1. food and drink
2. desserts and baking

SEE VAN GOGH TO
ROTHKO: MASTERWORKS
FROM THE ALBRIGHT-KNOX
ART GALLERY
Inspired by Chagall’s painting La Vie Paysanne
T HRO U G H JU N 1, 2015
“The Peasant Life,” fattoush is a very common
$10 , FREE/Members and youth
ages 18 and under.
Jewish dish. It is composed of seasonally
available vegetables and leftover pita, making
it a daily staple for peasants in Jerusalem.
Marc Chagall’s mother owned a grocery store
and he grew up enjoying trips to the
TA S T I N G M E N U
FATTOUSH
Diced vegetable and fresh herb salad, light
buttermilk dressing, pita croutons
Sunday Mountain, Sauvignon Blanc, New Zealand, 2013
countryside with his uncle, a cattle farmer.
I can imagine that some form of this dish
was consumed daily in his household.
Inspired by La Vie Paysanne, Marc Chagall, 1925
Clyfford Still felt that his paintings couldn’t be
fully appreciated if not experienced within the
BEEF TENDERLOIN
Espresso-rubbed 8 oz. filet, honey-habanero
grits, grilled strawberry
Etude, Pinot Noir, Carneros, 2012
Inspired by 1957-D No. 1, Clyfford Stil, 1957
context of his overall body of work. The colors
of this dish mirror those in Still’s painting; and
Honey-lavender crème brulée with steel-cut
oat tuille
heat of the habanero grits is complemented by
complements the bitterness of the espresso
and cocoa rub. If one element were to be
Roederer Estate, Brut, Anderson Valley
removed, the pairings become incomplete.
Inspired by La Maison de la crau, Vincent van Gogh, 1888
Most chefs feel the same way about their
menu as Still did about his collection—which
45/guest | 69/wine pairing
may be why many chefs do not
CHAGALL’S PAINTING REFLECTS
THE BELIEFS OF HASIDISM: THE
JOY OF EXPERIENCING A
LOVING CREATOR ALL
AROUND YOU. THIS DISH WILL
LOOK, FEEL, AND TASTE LIKE
THE EXPERIENCE OF WALKING
THROUGH A GARDEN AND POPPING
VEGGIES IN YOUR MOUTH RIGHT
OFF OF THE VINE
Chef Bill Lyle
This exhibition was initiated by the Albright-Knox
Art Gallery, Buffalo, New York, and was organized
by Albright-Knox Chief Curator Emeritus Douglas
Dreishpoon. It is supported by an indemnity from
the Federal Council on the Arts and Humanities.
Sponsored at Crystal Bridges by
Rich Family Foundation
Harriet and Warren Stephens Stephens Inc.
Art Agency, Partners
Rick and Beverly Chapman Family
Stout Executive Search
like Still’s collection, this dish is symbiotic: the
the sweetness of the strawberry, which
CRÈME BRULÉE
Van Gogh to Rothko brings together 76
artworks by 73 influential artists from the
late nineteenth century to the present.
The exhibition features masterpieces by
the most prominent names in art history
including Vincent van Gogh, Pablo Picasso,
Georgia O’Keeffe, Salvador Dalí, Frida
Kahlo, Andy Warhol, and Mark Rothko.
B RUNCH AT E LE VE N
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.
Every Sunday
11:00 am – 2:30 pm
allow substitutions.
A French dessert tradition, this crème
FOOD SERIES
brulée is infused with lavender and
honey.The town of Arles in the Provence
region of southern France, known for
its fields of lavender, inspired van
Gogh to paint more than 200 works
in 15 months. Steel-cut oats from War
Eagle Mill, similar to the old mill in the
painting, are used to make the tuille.
Brews and Fish of the Ozarks
An in-depth glimpse and taste of how art
inspires the culinary world of Crystal Bridges,
hosted by Executive Chef Bill Lyle, along with
special guests. We’ll be discussing the
Museum’s temporary exhibition Fish Stories:
Early Images of American Game Fish and the art
of fishing, as well as five course meal prepared
by Eleven’s chefs and paired with craft-brewed
beers from the Ozarks.
