Prix-Fixe 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 stephanie.goodson@csun.edu or 818-677-2076.
Visit the Orange Grove Bistro website www.csun.edu/orangegrovebistro


Menus

Bobby McFerrin

Friday, January 29 @ 8:00 PM

Butternut Squash Salad with Hazelnuts and Spinach

Coq Au Vin

Beef Bourguignon

Ratatouille on a Bed of Polenta

Chocolate Pot de Crème

 

Fiesta Mexico

Sunday, January 31 @ 7:30 PM

Beets Goat Cheese and Citrus Wedges with Citrus Vinaigrette

Braised Beef Short Ribs with Swiss Chard, Roasted Cipollini Onions and Horseradish Cream on a Bed Of Polenta

Scallops with Caramelized Garlic Butternut Squash Risotto

Pappardelle with Wild Mushroom and Lemon Zest

Spiced Red Wine Poached Pear with Honey Mascarpone

 

Russian National Orchestra

Friday, February 19 @ 8:00 PM

Spinach Salad with Vegetable Ribbons and Pesto Vinaigrette

Pepper Crusted Salmon on a Bed of Warm Fingerling Potato Salad, Dill Crème Fraiche and Green Beans

Pork Tenderloin with Brussels Sprouts, Bacon Lardoons on a Sweet Potato Mash

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

Apple Crostata with Vanilla Bean Whipped Cream

 

Binge-Worthy Journalism

Saturday, March 5 @ 8:00 PM

Romaine Lettuce Caesar with Torn Croutons, Parmesan and Shaved Eggs

Chicken Pot Pie

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

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

Butterscotch Pudding

 

Lea Salonga

Friday, April 1 @ 8:00 PM

Market Lettuces with Asian Pear, Buttermilk Blue Cheese Dressing And Pecans

Grilled Market Fish with Green Lentils, Cilantro and Curried Butternut Squash

Flat Iron Steak with Wild Mushrooms, Micro Arugula, Garlic Soy Aioli

Penne with Roasted Cauliflower, Kale, Currants and Pinenuts

Chocolate Molten Lava Cake