Dine with us

Mediterranean Sea Bass (add $5)
This Mediterranean favorite known as Lavraki, Bronzini, or Loup de Mare feeds on shrimp, which comes through in the taste. It is low in oil content and slightly flakey, but firm, in texture.

Black Olive Crab Cake
This is Maryland’s first recipe from the Pratt Library archives with a hint of olive oil, it is gluten free.

Greek Village Pie
A rustic spanakopita, spinach, red swiss chard,leeks, sheep’s milk cheeses in a homemade hand rolled phyllo.

Grilled Za'atar Yellow Fin Tuna Steak

Grilled Faroe Island Salmon Filet

3 Grilled Colossal Shrimp

Greek Style Lamb Chops (add $8)

Maine Lobster Pasta (add $12)

Greek Yogurt with Walnuts and Honey

Baklava

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From our sushi quality fish

Fresh portabella mushrooms marinated and grilled to absolute perfection!

Famous in our grandmother’s kitchen, this heavenly spread is delicately made using black olive bread marinated in wine, olive oil, lemon, and fish roe

This mild Greek sheep’s cheese is wrapped in grape leaves and baked with a touch of olive oil  

A traditional Middle-Eastern spread made from Greek yogurt with dill, lemon, garlic and olive oil

This Black Olive favorite takes fresh calamari, stuffed with manouri and feta cheese, then delicately grilled for one of our most requested small plates.

The Greek version of a popular traditional spread that is made throughout the Middle-East and Mediterranean region. Our recipe, which has been passed down through several generations combines grilled eggplant, garlic, balsamic vinegar, and olive oil  

Our most fragrant dish, Sautéed Prince Edward Island mussels in ouzo a delight to the senses

A perfect version of this favorite spread, made with chickpeas, olive oil, garlic, lemon, parsley, and a hint of cumin

The Chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs

Straight from the sea, pounded, marinated, grilled octopus tossed with fresh red onions and capers

Pan seared, paper-thin zucchini, surrounded by tzatziki, Kefalograviera, a traditional Greek cheese and Haloumi from Cyprus

A Black Olive invention is a bread pudding. Our famous olive bread, leeks, portabella mushrooms, artichokes and Greek cheese

Russ was the artist who made many of the ceramics on display at the Black Olive. He absolutely loved these fresh, jumbo sea scallops that we grill and serve on a bed of baby leaf greens.

Colossal marinated grilled wild shrimp

This is the ultimate version of the local favorite, made with fresh jumbo lump crabmeat, on a bed of baby leaf greens, with homemade olive oil based mayonnaise

Fresh sardines fileted & wrapped in grape leaves and brushed with olive oil, grilled to perfection 

6 of our baked local oysters with feta and spinach

A beautiful plate of our four traditional spreads: Chtipiti, tzatziki, melitzanasalata and hummus, with olives and feta cheese. Serves 4

Lobster, octopus, clams, sardines, scampi, shrimp, mussels, calamari and scallop on the grill.

One pound of colossal marinated grilled wild shrimp, for a taste of Greek taverna life.

From the legendary Scorpion fish, also known as Rascas, comes a divine soup flavored with garlic and served with select chunks from the fish’s mid-portion

A delicious and elaborate Greek fisherman’s soup with lobster, shrimp, mussels, scampi, clams & fish

Dill, Spring Onions, Manouri Cheese & Aged Vinaigrette

Traditional tomato and feta salad with cucumber, bell peppers, red onion, and Kalamata black olives

Vine ripened tomato, cucumber, red onion, bell pepper, avocado with Kalamata olives, and imported feta

From the legendary Scorpion fish, also known as Rascas, comes a divine soup flavored with garlic and served with select chunks from the fish’s mid-portion

A delicious and elaborate Greek fisherman’s soup with lobster, shrimp, mussels, scampi, clams & fish

Our restaurant’s specialty is whole fish, only the absolute freshest. Your server will ask you if you would like to tour the fish of the day, displayed on ice in the center of our restaurant, so that you may see what varieties are available on any given day. Grilled with care and filleted tableside, with a simple Black Olive fish sauce.

