TURE DISHES - Crystal Bridges Museum of American Art · SHRIMP AND GRITS 15-e ’S CHOICE QUICHE...
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20% gratuity added to parties of 8 or more. | We accommodate allergy restrictions. Please let your server know. VEGETARIAN GLUTEN–FREE VEGAN SIGNATURE DISHES EGGS BENEDICT * 12.5 Two eggs poached over easy, thick-sliced Boar’s Head ham, triple crème brie, wilted baby spinach, and rich hollandaise over toasted English muffins with fresh fruit and yogurt CHICKEN AND WAFFLES 13 Southern-fried local chicken breast, Belgian waffle, and jalapeño-infused Vermont maple syrup served with fresh fruit and yogurt SHRIMP AND GRITS 15 Sautéed Gulf shrimp and grilled Andouille sausage over creamy smoked-Gouda- and-chive grits, topped with bell peppers in a white wine tarragon sauce CHEF’S CHOICE QUICHE 10.5 Fresh-baked artisan quiche prepared with locally sourced ingredients and served with a house salad and muffin SANDWICHES EL VAQUERO * 11.5 A buttermilk biscuit sandwich served open faced with grilled chorizo, roasted poblanos, Monterrey Jack cheese, fresh tomato, avocado, and rich chipotle hollandaise, accompanied by fresh fruit and yogurt ELEVEN BURGER * 12 Grilled black Angus burger, melted Monterrey Jack cheese, roasted garlic aioli, crisp lettuce, and sun-ripened tomato on a warm glazed bun * BLACK BEAN BURGER OPTION AVAILABLE SMOKED TROUT CLUB 12.5 Cherry-smoked trout, crisp Petit Jean bacon, avocado whipped cream cheese, field greens, red onion, and sun-ripened tomato, layered with toasted bread; served with a house salad Hollandaise * 1.5 Poached Eggs * 3.5 Bacon 3 Ham 2.5 Fruit and Yogurt 3 English Muffin with Jam 2 Biscuit with Jam 2.5 Side House Salad 3.5 A LA CARTE SPINACH SALAD SMALL 6 / LARGE 9 Baby spinach, Mandarin oranges, candied Arkansas pecans, and crumbled goat cheese with a strawberry and poppyseed vinaigrette + GRILLED CHICKEN 5 OR SHRIMP 7 CHIPOTLE CAESAR SALAD SMALL 6 / LARGE 9 Crisp romaine lettuce, chipotle Caesar dressing, shaved Parmesan, garlic croutons, diced eggs, and chopped scallions + GRILLED CHICKEN 5 OR SHRIMP 7 GRILLED SALMON SALAD SMALL 9 / LARGE 12 Flaked Atlantic salmon tossed with mixed field greens, local pea shoots, red bell peppers, and shredded carrots in a grilled-pineapple vinaigrette with caramelized shallots SOUP OF THE DAY CUP 4.5 / BOWL 6 LIGHT DISHES ELEVEN AT CRYSTAL BRIDGES IS PROUD TO BE LOCALLY SOURCED BY Bentonville Farmer’s Market BENTONVILLE • AR Sweden Creek Farm KINGSTON • AR Briar Rose Bakery FARMINGTON • AR War Eagle Mill ROGERS • AR Wheatgrass Express SPRINGDALE • AR Forester Farmer’s Market Poultry ROGERS • AR York Pecans FOREMAN • AR Flatware donated by Lifetime Brands. * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. |
Transcript of TURE DISHES - Crystal Bridges Museum of American Art · SHRIMP AND GRITS 15-e ’S CHOICE QUICHE...
