Dinner Menu

Mezzethes

(Small plate dishes)

 

Chef’s Tartare of the Day 18

From our sushi quality fish

 

Grilled Mushroom 10

Fresh portabella mushrooms marinated

and grilled to absolute perfection!  

 

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  

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  

Tzatziki   10

A traditional Middle-Eastern spread made from Greek yogurt with dill, lemon, garlic and olive oil

Stuffed Calamari on the Grill   14

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

   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  

 

Mussels in Ouzo   18

Our most fragrant dish, Sautéed Prince Edward Island mussels in ouzo a delight to the senses

Hummus    10

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

Village Pie   18

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  1200

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

 

Jumbo Lump Crabcake   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

Grilled Sardines in Grape Leaves   12

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

 

Oysters Onasis 18

6 of our baked local oysters with feta and spinach

Mezze Tis Pareas

(Plates to share with friends)

 

Appetizer Combination   24

A beautiful plate of our four traditional spreads: tarama, tzatziki, melitzanasalata and hummus,

with olives and feta cheese. Serves 4

The Black Olive Special Grill   30 per person

Lobster, octopus, clams, sardines, scampi, shrimp, mussels, calamari and scallop on the grill.

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

 

Soups

 

Chef’s Vegetable Soup of the Day   1200

 

Fish Soup   1500

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   3200

A delicious and elaborate Greek fisherman’s soup with lobster, shrimp, mussels, scampi, clams & fish

Salads

 

Greek Style Romaine Salad 1200

Dill, Spring Onions, Manouri Cheese & Aged Vinaigrette

Greek Village Salad     1500

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

Black Olive’s Avocado Greek Salad 1700

Vine ripened tomato, cucumber, red onion, bell pepper, avocado with Kalamata olives, and imported feta

 

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

Fresh Filet of the Day sautéed in corn meal 28

Half a Pound of Colossal Shrimp   34

Sea Scallops on the charcoal   34

Jumbo Lump Crab Cake platter   40

Seafood Kebob   30

Grilled Yellow Fin Tuna Steak, sushi quality   29

Free Range Prime Beef Tenderloin

Petite Filet 6oz  26 | Grand Filet 12oz  48

 

Black Olive Surf and Turf Combo’s

6oz Filet with Crab Cake, Shrimp, or Scallops 44

Greek Style Lamb Chops 32

 

Greek Village pie 32

A rustic Spanakopita, spinach, red Swiss chard, leeks, sheep’s milk cheeses in a homemade hand rolled phyllo

 

Vegetarian Moussaka 28

Potato, zucchini and eggplant in béchamel sauce

 

 

 

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 28

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 bear 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

is 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.

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