+ CHICKEN OR SALMON 5 / SHRIMP 7

AUTUMN HARVEST SALAD SMALL 8 / LARGE 12Ozark mixed greens, camembert, roasted local squash, dried cranberry, candied pecans, poached pear+ CHICKEN OR SALMON 5 / SHRIMP 7

CLASSIC CAESAR SALAD SMALL 8 / LARGE 12 Crisp romaine lettuce, Caesar dressing, shaved Parmesan, garlic croutons, diced eggs, and chopped scallions

SOUP OF THE DAY CUP 5.5 / BOWL 7Seasonal soup, handcrafted from scratch daily

s o u p s & S A L A D S

BEEF CARPACCIO* 12 Thin-sliced beef tenderloin, garlic chips, lemon-caper aioli, sea salt, fresh cracked pepper and arugula

DEVILED SCOTCH EGG 10Local sausage-wrapped egg, panko crust, English mustard, pickled market vegetables, and arugula salad

CHICKEN LIVER PÂTÉ 11Chicken liver pâté and black currant jelly served with butter-toasted sourdough

SHIITAKE FRIES 12Tempura-fried Sweden Creek shiitakes served with a creamy rémoulade

ELEVEN BRUSCHETTA 9Toasted artisan bread topped with gorgonzola, figs, walnuts, and clover honey

S T A R T E R S

War Eagle Mill ROGERS • AR Sweden Creek Farm KINGSTON • AR Briar Rose Bakery FARMINGTON • AR Bentonville Farmer’s Market BENTONVILLE • AR

Rocky Comfort Farm KINGSTON • AR Ozark All Seasons WINSLOW • AR Grass Roots Farmers’ Cooperative BLYTHEVILLE • AR Onyx Coffee Lab SPRINGDALE • AR

E L E V E N A T C R Y S T A L B R I D G E S P R O U D L Y S U P P O R T S T H E F O L L O W I N G F A R M E R S A N D A R T I S A N 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

E N T R É E S

CREEKSTONE FILET* 8 oz. 38 / 6 oz. 34Grilled beef tenderloin, pan-seared scallop, Maine lobster hollandaise, market vegetable, celery-root mash

BRAISED LAMB SHANK 30Slow-braised Colorado lamb shank, roasted root-vegetable mash, lamb-cab demi, market vegetable, grilled focaccia

SEARED DIVER SCALLOPS 32 Pan-seared jumbo scallops, lobster-vodka sauce, penne pasta, Parmesan, fried basil

MARSALA CHICKEN 26Pan-seared Frenched chicken breast, butter-fried sweet potato and mascarpone gnocchi, rich Marsala cream sauce, grilled local mushrooms

STEELHEAD TROUT AND PORK BELLY 26Scottish Steelhead trout, slow-braised Berkshire pork belly, roasted-beet barley risotto

SHRIMP AND GRITS 22Sauteed Gulf shrimp and grilled andouille sausage overcreamy smoked-Gouda-and-chive grits topped with bell peppers in a white wine-tarragon sauce

SWEDEN CREEK MUSHROOM LASAGNA 18Locally grown shiitake mushrooms layered with truffled béchamel, smoked Gouda, pinenuts, and arugula served with marinated tomato confit and cabernet reduction

COCONUT RISOTTO 17Savory vegetable risotto, market vegetable, coconut milk cream, basil oil

D E S S E R T S

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.

STICKY FIGGY TOFFEE PUDDING 9Mission fig pudding soaked in a bourbon toffee sauce served warm with a whipped coconut cream

CHÈVRE CHEESECAKE BRÛLEE 9White River Creamery chèvre, browned butter, salted caramel, toasted oat tuille, fresh fruit

FLOURLESS CHOCOLATE CAKE 9Callebaut chocolate cake layered with dark chocolate mousse and raspberry jam served with vanilla bean crème Anglaise and fresh berries

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, Arkansas bacon, and our special chicken and waffles are just a few of the culinary gems that await you.

E V ERY SUNDAY » 11 :0 0 AM – 2:30 PM

Join us at the intersection of art and cuisine for an extraordinary five-course dinner curated alongside acclaimed Mira Winery of Napa Valley.

MARCH 11 » 6:30 PM – 8:30 PM$125 ($100 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 » Mira Winery

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

CrystalBridges.org/Eleven

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

TASTING MENU

FRIED HADDOCK

White cheddar mac & cheese, pickled green tomatoes

Guigal, Cotes du Rhone Blanc, France, 2014

STUFFED GREENS

Collard greens, pork shoulder, black-eyed pea salad

Four Graces, Pinot Noir, Willamette Valley, 2014

CANDIED YAMS

Fried sweet potatoes, toasted pecans, fresh chèvre, jalapeño-infused honey

Mer Soleil Silver, Chardonnay, Monterey County, 2014

SOUTHERN POTATO CAKE

Maple and rhubarb compote, bourbon whipped cream

Onyx Coffee Labs Sugar Skull Coffee with a bourbon whipped cream

49/guest | 69/guest with pairings

Some of the first protests of the civil rights movement involved food. Montgomery, Alabama cook Georgia Gilmore created the Club From Nowhere, which sold pies and cakes to help fund the movement. African American brothers, James and Robert Paschal, opened the first fine-dining restaurant in Atlanta, Georgia, to welcome Black guests. It became a meeting point for Black activists, and the Paschal brothers often paid bail for jailed protestors and fed their families for free. Soul of a Nation: Art in the Age of Black Power showcases several artists who were making art during the peak of the Black Power Movement, from the 1960s through the early ‘80s. With this menu, the chefs in Eleven have drawn inspiration from these artworks, as well as the African American culinary culture of the South that helps support the movement through food.