Pre-Theater Dining at the Orange Grove Bistro

Orange Grove Bistro

Enjoy dinner before your show in a relaxed dining atmosphere!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.

To make a reservation, contact Stephanie Goodson at or 818-677-2076.
Visit the Orange Grove Bistro website


October 18th @ 6:30 PM — Lee Ann Womack

Spinach Salad with Blue Cheese, Crumbles, Spiced Sugar Pecans with Tarragon Raspberry Vinaigrette

Crisp Boneless Chicken with Wild Mushrooms, Cipolin Onions and Roasted Pepper with a White Wine Pan Sauce

Pan Seared Pork Chop with Cranberry Demi Glaze, Roasted Whipped Sweet Potatoes, and Sautéed Vegetables

Fresh Made Butternut Squash Ravioli with Pine Nuts, Brown Sugar, Parmesan with Brown Sage Butter

Flourless Chocolate Lava Cake with Crème Anglaise


October 24th @ 6:30 PM — Mummenschanz

Beet Salad: Baby Yellow, Red Beets Cut Thinly, Crumbled Goat Cheese, Baby Spinach, Toasted Hazelnuts and Champagne Vinaigrette

Steamed Sole over Wild Arugula, Shallots, and Wild Mushroom Linguini and Asparagus

Pan Seared Lamb Chops with Celery Root Puree and Stewed Kale, with Garlic and Tomato

Stuffed Eggplant Boat: with Cantata Sicilian Style Vegetables (Zucchini, Yellow Squash, Onions, Red Peppers and Celery), Toasted Pine Nuts, Tomato Sauce, Golden Raisins and Pecorino Cheese

Apple Cake Served with Vanilla Ice Cream and Creamy Caramel Sauce


November 7th @ 6:30 PM — Touré-Raichel Collective

Vegetable Ribbon Salad with Baby Spinach and Avocado Lime Dressing

Pan Seared Salmon with a Cherry Tomato Garlic and Basil Sauce (Spicy) over Faro and Baby Squash

Pork Tenderloin with Brussels Sprouts, Bacon Lardons on Sweet Potato Mash

Ricotta Ravioli with Roasted Butternut Squash, Lemon Cream with Basil Pesto

Honey Raisin Banana Bread Pudding with Caramel and Vanilla Ice Cream


November 8th @ 6:30 PM — Los Lobos & Los Lonely Boys

Seafood Ceviche with Watercress and Crispy Tortilla Strips

Braised Beef with Poblano Sauce, Cilantro-Lime Rice, Stewed Zucchini in Tomatillo Sauce

Chicken Enchilada Stack with Black Beans, Stewed Zucchini in Tomatillo Sauce, Sour Cream

Chile Relleno stuffed with Corn, Black Beans and Jack Cheese

Strawberry Tres Leches


November 22nd @ 6:30 PM — Irvin Mayfield &New Orleans Jazz Orchestra

Butternut Squash Salad with Hazelnuts and Spinach
Coq Au Vin
Beef Bourguignon
Ratatouille on a Bed of Polenta
Chocolate Pot De Crème


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