Cabaret Menus

Food for the Cabaret is provided by Claudia Gibson Catering
Contact 434 263 4172 or claudiacatering (at)

July 31
Barbara Martin & Mac Walter

Bean Burritos
Guacamole and salsa with chips and crudites
Watermelon Salad
Olive tapenade on crostini
Japanese vegetable cakes with ginger dipping sauce (Okonomi-yakis)
Assorted desserts

June 5

Potato Watercress Soup
Morrocan Meatballs with dipping sauce
Okonomi Yakis (Japanese Vegetable Cakes with ginger dipping sauce)
Spring Veggie Saute with local Nelson Farms Veggies served over multi-grain pilaf with peanut sauce
Bruschetta with fresh fruit and melted Brie
Shephards Platter: Feta Cheese, Olives, Carrots, Radishes, fruit, roasted red pepper hummus, and sliced baguettes
Nelson County Farms fresh Spring salad with vinaigrette

Assorted desserts

April 10
Dr Levine & the Dreaded Blues Lady

Asparagus Soup
Curried Chicken Salad on endive
Ham Biscuits with fruit chutney
Vegetable Tartlets
Spring potato salad with new red potatoes, peas, arugula….
Antipasti Plate served with crudites and homemade Italian baguettes
Vietnamese spring rolls with peanut sauce

March 27
The Boogie Kings

Curried Carrot soup with apple and ginger
Moroccan meatballs with cinnamon dipping sauce
Nut balls with tahini sauce
Spicy sesame noodles with scallions, peanuts and ginger
Greek Salad
Melted brie and apple” pizzettes”

February 13
Dueling Jazz Pianos

Butternut Squash Bisque with curried croutons
Red Cabbage and Beet Salad with Blue Cheese, Walnuts, And Oranges
Winter Vegetable Pinwheels
Baba Ganouj with Pita Crisps and Crostini
Stir Fried Zucchini with Peanut Sauce
Curried Chicken in a Coconut Cream with Penne Pasta
Alfredo Sauce on Penne Pasta(Vegetarian option)

“Valentine” Desserts

January 16
Sound Direction

Vegetarian Chili
Sweet potato cakes with chipotle and lime
Guacamole in wontons
Chorizo and or vegetable kebabs
Red cabbage, spinach and beet salad
Smoked salmon on crostini
Assorted desserts

November 14
Dinah Pehrson Band

Bruschetta with beef and wasabi cream
Bruschetta with melted brie and fig
Sweet potatoe vichyssoise
Sweet and sour caponita in wonton cups
Polenta squares with arugula
“Penne” Alfredo
Onion Beet and Endive Salad
Assorted desserts

October 24
Olivarez Trio

Vegetarian Corn Chowder
Brie en Croute with brown sugar, apples and almonds
Zucchini bread, pumpkin bread, cranberry-nut bread with various spreads and fruit.
Ham biscuits with chutney
Smoked salmon on endive
Roasted vegetable tart
Carmelized onion frittata
Assorted desserts

September 12
SK + BB squared

Spicey squash carrot soup
Antipasto plate with roasted red pepper hummus, eggplant dip, herbal cheese dip, roasted red peppers, greek olive mix….served with a basket of assorted freshly baked rolls.
Curried chicken salad in wonton cups
Artichoke dip with crostini’s
Roasted marinated fall vegetables
Harvest multi-grain pilaf with herbs, dried fruits, sauteed apples, onions, shallot….
Sausage stuffed French loaves
Bruschetta with tomato, mozzerella and pesto
Assorted desserts

August 29
The Honey Dewdrops

Cold cucumber dill soup
Morrocan meatballs with dipping sauce
Chicken or vegetable kebabs with spicey peanut sauce
Panzanilla Salad
Mini calzones
Bean pockets
Guacomole – Salsa and chips
Assorted desserts

June 6
Moira Nelligan

Antipasto Plate with greek olives, coeur a la creme cheese, roasted red pepper, marinated mushrooms, marinated asparagus, roasted red pepper hummus served with organic Italian bread.
Morrocan meatballs with dipping sauce
Curried Chicken Salad
Artichoke Dip with crostini
Italian Pasta Salad
Vegetable Sushi
Vegetable Tarts
Dessert – Carrot Cake with cream cheese icing

May 16

Guacomole in tortilla cups
Bean Enchiladas
Pollo en cacahuate (chicken with peanut sauce)
Taquitos de puerco & frijoles (small taco’s with pork or beans)
Mexican rice
Assorted desserts

April 11
Danny Schmidt, with Carrie Elkin

Fettucine Alfredo
Bruschetta with pesto, mozzerella and tomato
Antipasto plate with coeur a la creme cheese dip, roasted red peppers, Greek olive mix, marinated asparagus- Italian meats- served with fresh homemade organic Italian bread and crostini.
Sweet and sour vegetable caponatina
Artichoke dip in wontons
Mini calzones- vegetarian or sausage with marinara sauce
Torta Rustica
Dessert: Tiramisu and biscotti.

