Dining

THE BUFFET RESTAURANT

Enjoy a casual lunch or dinner prepared by the Kimbell chef, Peter Kreidler, in the ambience of one of the America’s most beautiful buildings, surrounded by stunning art works from the Kimbell’s collection.

Lunch includes soups, salads, sandwiches, quiche, and desserts.

Friday Dinner features two innovative entrées along with the restaurant's traditional choices of soups, salads and quiche. Features include fine fare such as filet mignon, salmon, rack of lamb or duck, along with top-rated wines chosen specifically for the evening’s menu.

HOURS

Lunch

Tuesday–Thursday and Saturdays11:30 AM–2 PM
Fridays and SundaysNOON–2 PM

Beverages and Desserts

Tuesdays–Thursdays, Saturdays, Sundays2–4 PM
Fridays2–5:30 PM

Dinner

Fridays5:30–9:00 PM

PAVILION CAFÉ

Serving beverages, box lunches, light snacks, and desserts. The Pavilion Café will be open on Tuesdays–Thursdays during peak hours. Please check back for more information. 

Happy Hour at the Pavilion Café

Happy Hour at the Pavilion Café is back! Most Fridays from 4 to 7 p.m., enjoy half-price glasses or bottles of selected wines and relaxing music in the delightful Piano Pavilion. Please note that there will not be Happy Hours during Kimbell Social Club or other special events. Please click here to view our calendar of events. 

HOURS

Tuesdays–Thursdays11:30 AM–4 PM
FridaysNOON–7 PM
Saturdays11:30 AM–4 PM
SundaysNOON–4 PM
 

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
Regular: $11.50 Large: $12.50
Soups:
Pork Caldito
Butternut Squash Soup

Salads:
Citrus Beets
Fennel & Apple Slaw
Fresh Greens with Lemon Shallot Vinaigrette
Fresh Fruit

Quiche:
Broccoli & Cheddar

Sandwich:
Turkey & Swiss with Red Onion Marmalade

Wednesday Casserole:
Surprise

Desserts:     $3.00
Pecan Bars
Mocha Brownies

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
Chicken Torilla Soup
Creamy Tomato Basil

Salads
Fresh Greens with Catalina
Spinach Salad with Maple Vinaigrette
Regular: $6.00    Large: $8.00
With Sautéed Chicken: Regular $7.50     Large $9.50

The following entrées include fresh greens:
Roasted Vegetable Quiche $10.00
Layered Vegetable Torta $10.50
Chicken Tetrazzini $14.00
Braised Short Ribs & Cheddar Polenta  $17.00 

Desserts     $3.00
Chocolate Pudding Cake
Chocolate Coconut Oatmeal Pie
Blueberry Streusel Cake

FEATURED RECIPES

Vegetable Lentil Soup
2 tablespoons canola oil
1 cup diced onion
1 cup sliced fresh mushrooms
1 teaspoon minced garlic
1/2 cup diced celery
1/2 cup diced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
3/4 teaspoon ground coriander
1 tablespoon paprika
8 cups vegetable, chicken or ham stock
1/4 cup tomato paste
2 tablespoons light unsulphured molasses
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 cup dried brown lentils, rinsed and drained
1/2 cup diced red bell pepper
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
In a stockpot heat the oil over medium heat and sauté the onions, mushrooms, garlic, celery, carrots, basil, oregano, cumin, bay leaf, coriander and paprika until the vegetables are wilted. Add stock, tomato paste, molasses, soy sauce, vinegar and lentils. Stir well to blend all of the ingredients. Simmer for about 20 minutes. Add peppers and cook for another 10 minutes, or until lentils are tender. Season soup with salt and freshly ground black pepper to taste. Stir in parsley just prior to serving. Ladle soup into serving bowls and top with a lemon slice. 

Serves: 8 to 10

7-Up Cake
There was a time when it was quite the rage to use carbonated beverages as a leavening agent. Remember Rum and Coca-Cola® cake?  This is another variation on the theme.
2 sticks (8 ounces) unsalted butter, softened
3 cups sugar
1/2 cup canola oil
5 large eggs
2 teaspoons lemon extract
3 cups all-purpose flour
1 cup 7-UP®


Adjust oven rack to the middle position. Preheat oven to 325º. Butter and flour a 12-cup Bundt pan. Using an electric mixer, cream the butter, sugar and oil in a large mixing bowl until light and fluffy. Add eggs one at a time, beating after each addition. Add lemon extract. Alternately add flour and 7UP® to the batter. Spoon batter into the prepared pan and bake for 50 minutes to 1 hour or until lightly browned on top. A cake tester or toothpick inserted near the middle will come out moist but clean when cake is done. Allow cake to cool for 10 minutes and invert onto a serving platter.

Serves: 16

RESERVATIONS

Friday dinner reservations are available for all. Call 817-332-8451, ext. 251 to reserve your table.

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, founding chef of the Buffet Restaurant, presents 335 of her favorite recipes in the newest edition of The Kimbell Cookbook, available only at the Museum Shop.