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.

Although reservations cannot be guaranteed, groups of 8 to 24 people are encouraged to call ahead. No reservations will be taken on Fridays or Sundays.

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, box lunches, light snacks, and desserts.

HOURS

Tuesdays–Thursdays 11:30 AM–4 PM 
Fridays NOON–7 PM
Saturdays 11:30 AM–4 PM
Sundays NOON–4 PM
 


Every Friday from 4 to 7 p.m. in our Pavilion Café, we will be offering a special Happy Hour on select wines. Enjoy half price by the glass or bottle and relax in the delightful Piano Pavilion. Music will be provided on select Fridays.


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
Red Beans, Rice and Smoked Ham
Salads:
Chicken salad
Green Lentil and Veggie Salad
Greens with Caesar Dressing
Fresh Fruit
Quiche:
Scarbrough Fair Herbs with Sharp Cheddar and Jack Cheeses
Sandwich:
Smoked Turkey with Sundried Tomato Pesto Mayo on Multigrain Bread
Wednesday Casserole:
Surprise!
Desserts:     $3.00
Chocolate Chip Cake
Rum 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
Red Beans and Rice with Ham
Creamy Tomato Basil
Salads
Fresh Greens with Caesar Dressing
Spinach Salad with Maple Cider
 Vinaigrette
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche: Scarbrough Fair Herbs with Cheddar and Jack Cheeses $10.00
Layered Vegetable Torta  $10.50
"Kicked Up" Meatloaf with Potatoes au Gratin $14.00 
Roasted Airline Chicken Breast with Marsala Mushroom Sauce and Quinoa Pilaf
Desserts     $3.00
Chocolate Pudding Cake
Chocolate Cake with Chocolate Glaze
Rum Cake

FEATURED RECIPES

Kimbell Chili
Here is another recipe handed down to me from my mother. We are now using the same fancy ingredients, such as ancho or chipotle chiles, that my Grandmother Hattie was using 70 years ago when they lived in Tucson, Arizona. We didn’t have tortilla chips in Oklahoma when I was growing up so we opened a box of saltines. You will find a wonderful assortment of chile powders at Pendery’s World of Chiles and Spices (see Resources).
3 1/2 pounds lean ground chili meat, or use some of that venison in your freezer
2 cups chopped onion
1 tablespoon minced garlic
1 teaspoon dried oregano
2 tablespoons ground cumin
1/4 cup chile powder or more if you want to win a blue ribbon
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (14 1/2-ounce) can tomato sauce
1 cup Brown Beef Stock or prepared beef stock
Salt to taste
Garnishes: Shredded Monterey Jack and Cheddar cheeses
Serve with tortilla chips or saltines. 
Heat oil in a large stockpot. Brown the chili meat over medium-high heat, stirring until it is no longer pink. Stir in onions, garlic, oregano, cumin and chile powder. Cook for 10 minutes. Add tomatoes and their juice, tomato sauce and stock. Reduce heat to low and simmer uncovered, stirring occasionally for about 1 1/2 hours. If the mixture becomes dry, add additional stock or water. Season to taste with salt. At this point you can skim off any fat, or you may refrigerate the chili overnight and discard any hardened fat before you reheat it. Chili, like a lot of soups, is better reheated the next day after the flavors have had time to meld. Ladle soup into serving bowls and top with cheese. Serve chips on the side.
Yield: about 6 cups
Serves: 4 to 6 

Roasted Garlic (or Shallot) and Pecan (or Walnut) Vinaigrette
Roast 1 garlic or shallots, use olive oil. Process lightly wheen cool. 
1 1/2 cups walnuts/pecans (roast enough for the week at 325 degrees for 8-10 minutes) 
Process lightly when cool
1 cup mayo
1 cup dijon mustard
1 cup roasted shallots or garlic
1 tablespoon salt
1 tablespoon pepper
2 tablespoons marjoram
1 cup lemon juice
4 cups red wine vinegar
8 cups canola/olive oil
Gradually whisk vinegar into mayo, dijon, etcNo nuts yet. Then process sparingly with canola/olive oil. Now, add nuts. Process again very sparingly. Option to add 2 tablespoons dried thyme or taragon. 
Yield: 1 gallon, 3 cups
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.
Tip: A hand-held blender is useful for puréeing ingredients of cold soups, salad dressings and sauces. These blenders are available in kitchen supply shops, in mail order catalogues and on the Internet (see Resources).  
Yield: 6 cups
Serves: 6
Rum Cake
When I was gathering recipes to use in The Buffet, Ellie Burdette contributed this one. Easy to make and transport, it’s ideal for holiday gift giving. Change the formula by substituting Amaretto liqueur for the rum. A big scoop of coconut ice cream really complements this cake. 
Rum Cake:
1 (18.5-ounce) box yellow cake mix
1 (3.4-ounce) box instant vanilla pudding mix
4 large eggs
1/2 cup canola oil
1/2 cup water
1/2 cup Meyer’s® dark rum
1 cup pecan pieces
Rum Topping 
Adjust oven rack to the middle position. Preheat oven to 325º. Butter and flour a 12-cup Bundt pan. Using an electric mixer, beat together, the cake mix, pudding mix, eggs, oil, water and rum in a large mixing bowl for 7 to 8 minutes. Fold nuts into batter. Pour batter into prepared pan and bake for 45 minutes to 1 hour or until light brown on top. A cake tester or toothpick inserted near the middle will come out moist but clean when cake is done. Remove cake  from oven and set on a wire rack. Just as you remove the cake, begin the topping. Ladle the hot topping mixture over hot cake (still in the pan). Let the cake cool until all liquid is absorbed, about 20 minutes. Invert onto serving platter.
Rum Topping:
1 cup sugar
1 stick (4 ounces) unsalted butter, cut into cubes
1/4 cup water
1/4 cup Meyer’s® dark rum
In a small saucepan, mix together sugar, butter and water. Bring to a boil for two minutes, stirring so that the mixture will not boil over. Add rum, mixing well. Pour over the hot cake while the topping is still hot.
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 presents 335 of her favorite recipes in the newest edition of The Kimbell Cookbook, available only at the Museum Shop.