As days grow shorter and evenings become cooler, an array of fall fruits and vegetables beckon from the garden and orchard. Pumpkins, squash, carrots, potatoes, cabbage and apples are just a few of the seasonal ingredients that are at their freshest this time of year.

Chef Boughton and his culinary crew have created this special seasonal menu showcasing autumn ingredients in sweet and savory combinations. This special Fall Harvest Menu is available for a limited time. Make reservations today to experience!

Chef Boughton learned early in his career ~ when it comes to cooking, “the end result is only as good as the ingredients you start with.”

So last year, in the dead of winter, he poured over vegetable varieties and selected nearly 40 to plant in a garden exclusively for the One Eleven kitchen.

The garden is now hitting its peak. This, the fourth menu of the Chef’s Menu Series, showcases fresh, succulent vegetables harvested from the One Eleven food plot.

Barbecue is an American tradition. From coast to coast, every region of the country has its own version and grillmasters take great pride in their techniques and, of course, boast that their barbecue is the best.

Chef Boughton and his culinary team celebrate the beginning of summer with this American Regional Barbecue Menu. This menu will take you on a barbecue road trip as it showcases four courses of flavorful barbecue dishes from the Pacific Northwest, Alabama, New Mexico, Iowa and Georgia.

The One Eleven Main culinary team has crafted this special 4-course Chef's Menu showcasing the diversity
of handcrafted, small batch spirits.

You'll discover that spirits are not just for drinking;
their concentrated flavors add a subtle depth of
flavor to each and every course.

To elevate your dining experience, ask for the Chef's Suggested Pairings. Each classic cocktail and seasonal drink features local handcrafted, small batch spirits. Enjoy One Eleven's most popular classic cocktails and seasonal drinks artfully paired with each course.

The arrival of spring draws dedicated foragers into the Midwest woodlands in search of a hearty feast of delicate flavors. Nurtured by warm sunshine and the rains of spring, asparagus, dandelion greens, watercress, ramps and - one of the most-prized edible fungi – morels, emerge from the earth.

Chef Boughton and his culinary team have crafted a special Foraging Menu which is available for a limited time. It celebrates the abundance of wild edibles found in the Mississippi River Valley and brings the often overlooked produce from the forest to the table.