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Wood-fired,
spanish influenced
food & Drink

HOURS 4:00pm - 11:00pm (10:00pm Sun)
DINNER 5:00pm - 10:00pm
HAPPY HOUR 4:00pm - 6:00pm (Mon-Sat)
LATE NIGHT HAPPY HOUR 10:00pm - 11:00pm (Mon-Sat)
¡ PAELLA SUNDAY ! 4:00pm-10:00pm
contact us: 503-477-9081

October regional special

Pato Confitado

Confit Duck Leg Jerez style

Crispy autumnal vibes make us want to dive into a warm bowl of fregola and duck confit.  We fold in a little spice-rubbed braised beef cheeks for additional fall flavor, and Jerez style means wild mushrooms, with the last of summer’s sweet peppers.  

Duck Confit with braised beef cheek, wild mushrooms, fregola pasta and Jimmy Nardello peppers

Inspired by Jerez, it’s only natural to pair this dish with sherry — we’ve selected a delicious Palo Cortado to match the earthy mushroom and gaminess of the meat.

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MENU

PINTXOS

Almonds basque chile  5 v∆
Olivesv
Gilda anchovy, olive, piparra, onion  5
Chicharrones
paprika 6
Deviled Egg
anchovy, trout roe 6 *
Artisan Bread
tomato conserva 6 v
Grilled Octopus Skewer piquillo olive 8
Pork Belly Skewer chermoula 6

GARDEN

Ensalada Verde field greens, smoked honey-sherry vin, popped sorghum, bee pollen, manchego  12 v
Radicchio
 lemon balsamic, blue cheese, fresh honeycrisp apples, hazelnuts  12 v∆
Ember-Roasted Carrots
 caraway glaze, pistachio pistou, cilantro, raw goat cheese 12 v∆*
Grilled Delicata Squash
romesco, Garrotxa, hazelnuts 14 v∆*

TAPAs

Fried Cauliflower guanciale, salsa cremosa, dill, sunflower seeds 12 *
Queso Frito halloumi, lamb ragú, egg yolk, manchego, toasted baguette 14 *
Flatbread spiced oxtail, whipped goat cheese, jimmy nardello peppers, rosemary salsa verde 16
Patatas Bravas
brava sauce, aioli, scallions, cilantro 8 v*
Smoked Rillettes cod and pimenton, pork and pickled red onion, baguette 12
Spanish Cheese Fritters manchego, mahon, romesco, preserved lemon 13 v∆
Grilled Lamb Ribs smoked labneh, chermoula 13 Smoked Bone Marrow escabeche, spicy toast, aioli 14 *
Manila Clams
chickpeas, ‘Nduja butter broth, herbs, baguette 13
Gambas a la Plancha
kauai prawns, chile, scallion 19 *
Fried Frog Legs
chimichurri, grilled lemon 14

RACIONES

12oz Chop Lan-Roc pork, braised kale & mustard greens, chili fresno mojo, romesco 24
Charred Sweet Potato black barley, mushroom broth, cheese, pine nuts, jimmy nardello butter 21 v
Wagyu Skirt Steak olive rub, piperade, tortilla española 27
Half Chicken
squid ink flatbread, kabocha squash purée, rosemary pistou, poor man’s calamari 25
Seared Mackerel bomba rice, black beans, guanciale, aji pepper vinegar, radish, cilantro 22

PAELLA SUNDAY

4pm—10pm (every Sunday)

¡PAELLA!

Mixed Paella
chicken, chorizo, prawns, clams, chermoula, herbs
25/38

Seafood Paella
grilled prawns, squid, mussels, clams, arroz negro, chimichurri
25/38

Vegetable Paella
charred seasonal vegetables, chickpeas, rosemary pistou, radish
23/34 v

ENSALADA

Delicata Squash aged goat cheese, romesco, cilantro 12 v∆*
Ensalada Verde baby greens, smoked honey-sherry vin, popped sorghum, bee pollen, manchego  10 v∆

TAPAs

Smoked Rillettes cod and pimenton, pork and pickled red onion, baguette 12
Fried Frog Legs chimichurri, grilled lemon 14
Patatas Bravas brava sauce, aioli, scallions, cilantro 5 v
Smoked Bone Marrow escabeche, spicy toast, aioli 14 *
Fried Cauliflower
jimmy nardello salsa cremosa, dill. sunflower seeds 10 v*
Spanish Cheese Fritters
manchego, mahon, romesco, preserved lemon 11 v∆

