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 this winter? Use this guide to learn what’s on and what to expect this season.
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.
Check out our lineup of art classes for kids ages 5 to 13.
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
Join Executive Chef Timothy Ordway and his team for a 4-course culinary voyage, inspired by our temporary exhibition In American Waters: The Sea in American Painting. Alongside the museum’s curators and interpretation team, our culinary artists have crafted a seafood menu inspired by not only the connection between the oceans and food, but also some of the lesser-known ways the lifeblood of our planet has shaped our culinary history.
Paired with hand-selected wines and insights from Chef Tim, this evening promises to deliver a feast for the senses, along with a fresh perspective on the connections of food, artistic expression, and the waters that connect us all.
Tickets are $99 + tax ($90 + tax for members), register online or with Guest Services at 479.657.2335 to reserve your spot today.
Must be age 21+ to attend. Ticket includes food, welcome cocktail, and wine pairings (cash bar also available). A vegetarian menu is available, however no other substitutions are offered.
1st Course: Preparing for Voyage
Oysters, mignonette bubbles, caviar, green apple, spiced aromatic salt
2nd Course: Departure
Kombu-cured Yellowtail, sticky rice, coconut & kaffir lime emulsion, katsuobushi, puffed rice, basil oil
3rd Course: Sail Day
Dry-aged Prime Beef Striploin, cured pork fat, scarlet runner beans, charred cabbage, sherry, “Gunpowder” demi-glace
4th Course: Disembark
Spiced Date Cake, passionfruit curd, rum and sea salt caramel, hazelnut and palm sugar sand
Sponsored by: Cindy Flynt Walters and Betty Flynt
Per the CDC’s updated guidelines, we are now requiring all guests ages 2 and up and staff to wear a face covering indoors and while attending outdoor programs, except while eating or drinking. Masks will be available upon entry for those who do not have one. Guests may remove their face covering to eat or drink, and will be socially distanced from guests not in their party.