DON’T WAIT TILL THE LAST MINUTE: START VALENTINE’S DAY EARLY THIS YEAR!
SUNDAY NIGHT AT THE OPERA kicks off another year of music and fine dining on Sunday February 10th at 5:30. Positioned just a few days before Valentine’s Day, the evening will focus on one of Opera’s strongest suits, with a program titled “AMORE!”
Love. Passion. Desire. Infatuation. Longing. Lust. Yearning. Call it what you will, but it not only makes the world go round, but it’s at the center of every great Opera and Broadway Musical. From the baroque styling of Gluck’s Orfeo to the modern rap sound of Lin-Manuel Miranda’s Hamilton, love brings out the best in every composer.
Join the professional singers and musicians of Boston-based OPERA-ON-TAP, under the direction of our resident Diva, Mezzo-Soprano GINA RAZON, as they present an entirely original evening featuring a mix of international opera, modern musicals and both popular and classical songs.
Every SUNDAY NIGHT AT THE OPERA evening combines three sets of live music with a three-course Italian dinner, served family-style in an informal setting.
The cost of the evening is $60 per person. This includes all food and entertainment. To make your reservations please call Stellina in person at 617-924-9475. This will insure prompt confirmation.
A very special night deserves a very special menu. Instead of beginning with a salad, as we usually do, the evening commences with dramatic packets of Gulf of Maine seafood, prepared individually and served piping hot!
We follow with the finest Italian-style roast beef, native wild mushrooms, a warm salad and, of course, something very chocolate and very, very decadent. Happy Valentine’s Day!
SEAFOOD EN CARTOCCIO
Individual packages of fresh seafood steamed with mezza bucatini in a tomato sauce, served hot from the oven!
BEEF ALLA ROMAGNA
Fork-tender beef roast braised for hours with garlic, herbs, onions and gallons of Sangiovese wine. Sliced and served with garlic-mashed potatoes and pan gravy.
GRILLED CAESAR SALAD
Not your usual Caesar. Grilled Romaine lettuce leaves topped with a warm parmesan dressing & grilled vegetables.
POLENTA WITH MUSHROOM RAGU
Mounds of creamy parmesan polenta topped with native mushrooms, cabbage, onions, tomatoes & garlic.
CHOCOLATE CAKE WITH ZABAGLIONE
A moist gateau made with Callebaut chocolate, dressed with a warm custard.