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Evenings in Eleven

Eleven Restaurant
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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.

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.

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.

Couple holding hands with a glass of wine in the background

House Beverage and Bottle Service: $49 + tax, per person. Choose from our seasonal selection of House Signature Craft Cocktails, our tap selection of beers and ciders from local partners, or our house wine selection featuring Imagery.

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

Tasting Menu

Includes N/A Beverages

Course 1
Yogurt and Herb Tart, marinated cucumber, radish, puff pastry (V)

Course 2
Cauliflower and Leek Soup, herb salt, truffle (V, GF)

Course 3
Trout, leek, spring peas, salt crusted potato, egg, chive, with honey-dijon vinaigrette (DF, GF)

Course 4
Prime Striploin, War Eagle Mill corn grits, carrots, chervil grilled tomato relish (GF)

Course 5
Passionfruit Tart, meringue, lime, cinnamon, raspberry (V)

Steak, broccoli, and mashed potatoes on white plate