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



Valencia Almonds, basque chile 5. v∆
Quicos and Favas 4. v∆
Marinated Olives, bay leaf 5. v
Gilda, anchovy, olive, piparras 5.
Pan con Tomate 4. 
Grilled Rockfish Skewer, salsa verde. 6
Chicken Gizzards
, black garlic aioli*. 6


Jamón Iberico de Bellota $25/oz.
Jamón Serrano Picante $14/oz.
Charcuterie Board 20.
Spanish and Domestic cured meats
Cheese Board 7 ea/19.v Selection of Spanish cheeses.


Chicory Salad, radicchio, anchovy, breadcrumb, grana padano 10. v
Roasted Peppers, tonnato, mojama*9.
Carrot Salad
, dates, freekha, manchego, sunflower seeds 10. v ∆
Grilled Cabbage, chickpea miso, canadice grapes, puffed rice 10. v
Ensalada Rusa, beets, potatoes, radish, artichoke, walnut vinaigrette* 9. v ∆


Oysters, half dozen, aji pepper mignonette* 18.
Yellowtail Crudo
, pomegranate, celtuce, chili oil* 12.
Beef Tartare,
turnip, cheddar, horseradish, crispy shiitake* 12.
Mussel Escabeche Toast,
celery, radish, dill* 10.
Fried Calamari,
lemon, parsley, fried caper aioli* 10.
Gambas a la Plancha
, striped spot prawns, fermented chile, scallions 14.
Papas Bravas
, nutritional yeast, pimenton, aioli* 6. v
Fried Chicken, honey, black pepper, garrotxa 7.
Cod Croquettes, romesco, pickled seaweed 8.
Sourdough Flatbread
, fairytale eggplant, nigella seed, pecorino 9.
Grilled Sardine
, celery root, salsa verde 10.
Chorizo Sausage,
chickpeas, tomato, fennel, aioli* 10.


Seared Lingcod, chanterelle, sunchokes, chicory jam 14.
Roasted Lamb “Andalusian-Style”,
grilled leek, salsa viscaina 16.
Grilled Flatiron (8 oz)
, corn, peppers, wild mushrooms, tomatillo* 22.
Iberico Pork Collar
, dried scallop, grilled cabbage, apple* 18.
, mahón, cabbage, special sauce, onion* 12. add bacon 4.
Grilled Tuna Collar,
chermoula, grilled lemon* 14.
Pacific Octopus
, grilled onion, kohlrabi, blood orange, sobrasada 26.
spigariello, turnip, almond picada, aioli* 18. v ∆
Arroz Negro, grilled chicken, prawns, mussels, chermoula, saffron aioli* 25/38.

Chefs Tasting menu

$40/per person (full table participation required)


Xurros, toasted rice cream 7
Chocolate Mousse,
macadamia, chips, black lime 7


Sangria | 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)

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

Aliados 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


Valdespino Manzanilla “Deliciosa” 10
Hidalgo Manzanilla Pasada (Sanlúcar) NV 15

Bodegas Grant “La Garrocha” Amontillado 12
Cesar Florido Cruz Del Mar Amontillado 14
Valdespino Palo Cortado Viejo 18

Hidalgo “Faraon” (Sanlúcar) NV 12
Cesar Florido “Cruz del Mar” 11

Valdespino “Contrabandista” med.-dry Amontillado 9

Glass Pours

Cava Brut Res. | Suriol | Macabeu, Xarel-lo, Parellada ’13 12/48

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

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
Rioja | ‘La Bicicleta’ Voladora | Tempranillo ‘16 13/52 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 |Bodegas Barón | “Micaela” 13
Fino | Cesar Florido Cruz del Mar | Chiponia 12
Manzanilla | Valdespino “Deliciosa” | Sanlucar de Barremeda 10
Manzanilla | Hidalgo Pasada | Sanlucar de Barremeda 15
Amontillado | Bodegas Grant “La Garrocha” | El Puerto Santa Maria 12
Amontillado | Cesar Florido Cruz del Mar | Chiponia 14
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

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

Available until 6pm

Oysters, 1/2 dozen 8
Albacore Crudo, yogurt, celtuce peppers 10
Cheese Board, accompaniments 12
Charcutiere Board 12


Marinated Olives v 5
Basque Snack, almonds, quicos v 5
Grilled Mackerel 7/each
Cod Croquettes 2/each
Fish Skewer 7
Gem Wedge, anchovy, breadcrumb, manchego 8
Papas Bravas, aïoli v 5
Flatbread, eggplant, nigella seed, pecorino v 9
Mussels, merguez , fennel, white wine 10
Yellowfin Collar, salsa verde 12
BCV Burger - Mahon, cabbage, special sauce, and grilled onion | add bacon +2 | 9*
Grilled Beef Sandwich, mahon , bacon, horseradish aioli 9
Charred Octopus, Dragon’s lingerie, borlotti bean, sobrasada* 26


Draft Beer - three rotating taps 4
Tecate 4
House Wine - red or white 7
Sherry Flight - three 1oz pours 7
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

”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: