The Black Olive Menu

A Rustic Spanakopita, Spinach, Red Swiss Chard, Leeks, Sheep’s Milk Cheeses in a Homemade Hand Rolled Phyllo.

Fresh Pasta Tossed in a White Wine, Tomato and Tarragon Based Sauce Finished With Just a Touch of Cream and Topped With a Whole Maine Lobster Tail.

Marinated Chicken Breast Skewered and Grilled to Perfection.

This Delicious Lamb Dish Is Slowly Braised for Hours With Vegetables, Currents and Red Wine Creating a Delicious Stew Served Over Couscous.

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.

Our Salmon Comes From the Oldest Independent Fishery in Scotland. Grilled.

Sushi Quality Tuna Seasoned With Zaátar and Grilled.

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.

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.

Traditional Tomato and Feta Salad With Cucumber, Bell Peppers, Red Onion, and Kalamata Black Olives.

Dill, Spring Onions, Manouri Cheese & Aged Vinaigrette.

A Beautiful Plate of Our Four Traditional Spreads: Tarama, Tzatziki, Melitzanasalata and Hummus With Olives and Feta Cheese.

One Pound of Colossal Marinated Grilled Wild Shrimp, for a Taste of Greek Taverna Life.

A Traditional Middle-Eastern Spread Made From Greek Yogurt With Dill, Lemon, Garlic and Olive Oil.

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 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.

This Mild Greek Sheep’s Cheese Is Wrapped in Grape Leaves and Baked With a Touch of Olive Oil.

Fresh Portabella Mushrooms Marinated on Grilled House Sourdough and Grilled to Absolute Perfection.

A Black Olive Invention Is a Bread Pudding. Our Famous Olive Bread, Leeks, Portabella Mushrooms, Artichokes and Greek Cheese.

Six Homemade Lamb Meatballs Seasoned With Mint and Garlic, Served With Tzatziki for Dipping.

Marinated and Seasoned Kalamata Olives

Straight From the Sea, Pounded, Marinated, Grilled Octopus Tossed With Fresh Red Onions and Capers.

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 House Organic Sourdough Bread Baked Daily and Grilled to Absolute Perfection.

Colossal Marinated Grilled Wild Shrimp.

This Is the Ultimate Version of the Local Favorite, Made With Fresh Jumbo Lump Crab-Meat, on a Bed of Baby Leaf Greens, With Homemade Olive Oil Based Mayonnaise.

Pan Seared, Paper-Thin Zucchini, Surrounded by Tzatziki, Kefalograviera, a Traditional Greek Cheese and Haloumi From Cyprus.

A Perfect Version of This Favorite Spread, Made With Chickpeas, Tahini, Olive Oil, Garlic, Lemon and Parsley.

The Chef’s Specialty, a Beautiful Village-Baked Homemade Phyllo With Greek Cheeses and a Variety of Savory Greens and Herbs.

Marinated Free-Range Chicken Breast Skewered and Grilled to Perfection, Served With Tzatziki for Dipping.

Fresh Sardines Fileted & Wrapped in Grape Leaves and Brushed With Olive Oil, Grilled to Perfection.