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Chef’s Table: An Interactive Dining Experience

Chef’s Table: An Interactive Dining Experience

Globally Inspired, Locally Sourced

$100/person ($90 for museum members)

Chef’s Table is a coveted interactive dining experience like no other in Northwest Arkansas. Enjoy a four-course meal of uncommon, yet contemporary, American cuisine. The menu changes with the seasons to highlight the freshest regional ingredients. Our head chef’s dishes, set against unique and inventive backdrops, have the power to create an unforgettable shared experience among guests. We offer you a remarkable and memorable culinary journey. During your meal, enjoy a lively conversation with our head chef of Eleven, on topics ranging from ingredients, wine and cooking techniques, inspirations behind each dish, and the art of creating five-star cuisine.

Eleven Restaurant

Locally Sourced Ingredients: We have an appreciation for our history, the region, and tradition. We are proud of our local farmers and ranchers, those who have done the work to get such delicious ingredients through our kitchen door. Our head chef’s goal is to make as much of what is used from scratch as possible – we think that is what makes cuisine authentic. We locally source our ingredients from farms throughout the region. Always fresh, always inventive.

Please note: We kindly ask for no menu substitutions.
While we strive to accommodate all dietary needs and preferences, the remote nature of the Chef’s Table experience prevents us from making any adjustments to the published menu.

For Your Safety: Per CDC guidelines, guests and staff who are fully vaccinated against COVID-19 are no longer required to wear face coverings. If guests are not vaccinated, face coverings are still required. Face coverings are still recommended for children 2 and up, unless they are vaccinated. Face coverings will be available upon entry for those who do not have one.

Wedding set-up at Crystal Bridges

Spring Beauty 


Join us for a Chef’s Table culinary event celebrating the season of spring! Experience a four-course menu of culinary delights inspired by the seasonal vegetation springing up around us, such as mushrooms, carrots, sweet peas, and more. During the meal, enjoy an engaging conversation with our head chef while admiring the blooming Ozark forest surrounding the museum through floor-to-ceiling glass windows.

“Prepared and fast foods have given us the time and freedom to see cooking as an art form – a form of creative expression.”—Jeff Smith, The Frugal Gourmet Keeps the Feast


Chilled Sweet Pea and King Crab Soup with miso-bacon jam & charred ramps

Morel Mushroom Ravioli with asparagus, coddled egg & parmesan-vegetable brodo

Spring Lamb and Chickpea Stew with heritage carrot, butter ball potato & pinot emulsion

Purple Carrot Cake with whipped mascarpone frosting & walnut

Twin Bridges party setup

The Sustainable Farmer


Join us for an inspired four-course meal as we discuss all things sustainable – from responsible packaging and honest food production to fostering improvement in our community. Global food scarcity and climate change inspire Crystal Bridges chefs to take a proactive approach, exploring natural solutions to edible problems.

“A great city is one that handles art and garbage equally well.”—Bob Talbert, Newspaper columnist. (1936-1999)


Warm Roasted Chicken Salad Toasts with chamomile & fennel pollen

Grilled Caesar Salad with sourdough croutons & parmesan

Roasted carrots with coriander, cilantro & peanut

Fire side smashed potatoes with salted butter, double cream & Raclette cheese

Slow roasted Berkshire pork loin with charred pineapple-mint salsa

Texas Style Beef Short Ribs

Garlic butter yeast rolls

Hummingbird Cake

Outdoor party setup at Crystal Bridges

Nature’s Bounty – CANCELED


Crystal Bridges’ chefs invite you to explore seemingly simple foods with bold expressive flavors during this culinary exploration hosted in the North Forest. We’ll feature large-format, whole animal cookery, enhanced with primitive techniques and global inspired flavors.

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”—James Beard, Beard on Food


Bacon Wrapped Peaches with honey-ricotta & hot peppers

Tomato Salad with shaved Tennessee country ham & basil

Beet Hummus with grilled bread & goat cheese mousse

Roasted Carrot Salad with arugula and pine nut with barrel aged sherry vinaigrette

Chermoula Basted Guinea Hen with crowder peas, Arkansas bacon & stewed onion jam

Whole Roasted Squash smash with charred oranges & whipped feta cheese with candied pecan crumble

Peach buckle with whipped crème fraiche