Visit our website for upcoming events or to make reservations online.

CrystalBridges.org/Eleven

Watch Crystal Bridges’ culinary team in action in this cooking demonstration during which you’ll enjoy five courses paired with wine. Taste how art inspires the culinary world of Crystal Bridges!

DEC 9 » 6:30 PM – 8:30 PM$105 ($84 for members)Register online or by calling Guest Services at 479.657.2335Sponsored by Hunter and Virginia Breshears, Flintco, inVeritas, and Onyx Coffee Lab.

CR(EAT)E BRUNCH AT ELEVENOur special style of High South cuisine has never been more evident in our edible masterworks than it is at brunch. Smoked trout, High Top biscuits, and our Arkansas bacon are just a few of the culinary gems that await you.

E V ERY SUNDAY » 11 :0 0 AM – 2:30 PM

Register for programs online or at Guest Services | CrystalBridges.org

LOCALheirloom and artisanal ingredients come together in harmony to create a menu inspired by our current exhibition, Art for a New Understanding: Native Voices, 1950s to Now. Tried and true recipes are married with modern cooking techniques to create new and exhilarating dishes that focus on fresh food, meticulously prepared and served simply.

This menu highlights the changing seasons and provides a progressive look into the bounty of our region’s best ingredients. Throughout the season, look to see how each dish evolves as certain items come and go with the changing weather.

Available à la carte, we encourage you to order multiple dishes and let our farmers’ ingredients tantalize your taste buds. These small plates are best shared amongst friends and family.

Visit the exhibition the featured menu was inspired by, Art for a New Understanding: Native Voices, 1950s to Now. This free exhibition is on view now until January 7, 2019

RAW & FORAGEDHEARTY GREENS & APPLE SALAD 8 with pecans, root vegetables & fennel dressing

ROASTED HEIRLOOM SQUASH 10 with local fromage blanc, honey, pumpkin seeds & black pepper

VENISON TARTARE* 12 with smoked mayonnaise, pickled carrot, chokecherry jam & hot buttered toast

HOT & ROASTYANASAZI BEANS 8 braised with smoked pork, vegetables& blue corn finger bread

BACON�WRAPPED QUAIL EGGS 10with apple glaze & crispy potato

SLOW BRAISED BISON STEW 12 with acorn dumplings

FEATURED MENU

OZARK MOUNTAIN MIX 6 Crunchy black eyed peas & sorghum

CRISPY BREAD & BUTTER MUSHROOM PICKLES 9Dilly herb emulsion

WARM SMOKED TROUT RILLETTE 12Hot & sour saltines

HOT CHIPPED BEEF & BEANS 8Sour cream & crispy corn, toasted white bread

OZARK VEGETABLE CRUDITÉS 7Creamy yogurt dip

AMERICAN CHEESE PLATE 14Odds & ends

CURED & SALTED MEAT PLATE* 15Crunchy bits & pieces

SMOKEY SOY BEAN FALAFEL 9Fermented cucumber, yogurt & cress

CHILLED ANCIENT GRAINS 9Spicy okra, cottage cheese & black walnut

CHOPPED WEDGE SALAD 8/12Petit Jean bacon, Edgewood Creamery blue cheese & dressing

S T A R T E R S & S N A C K S

20% gratuity added to parties of 8 or more. | We gladly accommodate allergy restrictions. Please let your server know.

Flatware donated by Lifetime Brands. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. |

VEGANGLUTEN–FREEVEGETARIAN

Discover ‘edible culture’ at Eleven: great Culture Hour specials from 5 to 7 p.m., featuring specially priced food and drink that not only nourish, but also tell a story.

Engage your kids with delicious, healthful food that is both fun and educational. Enjoy Friday nights with your family over dinner at Eleven, then explore Crystal Bridges’ galleries together.

WOW | WEDNESDAY OVER WATER

Join host Case Dighero at these monthly tasting experiences to sample selections of drinks and hors d’oeuvres from Eleven, inspired by Crystal Bridges’ collection of American art.

Open to guests ages 21 and above. Sponsored by Premier Dermatology and Gelmart International. $48 ($38/members), register online or at Guest Services.

War Eagle Mill ROGERS • AR Sweden Creek Farm KINGSTON • AR Briar Rose Bakery FARMINGTON • AR Rios Family Farms ROGERS • AR

Bentonville Farmer’s Market BENTONVILLE • AR Rocky Comfort Farm KINGSTON • AR Ozark All Seasons WINSLOW • AR Rolston Farms ATKINS • AR

Grass Roots Farmers’ Cooperative BLYTHEVILLE • AR Onyx Coffee Lab SPRINGDALE • AR Edgewood Creamery PURDY • MO Vet Veggies SPRINGDALE • AR

P R O U D LY S U P P O R T I N G

L O C A L F A R M E R S

& A R T I S A N S

D E S S E R T SFLOURLESS CHOCOLATE CAKE 9Caramel & fresh berries

GRIDDLED POUND CAKE 9Pineapple, hard cider whipped cream, & semifreddo

TODAY’S PIE 9Buttered crust & ice cream

E N T R É E S

HERB BRINED CHICKEN BREAST 24Slow cooked thigh, crushed potato & pink peppercorn gravy

CARROT GLAZED PORK CHOP 27Rutabaga, carrot, cabbage, ginger & mustard

BUTTER-BASTED STRIP LOIN* 29Worcestershire, carrot, celery, onion & pot roast potatoes

WATERCOURSE MKTResponsibly harvested fish, Arkansas rice, fennel, green garlic & buttery herb emulsion

TOASTED ANCIENT GRAINS* 19Fermented vegetables, farm egg & ricotta

CONFIT LEG OF LAMB* 28Asparagus, beets, horseradish, black garlic & red wine

EXECUTIVE CHEF

William McCormickFRONT OF HOUSE MANAGER

Jim Westerman