A perfect version of this favorite spread made with chickpeas, tahini, olive oil, garlic, lemon and parsley
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.
Grilled Colossal Shrimp with Tzatziki, cucumber, red onion and tomato on house made za’atar pita.
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.
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
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
Greek Yogurt with honey and walnuts…$7
Fresh Fruit Plate…$7
The Black Olive
(Small plate dishes)
Fresh portabella mushrooms marinated
and grilled to absolute perfection!
A perfect version of this favorite spread, made with chickpeas, tahini, olive oil, garlic, lemon and parsley
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
A traditional Middle-Eastern spread made from Greek yogurt withdill, lemon, garlic and olive oil
Our favorite combination of roasted red peppers and feta
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
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 hummuswith
olives and feta cheese. Serves 4
Colossal Shrimp by the Pound54
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.
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
A delicious and elaborate Greek fisherman’s soup with lobster, shrimp, mussels, scampi, clams & fish
(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
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.
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.