Introducing a new special on our menu "Heirino Krasato me Syka"
This is an authentic Cretan dish. Tender pieces of pork prepared with thyme and red wine; Mediterranean dried figs plumped up in the sauce. The perfect marriage of sweet and savory. ($20)
Two beautiful fall/winter dishes returning to the menu by popular demand...
Arni Fricassee me Agginares. This version of Lamb Fricassee is made with artichoke hearts, all prepared in a tart avgolemono fresh dill sauce. True comfort food. ($21)
Kouneli Stifatho. Rabbit cooked "stifatho" style in a red wine tomato sauce. Delicately sweetened with pearl onions, cinnamon and allspice. ($22)
We continue to feature Grilled Quails and pan fried Chicken Livers on our appetizer menu.
Elate na fame! (Join us for dinner!)
Tuesday, October 30, 2012
Wednesday, October 10, 2012
Parking
Hello friends,
Street parking on 3rd Street is limited for the next few days as the city completes their work. Keep in mind that we have parking in the back of our building and if you come after 6pm you may use the lot next to us (when neighbour businesses are closed).
Thank you and we look forward to seeing you!
Pasparos
Street parking on 3rd Street is limited for the next few days as the city completes their work. Keep in mind that we have parking in the back of our building and if you come after 6pm you may use the lot next to us (when neighbour businesses are closed).
Thank you and we look forward to seeing you!
Pasparos
Tuesday, September 11, 2012
September 2012 Specials
| Appetizers | |
| Tirokafteri | 8 |
| Spicy jalapeno feta dip served with whole wheat pita chips | |
| Chicken livers | 9 |
| Pan-fried with rosemary to a light crisp then quenched with a splash of red wine | |
Ortikia |
11.5 |
| Quails marinated in red wine, olive oil,oregano, and a hint of garlic then grilled and brushed with lemonolatho sauce | |
| Entrees | |
| Pork tenderloin kebab | 19 |
| A colourful kebab of marinated pork tenderloin with red and green peppers, onions, and portobello mushrooms | |
| Lamb shank with green beans | 20 |
| Yiayia's home recipe, the lamb shank and green beans are cooked in a light tomato sauce. Served with rice, potatoes and greek salad | |
Sunday, November 27, 2011
New business hours as of January 2012
Hello friends,
As of January 2012 we will no longer be offering lunch service.
Our dinner hours will remain the same, opening at 4pm everyday!
We thank you for your continuous dedication and support and wish you a Happy and Safe Holiday Season!
As of January 2012 we will no longer be offering lunch service.
Our dinner hours will remain the same, opening at 4pm everyday!
We thank you for your continuous dedication and support and wish you a Happy and Safe Holiday Season!
Friday, October 14, 2011
Quails, pan fried trout and fricase on the menu!
Join us for dinner and try our wonderful new fall specials. Quails, tirokafteri and the classic Arni Fricase are back by popular demand and Pestrofa Tiganiti is our new mouthwatering creation. Must try!
We look forward to seeing you!
Appetizers
Ortikia
Three quails marinated in red wine, olive oil, oregano and a hint of garlic then grilled and brushed with lemon and olive oil 12.5
Tirokafteri
Spicy jalapeno feta dip served with whole wheat pita chips 8
Entrees
Arni fricase
Traditional greek recipe made with lamb shank , endives and fresh dill in an avgolemono sauce, served with rice, roasted potatoes and greek salad 21
Pestrofa tiganiti
Pan-fried whole rainbow trout in rosemary batter. Drizzled with a fresh dill, garlic and caper cream sauce. Served with roasted potatoes, greek salad, rice and broccoli 20
We look forward to seeing you!
Appetizers
Ortikia
Three quails marinated in red wine, olive oil, oregano and a hint of garlic then grilled and brushed with lemon and olive oil 12.5
Tirokafteri
Spicy jalapeno feta dip served with whole wheat pita chips 8
Entrees
Arni fricase
Traditional greek recipe made with lamb shank , endives and fresh dill in an avgolemono sauce, served with rice, roasted potatoes and greek salad 21
Pestrofa tiganiti
Pan-fried whole rainbow trout in rosemary batter. Drizzled with a fresh dill, garlic and caper cream sauce. Served with roasted potatoes, greek salad, rice and broccoli 20
Wednesday, December 8, 2010
New Specials for December!
Bouketa me Kapnisto Solomo ($9 - Appetizer)Fyllo Bouquets stuffed with a creamy and light smoked salmon, cream cheese, green onion and caper filling
Youvetsi ($2o - Entree)Savoury lamb shank dish prepared in a fresh tomato sauce with aromas of cinnamon and bahari. Accompanied by orzo pasta, topped with grated kefalograviera cheese.
