The Black Olive

This Icelandic delicious cross between salmon and trout is perfect from our grill.

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

Sushi quality yellowfin tuna seasoned with Zaátar and grilled

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

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

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

From Alaska Halibut has a moderate oil content and slightly firm texture. Grilled or sautéed in organic corn meal

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

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

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

Marinated chicken breast skewered and grilled to perfection

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

A rustic Spanakopita, spinach, red Swiss chard, leeks, sheep's milk cheeses in a homemade hand rolled phyllo (Vegetarian)

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

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

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. (Vegan)

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

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

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

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

Colossal marinated grilled wild shrimp

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

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

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

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

Greek style lamb meatballs with Tzatziki sauce.

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

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

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.

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

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

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

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

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

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

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

Dill, spring onions, Manouri cheese & champagne vinaigrette

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

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