For a business lunch or a casual dinner with friends, relax in the ambience of one of the most beautiful modern buildings in America and enjoy Shelby Schafer's famous homemade soups, salads, sandwiches, quiche, and desserts.



Tuesday–Thursday and Saturdays 11:30 AM–2 PM
Fridays and Sundays NOON–2 PM

Beverages and Desserts

Tuesdays–Thursdays, Saturdays, Sundays 2–4 PM
Fridays 2–5:30 PM


Fridays 5:30–7:30 PM


Serving beverages, light snacks, and desserts.


Saturdays 11:30 AM–4 PM
Fridays and Sundays NOON–4 PM

The Pavilion Café will now offer wine, champagne, and beer service most Friday evenings. Beverage prices may vary.

Friday Evenings 5:30–7 PM


**Please note that the menu items listed below are subject to change.
For current menu details, please call 817-332-8451, ext. 277.

Buffet Lunch Plate

Small:  $9.50 Medium:  $11.00 Large:  $12.00
Creamy Carrot and Rice Soup
Lentil, Sweet Potato, and Ham Soup
Potato and Veggie
Curried Chicken and Jade Blend Rice Salad
Greens with Southwestern Ranch Dressing
Fresh Fruit
Roasted Garlic and Sautéed Mushroom (Limit one piece please)
Smoked Ham on Whole Grain Bread with Spinach and Artichoke Mayo
Wednesday Casserole:
Curried Chicken and Basmati Rice Bake
7-Up Cake with Lemon Glaze
Mocha Pecan Pie


**Please note that the menu items listed below are subject to change.
For current menu details, please call 817-332-8451, ext. 277.

Cup: $4.00      Bowl: $6.75
Creamy Carrot and Rice Soup
Lentil, Black-Eyed Pea, and Ham Soup
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
Fresh Greens with Southwest Ranch Dressing
Spinach with Hot Bacon Dressing
The following entrees include fresh greens. 
Quiche with Roasted Garlic and Sautéed Mushrooms $9.50 
Layered Vegetable Torta   $10.50 
Red Wine Braised Beef Tips and Rice $13.00 
Chicken Parmesan and Sautéed Green Beans $13.00 
Desserts     $3.00
Chocolate Pudding Cake
7-Up Cake with Lemon Glaze
Mocha Pecan Pie


Carrot, Cabbage, and Jasmine Rice Soup
In the restaurant we use a Jasmine rice blend from Indian Harvest that also contains split baby garbanzo beans and daikon radish seeds. You can use any sort of rice you like, or eliminate it altogether. The rice serves to thicken the soup and add some texture. If you don’t want to use cream, just add 1 more cup of stock.

5 cups chicken or vegetable stock
3 cups sliced carrots
1/2 cup sliced leeks, white part only
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon curry powder, or more if you like
1/2 teaspoon freshly-ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon peeled and finely-grated fresh ginger
2 tablespoons brown sugar
1 cup chopped green cabbage
1/4 cup uncooked Jasmine rice blend or rice of your choice
1 cup heavy cream
1/3 teaspoon salt
1/4 teaspoon white pepper
1/4 cup chopped fresh parsley

Pour stock into a large saucepan. Add the carrots, leeks, onions, celery, curry, nutmeg, allspice, ginger, and brown sugar and bring to a boil. Reduce heat and simmer for 10 minutes. Add cabbage and rice and continue to simmer for about 20 minutes. (If your rice requires a longer cooking time, add it with the carrots.) Stir in the cream, salt and white pepper. Return to a simmer and heat through. Taste for seasoning and adjust as necessary. Stir in parsley just prior to serving or sprinkle on top of the soup for garnish.

Yield: 8 cups
Serves: 6–8

Note: When you are substituting different kinds of rice in a recipe, be sure to read the package instructions to determine length of cooking time and yield. 


Although reservations cannot be guaranteed, groups of 8 to 24 people are encouraged to call ahead to 817-332-8451, ext. 277. Reservations cannot be taken on Fridays or Sundays.


Kimbell gift certificates, for the amount of your choice, may be purchased in the Museum Shop. The certificates may be redeemed for merchandise in the Museum Shop or for food and beverages in the Buffet.


Shelby Schafer presents 335 of her favorite recipes in the newest edition of The Kimbell Cookbook, available only at the Museum Shop.