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.



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


Fridays 5:30–7:30 PM


Serving beverages, box lunches, light snacks, and desserts.


Tuesdays–Thursdays closed 
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.


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
Potato Soup
Southwestern Chicken Soup
Chicken Pasta Niçoise
Curried Kimbell Slaw
Greens with Lemon Shallot Vinaigrette 
Fresh Fruit
Sundried Tomato and Basil Pesto with Sautéed Mushrooms
Smoked Turkey and Muenster Cheese on Wheat Bread with Muffuletta Mayo
Wednesday Casserole:
Pot Luck
Desserts:     $3.00
Carrot Cake with Cream Cheese Frosting
Coconut Oatmeal Chocolate Chip Pie


Please note that the menu items listed below are subject to change.
For current menu details, please call 817-332-8451, ext. 277.

Cup: $4.00      Bowl: $6.75
Chilled Guacamole
Andouille Sausage and Chicken Gumbo
Fresh Greens with Basic Vinaigrette with Dill
Spinach Salad with Maple Cider Vinaigrette
Small: $6.00    Large:
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Steamed Broccoli and Corn $10.00
Layered Vegetable Torta  $10.50 
Savory Beef Pot Pie $14.00 
Fajita Chicken and Spinach Quesadillas with Roasted Tomato Mexican Rice $14.00
Desserts     $3.00
Chocolate Pudding Cake
Coconut Oatmeal Chocolate Chip Pie
Carrot Cake with Cream Cheese Frosting


Andouille Sausage and Shrimp Gumbo
No self-respecting Cajun would dream of making gumbo without roux, the oil and flour mixture which serves to thicken and enrich the stew. The browning of the flour takes away the raw, pasty taste of the flour and produces a nutlike, roasted flavor that sets it apart from ordinary soups. The gumbo pot must also contain the Cajun “holy trinity,” which consists of onion, celery and green bell pepper. Beyond that, you can use any sort of sausage, fowl or seafood you like. I’ll leave the decision about the okra to you too. The addition of filé powder, ground sassafras leaves, which acts as a thickening agent and has a pungent taste, is also optional. I don’t care for it, so we pass a bowl of it at the table.Serve the gumbo in big bowls over hot rice.

1/4 cup canola oil
1/3 cup all-purpose flour
1 1/3 cup sliced celery
2 cups diced onion
2 cups diced green bell peppers
4 teaspoons minced garlic
2 cups sliced andouille sausage
2 teaspoons dried oregano
2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
2 bay leaves
2 (14 1/2-ounce) cans diced tomatoes, undrained
8 cups chicken, ham, shrimp or vegetable stock
4 cups peeled and deveined raw shrimp or diced cooked chicken 
Salt and freshly ground black pepper to taste
Louisiana hot sauce to taste

Heat the oil in a large stockpot set over medium-high heat for 2 minutes. Sprinkle the flour over the oil. Stir vigorously with a long-handled spoon until flour begins to turn brown. Preparing the roux should take about 12 to 15 minutes of constant stirring. A dark roux makes a more flavorful gumbo. So keep stirring. If your roux burns it will be bitter, so discard it and start over. You haven’t lost much anyway. When your roux is perfect add celery, onions, peppers, garlic and sausage and continue cooking and stirring for another 5 minutes. Add oregano, thyme, cumin, bay leaves, tomatoes and their juice as well as the stock. Bring to a boil, reduce heat and simmer, uncovered, for about 45 minutes, stirring occasionally. Add shrimp or chicken about 20 minutes before serving. Stir well to distribute the ingredients. Skim off any excess grease before serving. Season the gumbo to taste with salt, freshly ground black pepper and hot sauce.

Yield: 16 cups

Asian Slaw

1 cup mayonnaise
1/3 cup Chili Sauce
2 tablespoons orange marmalade
2 teaspoons horseradish
1/3 cup cider vinegar
2 teaspoons minced fresh ginger or
1 tablespoon rinsed and minced candied ginger
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon white pepper

Combine mayo, chili sauce, marmalade, horseradish and vinegar, stirring to mix well. Stir in ginger, garlic, salt and pepper to this mixture. Scrape the bottom of the container, to combine.

Asian Slaw Mix
1 lb chopped slaw mix
1 cup shredded carrots 
1 cup cooked edamame beans (optional) 
2 tablspoons seeded and minced jalapenos
1 tablespoon rinsed and minced candied ginger 
2 tablespoons sliced red or green grapes
1 cup diced apple
1/3 cup chopped parsley
1/3 cup chopped cilantro (optional)
2 tablespoons dried cranberries
2 tablspoons dried apricots or mango
1/4 teaspoon white pepper (taste before adding)

Toss ingredients and stir in dressing. Always taste for salt and pepper. 

Yield: about 6 cups
We add some broccoli slaw mix as well. Of course you can add some of the highly trendy kale to the mix. Purple kale will add super color. I have found that slivered almonds or sunflower seeds are good too. Use whatever fruit you like.


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.


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.


Shelby Schafer presents 335 of her favorite recipes in the newest edition of The Kimbell Cookbook, available only at the Museum Shop.