The Black Olive

Tzatziki, Tarama, Melitzanasalata, Humus, Feta & Olives

Manouri Cheese, Shrimp, Roasted Bell Peppers and Herbs Baked in Orzo Pasta

A Black Olive version with Grilled Mushrooms, Onions, Tomato, Bell Peppers, Tzatziki, and a home-made Pita

Spinach, Red Swiss Chard, Leeks, Sheep's Milk Cheeses in a Homemade Filo.

A Combination of Grilled Mushrooms, Greek Salad, Humus, Melitzanasalata

Please contact restaurant for selections.

Greek predecessor to Bouillabaisse

Please contact restaurant for daily selection.

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.

Vine Ripened Tomato, Cucumbers, Red Onion, and Bell Peppers, with Kalamata Olives, and Imported Feta

Leaf Greens and Goat Cheese with an Olive Oil and Balsamic Vinaigrette.

Vine Ripened Tomato, Cucumbers, Red Onion, Bell Peppers, Avocado, and leaf greens, with Kalamata Olives, and Imported Feta

Fresh portabella mushrooms marinated and then grilled to absolute perfection

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.

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

A traditional middle-eastern spread made from thickened Greek yogurt with dill, lemon, garlic and olive oil

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.

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.

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

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

The chef's specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs

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

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

This Black Olive invention is a bread pudding made our famous olive bread, leeks, portabella mushrooms, artichokes and Greek cheese

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 we named them after him

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.

For fish lovers, fresh sardines wrapped in grape leaves and brushed with olive oil, grilled to perfection.

A beautiful plate of our four traditional spreads: tarama, tzatziki, melitzanasalata and hummus, with olives and feta cheese.

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

One pound of colossal marinated grilled shrimp, for a taste of Greek taverna life.

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

Mescaline and baby greens salad mixed with goat cheese, tossed with a touch of aged balsamic vinaigrette

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

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

Grilled yellow fin tuna steak, sushi quality

Spinach, red swiss chard, leeks, sheep's milk cheeses in a homemade phyllo

Please contact restaurant for selections.

Marinated free-range chicken breast skewered and grilled to perfection. Served with tzatziki for dipping.

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

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.

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.

A beautiful plate of our four traditional spreads: tarama, tzatziki, melitzanasalata, and hummus with olives and feta cheese. Serves 4.

Marinated and seasoned Kalamata olives.

Our house organic sourdough bread baked daily and grilled to absolute perfection.

Fresh portabella mushrooms marinated on grilled house sourdough and grilled to absolute perfection.

A perfect version of this favorite spread made with chickpeas, tahini, olive oil, garlic, lemon, and parsley.

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.

A traditional middle-eastern spread made from Greek yogurt with dill, lemon, garlic, and olive oil.

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.

Six homemade lamb meatballs seasoned with mint and garlic and served with tzatziki for dipping.

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

This black olive favorite takes fresh calamari stuffed with manouri and feta cheese and then delicately grilled for one of our most requested small plates. A supreme juxtaposition of taste and texture.

Marinated free-range chicken breast skewered and grilled to perfection. Served with tzatziki for dipping.

The chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs.

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

Pan-seared and paper-thin zucchini surrounded by tzatziki, kefalograviera, traditional Greek cheese, and halloumi from Cyprus.

A black olive invention is a bread pudding. Our famous olive bread, leeks, portabella mushrooms, artichokes, and Greek cheese.

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.

Colossal marinated grilled wild shrimp.

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

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.

Dill, spring onions, manouri cheese, and aged vinaigrette.

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

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

A beautiful plate of our four traditional spreads: tarama, tzatziki, melitzanasalata, and hummus with olives and feta cheese. Serves 4.

One pound of colossal marinated grilled wild shrimp for a taste of greek taverna life.

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.

Fresh pasta tossed in white wine, tomato, and tarragon based sauce finished with just a touch of cream and topped with a whole Maine lobster tail.

A rustic spanakopita, spinach, red swiss chard, leeks, and sheep’s milk cheeses in homemade hand-rolled phyllo.

Marinated chicken breast skewered and grilled to perfection.

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, and in texture. Grilled.

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 cornmeal.

This one is coming from our fisherman in the Gulf of Mexico. From the Mayan Yucatan, and black olive exports bring this delicious gem with a sweet flavor, firm texture, and moderate oil content. Grilled.

This genuine, fresh, and 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.

This sweet tasting fish is caught at deep sea and low in oil content and is flaky yet firm. Grilled.

Sushi quality tuna seasoned with zaátar and grilled.

Our salmon comes from the oldest independent fishery in Scotland. Grilled.

Crisp and delectable phyllo pastry layers with organic walnuts.

Our version made with brandy and Zeke's coffee is the perfect finish to a meal.

Thick and creamy complimented with greek honey that has a hint of thyme and topped with walnuts.

Fruits and berries with a taste of manouri cheese.

From our sushi quality fish.

Fresh portabella mushrooms marinated and grilled to absolute perfection!

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.

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

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

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.

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.

Our most fragrant dish, sautéed prince edward island mussels in ouzo a delight to the senses.

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

The chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs.

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

Pan seared, paper-thin zucchini, surrounded by tzatziki, kefalograviera, a traditional Greek cheese and haloumi from Cyprus.

A black olive invention is a bread pudding. Our famous olive bread, leeks, portabella mushrooms, artichokes and Greek cheese.

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.

Colossal marinated grilled wild shrimp.

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.

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

6 of our baked local oysters with feta and spinach.

A beautiful plate of our four traditional spreads: tarama, tzatziki, melitzanasalata, and hummus, with olives and feta cheese. With olives and feta cheese. Serves 4.

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

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

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.

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

Dill, spring onions, manouri cheese and aged vinaigrette.

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

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

Sushi quality.

Filet with crab cake, shrimp or scallops.

A rustic spanakopita, spinach, red swiss chard, leeks, sheep’s milk cheeses in a homemade hand rolled phyllo.

Potato, zucchini and eggplant in béchamel sauce.

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.

A Mediterranean member of the bream family, this flavorful fish is moderately high in oil content, and slightly flaky, but firm. Grilled.

This is our local favorite. Also known as striped bass, it is full of flavor with moderate oil content and slightly firm texture. Grilled.

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.

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.

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.

This sweet tasting fish is caught at deep sea and is low in oil content and is flaky yet firm. Grilled.

This flat fish is one of the most highly prized for its firm, lean, white flesh with a mild flavor. Low oil content. Sautéed.