Skip to main content

Valentine’s Day Dinner

Eleven Restaurant
$90 per person ($85 for members)
This event has passed

This year, treat your Valentine to something more than the same old night out.

A tableclothed table setting for two with drink glasses and centerpiece flowers looking out onto the Crystal Bridges upper pond in winter

Skip the tired tables and windowless dining rooms and indulge in a one-of-kind dinner experience at Crystal Bridges. Surrounded by floor-to-ceiling windows and the austere beauty of the Ozarks in winter, you and your date will enjoy a locally sourced, four-course meal handcrafted by Executive Chef Tim Ordway. Sip wine and savor speciality dishes as you make memories together under the glow of Jeff Koon’s Hanging Heart and Eleven’s gorgeous views and spacious seating. From the first taste to the final flourish, this night promises to be unforgettable for everyone involved.

Reservations are available for February 9, 10, 16, and 17 with seatings at 6 and 7:30 p.m.

Tables are limited, so don’t wait—reserve yours today.

Reservations are $90 per person ($85 for members). Book your reservations online or with Guest Services at (479) 657-2335 today.
Reservations required to attend.

Dinner Menu

No substitutions please. Wine pairings available for an additional charge.

1st Course

  • Beet Panna Cotta, cherry vinegar, fennel & flax seed granola, sorrel (VG, GF)
    Wine pairing:  Steele Cabernet Franc Rosé 

2nd Course

Choice of

  • Chardonnay & Grilled Apple Salad, quinoa, spinach & arugula, pomegranate, chardonnay & maple vinaigrette (V, GF)
  • Burrata, Marinated Peppers, grilled bread, chili vincotto, basil, sea salt (V)
  • Lobster Bisque, double cream, chili oil, micro fennel, brown butter croutons
    Wine pairing: Ron Rubin Chardonnay
Eleven restaurant decorated with Valentine's décor
Plate of food arranged in a circle on linen covered table with silverware

3rd Course

Choice of

  • Jerk Spiced Lamb, burnt oregano & apricot chutney, toasted farro, zucchini, kale, coriander & peppercorn demi-glace (DF, GF)
    Wine pairing: Anitgal UNO Malbec 
  • Chilean Seabass, shrimp & scallop mousse, crispy mushrooms, herbed asparagus purée, fennel salad, lemon oil (GF)
    Wine pairing: Spy Valley Sauvignon Blanc
  • Black Eyed Pea Falafel, herbed rice, shaved carrots & radish, fresh herbs, cucumber & coconut milk dressing (VG, GF)
    Wine pairing: Charles Smith Kung Fu Girl Riesling 


4th Course

Choice of

  • Chocolate Ganache, chocolate shortbread tart, cocoa chantilly, orange, sea salt
    Wine pairing: Blakeman’s Prosecco
  • Raspberry Tea Cake, blood orange mascarpone, goat cheese frosting, white chocolate, berries & gold
    Wine pairing: Blakeman’s Prosecco
  • Sorbet Duo, tart cherry sorbet, champagne sorbet, compressed fruit (VG, GF)
    Wine pairing: Nieporto Tawny Port


Bottles of wine in bowl of ice