Pre-Theater Dining at the Orange Grove Bistro
The Orange Grove Bistro conveniently located on the campus of California State University, Northridge, now offers dinner prior to Friday, Saturday and Sunday evening performances at the Valley Performing Arts Center. The prix-fixe dinner includes salad, choice of entrée, and dessert for $32 per person, including tax and gratuity (glasses of wine available for $7).
Parking is available adjacent to the restaurant. After dinner, stroll the well-lit Orange Grove Walk to the Valley Performing Arts Center and enjoy the performance. It's hassle free - no need to move your car! We welcome you to dine with us in the comfortable, relaxed setting of the Orange Grove Bistro, and enjoy our cutting-edge cuisine in the company of neighbors and fellow performing arts patrons.
NOTE: Please make your dinner reservations as soon as you purchase your tickets – see schedule for each performance. Dinner served promptly at 6:30 PM for 8:00 PM performances (finished at 7:30 PM), or 6:00 PM for performances at 7:30 PM (finished at 7:00 PM). Thank you for your cooperation.
All dinners are subject to cancellation up to 48 hours prior to the scheduled event. Please contact the Orange Grove Bistro at 818-677-2076 with any questions. Thank you.
December 6th @ 6:30 PM — Brad Mehldau Trio & The Bad Plus
Orange Segments, Spiced Walnut and Dried Cranberries on Arugula
Pan Seared Spiced Red Snapper w/ Roasted Pepper Chard Tomato Sauce, Parmesan Grits and Drizzle with Basil
Flat Iron Steak Stuffed with Gorgonzola Cheese, Green Peppercorn Demi Glaze with Roasted Fingerling Potatoes and Sautéed Veggies
Peruvian Stuffed Potato, w/ Tempeh and Quashi Crumbled Dried Cherries, Baby Spinach, Mushrooms W/Saffron Corn Sauce and Pesto Vinaigrette
Raspberry Citrus Panna Cotta, with Crème Anglaise
December 7th @ 6:30 PM — Canadian Brass Holiday Concert
Roasted Pepper Hummus with Pita Point, Fresh Mozzarella Stuffed with Citrus Lime Ricotta Cheese and Herb Flat Bread
Pan Seared Dill Sea Scallops Over Roasted Corn Sauce Endive Carrot Red Grain Rice Pilaf
Oven Roasted Chicken Over Whipped Yukon Roasted Garlic Potatoes, and Sautéed Swiss Chard
Polenta Napoleon: Grilled Polenta Stacked w/ Roasted Zucchini, Yellow Squash, Sweet Red Peppers, Portobello Mushroom, and Fresh Mozzarella
Red Wine Poached Pear with Mascarpone Honey Cream
December 13th @ 6:30 PM — Los Angeles Chamber Orchestra
Pear and Blue Salad: Asian Greens, Asian Pears, Toasted Spiced Walnuts, Blue Cheese Crumbles, Shallot Saffron Buttermilk Dressing
Pan Roasted Chicken with Wild Morel Mushrooms and Wilted Arugula, Dill Lime Faro, with Sautéed Veggies
Bouillabaisse: Shrimp, Salmon, Mussels and Clams in a Broth
Stuffed Portobello Mushroom, w/ Quinoa, Roasted Vegetables, Maple w/ Tomato Herb Salad w/ Mache Lettuce
Lavender Crème Brulee, with Assorted Berries
December 14th @ 6 PM — The Charlie Daniels Band
Spinach Salad: Spinach Salad with Blue Cheese, Crumbles, Spiced Sugar Pecans w/ Tarragon Raspberry Vinaigrette,
Crisp Boneless Chicken, with Wild Mushrooms, Cipollini Onions and Roasted Pepper with a White Wine Pan Sauce
Pan Seared Pork Chop with Cranberry Demi Glaze, Roasted Whipped Sweet Potato Sautéed Vegetables
Fresh Made Butternut Squash Ravioli w/ Pine Nuts, Brown Sugar, Parmesan w/ Brown Sage Butter
Flourless Chocolate Lava Cake with Crème Anglaise