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 a selection of soups, salads, sandwiches, quiche, and desserts prepared by Chef Peter Kreidler.

HOURS

Lunch

Tuesday–Thursday and Saturdays11:30 AM–2 PM
Fridays and SundaysNOON–2 PM

Beverages and Desserts

Tuesdays–Thursdays, Saturdays, Sundays2–4 PM
Fridays2–5:30 PM

Dinner

Fridays5:30–7:30 PM

PAVILION CAFÉ

Serving beverages, box lunches, light snacks, and desserts. The Pavilion Café will be open on Tuesdays–Thursdays during peak holiday hours. Please check back for more information. 

HOURS

Tuesdays–Thursdaysclosed
FridaysNOON–7 PM
Saturdays11:30 AM–4 PM
SundaysNOON–4 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: $10.00 Medium: $11.50 Large: $12.50
Soups:
Tomato Basil Soup
White Bean and Chicken Chili
Salads:
Chicken Salad
Citrus Beets
Greens with Caesar Dressing
Fresh Fruit
Quiche:
Roasted Red Bell Peppers with Herbs and Cheese
Sandwich:
Turkey and Cheddar on Wheat Bread with Honey Mustard
Wednesday Caserole:
Tamale Pie
Desserts:     $3.00
Glazed Mocha Brownies
Mandarin Orange 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
Tomato Basil Soup
White Bean and Chicken Chili
Salads
Fresh Greens with Lemon Shallot Vinaigrette
Spinach Salad with Cider Maple Syrup Vinaigrette
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche Loraine $10.00
Layered Vegetable Torta  $10.50
Hachis Parmentier (French Sheppard's Pie) $14.00 
Roasted Provençal Herbed Chicken & Squash $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Glazed Mocha Brownies
Mandarin Orange Cake

FEATURED RECIPES

Tomato Basil Soup
Make this soup in the summer when tomatoes are full of flavor and you have lots of fresh basil. You might also try fresh dill for a change of pace.
3/4 cup chopped onion
3/4 teaspoon minced garlic
1 cup chicken or vegetable stock, fat removed
2 (14 1/2-ounce) cans diced tomatoes, undrained
or
4 cups peeled, seeded and diced fresh tomatoes
1 (6-ounce) can tomato paste
1/2 cup low-fat sour cream
1 1/2 cups half-and-half
Salt and hot pepper sauce to taste
1 tablespoon snipped fresh basil
1 tablespoon chopped fresh flat leaf parsley

In a large saucepan simmer onions and garlic in stock for about 10 minutes or until tender. Allow to cool. Transfer mixture to a food processor fitted with the steel blade and purée. Add the tomatoes, their juice and the tomato paste and process until smooth. Transfer mixture to a bowl and stir in the sour cream and half-and-half. Cover and place soup in the refrigerator to chill for 2 hours or overnight. Season soup with salt and hot pepper sauce to taste when chilled. Stir in the fresh herbs just prior to serving to preserve their fresh taste.

Yield: 6 cups
Serves:  6

Chicken Salad, Plain and Simple
For years cooks have taken a culinary drift to chicken salad with all sorts of impressive ingredients. A lot of our customers have requested a return to “plain” chicken salad, that really good one that we’d been making for years before we got fancy and added grapes, apricots, nuts and the like. If you like the additions, feel free to add them to the recipe below. Serve on a bed of colorful greens with fresh fruit or steamed asparagus and some Cheesy Lemon Pepper Crackers. Eliminate some fat grams by substituting low-fat sour cream and mayonnaise. I like dark meat, but most people prefer white, so please your own palate. Roasted Chicken Breasts is super in this salad.
4 cups (about 3 pounds) diced, cooked chicken, skin removed 
2 tablespoons minced onion
1/2 cup diced celery
1/2 cup sour cream
1/2 cup Hellmann’s mayonnaise
Salt and freshly ground black pepper to taste 
Optional ingredients:
1/2 cup diced avocado
1/2 cup diced red bell pepper
1/2 cup seedless grapes, sliced lengthwise
1/2 cup roasted slivered almonds or pecan pieces
1 teaspoon curry powder or dried tarragon

Place the chicken in a large bowl. Add the onions and celery. Gently toss to combine. Mix the sour cream and mayonnaise in a small bowl. Toss dressing with the chicken mixture. Cover and place salad in the refrigerator for 2 hours or overnight to chill. Season salad to taste with salt and freshly ground black pepper when chilled. If you add any of the optional ingredients, you will need to add more dressing.

Yield: about 5 cups
Serves: 5 to 10

Mandarin Orange Cake
When my friend Jean Webb first started baking in the restaurant, I always scheduled this cake to be made when it was her Monday to bake. She just had the touch for it! Finally she said: “Shelby, I really can bake other kinds of cakes.”  And she really could, very well, but I could not seem to take this off of her assigned duties. Subsequently, I have shared this recipe with many of our guests at the Kimbell.
2 cups  sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 large eggs
2 (11-ounce) cans mandarin oranges, drained
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Adjust oven rack to the middle position. Preheat oven to 325º. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Using an electric mixer, mix together the sugar, flour, soda, eggs, oranges and salt on medium speed. Add vanilla and mix well. Pour batter into the prepared pan. Bake for 30 to 40 minutes in middle of oven or until a cake tester or toothpick inserted near the middle comes out moist but clean. Remove the cake from the oven and set on a rack. While cake is still warm, pierce top with a fork and coat with prepared topping. Cool on a wire rack before serving.
Topping:
3/4 cup lightly packed brown sugar
3 tablespoons unsalted butter
2 tablespoons milk
While cake is baking, mix topping ingredients together in a small saucepan and bring to a slow simmer. Cook, stirring occasionally, until sugar is melted. Remove from heat and pour over hot cake.

Serves: 12 to 16

RESERVATIONS

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.

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, founding chef of the Buffet Restaurant, presents 335 of her favorite recipes in the newest edition of The Kimbell Cookbook, available only at the Museum Shop.