Kouneli Stifatho ($22 - Entree)Rabbit cooked "stifatho" style in a tomato red wine sauce. Delicately sweetened with tender pearl onions and aromas of cinnamon and all spice
Bougatsa ($8 - Dessert)An old favourite: Crispy fyllo pocket filled with a light and creamy semolina custard, served hot and dusted with icing sugar and ground cinnamon.
For more information and to view menu: www.pasparos.com
Bouketa me Kapnisto Solomo ($9 - Appetizer)Fyllo Bouquets stuffed with a creamy and light smoked salmon, cream cheese, green onion and caper filling
Youvetsi ($2o - Entree)Savoury lamb shank dish prepared in a fresh tomato sauce with aromas of cinnamon and bahari. Accompanied by orzo pasta, topped with grated kefalograviera cheese.
Kouneli Stifatho ($22 - Entree)Rabbit cooked "stifatho" style in a tomato red wine sauce. Delicately sweetened with tender pearl onions and aromas of cinnamon and all spice
Bougatsa ($8 - Dessert)An old favourite: Crispy fyllo pocket filled with a light and creamy semolina custard, served hot and dusted with icing sugar and ground cinnamon.
For more information and to view menu: www.pasparos.com
Friday, October 22, 2010
New Specials!
Introducing Soutzoukakia Smyrneika to our Specials menu ($18 - Entree)
A culinary treasure for any Greek household, this dish was born in the Greek neighbourhoods of Smyrni in Asia Minor. Minced beef rissoles with cumin and garlic - first panfried then simmered in wine and fresh pureed tomatoes to create a thick and savory sauce.
Chicken Livers ($9 - Appetizer)
Panfried with rosemary to a light crisp then quenched in a splash of red wine
Kouneli Stifatho ($22 - Entree)
Rabbit cooked "stifatho" style in a tomato red wine sauce. Delicately sweetened with tender pearl onions and aromas of cinnamon and all spice
Weekend Special - Only available on Fridays and Saturdays - Suckling Pig ($28)
Succulent oven roasted suckling pig rubbed in thyme and dijon mustard.
For more information and to view menu: www.pasparos.com
Introducing Soutzoukakia Smyrneika to our Specials menu ($18 - Entree)
A culinary treasure for any Greek household, this dish was born in the Greek neighbourhoods of Smyrni in Asia Minor. Minced beef rissoles with cumin and garlic - first panfried then simmered in wine and fresh pureed tomatoes to create a thick and savory sauce.
Chicken Livers ($9 - Appetizer)
Panfried with rosemary to a light crisp then quenched in a splash of red wine
Kouneli Stifatho ($22 - Entree)
Rabbit cooked "stifatho" style in a tomato red wine sauce. Delicately sweetened with tender pearl onions and aromas of cinnamon and all spice
Weekend Special - Only available on Fridays and Saturdays - Suckling Pig ($28)
Succulent oven roasted suckling pig rubbed in thyme and dijon mustard.
For more information and to view menu: www.pasparos.com
Wednesday, June 16, 2010
June dinner specials
We are introducing one of our favourite home cooked meals. Yiayia (Grandma) has been making this dish for years. Lamb Shank with Fresh Green Beans, cooked in a light tomato sauce.
Served with rice, potatoes and greek salad ($18)
Also on special are Chicken Livers ($9) and Kouneli Stifatho ($22)
www.pasparos.com/specials
Served with rice, potatoes and greek salad ($18)
Also on special are Chicken Livers ($9) and Kouneli Stifatho ($22)
www.pasparos.com/specials
Thursday, April 22, 2010
April 2010 Specials
We have new specials on the menu!
Appetizer: Chicken Livers ($9) Pan-fried with rosemary to a light crisp then quenched in a splash of red wine
Entree: Three cheese spinach chicken breast($19.50)- Juicy chicken breast covered in a feta, kefalograviera, blue cheese & spinach topping, wrapped and baked in puff pastry
Entree: Kouneli Stifatho ($22) - Rabbit cooked "stifatho" style in a tomato red wine sauce. Delicately sweetened with tender pearl onions and aromas of cinnamon and all spice
Check out our website for more information: http://www.pasparos.com/specials.htm
Appetizer: Chicken Livers ($9) Pan-fried with rosemary to a light crisp then quenched in a splash of red wine
Entree: Three cheese spinach chicken breast($19.50)- Juicy chicken breast covered in a feta, kefalograviera, blue cheese & spinach topping, wrapped and baked in puff pastry
Entree: Kouneli Stifatho ($22) - Rabbit cooked "stifatho" style in a tomato red wine sauce. Delicately sweetened with tender pearl onions and aromas of cinnamon and all spice
Check out our website for more information: http://www.pasparos.com/specials.htm
Saturday, October 10, 2009
Friday, October 2, 2009
February 2010 Specials
We have new specials on the menu!