 

Jamón y Queso

Cheese Board 12 v∆*
sheep & goat, sesame-almond crackers
Serrano Picante
14/oz
pan con tomate, chile Valencia almonds
Jamón Iberico de Bellota 21/oz
pan con tomate, chile Valencia almonds
¡ add a cheese ! +7

Chefs Tasting menu

$50/per person (full table participation required)

After Dinner Menu

DESSERTS & Pairings

Cinnamon Cheesecake honeycrisp apple butter, almond toffee crumble 9
Valdespino “Contrabandista” Medium Dry Amontillado +9

Brown Butter Xurros spicy chocolate pudding 9
Valdespino “Isabela” Cream Sherry +9

Flan salted caramel, aleppo, Faye’s oatmeal crisp 9
Maria Pages Solera Garnatxa d'Emporada +12

Reserve Cocktails

Añejo Old Fashioned Bank’s 7 Island aged rum, demerara 14
Cardenal Mendoza Toddy
Spanish 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.

 

PINTXOS, QUESO Y JAMÓN

Gilda anchovy, olive, piparra 5
Almonds basque chile 5 v∆
Olives
5 v
Deviled Egg
anchovy, trout roe 6 *
Artisan Bread
tomato conserva 6 v
Grilled Octopus Skewer
piquillo olive 8
Pork Belly Skewer chermoula 5
Cheese Board goat & sheep, sesame-almond crackers 12 v∆*
Jamón Serrano Picante pan con tomate, chile Valencia almonds 14/oz
Jamón Iberico de Bellota
pan con tomate, chile Valencia almonds 21/oz
¡ add a cheese ! +7

 
Book your Bar Casa Vale reservation on Resy
 

BEER / CIDER

DRAFTS (12oz/17oz)
Spanish Lager
, “Estrella Damm” ESP. 5.2% 5/7
Schwarzbier,
“pFriem” OR. 4.8% 5/7
Rotating Seasonal IPA 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,
“pFriem” OR. 4.8% (12 oz can) 5
Non-Alcoholic, “Clausthauler” DE. 0.45% (12 oz bottle) 5

CIDER
Basque Cider
Isastegi Sagardo ESP. 6% (12 oz draft) 9
Bretagne Cider
Aval, FR. 6% (12 oz bottle) 8
Basque-Style Cider
,Son of Man” w/ Sagardo indigenous apples, OR. 6% (750ml) 28

NON-ALCOHOLIC
Mondariz mineral water (750ml) 7
Vichy Catalan mineral water (500ml) 7
grapefruit-hibiscus soda 6
pineapple-lime tonic 6
pop:
Mexican Coca-Cola, 7up, Fever Tree tonic,
Cock’n’Bull ginger beer, Jarritos grapefruit,
San Pellegrino prickly pear -or- orange 4
Steven Smith tea / iced tea 4
house coffee blend / decaf 4

COCKTAILS

GIN TONICS
Freeland Geneva, OR. Floral - hibiscus, grapefruit twist, and botanicals 15
Bombay Dry, UK. Juniper - lime wedge, rosemary, botanicals 12
Hendricks, UK. Floral - cucumber, lime, and botanicals 12
Aviation
Gin, OR. Spice - cucumber, lime, botanicals 13
Tanqueray Ten
, UK. Citrus - rosemary, lemon twist 13
Roku Gin, JP. Spice - grapefruit, juniper, rosemary 13

¡PAN-LATIN ESPECIALS!
Sangria - wine, guava, lemon, brandy, fino 10/28 pitcher
Parched Cowboy - Espolón reposado, Campari, vermut, cola 12
Oaxacan Nacional - Banhez mezcal, Ancho Reyes, pineapple, lemon 13
Sidra Ponche - Spanish cider, lemon, brandy, fino sherry 11
Cáliz - Volstead vodka, hibiscus, lemon, oleo 11
Bourbon Reign - bourbon, lemon, date syrup, vino tinto 12
Argentine Cynar Julep
- Cynar, citrus, mint, demerara, soda 12
Medianoche - Banhez mezcal, Fernet Vallet, citrus oils 13
PX Old Fashioned - Mt. Gay Rum, pedro ximénez, angostura 12
Floridita Special - Old Overholt rye, house picon, sweet vermouth 12