Fresh pasta tossed in a white wine, tomato and tarragon based sauce finished with just a touch of cream and topped with a whole Maine Lobster Tail

Dill, Spring Onions, Manouri Cheese & Aged Vinaigrette

Traditional tomato and feta salad with cucumber, bell peppers, red onion, and Kalamata black olives

Vine ripened tomato, cucumber, red onion, bell pepper, avocado with Kalamata olives, and imported feta

Sushi quality

A rustic Spanakopita, spinach, red Swiss chard, leeks, sheep’s milk cheeses in a homemade hand rolled phyllo

Potato, zucchini and eggplant in béchamel sauce

This Mediterranean favorite known as Lavraki, Bronzini, or Loup de Mare feeds on shrimp, which comes through in the taste. It is low in oil content and slightly flaky, but firm, in texture. Grilled

A Mediterranean Member of the bream family, this flavorful fish is moderately high in oil content and slightly flaky, but firm. Grilled.

This is our local favorite. Also Known as Striped Bass, it is full of flavor with moderate oil content and slightly firm texture. Grilled.

This one is coming from our fisherman in the Gulf of Mexico. From the Mayan Yucatan, Black Olive exports brings this delicious gem with sweet flavor, firm texture and moderate oil content. Grilled. 

This Genuine, Fresh, Dover Sole Is very hard to find. Its outstanding flavor comes with a sweet aftertaste. It is firm in texture and very low in oil content. Sautéed.

This fish originates in the sea of Galilee and it is said that there was not enough food for the apostles. St Peter reached into the sea and started pulling out fish with his bear hands. This explains the thumbprint on the top of every St. Peter’s.

Delicious firm and low in oil content. Sautéed.

This sweet tasting fish is caught at deep sea and is low in oil content and is flaky yet firm. Grilled.

Potato, zucchini and eggplant in béchamel sauce

Our restaurant’s specialty is whole fish, only the absolute freshest. Your server will ask you if you would like to tour the fish of the day, displayed on ice in the center of our restaurant, so that you may see what varieties are available on any given day. Grilled with care and filleted tableside, with a simple Black Olive fish sauce.

This flat fish is one of the most highly prized for its firm, lean, white flesh with a mild flavor.  Low oil content. Sautéed.

Mezzethes

(Small plate dishes)

Grilled Mushroom 10

Fresh portabella mushrooms marinated

and grilled to absolute perfection!

Hummus 10

A perfect version of this favorite spread, made with chickpeas, tahini, olive oil, garlic, lemon and parsley

Melitzanasalata 10

The Greek version of a popular traditional spread that is made throughout the Middle-East and Mediterranean region. Our recipe, which has been passed down through several generations combines grilled eggplant, garlic, balsamic vinegar, and olive oil

Tzatziki 10

A traditional Middle-Eastern spread made from Greek yogurt with dill, lemon, garlic and olive oil

Chipiti 12

Our favorite combination of roasted red peppers and feta

Taramasalata 12

Famous in our grandmother’s kitchen, this heavenly spread is delicately made using black olive bread marinated in wine, olive oil, lemon, and fish roe

Lamb Meatballs 15

Six homemade lamb meatballs seasoned with mint and garlic, served with tzatziki for dipping

Manouri Cheese in Grape Leaves 10

This mild Greek sheep’s cheese is wrapped in

grape leaves and baked with a touch of olive oil

Stuffed Calamari on the Grill 15

This Black Olive favorite takes fresh calamari, stuffed with Manouri and feta cheese, then delicately grilled for one of our most requested small plates.

A supreme juxtaposition of taste and texture

Chicken Souvlaki 12

Marinated free-range chicken breast skewered and grilled to perfection, served with tzatziki for dipping

Mussels in Ouzo 18

Our most fragrant dish, sautéed Prince Edward Island mussels in ouzo a delight to the senses

Village Pie 16

The Chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs

Grilled Octopus Salad 16

Straight from the sea, pounded, marinated, grilled octopus tossed with fresh red onions and capers

Saganaki Plate 12

Pan seared, paper-thin zucchini, surrounded by tzatziki, Kefalograviera, a traditional Greek cheese and Haloumi from Cyprus

Savory Bread Pudding 12

A Black Olive invention is a bread pudding. Our famous olive bread, leeks, portabella mushrooms,

artichokes and Greek cheese

Russ' Favorite Scallop Appetizer 18

Russ was the artist who made many of the ceramics on display at the Black Olive. He absolutely loved these fresh, jumbo sea scallops that we grill and serve on a bed of baby leaf greens.

