SPRING GREENS SALAD SMALL 8 / LARGE 12Ozark mixed greens picked fresh daily tossed in a roasted garlic and yogurt dressing with grape tomatoes, red onions, Kalamata olives, homemade croutons, and feta cheese+ CHICKEN OR SALMON 5 / SHRIMP 7

SOUTHWEST CAESAR SALAD SMALL 7.5 / LARGE 11 Crisp romaine lettuce, black bean and corn salsa, fried tortilla strips, Parmesan, and green onions with a green Hatch chile Caesar dressing+ CHICKEN OR SALMON 5 / SHRIMP 7

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

ROASTED RED PEPPER HUMMUS 9 With grilled flatbread, crumbled feta, and Ozark pickle

SEAFOOD SALAD 11Court Bouillon poached shrimp, scallops, and crab tossed in lemon aioli with celery and chives served on a New England-style butter-toasted roll with malt vinegar-dusted potato chips

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

PIG SKIN NACHOS 10Deep fried chicharrones, crumbled chorizo, pico de gallo, jalapeños, green onions, and Baja sauce

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 Cedar Creek Farm CEDARVILLE • AR

Rocky Comfort Farm KINGSTON • AR Ozark All Seasons WINSLOW • AR York Pecans FOREMAN • 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

PRIME NEW YORK STRIP* 32Grilled 12 oz. strip loin, market vegetables, grilled potatoes with fresh herbs, roasted garlic butter, and chimichurri sauce

BRAISED SHORT RIB 28Slow-braised beef short rib, cabernet demi glace,Boursin polenta, and wilted spinach

BERKSHIRE PORK LOIN 26 Grilled pork loin, white truffle cassoulet, rendered pancetta, grilled shiitake mushrooms and market vegetables

PAN-SEARED HALIBUT 34Fresh-caught halibut, caponata, Israeli couscous,grilled eggplant, basil oil, and beurre blanc

OZARK PERI PERI 22Bird’s-eye, chipotle, and red bell pepper grilled airline chicken breast, cilantro-lime basmati, market vegetables, and peri peri cream sauce

SHRIMP AND GRITS 20Sauteed 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 spinach served with marinated tomato confit and cabernet reduction

SOUTHERN BEANS AND GREENS 13White beans and kale, slow-simmered in a smoky vegetable broth and served with melted tomato and grilled shiitake mushrooms

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 Crystal Bridges Director of Culinary Programming and Events 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. $35 ($24/Members), register online or at Guest Services.

STRAWBERRY SHORTCAKE TRES LECHES 9Caramelized pound cake layered with macerated strawberries and warm vanilla cream topped with sesame seed tuille

LEMON CRÈME BRÛLÉE 9White chocolate and lemon-infused crème brulee served with a lemon snap cookie and 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

Nature, color, and the effect that these have on each other play an important role in Dale Chihuly’s work. The same is very true for a chef: the colors and presentation of each dish are as important as the texture and flavor.

Chihuly’s Fiori Boat presents a “boat out of water” full of colorful glass forms. Bluepoint oysters, which once seemed like a “boat out of water” in this part of the country, are now shipped overnight from the Connecticut coast and shucked fresh for you, ornamented with apple cider and chili spheres with crunchy, green-apple batons.

Chef uses two of his favorite local farms to create a dish that emulates Chihuly’s Red Reeds. The Rios Family Farm’s deep red, earthy beets sit atop Rocky Comfort Farm’s peppery arugula.

Inspired by the colors of Chihuly’s Fire Orange Baskets, ruby red #1 Ahi tuna is accompanied by local red, orange, and yellow peppers and grilled pineapple for this incredibly fresh dish.

The pistachio-centric dessert course is inspired by Chihuly’s Persian Baskets, which consist of smaller, somewhat enclosed, objects resting inside larger basket forms. Like a roasted pistachio in its open shell, the components of the dessert course rest inside a delicate, candied pistachio tuille.

SEASAME-SEED ENCRUSTED #1 AHI TUNA

With grilled pineapple and bell peppers, forbidden rice,

soy-ginger reduction, and sesame pearls

Chateau St. Jean, Pinot Noir, California

BEET AND BURRATA CAPRESE

With local arugula, Rio’s beets, heirloom tomatoes,

burrata, balsamic reduction, basil spheres, and sumac

Josh Cellars, Rosé, California, 2016

CONNECTICUT BLUEPOINT OYSTERS

With apple-balsamic pearls, chile oil spheres,

pickled apple batons, and house soda cracker

Honig, Sauvignon Blanc, Napa Valley 2014

TASTING MENU

PISTACHIO TUILLE, DUST, AND GELATO

Served with a vanilla-poached peach

Francis Coppola’s Sofia, Blanc De Blanc, California, 2016

49/guest | 69/guest with pairings

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 wait you.

E V ERY SUNDAY » 11 :0 0 AM – 2:30 PM CrystalBridges.org/ElevenVisit our website for upcoming events

or to make reservations online.

Enjoy an in-depth glimpse and taste of how art inspires the culinary world of Crystal Bridges! Director of Culinary Programming and Events Case Dighero, Executive Chef Bill Lyle, and special guests will discuss the temporary exhibition Chihuly: In the Gallery and In the Forest.

JULY 9 » 6:30 PM – 8:30 PM$100 ($80 for Members)Register online or by calling Guest Services at 479.657.2335Sponsored by Flintco and Onyx Coffee Lab.

CR(EAT)E » Art Inspires Cuisine: Chihuly

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