Dining

THE BUFFET RESTAURANT

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.

HOURS

Lunch

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

Dinner

Fridays 5:30–7:30 PM

PAVILION CAFÉ

Serving beverages, box lunches, light snacks, and desserts.

HOURS

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

SAMPLE 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
Small: $10.00 Medium: $11.50 Large: $12.50
Soups:
Chilled Cucumber and Spinach Vichyssoise
Barley, Blackeye Pea, and Sausage Soup
Salads:
Smoked Turkey and Rice
"Texas" Slaw 
Fresh Greens with Basic Vinaigrette
Fresh Fruit
Quiche:
Roasted Corn, Green Chiles, and Cheddar Cheese
Sandwich:
Tuna, Spinach, and Egg Salad on Walnut Scallion Bread
Wednesday Casserole:
Pasta and Mushrooms with a Light Tomato Basil Sauce
Desserts:     $3.00
Yellow Cake with Fudge Frosting 
Coconut Oatmeal Pie

SAMPLE 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
Barley, Blackeye Pea, and Sausage
Chilled Cucumber and Spinach Vichyssoise 
Salads
Greens with Caesar Dressing
Small: $6.00    Large:
 $8.00
With Sautéed Chicken: Small $7.50     Large $9.50
Iceberg Wedge with Blue Cheese Dressing, Bacon & Tomato $8.00

The following entrées include fresh greens:
Quiche with Roasted Corn, Green Chiles, and Cheddar Cheese $10.00
Layered Vegetable Torta     $10.50 
Parmesan Chicken with Sundried Tomato Aioli  $14.00 
Pasta Primavera    $14.00 

Desserts     $3.00
Chocolate Pudding Cake
Yellow Cake with Fudge Frosting
Coconut Oatmeal Cranberry Pie

FEATURED RECIPES

Blackeyed Pea Soup
This recipe is a soupy rendition of Hoppin’ John. According to my friend Beverly Bundy, food editor of the Fort Worth Star-Telegram, this is the story on Hoppin’ John. The origins of the name are obscure. The dish is a tradition for New Year’s Day. One tale says that the name of the dish evolved around the January first tradition of the children of the household hopping once around the table before eating the dish. Another tale is that the name came from inviting guests to eat by saying: ”Hop in, John.” 
1 cup dried blackeyed peas
8 cups vegetable, chicken or ham stock
1/2 cup chopped celery
1 tablespoon minced garlic
1/2 cup chopped onion
1/2 cup diced red or green bell peppers (you can sub canned green chiles in a pinch)
1/4 cup uncooked long grain white rice
2 cups diced cooked ham or sausage
¼ cup prepared picante sauce
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Pick over the peas for debris, rinse and drain. Put the peas in a stockpot with the stock. Bring peas and stock to a boil and reduce the heat. Partially cover and simmer for about 30 minutes. Add celery, garlic, onions, peppers, rice and sausage and continue to cook for another 20 to 30 minutes, stirring occasionally. Season soup with salt and freshly ground black pepper to taste. Stir in parsley just before serving to preserve the color and fresh flavor.
Yield: about 8 cups
Serves: 6 to 8

Cucumber and Spinach Vichyssoise
The flavors of cucumbers and potatoes marry nicely in this version of vichyssoise. Mint is a fragrant and refreshing garnish in the warm months.
3 1/2 cups vegetable or chicken stock, fat removed
3 cups peeled and diced baking potatoes
1 cup chopped leeks (white and light green part only)
1/4 cup chopped onion
4 cups peeled, seeded and diced cucumber
2 teaspoons dried dill or 11/2 tablespoons chopped fresh dill
3/4 cup heavy cream
1/3 cup buttermilk
2 tablespoons lite sour cream
1 cup peeled, seeded and finely diced cucumber
2 cups chopped fresh spinach
Salt and freshly ground white pepper to taste
Garnish: Minced fresh parsley or whole mint leaves
In a large saucepan simmer stock, potatoes, leeks and onions for 15 minutes. Add the 4 cups of cucumbers and continue simmering until vegetables are tender, about 8 minutes. Set aside to cool. Purée the mixture in a food processor fitted with the steel blade, in batches, if necessary. Stir in cream, buttermilk, and sour cream, the 1 cup diced cucumbers, and chopped spinach. Cover and place soup in the refrigerator to chill for 2 hours or overnight. Season soup with salt and freshly ground white pepper when chilled. Ladle soup into serving bowls and garnish with parsley or mint.
Yield: 8 cups
Serves: 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
Coconut Oatmeal Pie
If this yummy concoction doesn’t satisfy your sweet tooth, just give it up. It can be made with chocolate, cranberries, just about whatever strikes your fancy. You don’t even need an electric mixer to make this pie.
1 9-inch unbaked pie shell
6 tablespoons diced butter 
3 large eggs
1½ cups sugar
¼ teaspoon salt
1 cup dark corn syrup
¾ cup milk
¾ cup coconut
1 cup oatmeal
1 ½ tablespoon vanilla
2/3 cup semisweet or white chocolate chips-optional
2/3 cup dried cranberries or golden raisins-optional
(If you want to use both, use 1/3 cup chips and 1/3 cup berries)
Adjust oven rack to the middle position. Preheat oven to 350 degrees. Line a cookie sheet with foil to catch the drips.
Melt butter over low heat. Set aside to cool.
Beat the eggs in the mixing bowl with a wire whisk until light in color. Add remaining ingredients, except chips, and mix to combine, about 1 minute. Scrape sides and bottom of bowl with a rubber spatula. Stir in chips or fruit. Scrape into prepared pie shell.
Bake in the middle of the oven for 45 to 50 minutes. Pie should be lightly browned on top and almost set in the middle. Cool on a wire rack.
Serves:8

RESERVATIONS

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.

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