SAMUEL F. B. MORSE’S
Gallery of
the Louvre
And The Art Of Invention
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.
SU N , M A RCH 27
Doors 6:30 pm | Dinner 7 pm
$100 ($80/Members)
Register online or at Guest Services
NIGHTCAP TOUR
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.
W ED + FRI » 7:3 0 p m
ART BY THE GLASS
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!
TA S T I N G M E N U
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
BRUNCH AT ELEVEN
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.
SU N » 11 a m – 2:3 0 p m
49/guest | 69/guest with wine
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.
STARTERS
ENTRÉES
PORK BELLY
9
Rye-whiskey-and-cherry-braised pork
belly, butternut squash purée, fried
carrot strings, and cherry pan jus.
BEEF TENDERLOIN FILET
BEEF CARPACCIO
10
Thin-sliced beef tenderloin, garlic
chips, lemon-caper aioli, sea salt,
fresh cracked pepper, and arugula
BANSLEY’S FARM BERKSHIRE PORK CHOP
ELEVEN BRUSCHETTA
8
Toasted artisan bread topped with
Gorgonzola, figs, walnuts, and
clover honey
CRYSTAL LAKE CHICKEN
9
Local, sausage-wrapped egg with
panko crust, English mustard, pickled
fennel, and arugula salad
PAN-SEARED ARCTIC CHAR
8 oz. 34 / 6 oz. 29
Grilled Black Angus filet, Gorgonzola whipped potatoes,
buerre-rouge glazed French green beans, roasted
shiitake, and cabernet demi-glace
27
Brown-sugar-and-mustard-seed-encrusted chop,
caramelized bacon brussels sprouts, butternut squash
purée, and cider-mustard sauce
22
Crispy seared airline chicken breast, caramelized sweet
potato gnocchi, cognac crème, French green beans, and
micro onion rings
DEVILED SCOTCH EGG
26
Fresh-caught Arctic char served over Israeli cous cous
and wilted baby spinach, topped with lemon-caper
beurre blanc and blistered cherry tomatoes
19
Sautéed Gulf shrimp and grilled andouille sausage over
creamy smoked-Gouda and chive grits, topped with bell
peppers in a white-wine tarragon sauce
SHRIMP AND GRITS
soups
& SALADS
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.
17
Locally grown shiitake mushrooms layered with truffled
béchamel, smoked Gouda, pinenuts, and arugula, served
with marinated tomato confit and cabernet reduction
SWEDEN CREEK MUSHROOM LASAGNA
CHIPOTLE CAESAR SALAD
6 / LARGE 9
Crisp romaine lettuce, chipotle
Caesar dressing, shaved Parmesan,
garlic croutons, diced eggs, and
chopped scallions
SMALL
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.
15
Masala-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
OZARK TIKKA MASALA
+ GRILLED CHICKEN 4 OR SHRIMP 6
SPINACH SALAD
6 / LARGE 9
Baby spinach, Mandarin oranges,
candied Missouri pecans, and
crumbled goat cheese with a
strawberry and poppy-seed vinaigrette
SMALL
+ GRILLED CHICKEN 4 OR SHRIMP 6
CUP
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.
CARAMELIZED-APPLE BREAD PUDDING 8
4.5 / BOWL 6
Seasonal soup, handcrafted from
scratch daily
SOUP OF THE DAY
WOW | WEDNESDAY OVER WATER
DESSERTS
With bourbon-soaked raisins, crème Anglaise,
and salted caramel sauce
8
With fresh vanilla bean and a chai-spiced tuille
KYYA WHITE CHOCOLATE CRÈME BRÛLÉE
Open to guests ages 21 and above. Sponsored
by Premier Dermatology and Riedel Glassware.
$30 ($24/Members), register online or at Guest Services.
8
Served warm with vanilla ice cream
FLOURLESS CHOCOLATE CAKE
E L E V E N
AT
C RYS TA L
War Eagle Mill ROGERS • AR
AR
P RO U D LY
Sweden Creek Farm KINGSTON • AR
Cedar Creek Farm CEDARVILLE • AR
VEGETARIAN
B R I D G E S
GLUTEN–FREE
S U P P O RT S
T H E
F O L LO W I N G
FA R M E R S
A N D
A RT I S A N S
Briar Rose Bakery FARMINGTON • AR Bentonville Farmer’s Market BENTONVILLE • AR Crystal Lake Farm DECATUR •
Rocky Comfort Farm KINGSTON • AR Pink House Alchemy FAYETTEVILLE • AR Bansley’s Berkshire Ridge Farm HARRISON • AR
VEGAN
20% gratuity added to parties of 8 or more. | We gladly accommodate allergy restrictions. Please let your server know.
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. | Flatware donated by Lifetime Brands.