Stellina welcomes Spring with another evening of SUNDAY NIGHT AT THE OPERA on Sunday March 25 at 5:30. The singers of Boston’s OPERA-ON-TAP, under the supervision of our resident Diva, Mezzo Gina Razon, are planning an amazing evening filled with both triumphant and uplifting arias and ensembles from some of the world’s most romantic operas.

The evening begins with the soaring lines of “Stridono Lassu” from Leoncavallo’s Pagliacci. If you missed this season’s performances of Bellini’s Norma at the Metropolitan Opera, we’ve got that opera’s signature piece, the queenly “Casta Diva.” to fill the void. Add to that “Song to the Moon” from Rusalka, “Depuis le Jour” from Louise, and “Crude Sorte” from Rossini’s sprightly L’Italiana in Algieri.
Capping off the night will be a rendering of one of the most enthralling pieces in all of opera, the “Final Trio” from Richard Strauss’ Der Rosenkavalier. This is the first time that this trio has been presented at Stellina.

 

The cast:
Molly Crookedacre, Soprano
Gina  Razon, Mezzo Soprano
Rachele Schmiege, Soprano
Stefan Barner, Tenor
We are thrilled to welcome Ms. Crookedacre for her first performance here at Stellina . Devotees will remember that both Rachele Schmiege and Gina Razon have been stars at Stellina since they appeared at our very first event, a special 200th Birthday Bash for Guiseppe Verdi back in 2013. And we’re thrilled to welcome the return of another regular, tenor Stefan Barner, who, when he’s not performing onstage, plays the part of Rachel Schmiege’s husband in real life.

 

An evening of opera wouldn’t be the same without an evening of fine dining. As always we offer a three-course dinner served family-style.

Following a culinary trip to New Orleans at February’s Mardi Gras Party, we will return to our Italian roots with a menu centered on Northern Italy. The menu will include:

PIZZA VALDOSTANA, a crispy crust topped with caramelized onions and three cheeses, including Westfield Farm’s aromatic smoked goat cheese

MESCLUN SALAD with roasted vegetable vinaigrette and aged Provolone

VENETIAN SEAFOOD RISOTTO, a delicious blend of arborio rice, peas, parmesan and the freshest Gulf of Maine seafood

PORK ALLA MILANESE: thin scalloping of all-natural pork tenderloin, battered, lightly fried and finished with a sauce of garlic, lemon and capers

 GEMELLI ALLA BAGNA CAUDA: our own handmade  pasta tossed with baby spinach, baby shiitakes, spring onions and a classic Piedmontese sauce.

POLENTA OLIVE OIL CAKE: Several regulars have been asking for it, so here it is. A rustic cake made crunchy with cornmeal, kept light with the addition of lemon zest and kept moist by the judicious, if unorthodox, application of extra virgin olive oil.

SUNDAY NIGHT AT THE OPERA is $55 per person, including all food and entertainment. Reservations are required. Please call Stellina personally at 617-924-9475 to hold your seats; this insures prompt confirmation.

 

Menu