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 hours. Please check back for more information. 

Happy Hour at the Pavilion Café

Happy Hour at the Pavilion Café is back! Most Fridays from 4 to 7 p.m., enjoy half-price glasses or bottles of selected wines and relaxing music in the delightful Piano Pavilion. Please note that there will not be Happy Hours during Kimbell Social Club or other special events. Please click here to view our calendar of events. 

HOURS

Tuesdays–Thursdays11:30 AM–4 PM
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:
Chilled Curried Carrot Vichyssoise
Chicken Stroganoff Soup
Salads:
Quinoa & Bulgar Tabbouleh
Tuna Pasta Nicoise Salad
Fresh Greens with Honey Mustard Dressing
Fresh Fruit
Quiche:
Corn & Green Chiles with Cheddar and Jack
Sandwich:
Turkey, Bacon & Muenster with Herb Mayo on Great Harvest White Bread
Wednesday Casserole:
Surprise
Desserts:     $3.00
Mocha Brownies
Italian Cream Cake with Cream Cheese Frosting

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
Chilled Curried Carrot Vichyssoise
Chicken Stroganoff Soup
Salads
Fresh Greens with Honey Mustard Vinaigrette
Spinach Salad with Cider Maple Vinaigrette
Small: $6.00    Large: $8.00
With Sautéed Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Corn & Green Chiles $10.00
Layered Vegetable Torta  $10.50
Chicken Piccata, Broccolini, Fresh Tomato $14.00
Penne Matriciana (Pomodorro, Pancetta, Onion) $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Italian Cream Cake with Cream Cheese Frosting
Chocolate 
Rum Raisin Cake

FEATURED RECIPES

Curried Carrot Vichyssoise
1 cup chopped onion
2 teaspoons curry powder
2 cups sliced carrots
1 cup peeled and diced baking potato
1 1/2 cups chicken or vegetable stock, fat removed
1 teaspoon maple syrup or molasses
1/2 cup freshly squeezed orange juice
1 1/2 cups milk
1 1/2 cups low-fat sour cream
Dash of salt and freshly ground white pepper 
Garnish: Chopped fresh parsley
In a large saucepan combine the onions, curry powder, carrots, potatoes, stock, syrup and orange juice. Bring to a boil; reduce the heat and simmer until carrots and potatoes are tender, about 30 minutes. Remove from heat. When cool, purée in batches in a food processor fitted with the steel blade or with a hand-held blender. Add the milk and sour cream and purée until you reach desired consistency. Feel free to add more liquid if soup is too thick. Cover and place soup in the refrigerator for 2 hours or overnight to chill. Season soup to taste with salt and freshly ground white pepper when chilled. You may want to add a bit of sugar if your carrots are not very sweet. Ladle soup into serving bowls and garnish with chopped fresh parsley. 

Serves: 8 cups

Tabbouleh Salad
Cracked wheat, also known as bulgur, is the primary ingredient in this Middle Eastern salad called Tabouli or Tabbouley or Tabouly (as many different spellings as Schafer). However you spell it, it is a wonderful lemony mixture of tomatoes, garlic, parsley or mint and olive oil. I like to add a cup of cooked lentils to get a complete protein. Team it with a bowl of Hummus and Baba Gannoujh and you’ve got a great appetizer trio.

1 1/2 cups (8 ounces) dried cracked wheat, prepared according to package  instructions
1/4 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1 cup seeded and diced tomatoes
1/2 cup peeled, seeded and diced cucumber
1/2 cup chopped fresh flat leaf parsley
1/4 cup snipped fresh mint (optional)
Salt and freshly ground black pepper to taste
Garnishes: Feta cheese, Kalamata olives and sliced green onions
Serve with Pita Chips
In a large bowl lightly toss prepared wheat with remaining ingredients. Cover and place in the refrigerator to chill for 2 hours. Chopped mint turns dark rather quickly, so do not chop it until you are ready to serve the salad. At serving time toss in the freshly snipped mint. Transfer salad to a serving dish. Serve with small bowls of crumbled feta cheese, Kalamata olives, green onions and a basket of Pita Chips.

Yield: 4 1/2 cups
Serves: 6 to 8

Italian Cream Cake
This rich and moist cake is one of the most tried and true desserts in The Buffet. For a variation, you can top it with the Fudge Frosting from Anna’s Chocolate Cake. The Sauce Cardinale is fun to use in the summer months, when berries are abundant.
2 sticks (8 ounces) unsalted butter, softened
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup coconut flakes
1 cup chopped pecans (optional)
1 teaspoon pure vanilla extract
1 recipe Cream Cheese Frosting
Adjust oven rack to the middle position. Preheat oven to 350º. Butter and flour a 13 x 9 x 2-inch baking pan. Using an electric mixer, cream butter and sugar in a large mixing bowl. Beat in eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking soda and salt. Blend into creamed mixture. Mix in buttermilk, coconut, pecans and vanilla. Pour into prepared pan. Bake for 30 minutes, or until a cake tester or toothpick inserted near the middle comes out moist but clean. Cake will be puffed and light brown. Cool on a wire rack. When cool, frost with Cream Cheese Frosting.

Serves: 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.