Appetizer: Ouzo Prawns ($15) Sauteed black tiger prawns in a creamy ouzo garlic sauce
Entree: Halibut Plaki ($22)- Baked halibut fillet topped with caramelized onions and a wine tomato reduction
Entree: Kouneli Stifatho ($22) - Rabbit cooked "stifatho" style in a tomato red wine sauce. Delicately sweetened with tender pearl onions and aromas of cinnamon and all spice
Check out our website for more information: http://www.pasparos.com/specials.htm
Appetizer: Ouzo Prawns ($15) Sauteed black tiger prawns in a creamy ouzo garlic sauce
Entree: Halibut Plaki ($22)- Baked halibut fillet topped with caramelized onions and a wine tomato reduction
Entree: Kouneli Stifatho ($22) - Rabbit cooked "stifatho" style in a tomato red wine sauce. Delicately sweetened with tender pearl onions and aromas of cinnamon and all spice
Check out our website for more information: http://www.pasparos.com/specials.htm
Monday, September 14, 2009
Summer 2009 Garden photos
My Grandfather outdid himself this year with the garden - it is beautiful. People walking by actually come in to the restaurant to compliment him on his work. Bravo and thank you Pappou!
Saturday, June 20, 2009
Sunday, April 5, 2009
New Specials
We have a new specials menu up as of today, April 5th, 2009:
Appetizers:
Tirokafteri $8
Spicy jalapeno feta dip served with crispy pita chips
Ouzo Prawns $15 (NEW)
Sauteed black tiger prawns in a creamy ouzo garlic sauce
Entrees
Wild Salmon & Crab Puff Pastry Pouch $18 (NEW)
Puff pastry pouch filled with wild sockeye salmon, crab, artichokes, homemade pesto, cream cheese and feta
Grilled Baby Back Ribs $23
Danish baby back ribs rubbed in Greek spices and grilled with a light olive oil & lemon brushing
Grilled Quails $17
Marinated in wine, grilled and lightly brushed with olive oil and lemon
Appetizers:
Tirokafteri $8
Spicy jalapeno feta dip served with crispy pita chips
Ouzo Prawns $15 (NEW)
Sauteed black tiger prawns in a creamy ouzo garlic sauce
Entrees
Wild Salmon & Crab Puff Pastry Pouch $18 (NEW)
Puff pastry pouch filled with wild sockeye salmon, crab, artichokes, homemade pesto, cream cheese and feta
Grilled Baby Back Ribs $23
Danish baby back ribs rubbed in Greek spices and grilled with a light olive oil & lemon brushing
Grilled Quails $17
Marinated in wine, grilled and lightly brushed with olive oil and lemon
Saturday, October 25, 2008
Photos from September 9th party :)
We had a fantastic party!
Fresita fizzing in champagne glasses, lamb cooked the traditional Cretan way and awesome Greek tunes played by DJ Hondro.
It was the best birthday party I've ever had, thanks to my Mom, Katia. She cooked enough food for 100 people and decorated the restaurant wonderfully. We were honoured by the presence of great friends and close family :)
check out some of the photos...
Fresita fizzing in champagne glasses, lamb cooked the traditional Cretan way and awesome Greek tunes played by DJ Hondro.
It was the best birthday party I've ever had, thanks to my Mom, Katia. She cooked enough food for 100 people and decorated the restaurant wonderfully. We were honoured by the presence of great friends and close family :)
check out some of the photos...
Tuesday, July 29, 2008
Environmentally Conscious Efforts - Update
We recently signed up for the Pre-rinse Spray Valve Installation Program offered by BC Hydro. This incentive is part of the Metro Vancouver's Sustainable Business Services Program http://www.metrovancouver.org/ By signing up we received a free Pre-Rinse Spray Valve (installation was free also) that was installed in our dishwashing station. The new efficient spray valve conserves water and reduces waste.
One step forward!
Sunday, July 27, 2008
New Specials!
End of July now and it's time to try something new and exciting!
Appetizers
Pantzarosalata $8
Chopped beets in a refreshing creamy garlic yogurt mayo - served with pita
Krokettes me skordalia $10
Basa fish cakes served with our own unique homemade skordalia (greek garlic dip)
Koukouvayia $6
Dako (Barley rusk) topped with fresh grated tomatoes, cubes of feta, extra virgin greek olive oil & oregano. A refreshing Cretan specialty.
