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


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
Tomato and Roasted Red Bell Pepper
Kimbell Chili
Chicken Salad
Citrus Beets
Greens with Caesar Dressing
Fresh Fruit
Sun-Dried Tomato and Basil Pesto (Limit one piece please)
Tuna and Egg Salad on Walnut Scallion Bread
Desserts:     $3.00
Chocolate Cake with Chocolate Glaze
Oatmeal Coconut Cranberry 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
Tomato and Roasted Red Bell Pepper
Kimbell Chili
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
Fresh Greens with Caesar Dressing
Spinach Salad with Apple Cider Vinaigrette
The following entrées include fresh greens:
Quiche with Sun-Dried Tomato Pesto    $10.00
Layered Vegetable Torta     $10.50 
Pot Roast with Vegetables     $14.00 
Shrimp Curry with Basmati Rice     $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Chocolate Cake with Chocolate Glaze
Oatmeal Coconut Cranberry Pie


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

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

Chocolate Chip Cake
Preheat oven to 325 degrees. Coat a 13x9 inch pan with Pam, or you may use a bundt pan well-coated with butter and dusted with flour. Adjust oven rack to the middle of your oven.

1 box chocolate cake mix
1 package chocolate pudding mix
4 large eggs, lightly beaten
1 cup sour cream
1/2 cup water
1/2 cup canola oil
6 ounces semisweet chocolate morsels

Place all ingredients in a mixer bowl. Mix together with a spatula so mix won't fly all over, then blend on low speed for 1 minute. Increase speed to medium and beat for 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the chocolate morsels. Scrape the batter into the prepared pan. Place on the middle rack of the oven. Bake for 20 minutes, then turn the cakes. After another 20 minutes, test with a toothpick. Cool on wire racks.

Yield: 12 servings


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.