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 Guacamole Soup 
Italian Chicken Soup
Salads:
Marinated Vegetables
Curried Chicken Salad
Fresh Greens with Lemon Dill Vinaigrette
Fresh Fruit
Quiche:
Sundried Tomato, Mushroom and Basil Pesto (Limit one piece please)
Sandwich:
Kimbell Club on Molasses Wheat Bread
Wednesday Casserole:
Pasta with Italian Meat Sauce
Desserts:
Pumpkin Cake with Orange Rum Glaze
Glazed 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
Mexican Corn Soup
Chilled Tomato Gazpacho
Salads
Small: $6.00    Large: $8.00
With Sautéed Chicken: Small $7.00     Large $9.50
Fresh Greens with Roasted Walnut Dressing
Spinach Salad with Honey Mustard Vinaigrette
The following entrees include fresh greens. 
Quiche with Caramelized Onion and Bacon   $9.50 
Layered Vegetable Torta   $10.50 
Shrimp Curry with Basmati Rice and Condiments   $13.00 
Maple-Glazed Pork Loin with Scalloped Potatoes   $13.00 
Desserts     $3.00
Chocolate Pudding Cake
Oatmeal Coconut Cranberry Pie
Chocolate Cake with Pecan Fudge Frosting

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

Lemon Dill Vinaigrette

Beyond just dressing salad greens, use this vinaigrette on seafood, vegetables, and pasta or rice salads. Oregano is an interesting change from dill. Don’t be bound by the fact that I love dill. This recipe could be Lemon Basil, Lemon Oregano or Lemon Sage.

1 teaspoon finely minced garlic
2 teaspoons finely minced onion
1 teaspoon Dijon-style mustard
2 tablespoons Hellmann’s mayonnaise
1/2 teaspoon dried dill
1/2 teaspoon prepared horseradish
3 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
2/3 cup canola oil
Pinch of salt and freshly ground black pepper

In a small bowl whisk together the garlic, onions, mustard, mayonnaise, dill and horseradish. Gradually whisk in lemon juice and vinegar. Slowly whisk in oil to combine. Season to taste with salt and freshly ground black pepper.

Yield: 3/4 cup

Have Fun!!
Shelby