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


September 20th @ 6:30 PM — The Fab Faux - *PRIX-FIXE CANCELED*

The prix-fixe dinner for this performance has been canceled.


September 27th @ 6:30 PM — National Acrobats of The People’s Republic of China

Pickled Shrimp with Onions, Cherry Tomatoes, Baby Persian Cucumbers, Heirloom Carrot Salad with Mache Lettuce

Asian Spiced Tilapia, with Garlic Baby Bock Choy, Shitake Mushroom Rice Pilaf with Thai Basil and Soy Sauce

Bouillabaisse- Shrimp, Salmon, Mussels and Clams in a Broth

Rigatoni with Roasted Eggplant, Roasted Tomatoes, Marinara Sauce with Smoked Mozzarella

Butterscotch Pudding


October 3rd @ 6:30 PM — Angélique Kidjo with Red Baraat

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, with Tempeh and Quashi Crumbled Dried Cherries, Baby Spinach, Mushrooms with Saffron Corn Sauce and Pesto Vinaigrette

Raspberry Citrus Panna Cotta with Crème Anglaise


October 5th @ 6:00 PM — Paquita La Del Barrio

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

Chimichurri Marinated Skirt Steak over Whipped Yukon Roasted Garlic Potatoes, and Sautéed Lemon Kale

Polenta Napoleon: Grilled Polenta Stacked with Roasted Zucchini, Yellow Squash, Sweet Red Peppers, Portobello Mushroom, and Fresh Mozzarella

Red Wine Poached Pear with Mascarpone Honey Cream


October 10th @ 6:30 PM — London Philharmonic 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 Farro, with Sautéed Veggies

Flat Iron Steak Rubbed with Rosemary Pepper

Stuffed Portobello Mushroom, with Quinoa, Roasted Vegetables, Maple with Tomato Herb Salad on Mache Lettuce

Lavender Crème Brûlée with Assorted Berries


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