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 traditional spread that is made throughout the Middle East and Mediterranean. Our recipe, passed down through 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 14
This mild Greek sheep’s cheese is wrapped in grape leaves and baked with a touch of olive oil
Stuffed Calamari on the Grill 20
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 20
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 15
A Black Olive invention is a bread pudding. Our famous olive bread, leeks, portabella mushrooms,
artichokes and Greek cheese
Russ' Favorite Scallop Appetizer 22
Russ was the artist who made many of the ceramics on display at the Black Olive. He absolutely loved these fresh diver sea scallops that we grill and serve on a bed of baby leaf greens.
Lamb Meatballs 16
Greek style lamb meatballs with Tzatziki sauce.
Grilled Colossal Shrimp 18
Colossal marinated grilled wild shrimp
Grilled Sardines in Grape Leaves 18
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 14
Dill, spring onions, Manouri cheese & champagne vinaigrette
Greek Village Salad 16
Traditional heirloom tomato and feta salad with cucumber, bell peppers, red onion, and Kalamata black olives
Black Olive’s Avocado Greek Salad 18
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
The Black Olive Symposiarch’s Platter 85/person
A feast worthy of the host of ancient symposia: wild shrimp, diver scallops, octopus, stuffed calamari, mini crab cake, and half a lobster tail—meant for sharing, contemplating, and savoring
Soups
Chef’s Vegetable Soup of the Day 14
Fish Soup 18
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 24
Main Courses
All main courses except pasta and the Lamb shank are served with chef’s sides of the day
Black Olive Lobster Pasta half 34/whole 68
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
Maryland 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 and Shrimp Combination 48
Greek Style Lamb Chops 48
Greek Village Pie 36 (Vegetarian)
A rustic Spanakopita, spinach, red Swiss chard, leeks, sheep’s milk cheeses in a homemade hand rolled phyllo
The Pythagorean Pi 34 (Vegan)
Lemon, olive oil, basil, Greek spinach, red Swiss chard, leeks, scallions, and hen of the woods mushrooms in a hand-formed savory pie—named for the philosopher who embraced harmony and plant-based living.
Chicken Souvlaki Platter 30
Marinated chicken breast skewered and grilled to perfection
Filet Mignon Souvlaki Platter 48
Prime tenderloin skewered and grilled to perfection, served with tzatziki for dipping
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
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 38
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
Whole Dorade Royale 38
This Mediterranean classic is higher in fish oil content and flavor with a flaky slightly firmer filet. Grilled
Whole Red Snapper
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.
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 Rockfish 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 #1 Yellow Fin Tuna 40
Sushi quality yellowfin tuna seasoned with Zaátar and grilled
Wild Chinook Salmon 36
First caught by the Chinookan peoples in the Pacific Northwest, also known as King Salmon, Grilled
Arctic Char 35
This Icelandic delicious cross between salmon and trout is perfect from our grill.
Wild Alaskan Halibut 40
From Alaska Halibut has a moderate oil content and slightly firm texture. Grilled or sautéed in organic corn meal
