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 a selection of soups, salads, sandwiches, quiche, and desserts prepared by Chef Peter Kreidler.



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


Fridays5:30–7:30 PM


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


FridaysNOON–7 PM
Saturdays11:30 AM–4 PM
SundaysNOON–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
Southwestern Vegetable
Creamy Chicken and Barley Soup
Smoked Turkey and Rice Salad
Quinoa Tabouli & Veggie Salad
Greens with Blue Cheesel Dressing
Fresh Fruit
Cauliflower with Sundried Tomato and Basil
Kimbell Club- Ham, Turkey, Bacon & Cheddar
Wednesday Casserole:
Desserts:     $3.00
Pecan Pie
Chocolate Cake with Fudge Frosting


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
Southwestern Vegetable
Creamy Chicken and Barley Soup
Fresh Greens with Blue Cheese Dressing
Spinach Salad with Caesar Dressing
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Cauliflower and Sundried Tomatoes $10.00
Layered Vegetable Torta  $10.50
Shredded Pot Roast Sliders, Creamy Horseradish & Salad $14.00
Shrimp & Grits $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Pecan Pie
Lemon Bars


Southwestern Chicken Soup
This soup is delicious when finished off with all of the garnishes. It is a super soup for a crowd. It’s easy to double and it freezes well.

6 cups chicken stock
1 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1 poblano pepper, seeded and diced
1 (4-ounce) can whole green chiles, drained and diced
1/4 cup brown rice
1/2 cup canned black beans, rinsed and drained
1 cup fresh or frozen cut corn
4 cups cooked and shredded chicken or turkey
1 teaspoon ground cumin
1 tablespoon chile powder
1/4 cup prepared salsa
1 (14 1/2-ounce) can diced tomatoes, undrained
Salt and freshly ground pepper to taste
1/4 cup chopped fresh cilantro leaves
Garnishes: Shredded Monterey Jack cheese, sour cream and avocado chunks Serve with tortilla chips.

In a large stockpot simmer the stock with the onions, celery, carrots, peppers and rice for 20 minutes. Add beans, corn, chicken, cumin, chile powder, salsa and tomatoes and their juice and simmer soup for another 10 to 15 minutes. Season soup with salt and freshly ground black pepper. Stir in the cilantro at the end, just before serving. Ladle soup into serving bowls. Pass all of the garnishes for each to embellish their own soup.

Yield: 12 cups
Serves:  8 to 12

Smoked Turkey and Rice Salad
In my opinion, white rice is really boring; that is why we use so many of the blends available at Indian Harvest. This company now has a retail catalogue (see Resources). Grocery stores are beginning to carry a wider selection of grains and beans. In this recipe I like to use the Caviar Medley Blend of rice, which is a mix of rice, wheat berries and orzo. You are free to substitute any kind available in your market. The contrast of red and light green lettuce leaves as a garnish makes an attractive plate.
2 pounds smoked turkey, cut into thin strips about 1 1/2-inches long (about 3 cups)
1 cup red seedless grapes, sliced lengthwise
2 cups Caviar Medley Blend Rice, cooked according to package instructions
1/2 cup sliced celery
1/4 cup roasted, sliced almonds
1/4 cup Chutney Vinaigrette
1 cup fresh baby spinach, cut into thin strips
Salt and freshly ground black pepper to taste
Garnishes: Red Leaf and butter lettuce leaves

In a large bowl combine the turkey, grapes, cooked rice, celery and almonds. Toss with Chutney Vinaigrette to coat all ingredients. Cover and place salad in the refrigerator for 2 hours or overnight to chill. Season salad to taste with salt and freshly ground black pepper when chilled. Toss in spinach just before serving. Scoop salad onto plates lined with red leaf and butter lettuce leaves.

Yield: 6 cups
Serves: 6 to 8

Pecan Pie
You can use whole pecans, which will produce a more decorative look, but the pie will be more difficult to cut. Some southerners like to spike this pie with a shot of Jack Daniel’s® to add a little zing, and most southerners won’t disagree.
4 large eggs
1 tablespoon all-purpose flour
3/4 cup sugar
Pinch salt
1 1/4 cups dark corn syrup
1 tablespoon pure vanilla extract or Jack Daniel’s® bourbon
1 1/2 cups pecan pieces or halves
5 1/2 tablespoons (1/3 cup) unsalted butter, melted
1 teaspoon lemon extract
1 (9-inch) unbaked pie shell

Adjust oven rack to the middle position. Preheat oven to 400º. In a mixing bowl beat eggs lightly. In a separate bowl whisk together flour, sugar and salt. Gradually whisk the dry ingredients into the eggs. Whisk in corn syrup, vanilla, pecans, butter and lemon extract. Pour mixture into pie shell. Bake for 10 minutes. Lower temperature to 350º and continue baking for 50 minutes or until the filling is puffed and set. If crust is becoming too brown, place a piece of foil on top of it. Cool on a wire rack

Serves: 8


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, 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.