AQUA by El Gaucho

Sautéed succulent filet mignon tips tossed in a bold and fiery spicy cajun cream sauce.

Plump sautéed shrimp coated in our custom signature wicked spice blend.

Crispy golden tofu glazed with soy, accompanied by pickled red onion, cucumber, red bell pepper, and toasted sesame seeds.

Golden-fried calamari rings tossed with pickled fresno chili, cilantro, scallion, and sesame seeds, served with gochujang aioli.

Delicate pan-seared salmon cakes paired with red pepper and a zesty lemon caper aioli.

Fresh Manila clams steamed open in a savory white wine, garlic, fines herbes, and red pepper broth, served with grilled ciabatta.

A half dozen fresh local oysters served with pinot gris mignonette and housemade cocktail sauce.

Fresh scallops on the half shell accented with pickled ginger, soy miso vinaigrette, and wasabi aioli.

King salmon and yellowfin tuna tossed with tamari, sesame, avocado, scallion, cucumber, and crispy wontons.

Chilled prawns and sweet crab served with fresh lemon and housemade cocktail sauce.

Tender grilled Spanish octopus served with pimento aioli, pickled peppers, and roasted potatoes.

Luxurious caviar served with crème fraîche, fresh chives, and crisp potato chips.

Citrus-marinated sea bass ceviche served with diablo-seasoned housemade tortilla chips.

Crispy fried cauliflower florets tossed with an aromatic herb chimichurri sauce.

Plant-based crab cake made with artichoke and garbanzo beans, topped with watermelon radish and lemon vinaigrette.

Crisp romaine hearts tossed in a classic dressing of dijon mustard, anchovy, egg yolk, garlic, parmesan-reggiano, romano, and house-made croutons.

Fresh farm greens tossed with crisp cucumber, red onion, persimmon vinaigrette, and sweet candied cranberry.

Crisp bibb lettuce wedge topped with candied pecans, fresh apple slices, bacon, and blue cheese dressing.

Little gem lettuce wedge drizzled with creamy blue cheese dressing, savory bacon bits, and blistered tomatoes.

Traditional New England clam chowder loaded with razor clams, yukon gold potatoes, bacon, and breadcrumbs.

Sesame-crusted ahi tuna served with a tangy ponzu glaze, yuzu chimichurri, and extra ponzu sauce.

Creamy carnaroli risotto prepared with jumbo prawns, diver scallops, manila clams, calamari, and fines herbes.

A decadent, perfectly steamed Maine lobster tail served with warm drawn butter.

Al dente linguine tossed with tender scallops, clams, fines herbes, and a white wine reduction.

Pan-seared sea bass topped with Dungeness crab, asparagus, and rich béarnaise sauce.

Pan-fried polenta topped with king salmon, gochujang vinaigrette, and fresh herb oil.

Gaucho-spiced cauliflower steak served over whipped tofu and seasonal squash.

Steamed Alaskan King crab legs served alongside rich drawn butter.

Chilean sea bass resting on beluga lentils, finished with olive tapenade and silky beurre blanc.

Juicy roasted half chicken served with rainbow potatoes, fresh green beans, and savory pan jus.

Hearty garbanzo bean masala in a rich tomato sauce, served with fragrant jasmine rice and crispy cauliflower.

A hearty 14 oz New York strip steak aged for 28 days for exceptional flavor and tenderness.

An impressive 18 oz bone-in ribeye, 28-day dry aged with a frenched bone.

Certified Angus Beef 28-day dry aged 18 oz frenched rib chop grilled over open flame.

Enhance your steak with a lobster medallion, fresh asparagus, and creamy béarnaise sauce.

Classic steak topper featuring Dungeness crab, asparagus, and velvety béarnaise sauce.

Classic creamy French tarragon sauce.

Rich and savory red wine reduction made with cabernet.

An additional 8-10 oz succulent Maine lobster tail.

A full one-pound portion of tender Alaskan King crab.

Rich compound butter blended with artisanal blue cheese.

Exquisite 1 oz selection of premium caviar.

Sweet roasted yellow corn tossed in mesquite chipotle-lime butter and local honey.

Foraged and cultivated mushrooms sautéed with fines herbes and brandy.

Tender steamed asparagus spears drizzled with lemon beurre blanc.

Fresh asparagus spears served with a lemon wedge.

Crispy Brussels sprouts tossed with pancetta, spicy pecans, whipped ricotta, and apple vinaigrette.

Incredibly creamy Yukon Gold mashed potatoes made with sweet butter and heavy cream.

Rainbow potatoes roasted with fragrant rosemary and fine herbs.

Tender green beans prepared haricot vert almondine style.