The Black Olive Dinner Menu
Mezzethes
(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
Salads
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.
Soups
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