Sunday, June 28
Doors 6:30 pm | Dinner 7 pm
$100 ($80/Members)
Register online or at Guest Services
STARTERS
ENTRÉES
11
Grilled rib eye topped with caramelized
Sweden Creek shiitake mushrooms and
onions with apple-horseradish cream on
two pan-toasted rolls, served with roasted
fingerling potatoes
BLACKENED COBIA
29
With jicama and pineapple slaw, mango coulis,
soy-ginger reduction, and hand-cut sweet
potato chips
STEAK SLIDERS
24
Fresh Scottish salmon over truffled white beans,
rendered pancetta, grilled shiitakes, and local arugula
PAN-SEARED SALMON
7
War Eagle Mill grits, local chorizo, jalapeño
and smoked Gouda arancini, accompanied by
a creamy roasted-pepper dipping sauce
OZARK ARANCINI
18
Sautéed Gulf shrimp over War Eagle Mill grits,
Boar’s Head smoked Gouda, sautéed bell peppers
and onions, drizzled with roasted red-pepper coulis
SHRIMP AND GRITS
8
Toasted artisan bread topped with Gorgonzola,
figs, walnuts, and clover honey
ELEVEN BRUSCHETTA
36/16oz
Center-cut Black Angus ribeye with English mustard
hollandaise, roasted-garlic whipped potatoes, sea-salt
grilled asparagus, and cabernet demi-glace
GRILLED RIBEYE
6
Roasted fingerlings, Eleven spice, Parmesan,
and herbs served with choice of three
signature dipping sauces
FINGERLING POTATOES
17
Thinly sliced local shiitake, portobello, and cremini
mushrooms layered with truffled béchamel, smoked
Gouda, pinenuts, and arugula served with Roma
tomato confit and cabernet reduction
OZARK MUSHROOM LASAGNA
12
Lump crab lightly dressed in a cilantro-lime
vinaigrette stacked high with fresh avocado,
mango crème, red bell peppers, English
cucumber, and crisp wonton chips.
JUMBO LUMP CRAB
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
soups & SALADS
SOUTHWEST CAESAR SALAD
5 / LARGE 8
Chopped romaine, shaved Parmesan, garlic
croutons, flame-roasted corn, diced tomatoes,
and chipotle Caesar dressing
18
Crisp seared airline breast, local shiitake and marsala
cream, white truffle grilled squash, and roasted garlic
whipped new potatoes
PAN-SEARED LOCAL CHICKEN
SMALL
DESSERTS
STACKED HIGH SOUTHERN JAR 7.5
House-made ice cream, coulis, custard,
and compote layered with fresh-baked
cookies, crisps, wafers, brownies, or biscuits,
all depending on the Chef's mood. Ask your
server for details or take a chance
FLOURLESS CHOCOLATE CAKE
8.5
Baked in an organic pecan crust topped with
MASCARPONE & CHÈVRE CHEESECAKE
» Peanut-butter salted caramel, Nutella glaze,
toasted hazelnuts, and fresh berries
» Rhubarb compote, strawberry coulis, vanilla
bean crème Anglaise, and fresh berries
+ GRILLED CHICKEN 3 OR SHRIMP 5
HARVEST SALAD
6 / LARGE 9
Mixed field greens, candied Missouri pecans,
dried blueberries, Granny Smith apples,
crumbled chèvre, and Vermont maple-balsamic
vinaigrette
8
Served warm with vanilla ice cream
SMALL
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.
+ GRILLED CHICKEN 4 OR SHRIMP 6
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.
4 / BOWL 6
Seasonal soup, handcrafted from scratch daily
SOUP OF THE DAY
E L E V E N
AT
CUP
C RYS TA L
War Eagle Mill ROGERS • AR
B R I D G E S
Sweden Creek Farm KINGSTON • AR
BENTONVILLE • AR Crystal Lake Farm DECATUR • AR
VEGETARIAN
P RO U D LY
GLUTEN–FREE
VEGAN
S U P P O RT S
T H E
Briar Rose Bakery FARMINGTON • AR
Cedar Creek Farm CEDARVILLE • AR
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. $30 ($24/Members)
register online or at Guest Services.
F O L LO W I N G
FA R M E R S
A N D
A RT I S A N S
Forester Farmer’s Market Poultry ROGERS • AR Bentonville Farmer’s Market
Rocky Comfort Farm KINGSTON • AR Pink House Alchemy FAYETTEVILLE • AR
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.