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.



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


Fridays5:30–9:00 PM


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. 


Tuesdays–Thursdays11:30 AM–4 PM
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
Chilled Pumpkin Soup
Black Bean & Ham Soup
Smoked Turkey & Wild Rice Salad
Citrus Beets
Fresh Greens with Ceaser Dressing
Fresh Fruit
Caramelized Leek & Swiss
Basil Pesto Chicken Salad Sandwich
Wednesday Casserole:
Desserts:     $3.00
Chocolate Chunk Cookies
Lemon Cheesecake Bars


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 Pumpkin Soup
Black Bean & Ham

Fresh Greens with Caesar Dressing
Spinach Salad with Strawberries & Maple Cider Vinaigrette
Regular: $6.00    Large: $8.00
With Sautéed Chicken: Regular $7.50     Large $9.50

The following entrées include fresh greens:
Caramelized Leek & Swiss Quiche $10.00
Layered Vegetable Torta $10.50
Pork Tenderloin, Garlic Spinach & Roasted Yukon Gold Potatoes $16.00
Salmon with Creamy Mushroom Couscous $14.00 

Desserts     $3.00
Chocolate Pudding Cake
Lemon Cheesecake Bars
Chocolate Chunk Cookies


Tidewater Brunswick Stew
This recipe orginated in the Brunswick River area of Virginia and came to me from Mary Ellen Delana, a transplanted "Okie" from that area. In the old days they used whatever meat they captured that day: possum, squirrel, rabbit, etc. Most tidewater folk make the stew the day before serving, as the flavor improves when reheated. Some will also cook it down until it looks like sauce instead of stew. So have fun! Make it the way your clan likes it. 
2 teaspoons canola oil
1 3/4 cups chopped onion
3/4 sliced carrots 
2 teaspoon minced garlic
1/2 cup sliced celery
2 cups (about 1 pound) diced, cooked smoked sausage or ham
2 (14 1/2-ounce) cans diced tomatoes, undrained
10 cups chicken stock
1/4 cup barbecue sauce
Freshly squeezed juice of 1/2 lemon
1 (10-ounce) package frozen baby lima beans
1 (10-ounce) package frozen cut corn
3 cups (about 2 pounds) diced, cooked chicken
Salt and freshly ground white pepper to taste
Garnish: 16 possum paws

In a stockpot warm oil over medium heat. Add onions, garlic, carrots and celery and sauté for 10 minutes. Stir in sausage and cook for another 10 minutes. Add tomatoes and their juice, stock, barbecue sauce, lemon juice, lima beans, corn and chicken. Simmer until the stew looks right, for at least 30 minutes. Season stew with salt and freshly ground black pepper to taste. Ladle soup into serving bowls and garnish with possum paws. If possum paws are not available use raccon tails.

Serves: 12 to 16

Raspberry Truffle Brownies
These brownies are ripe with rasberry flavor and are rich, rich, rich. Cut them into small squares and garnish with sifted powdered sugar and a sprinkling of fresh rasberries. 
3 sticks (12 ounces) unsalted butter, softened
8 (1 ounce) squares unsweetened chocolate, coarsely chopped
6 large eggs, lightly beaten
4 cups sugar
2/3 cup seedless raspberry jam
6 tablespoons raspberry liqueur, such as Chambard
2 cups all-purpose flour
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels

Garnish: shifted powdered sugar, fresh rasberries

Adjust oven rack to the middle position. Preheat oven to 350˚. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Melt butter and chocolate in a small pan over very low heat, stirring until smooth. Remove from heat and pour into a large mixing bowl. Whisk in eggs, sugar, jam and liqueur. Blend in flour, salt and chocolate morsels. Transfer batter to the prepared pan. Bake for about 1 hour or until a cake tester inserted near the center comes out with moist crumbs attached. Cool on a wire rack. These brownies can be frozen, tightly wrapped, for up to 2 months.
Yield: 24 to 32 squares


Lunch reservations are available for groups of 8 or more. Friday dinner reservations are available for all. Call 817-332-8451, ext. 251 to reserve your table.


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.