20% gratuity added to parties of 8 or more. | We accommodate allergy restrictions. Please let your server know. VEGETARIAN GLUTEN–FREE VEGAN

S I G N A T U R E D I S H E SEGGS BENEDICT* 13Two eggs poached over easy, thick-sliced Petit Jean ham, triple crème brie, wilted arugula, and rich hollandaise over toasted English muffins with fresh fruit and yogurt

CHICKEN AND WAFFLES 13Buttermilk fried chicken and Belgian waffles stacked high with jalapeño-infused Vermont maple syrup with High South collard greens

SHRIMP AND GRITS 15Sautéed Gulf shrimp and grilled Andouille sausage over creamy smoked-Gouda-and-chive grits, topped with bell peppers in a white wine tarragon sauce

CHEF’S CHOICE QUICHE 11Fresh-baked artisan quiche prepared with locally sourced ingredients and served with a house salad and muffin

S A N D W I C H E SEL VAQUERO 12A buttermilk biscuit sandwich served open faced with grilled chorizo, roasted poblanos, Monterrey Jack cheese, fresh tomato, avocado, and rich chipotle hollandaise, accompanied by fresh fruit and yogurt

ELEVEN BURGER* 12Grilled Black Angus burger, melted Monterrey Jack cheese, roasted garlic aioli, crisp lettuce, and sun-ripened tomato on a warm glazed bun*BLACK BEAN BURGER OPTION AVAILABLE

SMOKED TROUT CLUB 13Cherry-smoked trout, crisp Petit Jean bacon, avocado whipped cream cheese, field greens, red onion, and sun-ripened tomato, layered with toasted bread and served with a house salad

Hollandaise* 1.5Poached Eggs* 3.5Bacon 3Ham 2.5

Fruit and Yogurt 3English Muffin with Jam 2Biscuit with Jam 2.5Side House Salad 4.5

A L A C A R T E

AUTUMN HARVEST SALADSMALL 8 / LARGE 12Ozark mixed greens picked fresh daily tossed in a Vermont maple vinaigrette topped with candied pecans, dried cranberry, Granny Smith apples, and fresh chèvre

CLASSIC CAESAR SALAD SMALL 8 / LARGE 12Crisp romaine lettuce, Caesar dressing, shaved parmesan, garlic croutons, diced eggs, and chopped scallions

LYONNAISE SALAD* 12 Soft poached egg, rendered pancetta lardon, grape tomatoes, housemade croutons, green onions and arugula tossed in white truffle vinaigrette

SOUP OF THE DAY CUP 5.5 / BOWL 7

L I G H T D I S H E S+ GRILLED CHICKEN / SALMON 5 OR SHRIMP 7

ELEVEN AT CRYSTAL BRIDGES IS PROUD TO BE LOCALLY SOURCED BY

Bentonville Farmer’s Market BENTONVILLE • AR Sweden Creek Farm KINGSTON • AR Briar Rose Bakery FARMINGTON • AR

Rocky Comfort Farm KINGSTON • AR Grass Roots Cooperative BLYTHEVILLE • AR Onyx Coffee Lab SPRINGDALE • AR War Eagle Mill ROGERS • AR

Flatware donated by Lifetime Brands. * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. |

W I N E

C O C K T A I L STHE POMOSA 5 Sparkling wine layered with pomegranate juice

CLASSIC MIMOSA 5 Orange juice and sparkling wine… Need we say more?

ROASTED POBLANO MICHELADA 5A delectable concoction of tomatoes, cilantro, and roasted poblano peppers layered with Shiner Bock, citrus, and Eleven Spice

BLOODY MARY 5House-made Bloody Mary mix with a High South twist of roasted poblano and jalapeno peppers, garlic, lime juice, and vodka

Case DigheroCULINARY DIRECTOR

Welcome to Sunday Brunch at Eleven, a celebration of High South Cuisine at Crystal Bridges Museum of American Art.

But what IS High South Cuisine?

High South is a style of rustic, country cuisine that

hails from the Ozark region, whose culinary history

includes canning, pickling, hunting, and harvesting

products and livestock readily available throughout

the area. It is the Edible Culture of the Ozarks.

K I D S M E N UBELGIAN WAFFLE 8With whipped cream and fresh berries

PBJ 5All-natural peanut butter with gourmet jellyon homemade bread

THE GRILLED CHEESE 6Monterey Jack and cheddar cheeseon homemade bread

B E E R

B E V E R A G E SMountain Valley Sparkling Water 2.5

Mountain Valley Spring Water 2.5

Onyx Coffee Labs Sugar Skull Coffee 2

Coca-Cola Fountain Drinks 2

Gold Peak Iced Teas 2

JUICE BY THE GLASS 2Orange, Apple, Cranberry-Pomegranate

Miller Lite 3Shiner Bock 4

Crispin Hard Apple Cider 4Blue Moon 4

SPARKLING / ROSÉ

La Gioiosa, Prosecco Superiore DOCG, Valdobdiabene, Italy 9/34

Luccio, Moscato d’Asti, Piedmont, Italy 8/30

Piper Sonoma, Brut, Sonoma County 9/34

WHITE WINES

Michael David, Chardonnay, Lodi 9/34

Ferrari-Carano, Sauvignon Blanc, Sonoma County 9/34

Acrobat, Pinot Gris, Oregon 8/30

Conundrum, White Blend, California 12/45

RED WINES

Rock and Vine, Cabernet, Central Coast 10/38

Drumheller, Merlot, Columbia Valley, 2014 8/30

Laetitia, Estate Pinot Noir, Arroyo Grande Valley 10/38

Louis Jadot, Beaujolais-Villages, France 9/34

Conundrum, Red Blend, California 12/45

FEATURED LOCAL CRAFT BEERS

Ozark American Pale Ale 4

Ozark Belgian Style Golden Strong 4

Ozark 61 Eyes 5

Ozark Cream Stout 4

Fossil Cove LaBrea Brown 4

Fossil Cove Paleo Ale 4

Saddlebock Arkansas Farmhouse Ale 4

Saddlebock Dirty Blonde 4