Skip to main content

Evenings in Eleven

Eleven Restaurant
$89 + Tax
Get Tickets
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 Chartogne- Taillet ‘Cuvee Ste. Anne’ Champagne: $85 + tax

Bottle Laurent Perrier Grand Siecle MV: $195 + tax

Seasonal Tasting Menus

All menus include N/A beverages

Winter Menu (January – March 28)

Course 1
Pear Butter Tartlet, thyme and pine nut gremolata (V)

Course 2
Ancho and Sweet Potato Soup, spiced pecans, chive, pumpkin seed oil (V, GF)

Course 3
Trout, Carrot, and Coconut Puree, sesame, celery, cilantro, chili oil (DF, GF)

Course 4
Bourbon-glazed Lamb Loin, squash puree, local mushrooms, garlic chips, pomegranate jus (GF)

Course 5
Sweet Apple Curd, sweet tart shell, candied pecans, salted caramel, cherry paint (V)

Steak, broccoli, and mashed potatoes on white plate
Spring Menu (March 29 – July)
Plate of food arranged in a circle on linen covered table with silverware

Course 1
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 with Lemon Marmalade, Dragon Fruit Powder Turmeric Meringues (GF, VE)