BCV - Carrots  V5.0 GIF 1.gif

Wood-fired, spanish influenced food & Drink

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

Febraury Special: Txuleta (choo-letah) Basque style Ribeye

Txuleta (choo-letah) Basque style Ribeye

For the month of February we offer the incredible Txuleta!  

This beef (eaten in the Basque region) comes from elderly beasts aged between eight and twelve years. We further dry age these steaks for a full 40 days.

The meat, almost maroon in color and edged with distinctive bright yellow fat, is renowned for its well-distributed, granular marbling and savory flavors of great depth, complexity and length

64 ounces  (FEEDS 4+) -  $100

February Special txuleta basque style ribeye



Valencia Almonds, basque chile 5. v∆
Marinated Olives, bay leaf 5. v
Gilda, anchovy, olive, piparras 5.
Pan con Tomate 4. 
Patatas Fritas, pimenton, aioli* 6. v
Cod Skewers, salsa verde 6.
Grilled Pork Collar Skewers, chermoula 6.


Chicory Salad, radicchio, anchovy, breadcrumb, grana padano 10. v
Carrot Salad
, dates, freekha, manchego, sunflower seeds 12. v ∆
Ensalada Rusa, beets, potatoes, radish, artichoke, walnut vinaigrette* 10. v ∆
Winter Melon, kohlrabi, dungeness crab, colature 15.


Moonfish Crudo, kiwi, meyer lemon, oca root, aguachili* 15.
Beef Tartare,
turnip, cheddar, horseradish, crispy shiitake* 15.
Fried Calamari,
lemon, parsley, fried caper aioli* 10.
Sourdough Flatbread
, black fatsusquash, spicy greens, manchego 11. v
Grilled Bone Marrow, pickles, cultured butter, toast 13.
Chorizo Sausage,
chickpeas, tomato, fennel, aioli* 14.
Gambas a la Plancha
, striped spot prawns, fermented chile, scallions 14.
Grilled Mackerel, celery root,salsa verde 14.


Jamón Serrano Picante 14/oz. pan con tomate, chile Valencia almonds.
Jamón Iberico de Bellota 21/oz pan con tomate, chile Valencia almonds.
Charcuterie & Cheese Board
jamon serrano picante, mahon Spanish cow cheese 20.



Seared Black Cod, wild mushrooms, sunchokes,celery, chicory jam 18.
Grilled Flat Iron (8 oz)
, grilled brassica, horseradish 22.
Spanish Octopus
, winter citrus, chickpea, olive, calabrian chili 26.
Paella, grilled chicken, prawns, clams, chermoula, saffron aioli* 25/38.

Chefs Tasting menu

$40/per person (full table participation required)

After Dinner Menu

DESSERT & Pairings

Xurros, toasted rice cream 7
Medium Dry Amontillado | Valdespino Contrabandista +9

Chocolate Mousse, macadamia, chips, black lime 7
Don Pedro Ximinez Gran Reserva | Toró Albala +13

Pinolo Gelato, lemon sorbetto 7
Liquore Strega | Italian Herbal Liqueur +7

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 18% gratuity added to parties of six or more.


| red or sparkling | - port, maraschino, citrus 10 | 28 (pitcher)
Picon Cooler - Amer Picon, sweet vermouth, angostura, soda water 10
Rosita Spritz - Altos Tequila, vermouth, campari, grapefruit soda 11 50/50
Frozen Martini - Plymouth gin, dry vermouth 12
Vermut Service - Yzaguirre reserva, piquillo olives, twist 32 (250ml)

, 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
Brokers Gin, UK. Juniper - rosemary, lime, and botanicals 10
Hendricks, UK. Floral - cucumber, lime, and botanicals 12

Cocktail - Gin, cocchi americano, white port, gentian liqueur 11
Picon Punch Royale - house picon, grenadine, lemon, cava 11
Mate con Malicia - Fernet Vallet, iced mate, citrus, mint 12
Daiquiri - Magdalena Rum, Wray & Nephew, lime, oleo saccharum 11
Cáliz - Volstead vodka, hibiscus, lemon, oleo saccharum 10
Bourbon Reign - bourbon, lemon, fig syrup, vino tinto 11
Oaxacan Sour - mezcal, Ancho Reyes, pineapple gomme, lemon 12
Sidra Ponche - brandy, fino, lemon, Basque sidra 11
Que Rico! - Altos tequila, pineapple rum, coconut milk, citrus, mint 12
PX Old Fashioned - Mt. Gay Rum, pedro ximénez, angostura 11
Floridita Special - Rye whiskey, picon, sweet vermouth 12

