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Wood-fired, spanish influenced food & Drink

HOURS 4:00PM - 11:00PM
DINNER 5:00PM - 10:00PM
HAPPY HOUR 4:00PM - 6:00PM
LATE NIGHT HAPPY HOUR 10:00PM - 11:00PM
PAELLA SUNDAY 4PM-10PM
CONTACT US: 503-477-9081

Junes Regional Special:

CHORIZO CON ARROZ NEGRO June

 

In the Extremadura region of southwest Spain, life revolves around pigs.  Jamon Iberico de Bellota is their most famous pork product, but Chorizo is perhaps the best known, and this region is considered the birthplace of pimenton and garlic sausage.  We love to pair Chorizo with squid-ink rice and grilled squid with salsa verde for a luscious summer surf & turf.

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MENU

PINTXOS

Valencia Almonds, basque chile 5. v∆
Marinated Olives, bay leaf 5. v
Gilda, anchovy, olive, piparras 5.
Pan con Tomate 4. 
v
Halibut skewers, piri piri relish 6.
Grilled Pork Collar Skewers, chermoula 6.

GARDEN

Ensalada Verde, baby greens, smoked honey and sherry vin, sorghum, manchego v∆ 12.
Roasted Beets, smoked labneh, dukkah, chile, beet shoots 10.
Grilled Little Gems, “spanish caesar”, piquillo pepper, almonds, garrotxa * 12.
Flatbread, fondue español, spicy purple broccoli 12.

TAPAs

Kampachi Crudp, salsa vizcaina, citrus, pistachio, olive oil*15.

Beef Tartare, sweet ‘n spicy sherry dressing, almonds, frozen foie gras* 17.

Fried Calamari, lemon, parsley, fried caper aioli* 10.

Spanish Cheese Fritters, manchego, mahon, romanesco, preserved lemon 13.
Gambas a la Plancha, spot prawns, chile, scallions 14.
Patatas Bravas, brava sauce, aioli, scallions, cilantra 7. (make it brave!) 17.
Pate de Pollo, liver mousse, sherry gelee, cara cara marmalade, baguette 12.
Grilled Mackerel, celery root, salsa verde 14.
Grilled Lamb Ribs, smoked labneh, chermoula 13.
Chorizo Sausage,
chickpeas, tomato, fennel, aioli* 14.

BOARDS

Jamón Serrano Picante 14/oz. pan con tomate, chile Valencia almonds.
Jamón Iberico de Bellota 21/oz pan con tomate, chile Valencia almonds.
Jamón Serrano & Cheese Board 20.
Pau Sant, Mateu, honey

 

RACIONES

Grilled Flatiron, sprouting purple broccoli, horseradish 22.
Spanish Octopus
, citrus, chickpea, olive, calabrian chili, spicy aioli 26.
Paella, grilled chicken, prawns, clams, chermoula, saffron aioli* (available vegetarian) 25/38.

Chefs Tasting menu

$50/per person (full table participation required)

After Dinner Menu

DESSERT & Pairings

Xurros, toasted rice cream 9
Medium Dry Amontillado | Valdespino Contrabandista +9

Potted Crema, sherried honey, bee local bee pollen
Maria Pages Solera Garnatxa d'Emporada

Chocolate Pudding Tart 9
Valdespino"Isabela" Cream Sherry

Stumptown Coffee 4

Reserve Cocktails

Añejo Old Fashioned, Bank’s 7 Island aged rum, demerara 14
Cardenal Mendoza Toddy,
Cardenal Mendoza brandy, honey, lemon 14
Mudslide Flip,
Lustau East India, Tia Maria, whole egg 12

Interested in learning more about where our food comes from? Check out our purveyors & farmers!

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase the risk of foodborne illness.
Contains nuts, v= vegetarian or vegan option available 20% gratuity added to parties of six or more.

 
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COCKTAILS

APERITIVO
Sangria
| red or sparkling | - port, maraschino, citrus 10 | 28 (pitcher)
Vermut Service - Yzaguirre reserva, piquillo olives, twist 32 (250ml)

GIN TONICS
Mahon
, ESP. Spice - cucumber, lemon, and botanicals 15
Freeland Gin, OR. Floral - hibiscus, grapefruit twist, and botanicals 13
Tanqueray Malacca, UK. Citrus - rosemary, lemon, and botanicals 11
Aviation Gin, OR. Spice - cucumber, lime, botanicals 13
Hendricks, UK. Floral - cucumber, lime, and botanicals 12

PAN-LATIN ESPECIALS!!
Picon Punch Royale - house picon, grenadine, lemon, cava 11
Mate con Malicia - Fernet Vallet, iced mate, citrus, mint 12
Jr’s Cafe Daiquiri
- aged rum, Tia Maria, lime, demerara 12
Cáliz - Volstead vodka, hibiscus, lemon, oleo saccharum 11
Bourbon Reign - bourbon, lemon, fig syrup, vino tinto 11
Sidra Ponche - brandy, fino, lemon, Basque sidra 11
PX Old Fashioned - Mt. Gay Rum, pedro ximénez, angostura 11
Floridita Special - Rye whiskey, picon, sweet vermouth 12