Grilled Colossal Shrimp 18

Colossal marinated grilled wild shrimp

Grilled Sardines in Grape Leaves 12

Fresh sardines fileted & wrapped in grape leaves and brushed with olive oil, grilled to perfection

Jumbo Lump Crab Cake 20

This is the ultimate version of the local favorite, made with fresh jumbo lump crabmeat, on a bed of baby leaf greens, with homemade olive oil based mayonnaise

Mezzethes
(Small plate dishes)

Grilled Mushroom 10
Fresh portabella mushrooms marinated and grilled to absolute perfection!
Hummus 10
A perfect version of this favorite spread, made with chickpeas, tahini, olive oil, garlic, lemon and parsley

Melitzanasalata 10
The Greek version of a popular traditional spread that is made throughout the Middle-East and Mediterranean region. Our recipe, which has been passed down through
several generations combines grilled eggplant, garlic, balsamic vinegar, and olive oil

Tzatziki 10
A traditional Middle-Eastern spread made from Greek yogurt with dill, lemon, garlic and olive oil

Chipiti 12
Our favorite combination of roasted red peppers and feta

Taramasalata 12
Famous in our grandmother’s kitchen, this heavenly spread is delicately made using
black olive bread marinated in wine, olive oil, lemon, and fish roe

Lamb Meatballs 15
Six homemade lamb meatballs seasoned with mint and garlic,
served with tzatziki for dipping

Manouri Cheese in Grape Leaves 10
This mild Greek sheep’s cheese is wrapped in grape leaves
and baked with a touch of olive oil

Stuffed Calamari on the Grill 15
This Black Olive favorite takes fresh calamari, stuffed with Manouri and feta cheese, then delicately grilled for one of our most requested small plates.
A supreme juxtaposition of taste and texture

Chicken Souvlaki 12
Marinated free-range chicken breast skewered and grilled to perfection, served with tzatziki for dipping

Mussels in Ouzo 18
Our most fragrant dish, sautéed Prince Edward Island mussels in ouzo a delight to the senses

Village Pie 16
The Chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs

Grilled Octopus Salad 16
Straight from the sea, pounded, marinated, grilled octopus tossed with fresh red onions and capers

Saganaki Plate 12
Pan seared, paper-thin zucchini, surrounded by tzatziki, Kefalograviera, a traditional Greek cheese and Haloumi from Cyprus

Savory Bread Pudding 12
A Black Olive invention is a bread pudding. Our famous olive bread, leeks,
portabella mushrooms, artichokes and Greek cheese

Russ' Favorite Scallop Appetizer 18
Russ was the artist who made many of the ceramics on display at the Black Olive.
He absolutely loved these fresh, jumbo sea scallops that we grill and serve on a bed of baby leaf greens.

Grilled Colossal Shrimp 18
Colossal marinated grilled wild shrimp

Grilled Sardines in Grape Leaves 12
Fresh sardines fileted & wrapped in grape leaves and brushed with olive oil, grilled to perfection

Jumbo Lump Crab Cake 20
This is the ultimate version of the local favorite, made with fresh jumbo lump crabmeat, on a bed of baby leaf greens, with homemade olive oil based mayonnaise

Salads

Greek Style Romaine Salad 12

Dill, spring onions, Manouri cheese & aged vinaigrette

Greek Village Salad 15

Traditional tomato and feta salad with cucumber, bell peppers, red onion, and Kalamata black olives

Black Olive’s Avocado Greek Salad 17

Vine ripened tomato, avocado, cucumber, red onion, bell pepper, avocado with Kalamata olives, and imported feta

Black Olive Arugula Beet Salad 12

Red beets with fresh baby arugula and Anthotyro (a Greek goats’ milk cheese) tossed in our house citrus honey vinaigrette

Mezze Tis Pareas
(Plates to share with friends)

Appetizer Combination 24
A beautiful plate of our four traditional spreads:
Chipiti, tzatziki, melitzanasalata and hummus with olives and feta cheese. Serves 4

Colossal Shrimp by the Pound 54
One pound of colossal marinated grilled wild shrimp, for a taste of Greek taverna life.

