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

  • 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


Dinner Menu

Small plate dishes

Mezze Tis Pareas

Plates to share with friends

Main Course

served with chef’s choice side dish

Fish List

Price per person | Market availability