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The owners at Lithos invite their guests to take a culinary day trip to Greece. In developing their authentic menu of Greek dishes, they wanted to round out traditional Mediterranean restaurant fare with meals folks can usually only find in the Old Country. To that end, they sizzle up such meals as slow-roasted baby goat shoulder and shrimp, mussels, and scallops cooked in white Santorini wine. But the menu standout is the Gourounopoulo. The chefs roast a boneless suckling pig for eight hours and then glaze it with thyme sauce. Of course, they also serve the classics, satisfying cravings for moussaka, lamb shanks, and grilled lamb chops.