Dinner 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

  • 1st course $20 Prix Fixe Lunch Menu

    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.

  • 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

    (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

  • Mezze Tis Pareas(Plates to share with friends)

    Greek Yogurt with Walnuts and Honey

    Baklava

  • 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)