Colossal Diver Scallops by the Pound 54

The Black Olive VIP Special Grill 30 per person
Lobster, octopus, clams, sardine, scampi, shrimp, mussels, calamari and scallop
on the grill.

Soups

Chef’s Vegetable Soup of the Day 10

Fish Soup 15
From the legendary Scorpion fish, also known as Rascas, comes a divine soup flavored with garlic and served with select chunks from the fish’s mid-portion

Kakavia 35
A delicious and elaborate Greek fisherman’s soup with lobster, shrimp, mussels, scampi, clams & fish

Main Course
(served with chef’s choice side dish)
Fresh fish, prepared whole
(See Fish List next page)
Individual fish priced per person

Our restaurant’s specialty is whole fish, only the absolute freshest. Your server will ask you if you would like to tour the fish of the day, displayed on ice in the center of our restaurant, so that you may see what varieties are available on any given day. Grilled with care and filleted tableside, with a simple Black Olive fish sauce.

Black Olive Lobster Pasta 40
Fresh pasta tossed in a white wine, tomato and tarragon based sauce finished with just a touch of cream and topped with a whole Maine Lobster Tail

Black Olive Fish Filet 32
We start with our fresh catch of the Day. We can grill your fish in fresh squeezed lemon juice, Olive oil and fresh herbs or sear your fish in a Greek sunflower and olive oil

Colossal Shrimp on the Charcoal 36

Sea Scallops on the Charcoal 36

Jumbo Lump Crab Cake Platter 40

Seafood Kebob 32
Scallop, shrimp and tuna skewered with bell peppers and onions and grilled

Grilled Yellow Fin Tuna Steak 32
Sushi quality tuna seasoned with Zaátar and grilled

Free Range Prime Beef Tenderloin
Petite Filet 6oz 28 / Grand Filet 10oz 52

Black Olive Surf and Turf Combo’s 48
6oz Filet with Crab Cake, Shrimp, or Scallops

Greek Style Lamb Chops 40

Lamb Combo with Crab Cake, Shrimp or Scallops 40

Greek Village Pie 28
A rustic Spanakopita, spinach, red Swiss chard, leeks, sheep’s milk cheeses in a homemade hand rolled phyllo

Vegetarian Combo 30
Savory bread pudding, village pie, grilled mushroom

Chicken Souvlaki 25
Marinated chicken breast skewered and grilled to perfection

Moroccan Style Braised Lamb Shank 38
This delicious lamb dish is slowly braised for hours with vegetables, currents and red wine creating a delicious stew served over couscous

Price per person
Market availability

Mediterranean Sea Bass 30
This Mediterranean favorite known as Lavraki, Bronzini, or Loup de Mare feeds on shrimp, which comes through in the taste. It is low in oil content and slightly flaky, but firm, in texture. Grilled

Dorade Royale 30
A Mediterranean Member of the bream family, this flavorful fish is moderately high in oil content and slightly flaky, but firm. Grilled.

Wild Rockfish 28
This is our local favorite. Also known as Striped Bass, it is full of flavor with moderate oil content and slightly firm texture. Grilled.

Red Snapper 32
This one is coming from our fisherman in the Gulf of Mexico. From the Mayan Yucatan, Black Olive Exports brings this delicious gem with sweet flavor, firm texture and moderate oil content. Grilled.

Dover Sole 48
This genuine, fresh, Dover Sole is very hard to find. Its outstanding flavor comes with a sweet aftertaste. It is firm in texture and very low in oil content. Sautéed.

St Peters Fish 34
This fish originates in the Sea of Galilee and it is said that there was not enough food for the apostles. St Peter reached into the sea and started pulling out fish with his bare hands. This explains the thumbprint on the top of every St. Peter’s.
Delicious, firm and low in oil content. Sautéed.

Black Sea Bass 28
This sweet tasting fish is caught at deep sea and
low in oil content and is flaky yet firm. Grilled.

Turbot 36
This flat fish is one of the most highly prized for its firm, lean, white flesh
with a mild flavor.
Low oil content. Sautéed.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness.