“Swimmingly fresh” fish is whisked from the ice display to be “prepared simply and beautifully” in the “delectable Greek style” before being filleted tableside at this “authentic” Fells Point Hellenic seafood specialist; “knowledgeable” servers and an “elegant, relaxed atmosphere” help make it a “perennial favorite” — Zagat
Appetizer Combination
A beautiful plate of our four traditional spreads:
Chtipiti, tzatziki, melitzanasalata and hummus.
Diver Sea Scallop Duo
Greek Village Salad
Traditional tomato and feta salad with cucumber, bell peppers, red onion, and Kalamata black olives
Black Olive’s Avocado Greek Salad (add 5$)
Vine ripened tomato, avocado, cucumber, red onion, and bell pepper with Kalamata olives and imported feta.
Grilled Octopus Salad (add 8$)
Straight from the sea, pounded, marinated, grilled octopus tossed with fresh red onions and capers.
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
“Swimmingly fresh” fish is whisked from the ice display to be “prepared simply and beautifully” in the “delectable Greek style” before being filleted tableside at this “authentic” Fells Point Hellenic seafood specialist; “knowledgeable” servers and an “elegant, relaxed atmosphere” help make it a “perennial favorite” — Zagat
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
Greek Yogurt with Walnuts and Honey
Baklava
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)
