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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

September regional special

Fideos con Seta de LANgosta y Morcilla

Grilled Lobster Mushroom Fideos with house-made Blood Sausage

With summer ending and fall knocking on our door, we tuck into our favorite way to get cozy: grilled lobster mushrooms from the Cascades and house-made blood sausage in brothy, wood-grilled noodles.

Paired with: Cadiz | Vara y Pulgar '14 | Tintilla $13/$52

From southwest Spain comes this rare varietal, where warm climate allows for the grape to ripen with spice and berry notes, smooth tannins, and a delicate complexity with subtle minerality to complement the aromas of fresh soil and earthy mushrooms.

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MENU

PINTXOS

Almonds basque chile  5 v∆
Olivesv
Gilda anchovy, olive, piparras  5
Artisan Bread
tomato conserva 6 v
Grilled Prawns Skewer piquillo purée 8
Pork Belly Skewer chermoula 6

GARDEN

Little Gems niçoise olives, boquerones, oil-cured tomatoes, croutons, hard boiled egg  13 *
Fire Charred Carrots
 caraway glaze, pistachio pistou, cilantro, raw goat cheese 12 v∆*
Ensalada Verde baby greens, smoked honey and sherry vin, popped sorghum, manchego  12 v∆

TAPAs

Albacore Crudo aguachile, cucumber, radish 14 *
Charred Halloumi grilled piquillo, anchovy/celery relish, preserved lemon 12
Flatbread spiced oxtail, whipped goat cheese, jimmy nardello peppers, rosemary salsa verde 16
Patatas Bravas
brava sauce, aioli, scallions, cilantro 7 v
¡ make it extra brave ! +10
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 *
Charred Octopus
blistered padrons, salt potatoes, harissa aioli 21*
Gambas a la Plancha kauai prawns, chile, scallion 19 *
Fried Frog Legs
chimichurri, grilled lemon 14

RACIONES

Chorizo & Clams chickpeas, tomato, fennel, grilled bread 21
Wagyu Skirt Steak olive rub, piperade, tortilla española 27
Pollo a la Plancha
grilled pinto potato, crème fraîche, piri piri 23
Braised Pork Shoulder charred corn, padrons, heirloom tomatoes, harissa butter 24

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, salsa verde
25/38

Vegetable Paella
charred seasonal vegetables, chickpeas, chimichurri, herbs, radish
23/34 v

ENSALADA

Fire Charred Carrots caraway glaze, pistachio pistou, cilantro, raw goat cheese 12 v∆*
Ensalada Verde baby greens, popped sorghum, sherry vin, 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 7 v
¡ make it extra brave ! +10
Smoked Bone Marrow escabeche, spicy toast, aioli 14 *
Fried Padrón Peppers
harissa aioli 12 *
Spanish Cheese Fritters
manchego, mahon, romesco, preserved lemon 13 v

 

Jamón y Queso

Cheese Board 12 v∆*
goat & fresh sheep, 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

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

Marionberry Tarte goat cheese crème fraîche, graham cracker crust, sumac 9
Kopke Colheita Porto 2001 +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
Artisan Bread
tomato conserva 6 v
Grilled Prawns Skewer
piquillo purée 8
Pork Belly Skewer chermoula 8
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
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

COCKTAILS

APERITIVO
Sangria
| red or sparkling | - port, maraschino, citrus 10 | 28
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

Happy Hour

4pm—6pm (Monday-Saturday)

FOOD

Marinated Olives 5 v
Cheese and house preserves 7 v
Jamon Serrano
accoutrement 8
Smoked Pork Rillettes
pickled red onion 5
Grilled Prawns Skewer
piquillo purée 8
Pork Belly Skewer chermoula 5
Ensalada Verde
greens, popped sorghum,
smoked honey & sherry vin, manchego 8 v
Fire Charred Carrots
 caraway glaze, pistachio pistou, cilantro, raw goat cheese 12 v∆*
Patatas Bravas
bravas sauce, aïoli, cilantro 5 v *
¡ make it extra brave !
w/chorizo, egg, chilis +10
Spanish Cheese Fritters manchego, mahon, romesco, preserved lemon 11 v∆
Grilled Flatbread whipped sheep cheese, zucchini, almonds, tomatoes, urfa biber 11 v∆
Braised Pork Shoulder charred corn, padrons, heirloom tomatoes, harissa butter 19
Manila Clams chickpeas, ‘Nduja, scallions 11 *
Ham Bocadillo house-smoked coppa, sheep cheese, olive escabeche, baguette 9 *

 

Drinks

17oz Draft Beer three rotating taps 5
Tecate (16oz) 3
pFriem Pilsner (12 oz) 5
Lagunitas Daytime IPA (12oz) 4
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 4 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

Fire Charred 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%
Kölsch, “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