Dining

THE BUFFET RESTAURANT

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.

HOURS

Lunch

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

Dinner

Fridays 5:30–7:30 PM

PAVILION CAFÉ

Serving beverages, light snacks, and desserts.

HOURS

Tuesday–Thursday and 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

SAMPLE LUNCH MENU

**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
Soups:
Chilled Tomato Basil 
Mushroom Soup
Salads:
Chicken Salad
“Texas Caviar” (bean and corn salsa)
Fresh Greens with Caesar Dressing
Fresh Fruit
Quiche:
Roasted Red Pepper and Sundried Tomato Pesto (Limit one piece please)
Sandwich:
Kimbell Club with Green Chile Cheddar Mayo on Wheat Bread
Wednesday Casserole:
Chicken Tetrazzini
Desserts:
Italian Cream Cake
Raspberry Truffle Brownies

SAMPLE FRIDAY DINNER MENU

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

Soups
Cup: $4.00      Bowl: $6.75
Southwestern Chicken
Chilled Curried Carrot Vichyssoise
Salads
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
Fresh Greens with Roasted Walnut and Shallot Vinaigrette
Spinach Salad with Maple Syrup Cider Vinaigrette
The following entrees include fresh greens. 
Quiche with Broccoli, Spinach and Three Cheeses   $9.50 
Southwestern Layered Vegetable Torta   $10.50 
Slow Cooked Pork Roast with Caramelized Onion and Smashed Potatoes   $13.00 
Chicken Paprika with Buttered Noodles   $13.00 
Desserts     $3.00
Chocolate Pudding Cake
Carrot Cake
Chocolate Rum Raisin Cake

RESERVATIONS

Due to the many events surrounding the Botticelli to Braque exhibition, the Buffet Restaurant will be unable to take group reservations from June 28 through September 20, 2015. Although reservations cannot be guaranteed, groups of 8 to 24 people are encouraged to call ahead to 817-332-8451, ext. 277.

GIFT CERTIFICATES

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.

THE KIMBELL COOKBOOK

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

FEATURED RECIPES

Gazpacho Blanco

This is the creamy white version of the traditional Spanish tomato-based Gazpacho. Pack a thermos of this soup in the picnic basket with Black Bean Salad, fresh fruit and Pepper Jack Crackers.

1/4 teaspoon minced garlic
1/4 cup minced onion
2 cups peeled, seeded and shredded or chopped cucumber
2 cups chilled chicken or vegetable stock, fat removed
1 cup low-fat sour cream
1 cup buttermilk
1 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly squeezed lime juice
1/2 teaspoon green pepper sauce
1/2 teaspoon dried dill
or
1 1/2 teaspoons fresh dill
Dash salt

Garnish: Snipped fresh chives or mint, include their flowers when blooming

Place all of the ingredients in a large bowl or container and whisk together. If you desire a smoother soup, it may be puréed in a blender. Cover and place soup in the refrigerator to chill for 2 hours or overnight. Season gazpacho with salt and additional green pepper sauce when chilled. Ladle soup into serving bowls or cups and sprinkle with chives or mint.

Yield: 8 cups
Serves: 6 to 8

Enjoy!
Shelby