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Home :: MD :: Baltimore County :: Baltimore
814 S Bond St BALTIMORE, MD 21231
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small plate dishes
straight from the sea, pounded, marinated, grilled octopus tossed with fresh red onions.
the chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs
a perfect version of this favorite spread, made with chickpeas, olive oil, garlic, lemon, parsley, and a hint of cumin
our most fragrant dish, sautéed prince Edward island mussels in ouzo a delight to the senses
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
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
a traditional middle-eastern spread made from thickened Greek yogurt with dill, lemon, garlic and olive oil
this mild Greek sheep’s cheese is wrapped in grape leaves and baked with a touch of 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
fresh portabella mushrooms marinated and then grilled to absolute perfection
for fish lovers, fresh sardines wrapped in grape leaves and brushed with olive oil, 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
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 black olive invention is a bread pudding made our famous olive bread, leeks, portabella mushrooms, artichokes and Greek cheese
pan seared, paper thin zucchini, surrounded by tzatziki, kefalograviera, a traditional Greek cheese and haloumi from Cyprus
plates to share with friends
a beautiful plate of our four traditional spreads: tarama, tzatziki, melitzanasalata, and hummus, with olives and feta cheese.
lobster, scampi, shrimp, mussels, calamari, and bay 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 mediterranean lobster, mussels, clams, and fish
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
mescaline and baby greens salad mixed with goat cheese and olive oil, finished with a touch of aged balsamic vinegar
vine ripened tomato, cucumbers, red onion, bell peppers, avocado, and leaf greens, with kalamata olives, and imported feta
traditional tomato and feta salad with cucumber, bell peppers, red onion, and kalamata black olives
served with chef’s choice side dish, fresh fish, prepared whole (see fish list) individual fishes priced per person our restaurant’s specialty is whole fish, only the absolute freshest. your server will ask you if you would like to tour the fish of the da
spinach, red Swiss chard, leeks, sheep’s milk cheeses in a homemade phyllo
a combination of grilled eggplant, zucchini, mushrooms, Greek salad, humus, melitzanasalata, and tzatziki and savory bread pudding



