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.

Please note that the Buffet Restaurant will be closed Friday August 25th for a private event. 



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.


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 Cucumber and Spinach Vichyssoise
Barley, Blackeye Pea, and Sausage Soup
Smoked Turkey and Jade Blend Rice
Texas Slaw
Fresh Greens with basic vinaigrette
Fresh Fruit
Broccoli and Cheddar Cheese
Tuna, Spinach, & Egg Salad on Dakota Bread
Wednesday Caserole:
Desserts:     $3.00
Yellow Cake with Fudge Frosting
Coconut Oatmeal Pie


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 Curried Carrot Vichyssoise
Hungarian Mushroom and Barley Soup
Fresh Greens with Blue Cheese Dressing
Spinach Salad with Maple Cider Vinaigrette
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
The following entrées include fresh greens:
Quiche with Roasted Corn & Green Chiles $10.00
Layered Vegetable Torta  $10.50
Pot Roast & Mashed Potatoes $14.00 
Shrimp & Chicken Jambalaya $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Carrot Cake with Cream Cheese Frosting
Chocolate Chip Cake with Dark Chocolate Glaze


Cucumber 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
1/2 cup sour cream
1 cup 2% milk
1/4 cup heavy cream
1 cup peeled, seeded and finely diced cucumber
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 sour cream, milk, cream and the 1 cup diced cucumbers. 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.
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

Carrot Cake with Cream Cheese Frosting
I got this recipe about 30 years ago from a dear friend, Salome Scanlan, whom I was visiting in Brownsville, Texas, long before it was trendy to use vegetables to moisten cakes.

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 1/3 cups canola oil
4 large eggs
2 cups  peeled and shredded carrots
1 cup chopped pecans
1 recipe Cream Cheese Frosting

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. Whisk together the flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Stir in oil. Add eggs one at a time, beating after each addition. Stir in carrots and pecans. Pour batter into prepared pan. Bake for 45 minutes to 1 hour or until golden brown and a cake tester or toothpick inserted near the center comes out moist but clean. Cool on a wire rack. Frost cake with Cream Cheese Frosting when cool.

Serves: 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, 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.