The Black Olive Dinner Menu

The Black Olive Dinner Menu


(Small plate dishes)

House Made Zaatar Pita 3

Wellfleet Oysters 3ea

From the clean water of Cape Cod served with an apple mignonette

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

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

Grilled Mushroom 14

Portabella and Maitake mushrooms marinated with house sourdough and grilled to absolute perfection!

Manouri Cheese in Grape Leaves 12

This mild Greek sheep’s cheese is wrapped in grape leaves and baked with a touch of olive oil

Stuffed Calamari on the Grill 18

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 15

Marinated free-range chicken breast skewered and grilled to perfection, served with tzatziki for dipping

Filet Mignon Souvlaki 22

Prime tenderloin skewered and grilled to perfection, served with tzatziki for dipping

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 18

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

Saganaki Plate 18

Pan seared, paper-thin zucchini, surrounded by tzatziki, Kefalograviera, a traditional Greek cheese and Haloumi from Cyprus

Savory Bread Pudding 14

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

artichokes and Greek cheese

Peruvian Smelts in Cornmeal 16

Wild Peruvian Smelts sauteed in organic cornmeal

Russ' Favorite Scallop Appetizer 20

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.

Lamb Meatballs 15

Greek style lamb meatballs with Tzatziki sauce.

Grilled Colossal Shrimp 18

Colossal marinated grilled wild shrimp

Grilled Sardines in Grape Leaves 15

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

Maryland Jumbo Lump Crab Cake 24

This is the ultimate version of the local favorite, made with fresh jumbo lump crabmeat with a filler of lump, on a bed of baby leaf greens, with homemade olive oil-based mayonnaise


Greek Style Romaine Salad 12

Dill, spring onions, Manouri cheese & champagne vinaigrette

Greek Village Salad 15

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

Black Olive’s Avocado Greek Salad 17

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

Mezze Tis Pareas

(Plates to share with friends)

Appetizer Combination 36

A beautiful plate of our four traditional spreads:

Tarama, tzatziki, melitzanasalata and hummus with olives and feta cheese. Serves 4

Colossal Shrimp or Colossal Diver Scallops by the Pound 64 lb

One pound of colossal marinated grilled wild shrimp or our diver scallops, for a taste of Greek taverna life.


Chef’s Vegetable Soup of the Day 12

Fish Soup 16

From the legendary Scorpion fish, also known as Rascas, comes a divine house stock flavored with saffron and served with select chunks of wild rockfish from the fish’s mid-portion

Maine Lobster Bisque 20

Main Course

Black Olive Lobster Pasta half 27/whole 54

Fresh pasta tossed in a white wine, tomato and tarragon-based sauce finished with just a touch of cream and topped with a 10 ounce Maine Lobster Tail

Soft Shell Crab in Phyllo 38

A Maryland whale softshell crab wrapped in phyllo with spinach and feta

Colossal Shrimp on the Charcoal 40

Colossal Diver Sea Scallops on the Charcoal 45

Maryland Jumbo Lump Crab Cake Platter 48

Greek Style Lamb Chops 48

Greek Style Lamb and Shrimp Combination 48

14 oz Greek Cowboy Steak 68

Although a Greek cowboy may be a figment of modern mythology, this bone in Ribeye has the perfect marbling

Greek Village Pie 36

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

Chicken Souvlaki Platter 28

Marinated chicken breast skewered and grilled to perfection

Filet Mignon Souvlaki Platter 44

Prime tenderloin skewered and grilled to perfection, served with tzatziki for dipping

Moroccan Style Braised Lamb Shank 48

This delicious lamb dish is slowly braised for hours with vegetables, currants and red wine served over couscous

Fish Selections

Whole Mediterranean Sea Bass 36

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 38

This Mediterranean classic is higher in fish oil content and flavor with a flaky slightly firmer filet. Grilled

Red Snapper Filet 38

From the Gulf of Mexico with sweet flavor, firm texture and moderate oil content. Grilled

Whole Dover Sole 54

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.

Wild Rockfish Filet 36

This is our local favorite. Also known as Striped Bass, it is full of flavor with moderate oil content and slightly firm texture. Grilled or sautéed in organic corn meal

Chilean Sea Bass 48

Sustainable wild-caught, flakey and flavorful. Sauteed in organic cornmeal.

Grilled Yellow Fin Tuna Steak 40

Sushi quality tuna seasoned with Zaátar and grilled

Whole Black Sea Bass 40

This one is coming from the clean water of the deep Atlantic Sea firm flaky texture and low oil content. Grilled.

Wild Chinook Salmon 36

First caught by the Chinookan peoples in the Pacific Northwest, also known as King Salmon, Grilled

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