A world-class collection of American art, stunning architecture, and 120 acres of Ozark forest with five miles of trails. Admission to the museum is always free.
Planning a visit to Crystal Bridges? Use this page to learn about hours, parking, and what to expect while you’re here.
We have something for all types of learners. From educator resources to family activities to scholars, find what speaks to you and engage with us.
There’s more to the museum than just the galleries— come enjoy hands-on creative fun with art classes for all ages and experience levels..
Find opportunities to give and keep art accessible to all, become a member, or join our team.
Crystal Bridges members receive year-round perks, invitations to member-only events, travel opportunities, and more!
Museum & Buildings
Trails and Grounds open daily sunrise to sunset.
We will be closed Monday, May 13, to prepare for the visit of Antiques Roadshow. We will return to normal hours of operation Wednesday, May 15.
We invite you to join us for a curated dinner experience in our restaurant Eleven, designed to help you unwind in style.
From the first sip of champagne to the last bite of the dessert course, you’ll enjoy a locally-inspired, five-course menu created by Executive Chef Timothy Ordway and team. Perfect for celebrating special occasions or welcoming a favorite guest, Chef Tim’s seasonal menus capture the flavors and spirit of the evening, making each visit a unique experience. Paired with smooth jazz by the in-house DJ and optional tableside bottle service, there’s simply no better way to spend an evening surrounded by art and nature.
We look forward to seeing you soon. Reservations required.
Reservation tickets are $89, register online or with Guest Services at (479) 657-2335 to reserve your spot today. A vegetarian menu is available, however no other substitutions are offered. Reservation includes all food and non-alcoholic beverages. To reserve seats for a party of more than six guests, please email us at Eleven@CrystalBridges.org
Reservations required 48 hours in advance.
Make it a night to remember by adding bottle service, champagne, or other beverages to your experience. Prices listed are in addition to reservations. Additional beverage services, including wine list, available for an additional charge.
Bottle and Beverage Service: $49 + tax, per person. Includes 1 1/2 Hours of house selection of craft beers, house wine, list of craft cocktails, and house champagne.
Bottle Pierre Sparr Cremant Rose: $40 + tax
Bottle Mumm Napa Brut Prestige: $50 + tax
Bottle H. Billiot Fils Brut Grand Cru Champagne: $135 + tax
Bottle Laurent Perrier Grand Siecle MV: $195 + tax
All menus include N/A beverages
Course 1 (Amuse)
Wild Mushroom Tartlet, cauliflower whip, caramelized shallots, crispy herbs (V)
Course 2 Winter Squash Soup, crostini, bone marrow & cultured butter, smoked salt
Course 3 Tuna Tartare, pickled pear, berbere spice aioli, sesame cracker, grilled lime & tamari, coriander (GF)
Course 4 Red Wine Braised Short Rib, spaetzle, Brussels sprouts, spiced dukkah (GF)
Course 5 Cranberry Creme Brûlée, rosemary demerara sugar, clementine jam, fresh flowers (GF, V)
Course 1 (Amuse) Octopus Ceviche, shallots, green apple, plum, lemon, molasses, and sweet potato chips (GF, DF)
Course 2 Kohlrabi, shaved carrot, Swiss chard, crispy shallots, and maple mustard dressing (VG, DF)
Course 3 Miso and Brown Butter Black Cod, toasted sesame brittle, yogurt, and spiced sweet potatoes (GF)
Course 4 Prosciutto- and Cornbread-Stuffed Quail, fig glaze, whipped sage goat cheese, and roasted sunchokes
Course 5 Gingerbread, yuzu lemon frosting, honeycomb, and hickory nut streusel
Course 1 (Amuse) Pickled Watermelon, XO sauce, radish (GF, DF)
Course 2 Arugula & Frisée, striped beets, chili-compressed cantaloupe, bee pollen, white balsamic vinaigrette (GF, DF, V)
Course 3 2022 World Food Champion John McFadden’s “Surf & Turf” Prawn, Scallop & Chorizo, roasted cauliflower puree, crab sauce, fennel (GF)
Course 4 Glazed Pork Tenderloin, persimmon gastrique, pickled mustard seeds, corn & edamame, pickled radish, parsnip & goat cheese
Course 5 Rhubarb Semifreddo, elderflower honey, almonds, thyme & blackberries
Course 1 (Amuse) Cured Salmon & Blue Spirulina Creme Frâiche (GF)
Course 2 Arugula, endive, radish, snap peas, fennel & lemon dressing (GF, DF, VG)
Course 3 Herb-Crusted Scallops, asparagus & celery root puree, salsa macha compressed fennel salad (GF)
Course 4 Confit Rabbit, charred leeks, creamy mustard sauce, tomato pasta
Course 5 Raspberry Panna Cotta, lemon marmalade, dragon fruit powder, turmeric meringues (GF, VE)
