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Evenings in Eleven

Eleven Restaurant
$89 + Tax
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Table setting at Eleven

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 

Reservations required 48 hours in advance.


Reservation Add-ons
Couple holding hands with a glass of wine in the background

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

Seasonal Tasting Menus

All menus include N/A beverages

Winter Menu (Begins December 7)
Plate of food arranged in a circle on linen covered table with silverware

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)

Fall Menu (October 5 – December 6)

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

Bone in grilled steak with drops of yellow sauce surrounding it.
Summer Menu (June 29 – September 29)
Chef's hand drizzling sauce from the pan onto a plate of food

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

Spring Menu (March 29 – July)

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)