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:
Potato, Cauliflower and Mushroom 
Brunswick Stew
Salads:
Curried Chicken Salad
Texas Caviar
Greens with Roasted Walnut and Garlic Vinaigrette
Fresh Fruit
Quiche:
Roasted Red Bell Pepper and Basil Pesto (Limit one piece please)
Sandwich:
Kimbell Club with Muffuletta Mayo on Sourdough Bread
Wednesday Casserole:
Green Chile Enchiladas
Desserts:
Chocolate Cake with Fudge Pecan Frosting
Gingerburst Cookies

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
Vegetable Beef Stew
Tomato & Southwestern Corn Soup
Salads
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
Fresh Greens with Basic Vinaigrette
Spinach Salad with Honey Mustard Vinaigrette 
The following entrees include fresh greens. 
Quiche with Roasted Cauliflower and Garlic   $9.50 
Layered Vegetable Torta    $10.50 
Chicken Stroganoff $13.00
Pasta with Sausage and Shrimp $13.00    
Desserts     $3.00
Chocolate Pudding Cake
Carrot Cake with Cream Cheese Frosting
Mocha Brownies with Fudge Frosting

RESERVATIONS

Reservations are available for groups of 8 to 24 people, only at 11:30 a.m. on Tuesdays–Thursdays and Saturdays; call 817-332-8451, ext. 277. No reservations on Fridays or Sundays. 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

Tidewater Brunswick Stew

This recipe originated in the Brunswick River area of Virginia and came to me from Mary Ellen Delana, a transplanted “Okie” from that area. In the old days they used whatever meat they captured that day: possum, squirrel, rabbit, etc. Most tidewater folk make the stew the day before serving, as the flavor improves when reheated. Some will also cook it down until it looks like sauce instead of stew. So have fun!  Make it the way your clan likes it.


2 tablespoons canola oil
1 3/4 cups chopped onion
2 teaspoons minced garlic
3/4 cup sliced carrots
1/2 cup sliced celery
2 cups (about 1 pound) diced, cooked smoked sausage or ham
2 (14 1/2-ounce) cans diced tomatoes, undrained
10 cups chicken stock
1/4 cup barbecue sauce
Freshly squeezed juice of 1/2 lemon
1 (10-ounce) package frozen baby lima beans
1 (10-ounce) package frozen cut corn
3 cups (about 2 pounds) diced, cooked chicken
Salt and freshly ground black pepper to taste

Garnish: 16 possum paws 

In a stockpot warm oil over medium heat. Add onions, garlic, carrots and celery and sauté for 10 minutes. Stir in sausage and cook for another 10 minutes. Add tomatoes and their juice, stock, barbecue sauce, lemon juice, lima beans, corn and chicken. Simmer until the stew looks right, for at least 30 minutes. Season stew with salt and freshly ground black pepper to taste. Ladle soup into serving bowls and garnish with possum paws. If possum paws are not available use raccoon tails.

Yield: 16 cups
Serves: 12 to 16

ENJOY!!!!
Shelby Schafer