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Valentine’s Day Dinner

Eleven Restaurant
$79 + tax ($75 + tax / members)
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Eleven restaurant decorated with Valentine's décor
Jeff Koons, Hanging Heart (Gold/Magenta), 1994-2006, high-chromium stainless steel with transparent color coating and yellow brass, 114 5/8 × 110 1/4 × 40 in. Crystal Bridges Museum of American Art, Bentonville, Arkansas, 2013.31

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

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. From the first taste to the final flourish, this night promises to be unforgettable for everyone involved.

Reservations are available for Friday, February 10; Saturday, February 11; Friday, February 17; and Saturday, February 18, with seatings at 6 and 7:30 p.m. each night.

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

Reservation tickets are $79 per person ($75 for members). Make it a night to remember by adding hand-picked wine pairings for $25 per person.


Book your reservations online or with Guest Services at (479) 657-2335 today.
Reservations required to attend. Once your reservation has been made, a member of the Culinary team will be in contact with you by phone to confirm your meal selections from the menu below, along with dietary restrictions and any special requests.

If you have any questions, please contact Guest Services at (479) 657-2335.


Dinner Menu

Eleven restaurant decorated with Valentine's décor

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

1st Course

  • Compressed Beet & Cheese Tart, berry gastrique (V, GF/VG/DF option available)
    Wine pairing:  La Gioiosa Prosecco 

2nd Course

Choice of

  • Warm brie, country ham, blueberry-thyme coulis, chives, smoked salt, cracker
    Wine pairing: Charles Smith Kung Fu Girl Riesling
  • Oysters, yuzu, prosecco, finger lime (DF, GF)
    Wine pairing: Astrolabe Sauvignon Blanc
  • Kumquat, Blood Orange, and Grapefruit Salad, crème fraiche, charred leek, crispy radicchio, arugula & frisée, citrus vinaigrette (V, GF, VG option available)
    Wine pairing: Josh Cellars Rosé
Bottles of wine in bowl of ice

3rd Course

Choice of

  • Crusted Lamb Loin, charred carrot puree, peas, mint pistou, cognac sauce
    Wine pairing: Charles Smith Cabernet Sauvignon 
  • Squash Fondant, black rice, turnip, fennel salad, harissa-romesco, preserved lemon (VG, GF, DF)
    Wine pairing: Ron Rubin Chardonnay
  • Monkfish, celery root puree, king trumpet mushrooms, carrot & herbs, truffle (GF)
    Wine pairing: Anne Amie Pinot Noir 

4th Course

Choice of

  • Sweet Corn Cake, local honey & cream, raspberry, cranberry puree (V)
    Wine pairing: Luccio Moscato D’Asti
  • Ube Cheesecake, white chocolate ganache, coconut, gold, berry (V, GF option available)
    Wine pairing: Luccio Moscato D’Asti
  • Caramel & Oat Milk Custard, sweet crunch, mint (VG, GF, DF)
    Wine pairing: Lillet Blanc