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: $9.50 Medium: $11.00 Large: $12.00
Southwestern Vegetable
Creamy Chicken and Barley
Smoked Turkey and Rice
Quinoa, Tabouli, and Veggie
Greens with Blue Cheese Dressing
Fresh Fruit
Cauliflower with Sun-Dried Tomato and Basil (Limit one piece please)
Chicken Salad on Molasses Wheat Bread
Desserts:     $3.00
Chocolate Cake with Fudge Frosting
Pecan 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
Red Beans, Rice, and Sausage
Tomato Basil
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
Fresh Greens with Caesar Dressing
Spinach with Maple Syrup Vinaigrette
The following entrees include fresh greens.
Quiche with Herbs and Three Cheeses     $9.50 
Layered Vegetable Torta     $10.50 
Beef Brisket with Mashed Potatoes     $13.00 
Chinese Vegetable and Chicken Dumplings with Ginger Fried Rice     $13.00 
Desserts     $3.00
Chocolate Pudding Cake
Coconut Oatmeal Cranberry Pie
Chocolate Chip Cake


Red Beans and Rice Soup
I agree with Emeril Lagasse when it comes to red beans and rice: “Pork fat rules!” If you don’t subscribe to that theory, leave out the ham hocks and use eight cups of whichever stock you like. Pork fat or no, the beans and rice in this recipe combine to form a complete protein, an easy and nutritious energy builder. 

1 cup dried small red beans
8 cups water
2 ham hocks (about 1/2 pound each)
1 cup diced onion
1 cup sliced celery
1 cup diced green or red bell pepper
1 1/2 teaspoons minced garlic
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
3/4 cup uncooked long grain white rice
2 cups diced andouille sausage
Salt and hot pepper sauce to taste

Pick over the beans for debris, rinse, and drain. Soak beans in water to cover overnight. Drain the beans, discarding the water and put the beans in a stockpot with 8 cups of fresh water and the ham hocks. Bring the water and beans to a boil. Reduce heat and simmer uncovered for 1 hour, stirring occasionally. Beans should still be a bit crunchy. Add onions, celery, peppers, garlic, bay leaf, cumin, thyme, basil and rice. Continue simmering for another 30 minutes, adding more water to maintain liquid level as necessary. Fry the sausage in a skillet until it begins to brown. Remove with a slotted spoon and drain off most of the fat. With the skillet still over the heat, add 1/3 cup water, stirring to deglaze the pan. Add this flavorful goody to the soup. Remove ham hocks from the soup, dice the meat and return meat to the soup. Season with salt and hot pepper sauce to taste. 

Yield: 10 cups
Serves: 8 to 10 


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.