream.
Two 4 oz. filets, fresh Dungeness crab, asparagus, bearnaise.
Blackberry demi-glace.
Custom-aged filet mignon, Maine lobster medallions, asparagus, bearnaise sauce.
Fall vegetable medley.
Mushroom, corn ragout.
All-natural, hazelnut crust, merlot demi-glace, broiled tomato, asparagus.
Served with choice of quinoa: red bell peppers, red onions, cucumbers, olive oil, mint, basil and gaucho seasoning. Faro: red bell peppers, spinach, mix mushrooms and parmesan cheese.
Linguini, olive oil, onions, mix mushrooms, tomatoes, chili flakes.
Made to order.
Lemon beurre blanc.
Bread crumb topping.
Chipotle honey butter.
Buttery, velvety.
Olive oil, garlic, chili flakes, lemon.
A hint of spice.
Fire roasted and sliced off the cob, chipotle honey butter.
Buttery, velvety.
Olive oil, garlic, chili flakes, lemon.
Strawberry coulis.
Bittersweet chocolate, bourbon caramel, salted caramel ice cream.
Seasonal.
Creme anglaise.
A la mode.
Vanilla bean ice cream, white chocolate flakes.
Menu for El Gaucho provided by Allmenus.com
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