Entree
Bifteki Gemisto $18
Extra lean ground beef patty made with herbs, spices, barberries and stuffed with feta & kefalograviera cheeses - topped with red wine sauteed onions
Appetizers
Pantzarosalata $8
Chopped beets in a refreshing creamy garlic yogurt mayo - served with pita
Krokettes me skordalia $10
Basa fish cakes served with our own unique homemade skordalia (greek garlic dip)
Koukouvayia $6
Dako (Barley rusk) topped with fresh grated tomatoes, cubes of feta, extra virgin greek olive oil & oregano. A refreshing Cretan specialty.
Entree
Bifteki Gemisto $18
Extra lean ground beef patty made with herbs, spices, barberries and stuffed with feta & kefalograviera cheeses - topped with red wine sauteed onions
Monday, July 7, 2008
Vancouver College of Counsellor Training hosts their Grad Ceremony at Pasparos!
End of May 2008, our friends at VCCT had their student graduation ceremony and party in the Atrium of Pasparos. It was a great party! Below is a note from Niki at VCCT with some photos from the event :)
"We would like to thank Pasparos Restaurant for the generous support and hard work accomplished while celebrating our 2008 Graduation Party for VCCT. Their delicious and plentiful food overwhelmed us with colossal appetizer platters, wild salmon, chicken souvlaki, roasted lamb, mousaka entrees and greek salad! We were interrupted with a tantalizing belly dancer that helped us digest before a scrumptious dessert and coffee. The Food, Staff, Music and Entertainment always brings us back to Pasparos, “the best greek food in town!”"
Monday, May 5, 2008
Tuesday, April 29, 2008
Earthsave Dine-out at Pasparos!
On May 6th at 7pm we will be serving our Earthsave friends a 100% vegan menu. For those of you that would like more information follow this link or to register for the dine-out event click here.
The Earthsave group has graced us with their presence every year and Katia has prepared an all vegan sampling menu each time.
We have copied the following information from the Earthsave dine-out website page:
Date: Tuesday, May 6th, 2008 at 7pm
Location: Pasparos Taverna
132 West 3rd Street, North Vancouver
Price: $25 member; $28/non-member
We are venturing once again to Pasparos Taverna, the ever-popular Greek restaurant for an evening of delicious vegan creations. Our group will enjoy our meal in the beautiful atrium, where it is easy to imagine that you have stepped through a door into an enchanting Greek village. Dinner will begin with Chef Katia’s famous Homous, served with warm pita bread, fresh out of the oven. Next we will try Fakkes, a velvety, lentil soup and out-of-this-world vegan Spanikopitas, savoury spinach and onion pies baked in filo pastry. We will also sample Greek Salad and Marouli Salad, a refreshing salad with finely chopped romaine lettuce, green onions, fresh dill, and olive oil vinaigrette. The main course will include their incredible Moussaka, a layered casserole with eggplant, zucchini, textured vegetable protein, and vegan béchamel sauce, as well as Briam, grilled vegetables, stewed in a tomato, herb gravy and served over Saffron Rice. Lemon Roasted Potatoes will also accompany our main course. Dinner will end with a sweet taste of Halva, a traditional dessert made with semolina and syrup.
Note: Pasparos is not taking reservations for the Earthsave dine-out - if you would like to join this group on May 6th, please contact Earthsave directly by following the links posted above :)
The Earthsave group has graced us with their presence every year and Katia has prepared an all vegan sampling menu each time.
We have copied the following information from the Earthsave dine-out website page:
Date: Tuesday, May 6th, 2008 at 7pm
Location: Pasparos Taverna
132 West 3rd Street, North Vancouver
Price: $25 member; $28/non-member
We are venturing once again to Pasparos Taverna, the ever-popular Greek restaurant for an evening of delicious vegan creations. Our group will enjoy our meal in the beautiful atrium, where it is easy to imagine that you have stepped through a door into an enchanting Greek village. Dinner will begin with Chef Katia’s famous Homous, served with warm pita bread, fresh out of the oven. Next we will try Fakkes, a velvety, lentil soup and out-of-this-world vegan Spanikopitas, savoury spinach and onion pies baked in filo pastry. We will also sample Greek Salad and Marouli Salad, a refreshing salad with finely chopped romaine lettuce, green onions, fresh dill, and olive oil vinaigrette. The main course will include their incredible Moussaka, a layered casserole with eggplant, zucchini, textured vegetable protein, and vegan béchamel sauce, as well as Briam, grilled vegetables, stewed in a tomato, herb gravy and served over Saffron Rice. Lemon Roasted Potatoes will also accompany our main course. Dinner will end with a sweet taste of Halva, a traditional dessert made with semolina and syrup.
Note: Pasparos is not taking reservations for the Earthsave dine-out - if you would like to join this group on May 6th, please contact Earthsave directly by following the links posted above :)
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