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 or 818-677-2076.
Visit the Orange Grove Bistro website


The Fab Faux

Saturday, October 17th @6:30pm

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

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


Mariachi Los Camperos

Saturday, October 24th @ 6:30pm

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


Compañia Flamenca José Porcel

Saturday, November 20th @ 6:30pm

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


David Sedaris

Saturday, November 21st @ 6:30pm

Butternut Squash Salad with Hazelnuts and Spinach

Coq Au Vin

Beef Bourguinon

Ratatouille on a Bed of Polenta

Chocolate Pot de Crème

Spanish Harlem Orchestra: Salsa Navidad

Saturday, December 5th @ 6:30pm

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

John Pizzarelli, Dear Mr. Sinatra

Saturday, December 12th @ 6:30pm

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