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 11:30AM–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
Chilled Gazpacho Blanco
Citrus Beet Salad
Barley, Green Lentils and Veggie Salad
Greens with Basil Pesto Caesar Dressing
Fresh Fruit
Braised Garlic and Onion with Thyme, Cheddar and Jack Cheese
Fiesta Chicken Salad on Jalapeño Cheese Bread
Wednesday Casserole:
Chicken Tetrazzini
Desserts:     $3.00
Chocolate Pecan Pie
Italian Cream Cake


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 Gazpacho Blanco
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
Fresh Greens with Basil Pesto Caesar Dressing
Spinach Salad with Maple Cider Vinaigrette

The following entrées include fresh greens:
Quiche with Braised Garlic, Onion, Cheddar and Jack Cheeses  $10.00
Southwestern Layered Vegetable Torta     $10.50 
Chicken Pot Pie    $14.00 
Mexican Posole Rojo (Roasted Pork and Hominy Stew)    $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Italian Cream Cake with Cream Cheese Frosting
Chocolate Pecan Pie


Curried Carrot Vichyssoise
Fresh guacamole is available in both hot and mild varieties, so pick your poison.  Use this recipe when you can’t find a good avocado.  We use it in a much larger form in the restaurant.

1 cup chopped onion
2 teaspoons curry powder
2 cups sliced carrots
1 cup peeled and diced baking potato
1 1/2 cups chicken or vegetable stock, fat removed
1tablespoons fresh ginger, peeled and grated
1 teaspoon maple syrup or molasses
1/2 cup freshly squeezed orange juice
1 1/2 cups milk
1 1/2 cups cream
Dash of salt and ground white pepper
Garnish: Chopped fresh mint or minced candied ginger 

In a large saucepan combine the onions, curry powder, carrots, potatoes, stock, syrup and orange juice. Bring to a boil; reduce the heat and simmer until carrots and potatoes are tender, about 30 minutes. Remove from heat. When cool, purée in batches in a food processor fitted with the steel blade or with a hand-held blender. Add the ginger, milk and cream and stir until combined. Feel free to add more liquid if soup is too thick. Cover and place soup in the refrigerator for 2 hours or overnight to chill. Season soup to taste with salt and freshly ground white pepper when chilled. You may want to add a bit more maple syrup if your carrots are not very sweet. Ladle soup into serving bowls and garnish with chopped fresh mint or ginger.
Yield: 8 cups
Serves: 8

Chutney Vinaigrette 
Chutney is a chunky Indian condiment usually made with pears or mangoes. It is now appearing on lots of menus, made with most any kind of fruit you can think of, including tomatoes. 
1 tablespoon chutney
1 teaspoon Dijon-style mustard
1/4 teaspoon finely minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
1/4 cup cider or other fruit vinegar
1/2 cup canola oil
1 teaspoon dark sesame oil
Salt and freshly ground pepper to taste 

In a small bowl whisk together the chutney, Dijon-style mustard, garlic, dry mustard, curry and vinegar. Slowly whisk in the oils to blend well. Season dressing with salt and freshly ground black pepper to taste.
Yield: 2/3 cup
Mandarin Orange Cake
When my friend Jean Webb first started baking in the restaurant, I always scheduled this cake to be made when it was her Monday to bake. She just had the touch for it! Finally she said: “Shelby, I really can bake other kinds of cakes.”  And she really could, very well, but I could not seem to take this off of her assigned duties. Subsequently, I have shared this recipe with many of our guests at the Kimbell Buffet.<
2 cups sugar
2 cups all-purpose flower
2 teaspoons baking soda
2 large eggs
2 (11 ounce) cans mandarin oranges, drained
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Adjust oven rack to the middle position. Preheat oven to 325º. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Using an electric mixer, mix together the sugar, flour, soda, eggs, oranges and salt on medium speed. Add vanilla and mix well. Pour batter into the prepared pan. Bake for 30 to 40 minutes in middle of oven or until a cake tester or toothpick inserted near the middle comes out moist but clean. Remove the cake from the oven and set on a rack. While cake is still warm, pierce top with a fork and coat with prepared topping. Cool on a wire rack before serving.
3/4 cup lightly packed brown sugar
3 tablespoons unsalted butter
2 tablespoons milk
While cake is baking, mix topping ingredients together in a small saucepan and bring to a slow simmer. Cook, stirring occasionally, until sugar is melted. Remove from heat and pour over hot cake. 
Serves: 12 to 16


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.