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 Gazpacho Blanco Soup 
Hungarian Mushroom and Barley Soup
Salads:
Kimbell Fruited Slaw
Tuna Pasta Niҫoise Salad
Fresh Greens with Caesar Dressing
Fresh Fruit
Quiche:
Roasted Corn and Green Chile with Cheddar and Jack Cheeses (Limit one piece please)
Sandwich:
Smoked Ham and Cheese with Provenҫal Mayo on Molasses Wheat Bread
Wednesday Casserole:
Pasta with Portobello Mushroom and Tomato Sauce
Desserts:
Blueberry Carrot Picnic Cake
Chocolate Chip Cake

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
Black-Eyed Pea, Lentil, and Ham
Chilled Carrot Vichyssoise
Salads
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
Fresh Greens with Lemon Shallot Vinaigrette
Spinach with Honey Mustard Vinaigrette
The following entrees include fresh greens. 
Quiche with Roasted Red Bell Peppers and Basil Pesto  $9.50 
Layered Vegetable Torta   $10.50 
Herb Roasted Pork with Panzanella Salad  $13.00 
Kicked-Up Meatloaf with Mashed Potatoes  $13.00 
Desserts     $3.00
Chocolate Pudding Cake
Coconut Oatmeal Pie
Chocolate Chip 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

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