Opera in the Pines presents The Barber of the Cape, an immersive, world-premiere adaptation of the beloved opera, The Barber of Seville. This production is a true celebration of Maine’s people, key industries—lobstering, seafood, and tourism—and the distinctive culture that makes the state so special.
Set at the Cape Neddick Lobster Pound, The Barber of the Cape transports the classic story into a contemporary Maine setting. The tale follows Rosie, a clumsy waitress preparing for the bustling tourist season. When Rosie catches the eye of a visitor from Manhattan, her protective, tourist-hating uncle Bart, the restaurant’s owner, intervenes, sparking a comedic whirlwind of mistaken identities, love, and the quirks of our friends “from away.” In a unique twist, the audience will become part of the story itself, enjoying the performance as guests of the restaurant.
This year, we are excited to feature a diverse cast of two talented Mainers and four rising young artists "from away," each with a strong personal connection to the state. This dynamic mix of local talent and passionate visitors promises to infuse the production with fresh energy and a sense of community on stage.
We are thrilled to bring this vision to life in a setting that’s as iconic as the story itself, the picturesque Cape Neddick Lobster Pound, a Maine institution serving the freshest seafood since 1959. Under new management since 2023, the Lobster Pound continues to honor its traditions while embracing modern updates to its space and menu, making it the perfect venue for this one-of-a-kind opera experience.
With slapstick-of-butter comedy, lively music, and a strong sense of local flavor, The Barber of the Cape is a charming, fun-filled opera that celebrates the spirit of Maine and reminds us to love thy neighbor—yes, all of them.
Performance: The performance will be 80 minutes, performed without intermission, and sung in English with English supertitles.
This production is supported in part by grants from the Onion Foundation and the Gwendolen Elwell Flanagan Foundation.
General Notes:
For evening performances, doors will open at 5:00 PM, with reservation times available at 5:00, 5:15, 5:30 and 5:45 PM. Please select your preferred reservation time when purchasing your tickets. The show will begin promptly at 7:00 PM.
For evening performances, the dessert course will be served after the show.
For our matinee performance, doors will open at 12:00 PM, with reservation times available at 12:00, 12:15, 12:30, and 12:45 PM. Please select your preferred reservation time when purchasing your tickets. The show will begin promptly at 2:00 PM.
Lunch or dinner, including tax and gratuity, is included in the price of your ticket! Please note that alcoholic beverages are not included, but may be purchased separately.
Please be advised that the Cape Neddick Lobster Pound is a unique, non-traditional performance venue which may include restricted sightlines, ambient noises, and alternative seating. As a guest of the restaurant, you’re part of the story and part of the fun! If the show begins and you need to turn around, shift your chair, and/or adjust in order to see the action, please feel free.
We highly encourage early ticket reservations. Online sales will close on May 2, 2025.
While we will do our best to accommodate seating requests, we cannot guarantee specific seating unless you book with all members of your party.
Menu - Friday & Saturday:
First Course
Cup of New England Clam Chowder
Seasonal Salad
Main Course
Lobster Sauté - Fresh knuckle and claw lobster meat sautéed with sherry garlic butter and topped with cracker crumbs. Served with corn on the cob, coleslaw, and a dinner roll.
Baked Haddock - Haddock fillet topped with cracker crumbs, sherry, butter, onions, and lobster cream sauce. Served with mashed potatoes and the vegetable of the day.
Lemon Chicken - Sautéed chicken breast with a lemon butter sauce. Served with with rice and the vegetable of the day.
Bucatini Florentine (Vegetarian) - Sautéed baby spinach, blistered grape tomatoes, sliced mushrooms and bucatini pasta in white wine, garlic, and olive oil. Served with grilled ciabatta bread.
Dessert
Dessert plate for the table, including mini whoopie pies and an assortment of mini desserts, including lemon bars, Oreo bars, and caramel swirl bars.
Menu - Sunday:
First Course
Cup of New England Clam Chowder
Seasonal Salad
Main Course
The Mainer Lobster Roll - Mixed with mayonnaise and iceberg and lettuce.
The Tourist Lobster Roll - Warm, mixed with butter.
Fried Haddock Basket - Served with tartar sauce.
Chicken Salad Wrap
Portobello Burger (Vegetarian) - Grilled, marinated portobello mushroom, lettuce, tomato, onion and pickle on toasted brioche.
All lunch options come with coleslaw and either french fries or house-made chips.
S E A S O N S P O N S O R S
Gwendolen Elwell Flanagan Foundation
The Episcopal Church of St. Mary