20% gratuity added to parties of 8 or more. | We accommodate allergy restrictions. Please let your server know. VEGETARIAN GLUTEN–FREE VEGAN
S I G N A T U R E D I S H E SEGGS BENEDICT* 12.5Two eggs poached over easy, thick-sliced Boar’s Head ham, triple crème brie, wilted baby spinach, and rich hollandaise over toasted English muffins with fresh fruit and yogurt
CHICKEN AND WAFFLES 13Southern-fried local chicken breast, Belgian waffle, and jalapeño-infused Vermont maple syrup served with fresh fruit and yogurt
SHRIMP AND GRITS 15Sautéed Gulf shrimp and grilled Andouille sausage over creamy smoked-Gouda-and-chive grits, topped with bell peppers in a white wine tarragon sauce
CHEF’S CHOICE QUICHE 10.5Fresh-baked artisan quiche prepared with locally sourced ingredients and served with a house salad and muffin
S A N D W I C H E SEL VAQUERO* 11.5A buttermilk biscuit sandwich served open faced with grilled chorizo, roasted poblanos, Monterrey Jack cheese, fresh tomato, avocado, and rich chipotle hollandaise, accompanied by fresh fruit and yogurt
ELEVEN BURGER* 12Grilled black Angus burger, melted Monterrey Jack cheese, roasted garlic aioli, crisp lettuce, and sun-ripened tomato on a warm glazed bun*BLACK BEAN BURGER OPTION AVAILABLE
SMOKED TROUT CLUB 12.5Cherry-smoked trout, crisp Petit Jean bacon, avocado whipped cream cheese, field greens, red onion, and sun-ripened tomato, layered with toasted bread; served with a house salad
Hollandaise* 1.5Poached Eggs* 3.5Bacon 3Ham 2.5
Fruit and Yogurt 3English Muffin with Jam 2Biscuit with Jam 2.5Side House Salad 3.5
A L A C A R T E
SPINACH SALAD SMALL 6 / LARGE 9Baby spinach, Mandarin oranges, candied Arkansas pecans, and crumbled goat cheese with a strawberry and poppyseed vinaigrette+ GRILLED CHICKEN 5 OR SHRIMP 7
CHIPOTLE CAESAR SALAD SMALL 6 / LARGE 9Crisp romaine lettuce, chipotle Caesar dressing, shaved Parmesan, garlic croutons, diced eggs, and chopped scallions+ GRILLED CHICKEN 5 OR SHRIMP 7
GRILLED SALMON SALAD SMALL 9 / LARGE 12Flaked Atlantic salmon tossed with mixed field greens, local pea shoots, red bell peppers, and shredded carrots in a grilled-pineapple vinaigrette with caramelized shallots
SOUP OF THE DAY CUP 4.5 / BOWL 6
L I G H T D I S H E S
ELEVEN AT CRYSTAL BRIDGES IS PROUD TO BE LOCALLY SOURCED BY
Bentonville Farmer’s Market BENTONVILLE • AR Sweden Creek Farm KINGSTON • AR Briar Rose Bakery FARMINGTON • AR War Eagle Mill ROGERS • AR
Wheatgrass Express SPRINGDALE • AR
Forester Farmer’s Market Poultry ROGERS • AR York Pecans FOREMAN • AR
Flatware donated by Lifetime Brands. * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. |
W I N EWHITE WINES AND SPARKLING
Laetitia, Estate Chardonnay, Arroyo Grande Valley 9/34
Dashwood, Sauvignon Blanc, New Zealand 9/34
Acrobat, Pinot Gris, Oregon 8/30
Montinore, Almost-Dry Riesling, Oregon 8/30
Domaine Ste. Michelle, Brut, Washington 8/30
Montes Cherub, Rose of Syrah, Chile 9/34
RED WINES
Rock and Vine, Cabernet, Central Coast 10/38
Milbrant, Merlot, Colombia Valley 8/30
Laetitia, Estate Pinot Noir, Arroyo Grande Valley 10/38
High Note, Malbec, Argentina 8/30
Neipoort, Tawny Port, Portugal 6
C O C K T A I L STHE POMOSA 5 Sparkling wine layered with pomegranate juice
CLASSIC MIMOSA 5 Orange juice and sparkling wine… Need we say more?
ROASTED POBLANO MICHELADA 5A delectable concoction of tomatoes, cilantro, and roasted poblano peppers layered with Negra Modelo, citrus, and Eleven Spice
BLOODY MARY 5House-made Michelada mix with roasted poblano peppers, lime juice, and vodka
Case DigheroCULINARY DIRECTOR
Welcome to Sunday Brunch in Eleven—A celebration of the culinary arts at Crystal Bridges Museum of American Art.
Brunch in Eleven shocases the rich flavor and
history of High South Cuisine in an atmosphere
graced by art, nature, and the elegant
architecture of Crystal Bridges.
But what IS High South Cuisine?
High South is a style of rustic, country cuisine
that hails from the Ozark region, whose culinary
history includes canning, pickling, hunting, and
harvesting products and livestock readily
available throughout the area. It is the Edible
Culture of the Ozarks.
K I D S M E N UBELGIAN WAFFLE 8With whipped cream and fresh berries
PBJ 4.5All-natural peanut butter with gourmet jellyon homemade bread
THE GRILLED CHEESE 5.5Local Monterey Jack and cheddar cheeseon homemade bread
B E E R
B E V E R A G E SMountain Valley Sparkling Water 2.5
Mountain Valley Spring Water 2.5
Airship Coffee's Buffalo Blend Coffee 2
Coca-Cola Fountain Drinks 2
Gold Peak Iced Teas 2
JUICE BY THE GLASS 2Orange, Apple, Cranberry-Pomegranate
FEATURED LOCAL CRAFT BEERS
Ozark Beer Co. Belgian Style Golden Strong 4
Ozark Beer Co. Cream Stout 4
Fossil Cove LaBrea Brown 4
Fossil Cove Paleo Ale 4
Saddlebock Arkansas Farmhouse Ale 4
Saddlebock Dirty Blonde 4
Shiner Bock 4
Crispin Hard Apple Cider 4
Abita Lager 4
Sierra Nevada Torpedo Extra IPA 4
Blue Moon 4
Peroni 4
Miller Lite 3
Coors Light 3