March 21
Cleek & Graham with Good Foot Dance Company

Colcannon-(Traditional Irish potato dish)
Skewered caramelized vegetables
Salmon pate`on Irish soda bread rounds
Stuffed cabbage leaves
Mini meat and/or vegetable pies
Vegetable fritters
Dessert: Trifle and scones with clotted cream and jam.

February 28
Dr. Levine and the Dreaded Blues Lady

Fresh Vietnamese Spring Rolls with Peanut Sauce
Curried Chicken Salad in Wontons
Steamed Chinese Pork Dumplings
Japanese Sweet Bean Paste Buns
Eggplant Fritters
Moroccan Meatballs with Sourcream Cardamom Sauce
Orange Peel Fried Rice
Sweet and Sour Vegetables
Dessert: Warm Chocolate Orange Cake

November 15
Jan Smith

Antipasti Plate with roasted red peppers, olive mix, marinated artichokes, marinated mushrooms, Italian meats, cheeses served with homemade organic Italian bread.
Penne Pasta with Basil Alfredo Sauce or Penne Pasta with marinara and sausage.
Fall Salad with viniagrette
Bruschetta with melted brie and fig and Bruschetta with melted brie and mango chutney
Roasted red pepper hummus
Vegetarian dolmehs
Assorted desserts

October 18
Tom and Emily

Pulled pork tenderloin on organic sour dough rolls
Chicken enchiladas
Spinach feta and pine nut empanadas
Vegetable tarts
Artichoke dip with crostini
Fall vegetable kebabs with dipping sauce
Vegetarian dolmehs
Assorted desserts

September 13

Morrocan meatballs with yogurt dipping sauce
Vegetable sushi with wasabi, pickled ginger and soy sauce
Marinated vegetable kebabs with dipping sauce
Spicey asian noodles with sesame, ginger and scallions
Okonami Yaki (japanese vegetable cakes) with ginger sauce
Fresh Vietnamese spring rolls with peanut sauce
Curried chicken salad in wonton cups
Assorted brushetta’s on homemade organic French bread
Assorted desserts

June 14

Morrocan meatballs with yogurt dipping sauce
Spring rolls with peanut sauce
Soba noodles with ginger, sesame and snow peas
Bruschetta with pesto, mozzerella and sun dried tomatoes
Curried chicken salad on endive
Chinese steamed bar-b-que pork and vegetable buns
Artichoke dip with crostini
Roasted marinated vegetables
Assorted desserts

May 10
Barbara Martin and Mac Walter

Smoked salmon on endive
Vegetable sushi with pickled ginger, wasabi and soy dipping sauce.
Moroccan meatballs with yogurt dipping sauce
Pesto Palmiers
Mini quiche
Eggplant fritters
Assorted Bruschetta
Desserts: Carrot cake and key lime pie

April 26
Danny Schmidt

Antipasto with mixed olives, roasted red peppers, asparagus, marinated mushrooms and asparagus, Italian meats and garlic blue cheese dip- served with homemade organic Italian bread.
Thai Chicken Spring Rolls with peanut sauce.
Penne Pasta with beef and mushroom sauce and Penne Pasta with roasted red pepper sauce.
Olive tampanade on crostini
Empanada’s: both spinach, feta and pine nut and spicy sausage and apple.
Bruschetta with melted brie and fig jam.
Assorted Desserts

March 29
Paul Curreri

Vegetable sushi with wasabi, pickled ginger and soy.
Fresh spring rolls with dipping sauce
Chinese steamed buns both bar-b-que pork and bar-b-que vegetables
Curried chicken in wonton cups and raddichio
Soba noodles with ginger sesame and peanut sauce
Vegetable rice cakes
Dessert: Baklava and assorted cookies

March 1, 2008
Charlottesville Playback Theatre

Falafels with tahini sauce
Roasted red pepper hummos with pita chips
Multi grain pilaf
Middle eastern flat breads with herbs and garlic
Assorted desserts

January 18, 2008
Stephanie Nakasian & Hod O’Brien

Tortilla cups with vegetarian chili and guacomole
Bruschetta with sundried tomatoes or melted brie and fig
Curried chicken salad on raddichio
Chinese steamed bar-b-que pork and vegetable buns
Marinated vegetable kebabs with peanut sauce
Wonton cups with spicy sausage
Roasted red pepper hummos
Dessert : Chocolate Rugelach & biscotti