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


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
Mushroom Chowder
Vegetable Beef and Barley Stew
Texas Slaw
Vegetables and Roasted Orzo Pasta
Greens with Roasted Pecan and Shallot Vinaigrette
Fresh Fruit
Broccoli, Bacon, and Cheddar (without bacon available)
Chicken, Spinach, and Artichoke Salad on Challa Bread
Wednesday Caserole:
Pot Luck
Desserts:     $3.00
Italian Cream Cake with Cream Cheese Frosting
Raspberry Truffle Brownies


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
Sweet Potato Pumpkin
Black Beans, Barley and Smoked Ham
Fresh Greens with Blue Cheese Dressing
Spinach Salad with Honey Mustard 
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Braised Garlic and Spinach $10.00
Layered Vegetable Torta  $10.50
Chicken with Marsala Mushroom Sauce and Buttered Orzo $14.00 
Shephard's Pie $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Italian Cream Cake with Cream Cheese Frosting
Pecan Pie


Vegetable Beef Stew
Feel free to substitute or add vegetables, such as mushrooms, green peas, green beans, zucchini or whatever you like. Jalapeno Cornbread and a green salad make this a hearty cold-weather meal. If you want a thicker soup, use baking potatoes. For a looser soup, use red potatoes, which stay firm throughout the cooking process.
2 tablespoons canola oil
1 1/2 pounds lean beef stew meat, cut into 1-inch cubes, and patted dry
3/4 cup dry red wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 bay leaf
6 cups beef stock
1 cup chopped onion
1 1/2 cups sliced carrots
1 cup sliced celery
1 teaspoon minced garlic
1 cup fresh or frozen cut corn
1 1/2 cups peeled and diced red or baking potatoes
1 (14 1/2-ounce) can diced tomatoes, undrained
1 teaspoon paprika
1 teaspoon smoked paprika-optional
Salt and freshly ground black pepper to taste
Heat oil over medium-high heat in a stockpot and sauté stew meat in batches, turning to brown it on all sides. Do not crowd the meat or it will not brown. Add wine and reduce for 5 minutes. Stir in basil, thyme, marjoram and bay leaf. Add the beef stock. Simmer soup until the meat is tender, about 1 hour depending on the cut of the meat. Add onions, carrots, celery, garlic, corn, potatoes, tomatoes and their juice, and paprika. Simmer for another 30 minutes until vegetables are tender. Season soup with salt and freshly ground black pepper to taste.
Yield: 8 cups
Serves: 6 to 8 

Texas Slaw
We made tons, really, of this slaw during the Matisse and Picasso exhibition in the spring of 1999. Due to the increased quantity required to serve our customers, we had to give up making our own dressing and substitute bottled Thousand Island dressing. It was terrifically popular. As I am writing in the summer of 2000, we are serving this salad to patrons of the Stroganoff exhibition.
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) bag frozen cut corn, thawed
4 cups chopped slaw mix or equivalent chopped cabbage and carrots
1/2 cup diced red bell pepper
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley
1/2 cup prepared Thousand Island dressing
1 tablespoon prepared barbecue sauce
Salt and freshly ground black pepper to taste
2 tablespoons seeded and diced jalapeño chile pepper (optional)
Toss all of the ingredients together. Cover and refrigerate for 2 hours or overnight. Season slaw with salt and freshly ground black pepper to taste when chilled. The diced jalapeño will add a bit of southwest heat to the slaw.
Yield: 6 to 7 cups
Serves: 7 to 9  

Italian Cream Cake
This rich and moist cake is one of the most tried and true desserts in The Buffet. For a variation, you can top it with the Fudge Frosting from Anna’s Chocolate Cake. The Sauce Cardinale is fun to use in the summer months, when berries are abundant.
2 sticks (8 ounces) unsalted butter, softened
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup coconut flakes
1 cup chopped pecans (optional)
1 teaspoon pure vanilla extract
1 recipe Cream Cheese Frosting 
Adjust oven rack to the middle position. Preheat oven to 350º. Butter and flour a 13 x 9 x 2-inch baking pan. Using an electric mixer, cream butter and sugar in a large mixing bowl. Beat in eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking soda and salt. Blend into creamed mixture. Mix in buttermilk, coconut, pecans and vanilla. Pour into prepared pan. Bake for 30 minutes, or until a cake tester or toothpick inserted near the middle comes out moist but clean. Cake will be puffed and light brown. Cool on a wire rack. When cool, frost with Cream Cheese Frosting. 
Serves: 16

Cream Cheese Frosting
In The Buffet we use this rich and silky frosting to top Italian Cream Cake, German Apple Cake, Carrot Cake and Pineapple Cake. We leave the cake in the pan for serving purposes in the restaurant.
1 (8-ounce) package cream cheese, softened
3 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
Place all ingredients in a large mixing bowl. Using an electric mixer, cream all of the ingredients until well blended and fluffy. Spread on cooled cake. This recipe will frost one 13 by 9-inch cake.


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.