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.
February 28th @ 6 PM — Sleeping Beauty
Pickled Shrimp with Onion, Cherry Tomatoes, Baby Persian Cucumbers, Cilantro, Avocado Salad, and Mache Lettuce
Bouillabaisse - Shrimp, Salmon, Mussels, and Clams in a Broth
Pan Seared Pork Chop with Cranberry Demi Glaze, Roasted Whipped Sweet Potatoes, and Sautéed Vegetables
Penne Pasta Arrabiata, Sweet Spicy Calabrian Chili, Fresh Oregano, Kalamata Olives, Cherry Tomatoes, Roasted Red Peppers, Basil, and Italian Seasoned Tofu
Apple Brown Butter Tart with Caramel and Ice Cream
March 6th @ 6:30 PM — Orquesta Sinfónica del Estado de México
Market Lettuce with Asian Pears and Pecans, Buttermilk Blue Cheese Dressing
Grilled Market Fish with Green Lentils. Cilantro and Curried Butternut Squash
Skirt Steak with Wild Mushrooms, Tarragon and Brandy Sauce
Baked Rigatoni, Asiago Cheese, Kale, Broccoli Rabe and Cherry Tomato Cream Sauce
Apple Brown-Butter Tart with Whipped Cream
March 7th @ 6:30 PM — Los Angeles Guitar Quartet
Asian Greens, Candied Hazelnuts, An Jou Pears, Dried Cranberries and Honey Dijon Chive Vinaigrette
Pan Seared Mahi-Mahi with Strawberries, Red Onion and Mint Relish
Roasted Herb Chicken Breast with Orange Buerre Blanc, Whipped Celery Root and Sautéed Asparagus
Wild Mushroom Risotto with Lemon Zest and Asparagus