Upcoming Events
**All performances are open to the public.
Signature Series
Janis Siegel: New York Standard Time, Presented by L.M. Henderson & Co., LLP
Feb. 24 & 25 at 8 pm
Get details
Club Series
Cynthia Layne: The Back Room
Mar. 24 at 8 pm
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Club Series
Shannon Forsell: Songs I've Never Sung On Broadway
Apr. 20 & 21 at 8 pm
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A top notch venue presenting a world-class talent in a genre that, in these parts, has gone largely unexplored. In short: Wow.
Special thanks to Mark A. Lee, Great Exposures, for all photos of The Cabaret.
Food & Libations
Savor a dinner created by the Columbia Club's Executive Chef, or for a lighter appetite, a variety of hors d'oeuvres and luscious desserts.
Whet your appetite with a vast array of fine wines, cocktails, or a perfectly poured martini to go with the show. Below you will find a listing of The Cabaret's menu items.
Click here for a printable version of the menu.
Appetizers
Shrimp Cocktail 14
With zesty hot cocktail sauce
Sautéed Tenderloin Beef Tips 11
Over toast points
Spinach Dip 8
Creamy spinach and parmesan cheese dip served with homemade tortilla chips
Cheese Platter 14
Cheese du jour and fresh fruit
Ahi-Tuna 10
Lightly blackened ahi tuna with asian slaw, wasabi and pickled ginger
Colossal Crab Cake 10
Lightly seasoned jumbo lump crabmeat grilled and served with roasted red pepper salad and remoulade
Calamari 9
Served with a marinara & whole-grain mustard cream
Soup & Salads
Lobster Bisque
Bowl 7 Cup 4
French Onion Soup 6
Baked with four cheese gratin
Seafood Cobb 14
Mixed greens and baby bib tossed in sherry vinaigrette, topped with shrimp, scallops, crab, smoked salmon, avocado, tomatoes and bleu cheese crumbles
Steak and Goat Cheese 13
Marinated flank steak and toasted goat cheese over romaine lettuce, cherry tomatoes, red onions and pepperocinis and drizzled with a champagne truffle vinaigrette
Vegetarian 9
Dinner
Quesadilla 12
Blackened chicken, guacamole, sour cream, pico de gallo and pepper jack cheese
Chicken Penne 16
Sauteed chicken breast, artichokes, sun-dried tomato and wild mushrooms tossed with penne pasta and finished with white wine chicken broth
Vegetarian Penne Pasta 12
Sautéed artichokes, sun-dried tomatoes, asparagus, mushrooms and peppers tossed with garlic, white wine and olive oil
The following entrees served with house salad and chef selection of seasonal starch and vegetable:
Filet Mignon 37
All natural , grain fed mid-western angus
Pork Chop 26
Grilled center cut pork chop served with mango chutney
Grilled Double-Cut Lamb Chops 42
Served with port-mint sauce
Stuffed Chicken Breast 24
Spinach, bacon, boursin cheese and wild mushroom
Salmon 28
Grilled Scottish salmon with lemon caper beurre blanc
Vegetarian Plate 16
Rice stuffed pepper, mushroom stuffed portabella and squash stuffed zucchini served with marinara sauce
Dessert
New York Style Cheesecake 7
Crème Brulee 7
Columbian Chocolate Cake 8
Layered fudge cake and chocolate mousse, accompanied by a berry coulis