BEER / CIDER

DRAFTS
Spanish Lager
, “Estrella Damm” ESP. 5.2% 5/7 Rotating Seasonal IPA 5/7
Altbier Amber,
“Occidental” OR. 5% 5/7

BOTTLES & CANS
Mexican Lager, “
Tecate” MEX. 4.5% (16oz can) 4
Gluten Free Lager,
“Daura Damm” ESP. 5.4% (12oz bottle) 5
Pilsner,
“Occidental” OR. 4.8% (16 oz can) 7
Märzen,
“Ayinger” DE. 5.4% (500ml bottle) 9
Non-Alcoholic, “Clausthauler” DE. 0.45% (12 oz bottle) 5

CIDER
Basque Cider
Isastegi Sagardo ESP. (12 oz draft) 9
Basque Cider
Son of Man “Madre” Sagardo indigenous apples 9/36

NON-ALCOHOLIC | CAFÉ
Topo Chico 3 |
Vichy Catalan mineral water (500ml) 6
Fever Tree tonic, ginger ale, or Cock n Bull Ginger Beer, Mexican Coca Cola, 7up, or Jarritos Grapefruit soda 4
Steven Smith tea, iced tea or house lemonade 4
Stumptown coffee, decaf or cold brew coffee 3
Pineapple-lime tonic 5
House rasperry-hibiscus soda 5

Happy Hour

4PM - 6pm | 10PM - 11PM

FOOD

Marinated Olives v 5
Patatas Bravas, bracas sauce, aïoli*, cilantro v 5
¡Make it extra brave!
chorizo, egg, chilis +10
Spanish Cheese and Jamon Serrano 15
Fried Chicken
, honey, garrotxa 5
Halibut Skewers,
piri piri relish 5
Grilled Pork Skewer, chermoula 5
Spanish Cheese Fritters
, lemon preserve, manchego, mahon, romanesco v 11
Roasted Beets,
smoked, labneh, dukkah, chile v 7
Ensalda Verde
, sherryvin, sorghum, manchego v 8
Flatbread, fondue español, spicy purple broccoli v 9
BCV Burger - Mahon, cabbage, special sauce,
and grilled onion* | add bacon +2 | 9
Manila Clams, ‘Nduja, fennel, parsley, vino 12
Spanish Octopus, winter citrus, chickpea, olive, calabrian chili, spicy aioli 26

 

Drinks

17oz Draft Beer - three rotating taps 5
Tecate (16oz) 3
Prfiem Pilsner (12 oz) 5
House Wine - red or white 8
Sherry Flight - three 1oz pours 8
Kalimotxo - coca cola, red wine 7
Sherry Cobbler - sherry, demerara, citrus 7
Sangria - vino, brandy, citrus, demerara 8
Sidra Ponche - brandy, fino, lemon, sidra 8
Bourbon Reign - bourbon, fig, lemon, vino 8
Calíz - vodka, hibiscus, lemon, oleo 8
PX Old Fashioned - aged rum, px sherry, bitters 8

BCV About Us

Opened  in 2016

Bar Casa Vale is a cozy, wood-fired, Spanish inspired bar and restaurant. We celebrate the bounty of the  Pacific Northwest through the lens of Tapas bars in  Barcelona, Sherry bodegas in Jerez, and Pintxo crawls through San Sebastian.

We love to pour gin tonics the true Spanish way, and Jamon Iberico de Bellota slicing as it should be! You will find only the freshest seafood from the Pacific Ocean, meats from the pasture lands surrounding Portland, and vegetables grown on the farms located just down the street. 

Our moto is simple: Cooking the perfect ingredient over hard wood creates the best tasting food. Join us seven nights a week at our bar, dining room, or beautiful outdoor courtyard.

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Press

"[BCV] is one of the first to capture the carefree, drink-fueled romance of a night out in bars of Granada or San Sebastián"
- Willamette Week Bar of the Year

“Bar Casa Vale is what we're missing: a raucous Spanish Cantina to keep you up all night."
- Portland Monthly Best New Restaurants

“Northern Spain invades East Portland in Bar Casa Vale, adding to the long list of reasons why we too should adopt the midday siesta”
-Thrillist 2016

“BCV has gone from being an exciting Spanish bar… to a bona fide restaurant… geek out over cider, sip low-proof aperitifs, sample clever “Pan-Latin” cocktails, or get wise to Spain’s robust gin-and-tonic tradition: giant goblets brimming with rotating botanicals and citrus”
-PDX Monthly Portland Restaurants for a Romantic Night Out

”At [BCV], you can watch bartenders classically pour sidra (cider) from above their heads, sample an effervescent txakolina wine, sip Spanish sherry all night long or go for a gin drink served in a giant piece of stemware”
-Liquor.com “Where to Drink Now”

 

Events, Parties & Catering

Private parties & Catering: click here for full details.

We love throwing parties! If you’re interested in hosting your party or event at Bar Casa Vale we have many options available. Offsite catering is also available. Want to learn more? Check here!

Upcoming Events:

 
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Reservations

Bar Casa Vale happily takes reservations! Reserve online here through Resy or call us at 503-477-9081!
For groups larger than 7, please call us at 503-477-9081 or email us at info@barcasavale.com!
For events or buyouts, please refer here.

We look forward to seeing you soon!

 

 
 
Book your Bar Casa Vale reservation on Resy