Carajillo -
Coffee, house picon, coffee liqueur, cream 11
Reyes Toddy
- Banhez Mezcal, Ancho Reyes, honey, lemon 10
Hot Sidra Ponche
- brandy, fino, lemon, Basque cider 12
Cocoa Vale
- Chartreuse, Woodblock cocoa, Bitterman’s salt , honey 10

Glass Pours

Cava Brut Res. | Suriol | Macabeu, Xarel-lo, Parellada ’13 11/44

Getaria | Ameztoi Txakoli | Hondarribi Zuri ‘17 13/52
Bierzo | Armas de Guerra Blanco | Doña Blanc, Godello ‘16 11/44
Douro | Casa Ferreirinha Planalto Reserva | Field Blend ‘17 10/40
Baixas | Pazo de Galegos | Albariño ’17 15/60

Getaria | Ameztoi Txakoli Rosado | Hondarribi Zuri ‘17 13/52
Bierzo | Armas de Guerra Rosado | Menicia ‘16 11/44

Bierzo | Raúl Pérez ‘Gus’ | Mencia ‘14 12/48
Bierzo | Palacios de Canedo | Mencia ‘17 12/44
Getaria | Ameztoi Txakoli | Hondarribi Beltza ‘17 13/52
Rioja | Inteus “Aviadore” | Tempranillo Peludo ‘17 12/44
Priorat | Buil & Giné | Cariñena, Garnacha ‘16 15/60

Spanish Lager
, “Estrella Damm” ESP. 5.2% 4/6
, “pFriem Family Brewers” OR. 4.9% 4/6
India Pale Ale
, “Breakside” OR. 6.5% 4/6
Basque Sidra,
“Bereziartua” ESP. 6% (12 oz glass) 8

Flight of Three 14
Fino | Valdespino “Innocente” | Jerez de la Frontera 10
Fino | Cesar Florido Cruz del Mar | Chiponia 12
Manzanilla | Valdespino “Deliciosa” | Sanlucar de Barremeda 10 Manzanilla | Hidalgo Pasada | Sanlucar de Barremeda 15
Amontillado | La Garrocha | Puerto de Santa Maria 12
Palo Cortado | Valdespino Palo Cortado Viejo | Jerez de la Frontera 18 Oloroso | Hidalgo “Faraon” | Sanlucar de Barremeda 12
Oloroso | Fernando de Castilla “Classic”| Jerez de la Frontera 12 Medium-Dry Amontillado | Valdespino Contrabandista | de la Frontera12 Pedro Ximinéz | Toro Albalá 1987 Gran Reserva | Montilla-Moriles 13

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


Marinated Olives v 5
Patatas Fritas, pimenton, aïoli * v 5
Jamon Serrano & Mahon Cheese Board 15
Cod Croquettes, romesco 2/each
Cod Skewer, salsa verde 4
Grilled Pork Skewer
, chermoula 6
Ensalada Rusa, beets, potatoes, radish 7
Grilled Pork Skewer, chermoula 6
Fried Chicken, honey, manchego 5
Chicories, anchovy vinaigrette, grana padana 8
Flatbread, squash, nigella seed, pecorino v 9
Steamed Manila Clams, chorizo, fennel 10
Moonfish Crudo,
kiwi, meyer lemon, oca root 12
BCV Burger - Mahon, cabbage, special sauce,
and grilled onion* | add bacon +2 | 9
Spanish Octopus, winter citrus, chickpea, olive, calabrian chili 26



17oz Draft Beer - three rotating taps 5
Tecate 3
House Wine - red or white 7
Sherry Flight - three 1oz pours 7
Kalimotxo - coca cola, red wine 6
Sherry Cobbler - sherry, demerara, citrus 6
Sangria - vino, brandy, citrus, demerara 7
Sidra Ponche - brandy, fino, lemon, sidra 7
Bourbon Reign - bourbon, fig, lemon, vino 7
Calíz - vodka, hibiscus, lemon, oleo 7
PX Old Fashioned - aged rum, px sherry, bitters 7

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.



"[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

Private parties & Catering:

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. Email us at info@barcasavale.com or give us a call at 503-477-9081.

Upcoming Events:



Bar Casa Vale happily takes reservations! Reserve online here through OpenTable 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!