Lunch Menu
Seating Mon–Fri 11:45am–2:30pm

“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

  • Main Course

    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)

  • Lunch Dessert

    Greek Yogurt with Walnuts and Honey

    Baklava

Dinner Menu
Seating 5pm to 10pm Monday-Saturday
Seating 5pm to 9pm Sunday

“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

  • Main Course

    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)

  • Lunch Dessert

    Greek Yogurt with Walnuts and Honey

    Baklava

  • Menu item $10

    Great item descriptions are clear

  • Menu item $10

    Great item descriptions are memorable

  • Menu item $10

    Great item descriptions are helpful

  • Our Award $10

    Great item descriptions are catchy

  • Wine Title $10

    Great item descriptions are concise

  • Wine Title $10

    Great item descriptions are fun

  • Wine Title $10

    Great item descriptions are clear

  • Wine Title $10

    Great item descriptions are memorable

  • Menu item $10

    Great item descriptions are helpful

  • Menu item $10

    Great item descriptions are catchy

  • Menu item $10

    Great item descriptions are concise

  • Menu item $10

    Great item descriptions are fun

  • Menu item $10

    Great item descriptions are clear

  • Menu item $10

    Great item descriptions are memorable

  • Menu item $10

    Great item descriptions are helpful

  • Chef’s Tartare of the Day $18

    From our sushi quality fish

  • Grilled Mushroom $10

    Fresh portabella mushrooms marinated and grilled to absolute perfection!

  • 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

  • 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  

  • Tzatziki $10

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

  • Stuffed Calamari on the Grill $14
    A supreme juxtaposition of taste and texture

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

  • 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  

  • Mussels in Ouzo $18

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

  • Hummus $10

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

  • Village Pie $18

    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

  • Jumbo Lump Crabcake $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

  • Grilled Sardines in Grape Leaves $12

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

  • Oysters Onasis $18

    6 of our baked local oysters with feta and spinach

  • Mezze Tis Pareas
    (Plates to share with friends)
  • Appetizer Combination $24

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

  • The Black Olive Special Grill $30 per person

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

  • 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

  • Chef’s Vegetable Soup of the Day $12

  • 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 $32

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

  • 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, cucumber, red onion, bell pepper, avocado with Kalamata olives, and imported feta

  • Colossal Diver Scallops by the Pound $54

  • Chef’s Vegetable Soup of the Day $12

  • 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 $32

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

  • Fresh fish, prepared whole 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

  • Fresh Filet of the Day sautéed in corn meal  $32

  • 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, cucumber, red onion, bell pepper, avocado with Kalamata olives, and imported feta

  • Half a Pound of Colossal Shrimp $34
  • Sea Scallops on the charcoal $34
  • Jumbo Lump Crab Cake platter $40
  • Seafood Kebob $30
  • Grilled Yellow Fin Tuna Steak $29

    Sushi quality

  • Free Range Prime Beef Tenderloin Petite Filet 6oz  $26 | Grand Filet 12oz  $48
  • Black Olive Surf and Turf Combo’s 6oz Filet with Crab Cake, Shrimp, or Scallops $44
  • Greek Style Lamb Chops $32
  • Greek Village pie $32

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

  • Vegetarian Moussaka $28

    Potato, zucchini and eggplant in béchamel sauce

  • 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 $28

    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 bear 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 is low in oil content and is flaky yet firm. Grilled.

  • Vegetarian Moussaka $28

    Potato, zucchini and eggplant in béchamel sauce

  • Fresh fish, prepared whole 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.

  • Half a Pound of Colossal Shrimp $34
  • Sea Scallops on the charcoal $34
  • Free Range Prime Beef Tenderloin Petite Filet 6oz  $26 | Grand Filet 12oz  $48
  • Black Olive Surf and Turf Combo’s 6oz Filet with Crab Cake, Shrimp, or Scallops $44
  • 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.

  • 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.

  • tets
  • Salads
  • Salads
  • Salads
    test

Salads
Main Course

served with chef’s choice side dish

Fish List

Price per person | Market availability

Salads