Reservations or Call (781) 648-2300

New Year’s Eve 2014

December 5, 2013

Before the clock rings twelve and the late night celebrations begin, we are hosting a special three course New Year’s Eve dinner on December 31st, 2013 from 5:00PM to 10:30PM. Diner’s multi-course feast will start with their choice of appetizers including Prosecco Risotto with lobster meat, roasted fennel, tomatoes and parmigiano, Cocktail di Gamberoni, four piece shrimp cocktail and Mozzarella e Prosciutto, imported buffalo mozzarella, drizzled with basil sauce and Parma prosciutto. There is something for everyone, from a classic Surf & Turf and Lobster Ravioli served with sweet corn, grape tomatoes, mascarpone and tarragon sauce to Chicken Rollettine stuffed with asparagus, prosciutto and mozzarella and served with a Marsala wine sauce and roasted vegetables. The meal will end on a sweet note when guests choose from a selection of desserts all while toasting to the new year ahead.

*Please note: Olivio’s regular menu will NOT be available. Special menu only. Beverages not included. Reservations are required and can be made by calling Ristorante Olivio at (781) 648-2300.



-First Course-

Choice of One

Wild Mushroom Soup

Porcini cream broth, cannellini beans, basil and herbed croutons


Prosecco Risotto

lobster meat, roasted fennel, tomatoes, parmigiano


Cocktail di Gamberoni

four piece shrimp cocktail

Mozzarella e Prosciutto

imported buffalo mozzarella, drizzled with basil sauce and Parma prosciutto, with extra virgin olive oil


Beet Salad

goat cheese, arugula, toasted walnuts, white balsamic vinaigrette

-Second Course-

Choice of One


Surf & Turf

6oz beef tenderloin, 3 large shrimp, baked with crabmeat stuffing, served with sautéed asparagus in butter garlic sauce


Lobster Ravioli

sweet corn, grape tomatoes, mascarpone, tarragon sauce


Chicken Rollettine

stuffed with asparagus, prosciutto and mozzarella, breaded and pan fried, served with Marsala wine sauce and a roasted vegetable bundle


Salmone con Fregola

pan roasted salmon, served over Sardinian couscous with black beluga lentils, brick oven roasted grape tomatoes


Third Course


Your choice of dessert

New Year's Eve Final