Lunch
$20 Prix Fixé Menu

1st course

Appetizer Combination

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

Lamb Meatballs

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 Sardine

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

3 Grilled Colossal Scallops

Chicken Souvlaki

Marinated chicken breast skewered and grilled

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 Yellow Fin Tuna Steak

Sushi quality #1 Tuna, seasoned with za’atar

Grilled New Zealand Ora King Salmon Filet

3 Grilled Colossal Shrimp

Greek Style Lamb Chops (add $8)

Maine Lobster Pasta (add $12)

Dessert

Greek Yogurt with honey and walnuts

Baklava

Lunch à La Carte Menu

Mezzethes

(Small plate dishes)

Grilled Mushroom….$8

Fresh portabella mushrooms marinated

and grilled to absolute perfection!

Hummus….$8

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

Melitzanasalata….$8

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

Stuffed Calamari on the Grill….$14

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

A supreme juxtaposition of taste and texture

Grilled Octopus Salad….$16

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

Savory Bread Pudding….$12

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

artichokes and Greek cheese.

Grilled Sardines in Grape Leaves….$12

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

House made pita wraps

Grilled Lamb Pita….$16

Grilled Lamb with Tzatziki, cucumber, red onion and tomato on house made za’atar pita.

Shrimp Pita….$16

Grilled Colossal Shrimp with Tzatziki, cucumber, red onion and tomato on house made za’atar pita.

Mushroom Pita….$12

Grilled Mushroom with Tzatziki, cucumber, red onion and tomato on house made za’atar pita.

Chicken Souvlaki Pita….$12

Marinated Chicken Breast with Tzatziki, cucumber, red onion and tomato on house made za’atar pita.

Salads

Classic Black Olive Greek Salad….$12

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

Arugula Beet Salad…..$12

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

Black Olive’s Avocado Greek Salad…$14

Tomato, avocado, cucumber, red onion, bell pepper, Kalamata olives and feta.

Add to salad

Grilled Colossal Shrimp…$14

Sea Scallops on the Charcoal…$14

Jumbo Lump Crab…$16

New Zealand Ora King Salmon…$12

Main Course

Served with Chef’s side

Mediterranean Sea Bass…$25

known as Lavraki, Bronzini, or Loup de Mare, feeds on shrimp, which comes through in the taste. Low in oil content and slightly flakey, but firm, in texture.

Black Olive Crab Cake…$18

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

Greek Village Pie…$18

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

Grilled Yellow Fin Tuna Steak…$18

Sushi quality #1 Tuna, seasoned with za’atar

Grilled Salmon Filet …$18

New Zealand Ora King Salmon

3 Grilled Colossal Shrimp…$18

3 Greek Style Lamb Chops…$24

Maine Lobster Pasta …$28

Lunch Dessert

Greek Yogurt with honey and walnuts…$7

Baklava…$8

Fresh Fruit Plate…$7

Carrot Cake…$8

Tiramisu…$8

Dinner Menu

The Black Olive

Dinner Menu

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, a variety of savory greens & 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, traditional Greek Kefalograviera and Haloumi from Cyprus

Xinomavro Beef Souvlaki 18

Tender pieces of tenderloin with zinomavro reduction on a Russet garlic mash

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)

Greek Style Crispy Smelts 16

8 Wild caught smelts sautéed in olive oil and lemon

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

Fresh Maine Lobster Bisque 16

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

Gratuity of 20% will be added to parties of 6 or more

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.