Happy Hour

4pm—6pm (Monday-Saturday)

FOOD

Marinated Olives 5 v
Chicharrones paprika 4
Fried Chickpeas
bravas spices 3 v
Jamón Serrano
accoutrement 8
Cheese
house preserves, baguette 7 v
Trout Montadito
crème fraîche, trout roe 6 *
Smoked Pork Rillettes
pickled red onion 5
Deviled Egg
anchovy, trout roe 6 *
Grilled Octopus Skewer
piquillo olives 8
Pork Belly Skewer chermoula 5
Ensalada Verde
field greens, popped sorghum,
honey-sherry vin, bee pollen, manchego 10 v
Ember-Roasted Carrots
 caraway glaze, pistachio pistou, cilantro, raw goat cheese 10 v∆*
Patatas Bravas
bravas sauce, aïoli, cilantro 5 v *
Spanish Cheese Fritters manchego, mahon, romesco, preserved lemon 11 v∆
Manila Clams chickpeas, ‘Nduja, scallions 11 *
Ham Bocadillo house-smoked coppa, sheep cheese, olive escabeche, baguette 10 *

 

Drinks

17oz Draft Beer three rotating taps 5
Tecate (16oz) 3
pFriem Pilsner (12 oz) 5
Lagunitas Phase Change IPA (12oz) 4
House Wine red, rosé or white 8
¡ Sherry Flight ! three 1oz pours 8
Kalimotxo - coca cola, red wine 7
Sangria - guava, sparkling wine, brandy, citrus 8
Sherry Cobbler - sherry, demerara, citrus 7
Bourbon Reign - bourbon, fig, lemon, vino 8
Calíz - vodka, hibiscus, lemon, oleo 8
Sidra Ponche - brandy, fino, lemon, sidra 8
PX Old Fashioned - rum, px sherry, bitters 8

LATE NIGHT HAPPY HOUR

10pm—11pm (Monday-Saturday)

PINTXOS, QUESO Y JAMÓN

Gilda anchovy, olive, piparra 5
Almonds basque chile 5 v∆
Olives
5 v
Fried Chickpeas
bravas spices 3 v
Chicharrones
paprika 4
Cheese Board goat & sheep, sesame-almond crackers 12 v∆*
Jamón Serrano Picante pan con tomate, chile Valencia almonds 14/oz
Jamón Iberico de Bellota
pan con tomate, chile Valencia almonds 21/oz
¡ add a cheese ! +7

ENSALADA

Ember-Roasted Carrots caraway glaze, pistachio pistou, cilantro, raw goat cheese 12 v∆*
Ensalada Verde
baby greens, popped sorghum, sherry vin, manchego 10 v

 



Beverage Especiales

DRAFTS (17 oz glass) 5
Spanish Lager,
“Estrella Damm” ESP. 5.2%
Schwarzbier, “pFriem” OR 4.8%
India Pale Ale, “Breakside” PDX. 6.2%

Basque Sidra, “Isastegi” ESP. 6% (12 oz glass) 8
¡ SHERRY FLIGHT !
(three 1oz pours) 8

Kalimotxo - coca cola, red wine 7
Sangria
- guava, sparkling wine, brandy, citrus 8
Sherry Cobbler -
sherry, demerara, citrus 7
Bourbon Reign
- bourbon, fig, lemon, vino 8
Calíz
- vodka, hibiscus, lemon, oleo 8
Sidra Ponche
- brandy, fino, lemon, sidra 8
PX Old Fashioned
- rum, px sherry, bitters 8

¡MONTADITOS!

Smoked Trout
crème fraîche, trout roe* 6
Smoked Ham

Olive escabeche, mayo 5
Blue Cheese & Olive
black olive tapenade, pinenuts 6 v ∆
Anchovy
hard-boiled egg, aioli, roe* 7
Smoked Cod Rillettes
pimenton, pickled red onion 5
Smoked Pork Rillettes

pickled red onion 5
Hierloom Tomato
whipped sheep cheese, chermoula 6 v

¡ make it a bocadillo ! +5

BCV About Us

Opened  in 2016

Bar Casa Vale is a cozy, wood-fired, Spanish inspired restaurant built around a comfortable bar and custom made grill. 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 slice Jamon Iberico de Bellota thin 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 motto is simple: cooking the perfect ingredients 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