Vine Ripened Tomato, Cucumbers, Red Onion, and Bell Peppers, with Kalamata Olives, and Imported Feta
Mixed Greens with Goat Cheese
Leaf Greens and Goat Cheese with an Olive Oil and Balsamic Vinaigrette
Black Olive’s Avocado Greek Salad with Mixed
Greens
Vine Ripened Tomato, Cucumbers, Red Onion, Bell Peppers, Avocado, and leaf greens, With Kalamata Olives, and Imported Feta
Add to your salad:
Fish Selections
Whole Dorade Royale
Whole Mediterranean Sea Bass
Yucatan Grouper Kebob
Grilled Wild Salmon
Yucatan Grouper sautéed in Cornmeal and Olive
Oil
Other Suggestions
Jumbo Sea Scallops on Charcoal
#1 Yellow Fin Sushi Quality Tuna
Black Olive’s Authentic Maryland Fresh Jumbo
Lump Crab Cake
New Zealand Free Range Lamb Chops on
Charcoal
Organic Beef Tenderloin Petite Filet (8 oz)
Organic Beef Tenderloin Grande Filet (12 oz)
Pasta Andreas
Manouri Cheese, Shrimp, and Herbs Baked in Orzo Pasta
Black Olive Mushroom Gyro
A Black Olive version with Grilled Mushrooms, Tzatziki, and a home-made Pita
Greek Village Pie
Spinach, Red Swiss Chard, Leeks, Sheep’s Milk Cheeses in a Homemade Filo
Black Olive Vegetarian Special
A Combination of Grilled Mushrooms, Greek Salad, Humus, Melitzanasalata
Desserts
Baklava
Rein De Saba
Seasonal Organic Fruit Tart
Organic Ice Creams and Sorbets
Our Home made selections include:
Fresh Organic Fruit Plate
DINNER
Mezze
Grilled Mushrooms
Fresh portabella mushrooms marinated and then grilled to absolute perfection
Taramasalata
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
This mild Greek sheep’s cheese is wrapped in grape leaves and baked with a touch of olive oil
Tzatziki
A traditional middle-eastern spread made from thickened Greek yogurt with dill, lemon, garlic and olive oil
Stuffed Calamari on the Grill
This Black Olive favorite takes fresh calamari, stuffs them with manouri and feta cheese, then delicately grills them off for one of our most requested small plates. A supreme juxtaposition of taste and texture
Melitzanasalata
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
Our most fragrant dish, Sautéed Prince Edward Island mussels in ouzo a delight to the senses
Hummus
A perfect version of this favorite spread, made with chickpeas, olive oil, garlic, lemon, parsley, and a hint of cumin
Village Pie
The chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs
Grilled Octopus Salad
Straight from the sea, pounded, marinated, grilled octopus tossed with fresh red onions.
Saganaki Plate
Pan seared, paper thin zucchini, surrounded by tzatziki, Kefalograviera, a traditional Greek cheese and Haloumi from Cyprus
Savory Bread Pudding
This Black Olive invention is a bread pudding made our famous olive bread, leeks, portabella mushrooms, artichokes and Greek cheese
Russ' Favorite Scallop Appetizer
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, so named them after him
Jumbo Lump Crabcake
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
For fish lovers, fresh sardines wrapped in grape leaves and brushed with olive oil, grilled to perfection
Mezze Tis Pareas
Appetizer Combination
A beautiful plate of our Four traditional spreads: tarama, tzatziki, melitzanasalata, and hummus, with olives and feta cheese.
The Black Olive Special Grill
Lobster, scampi, shrimp, mussels, calamari, and bay scallop on the grill.
Shrimp on the Charcoal
One pound of colossal marinated grilled shrimp, for a taste of Greek taverna life.
Soups
Soup of the Day
Fish Soup
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
A delicious and elaborate Greek fisherman’s soup, made with Mediterranean lobster, mussels, clams, and fish
Salads
Mixed Greens and Goat Cheese
Mescaline and baby greens salad mixed with goat cheese and olive oil, finished with a touch of aged balsamic vinegar
Greek Village Salad
Traditional tomato and feta salad with cucumber, bell peppers, red onion, and Kalamata black olives
Black Olive’s Avocado Greek Salad with Mixed Greens
Vine ripened tomato, cucumbers, red onion, bell peppers, avocado, and leaf greens, with Kalamata olives, and imported feta
Main Course
Fresh fish, prepared whole (See Fish List)
Individual fishes priced per person
Our restaurant’s specialty is whole fish, only the absolute freshest. You
Grilled jumbo lobster tail
Filet of Yucatan grouper sautéed in corn meal
Colossal shrimp on the charcoal
Sea scallops on the charcoal
Jumbo lump crabcake platter
Rack of lamb on the charcoal
Rack of lamb chops/shrimp combination
Seafood kebob
Grilled yellow fin tuna steak, sushi quality
Fee range prime beef tenderloin petite fillet
Fee range prime beef tenderloin grand fillet
Greek village pie
Spinach, red swiss chard, leeks, sheep’s milk cheeses in a homemade phyllo
Vegetarian special of the day
A combination of grilled eggplant, zucchini, mushrooms, Greek salad, humus, Melitzanasalata, and tzatziki and savory bread pudding