SUNDAY SEPTEMBER 15: OPENING NIGHT FOR OUR 7th SEASON OF SUNDAY NIGHT AT THE OPERA!

All of our loyal patrons will want to join us on Sunday September 15 at 5:30, as we begin our historic Seventh Season of SUNDAY NIGHT AT THE OPERA!

It seems like just yesterday that we began. In the fall of 2013 we decided to celebrate the 200th Birthday of Italian composer Guiseppe Verdi with a gala dinner and concert. The singers and musicians of Boston’s OPERA-ON-TAP planned, rehearsed and performed an amazing all-Verdi program that had people cheering. We at Stellina were so impressed that we invited the singers back for another evening, then another, and another….And today Sunday Night at the Opera is one of our most popular events.

We will begin this season with an evening titled BOSTON’S SEASON SAMPLER. It’s an eclectic collection of arias and duets representing the best music offered by all of the wonderful professional opera companies in the area. The sounds of legendary pieces like Porgy and Bess, La Boheme, Don Giovanni and other operas will fill our main room.

As always the evening begins and ends with food, a delicious three-course Italian provincial dinner planned and executed by Stellina Chef Marc Bouchard.

Cost for Sunday Night at the Opera is $60/pp. This includes all food and entertainment. Please make your reservations by calling the restaurant in person at 617-924-9475. This will insure prompt confirmation of your reservation.

 

ABOUT OPERA-ON-TAP:

Opera on Tap’s mission is to promote opera as a viable, living and progressive art form by taking it out of the concert halls and putting it into venues where people least expect it. We are passionate about breaking down misconceptions, bringing new people to the art form, and giving power to the performers. We are also committed to building community through the introduction of new audiences to a centuries-old art form.

“For some, opera may seem dull, antiquated, or uptight, but anyone who has attended an Opera on Tap event may beg to differ.” 
– The Boston Globe

 

MENU

TUSCAN FIG AND ROSEMARY FOCCACIA

ROMAN SALAD

**************

ROASTED SICILIAN SWORDFISH

CHICKEN BREAST ALLA PICCATA WITH RISOTTO

BAKED PASTA PRIMAVERA WITH SMOKED GOAT CHEESE

****************

NEW CROP PAULA RED APPLE CRISP

 

SUNDAY SEPTEMBER 15: OPENING NIGHT FOR OUR 7th SEASON OF SUNDAY NIGHT AT THE OPERA!

All of our loyal patrons will want to join us on Sunday September 15 at 5:30, as we begin our historic Seventh Season of SUNDAY NIGHT AT THE OPERA!

It seems like just yesterday that we began. In the fall of 2013 we decided to celebrate the 200th Birthday of Italian composer Guiseppe Verdi with a gala dinner and concert. The singers and musicians of Boston’s OPERA-ON-TAP planned, rehearsed and performed an amazing all-Verdi program that had people cheering. We at Stellina were so impressed that we invited the singers back for another evening, then another, and another….And today Sunday Night at the Opera is one of our most popular events.

We will begin this season with an evening titled BOSTON’S SEASON SAMPLER. It’s an eclectic collection of arias and duets representing the best music offered by all of the wonderful professional opera companies in the area. The sounds of legendary pieces like Porgy and Bess, La Boheme, Don Giovanni and other operas will fill our main room.

As always the evening begins and ends with food, a delicious three-course Italian provincial dinner planned and executed by Stellina Chef Marc Bouchard.

Cost for Sunday Night at the Opera is $60/pp. This includes all food and entertainment. Please make your reservations by calling the restaurant in person at 617-924-9475. This will insure prompt confirmation of your reservation.

 

ABOUT OPERA-ON-TAP:

Opera on Tap’s mission is to promote opera as a viable, living and progressive art form by taking it out of the concert halls and putting it into venues where people least expect it. We are passionate about breaking down misconceptions, bringing new people to the art form, and giving power to the performers. We are also committed to building community through the introduction of new audiences to a centuries-old art form.

“For some, opera may seem dull, antiquated, or uptight, but anyone who has attended an Opera on Tap event may beg to differ.” 
– The Boston Globe

 

MENU

TUSCAN FIG AND ROSEMARY FOCCACIA

ROMAN SALAD

**************

ROASTED SICILIAN SWORDFISH

CHICKEN BREAST ALLA PICCATA WITH RISOTTO

BAKED PASTA PRIMAVERA WITH SMOKED GOAT CHEESE

****************

NEW CROP PAULA RED APPLE CRISP

 

Menu