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 13th @ 6:30 PM — Don Quixote
Spinach Salad with Gorgonzola Crumbles, Cajun Spiced Pecans, Blackberries, Crispy Caramelized Red Onions, Citrus Raspberry Tarragon Vinaigrette
Seared Crispy ½ Boneless Chicken Breast With Roasted Cipollini Onion, Asparagus, Roasted Red Pepper Au Jus over Creamy Asiago Polenta
Petite Stuffed Beef Tenderloin with Gorgonzola, Green Peppercorn Demi Glaze, Whipped Garlic Spinach Potatoes, and Sautéed Asparagus
Curry Seared Cauliflower Steak, Whipped Garlic Spinach and Sautéed Asparagus with Cherry Tomato Demi Sauce
Pot de Creme with Vanilla Whipped Cream
February 14th @ 6:30 PM — Russian Ballet Gala Performance
Beet Salad with Baby Yellow and Red Carpaccio Beets, Humboldt Fog Goat Cheese, Baby Spinach and Toasted Hazelnuts, with Champagne Honey Dijon Vinaigrette
Pan Seared Airline Chicken Breast with House Made Roasted Pepper Pasta, Sautéed Morel Mushrooms with Brandy Cream Sauce, Shaved Fontina Cheese, and Grilled Garlic Asparagus
Roasted Spiced Pork Chop with Fig-Merlot Sauce, Chive Whipped Potatoes, and Grilled Asparagus
Stuffed Eggplant Boat with Sicilian Style Braised Vegetables over Tri Color Cherry Tomato Basil Sauce
Tiramisu Milan Dessert (Lady Fingers Dredged in Coffee and Mascarpone Cheese Filling with Chocolate Sauce)
February 21st @ 6:30 PM — Jane Monheit
Wild Arugula Salad with Pear Tomatoes, Red and Green Grapes, Boursin Cheese, and Citrus Dill Vinaigrette
Garlic Herb Crusted Cornish Game Hen, Chive Dill Potatoes, and Sautéed Baby Vegetables
Pesto Stuffed Pork Tenderloin, with Whipped Butternut Squash, and Sautéed Baby Vegetables
Layered Phyllo Lasagna with Four-Cheese Cream Sauce, Baby Spinach, Roasted Onions, Garlic, Feta Cheese, Curried Red Lentils and Roasted Carrots
Fresh Fruit Tart with Raspberry Sauce
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