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
Friday, October 14, 2011
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
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