Our 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.

SUN » 11 am – 2:30 pm

BRUNCH AT ELEVEN

Treat yourself this evening with a half-hour guided tour focusing on 3 or 4 of Crystal Bridges’ most popular artworks. Meet in the main lobby.

WED + FRI » 7:30 pm

NIGHTCAP TOUR

This series of evening art-making classes bring together your favorite things: art and wine! Enjoy two glasses of wine while one of our artist educators guides you through a fun and creative art-making project. Check out our current calendar of events for the next Art by the Glass offering!

ART BY THE GLASS

FOOD SERIES

Art Inspires Cuisine: The Open Road

Enjoy an in-depth glimpse and taste of how art inspires the culinary world of Crystal Bridges! Join Culinary Director Case Dighero, Executive Chef Bill Lyle, and special guests to discuss the temporary exhibition The Open Road while experiencing a special dinner inspired by the exhibition.

SUN , MARCH 27Doors 6:30 pm | Dinner 7 pm$100 ($80/Members)Register online or at Guest Services

In an era that still excluded women artists in

museums, Samuel F.B. Morse made a point to note

female artists painting in the Louvre. The chefs of

Eleven pay homage to another female artist: Eugenie

Brazier (1895-1977)—“The Mother of French

Cooking”—for being the first French chef, male or

female, to earn six Michelin stars, and for turning Lyon

into the gastronomic capital of France.

At the time Gallery of the Louvre was painted, it was

customary to present such large-scale works in a

single-painting exhibition. Here at Eleven, we believe

that dining out should be enjoyed in the same fashion.

Chef Bill Lyle says: “Every day we see art all around us

and consume food for sustenance; but once in a while

we need to stop and enjoy it as the main event.” The

Scallops Au Gratin is just that—the main event.

While enjoyed by critics, Gallery of the Louvre was

rejected by the public. This crushed Morse’s passion

for painting. Morse’s subsequent work with the

telegraph helped to make trans-Atlantic

communication possible, shortening the gap between

the United States and Europe. This cross-cultural

connection is deliciously represented with classic

beignets, originally a French specialty, but today

associated more frequently with New Orleans: the

cultural and culinary melting pot of America.

Samuel F. B. Morse’s Gallery of the Louvre and the Art of Invention is on view January 23 – April 18.

T A S T I N G M E N U

49/guest | 69/guest with wine

LYONNAISE SALAD

Soft-poached duck egg, Ozark bacon lardon,

cherry tomatoes, micro croutons, and

caramelized shallots on crisp frisée lettuce with

white-truffle vinaigrette

Anne Amie, Rose of Pinot Gris, Willamette Valley, 2014

SCALLOPS AU GRATIN

Yukon Gold potatoes, cauliflower béchamel, and

Gruyere cheese gratin, topped with seared jumbo

scallops and fresh horseradish hollandaise

Keenan, Spring Mountain District Chardonnay, Napa Valley, 2013

BUTTERMILK BEIGNETS

Cinnamon-and-sugar-dusted beignets with a Kyya

white chocolate and blueberry jam pot de crème

Piper Sonoma, Brut

SAMUEL F. B. MORSE’S

Gallery of the Louvre

And The Art Of Invention

CHIPOTLE CAESAR SALAD SMALL 6 / LARGE 9Crisp romaine lettuce, chipotle Caesar dressing, shaved Parmesan, garlic croutons, diced eggs, and chopped scallions + GRILLED CHICKEN 4 OR SHRIMP 6

SPINACH SALAD SMALL 6 / LARGE 9 Baby spinach, Mandarin oranges, candied Missouri pecans, and crumbled goat cheese with a strawberry and poppy-seed vinaigrette+ GRILLED CHICKEN 4 OR SHRIMP 6

SOUP OF THE DAY CUP 4.5 / BOWL 6Seasonal soup, handcrafted from scratch daily

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

PORK BELLY 9 Rye-whiskey-and-cherry-braised pork belly, butternut squash purée, fried carrot strings, and cherry pan jus.

BEEF CARPACCIO 10Thin-sliced beef tenderloin, garlic chips, lemon-caper aioli, sea salt, fresh cracked pepper, and arugula

ELEVEN BRUSCHETTA 8Toasted artisan bread topped with Gorgonzola, figs, walnuts, and clover honey

DEVILED SCOTCH EGG 9Local, sausage-wrapped egg with panko crust, English mustard, pickled fennel, and arugula salad

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 Crystal Lake Farm DECATUR •

AR Cedar Creek Farm CEDARVILLE • AR Rocky Comfort Farm KINGSTON • AR Pink House Alchemy FAYETTEVILLE • AR Bansley’s Berkshire Ridge Farm HARRISON • 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

BEEF TENDERLOIN FILET 8 oz. 34 / 6 oz. 29Grilled Black Angus filet, Gorgonzola whipped potatoes, buerre-rouge glazed French green beans, roasted shiitake, and cabernet demi-glace

BANSLEY’S FARM BERKSHIRE PORK CHOP 27Brown-sugar-and-mustard-seed-encrusted chop, caramelized bacon brussels sprouts, butternut squashpurée, and cider-mustard sauce

CRYSTAL LAKE CHICKEN 22 Crispy seared airline chicken breast, caramelized sweet potato gnocchi, cognac crème, French green beans, and micro onion rings

PAN-SEARED ARCTIC CHAR 26Fresh-caught Arctic char served over Israeli cous cous and wilted baby spinach, topped with lemon-caper beurre blanc and blistered cherry tomatoes

SHRIMP AND GRITS 19Sautéed Gulf shrimp and grilled andouille sausage over creamy smoked-Gouda and chive grits, topped with bell peppers in a white-wine tarragon sauce

SWEDEN CREEK MUSHROOM LASAGNA 17Locally grown shiitake mushrooms layered with truffled béchamel, smoked Gouda, pinenuts, and arugula, served with marinated tomato confit and cabernet reduction

OZARK TIKKA MASALA 15Masala-roasted cauliflower crowns over cilantro-lime basmati topped with a silky tikka masala sauce and curry-salt-dusted kale chips with Arkansas black-apple chutney and crisp papadum

D E S S E R T S

CARAMELIZED-APPLE BREAD PUDDING 8With bourbon-soaked raisins, crème Anglaise, and salted caramel sauce

KYYA WHITE CHOCOLATE CRÈME BRÛLÉE 8With fresh vanilla bean and a chai-spiced tuille

FLOURLESS CHOCOLATE CAKE 8Served warm with vanilla ice cream

Discover ‘edible culture’ at Eleven: great Culture Hour specials from 5 to 7 pm, 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 Crystal Bridges Culinary Director 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 Riedel Glassware. $30 ($24/Members), register online or at Guest Services.