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 Tomato Gazpacho
Southwestern Corn
Salads:
Fiesta Chicken Salad
Citrus Beet Salad
Fresh Greens with Roasted Walnut and Shallot Vinaigrette
Fresh Fruit
Quiche:
Broccoli, Roasted Corn and Cheddar
Sandwich:
Pastrami, Smoked Turkey and Muenster with Herb Mayo on Wheat Bread
Wednesday Casserole:
Surprise!
Desserts:     $3.00
Chocolate Cake with Chocolate Pecan Frosting
Oatmeal Coconut Cranberry 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
Chilled Tomato Gazpacho
Southwestern Corn Soup
Salads
Fresh Greens with Roasted Shallot and Walnut Vinaigrette
Spinach Salad with Cider Maple Syrup Vinaigrette
Small: $6.00    Large:
 $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Broccoli, Roasted Corn and Cheddar $10.00
Layered Vegetable Torta     $10.50 
Shrimp Curry with Basmati Rice and Assorted Condiments    $14.00 
Garlic and Herb Roasted Pork with Mac and Cheese $14.00
Desserts     $3.00
Chocolate Pudding Cake
Oatmeal Coconut Cranberry Pie
Chocolate Cake with Pecan Fudge Frosting

FEATURED RECIPES

Southwestern Corn Soup
Our sisters south of the border refer to this soup as Sopa de Maize. If you are not counting calories, substitute one cup of heavy cream for one cup of stock. The cream will help blend the flavors.

8 cups chicken or vegetable stock
1 (14 1/2-ounce) can diced tomatoes, undrained
1 tablespoon minced garlic
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
1 teaspoon ground cumin
1 tablespoon chile powder
3 cups (1 pound) frozen cut corn
3/4 cups diced red bell pepper
3/4 cup seeded and diced poblano chile pepper
or
1 (4-ounce) can whole green chiles, drained and diced
1 1/2 cups (8 ounces) frozen cut corn, thawed and puréed
2 tablespoons prepared salsa
1 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper to taste

Garnishes: Lime wedges and shredded Monterey Jack cheese
In a stockpot combine the stock, tomatoes and their juice, garlic, onions, carrots, celery, cumin and chile powder and simmer for 10 minutes. Add corn and peppers and simmer for another 10 minutes, or until vegetables are just tender. Add the puréed corn, salsa, beans and cilantro. Stir well to combine and simmer for 10 minutes. Season soup with salt and freshly ground black pepper to taste. Ladle soup into serving bowls. Pass lime wedges and cheese.

Yield: 10 cups
Serves: 8 to 10 

Citrus Beet Salad
Color, color, color! Good food is important, but a splash of color undeniably enhances the presentation of the food. This richly hued scarlet salad jazzes up the buffet line. Feature it on your menu with Chicken Salad, most any kind of sandwich, or a slice of quiche. It is totable, so pack some in your picnic basket. You could also use fresh, roasted and peeled beets if you have time.

Salad: 
1 (16-ounce) jar sliced pickled beets, drained
1 cup thinly sliced or shredded carrots
¼ cup thinly sliced red onion-optional
½ cup dried cranberries
1 cup orange sections or 1 small can mandarin oranges, drained
2 tablespoons chopped parsley
Dressing:
3 tablespoons balsamic or red wine vinegar-we use red wine
3 tablespoons orange marmalade
¼ teaspoon each allspice, coriander, cinnamon
¼ teaspoon ground ginger
or
2 teaspoons candied ginger, soaked, drained and chopped-good choice
2 teaspoons minced fresh ginger for a stronger ginger zing
½ teaspoon vanilla
½  teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil

Combine beets, carrots, onions, cranberries, oranges and parsley in a large mixing bowl. Set aside. In a small mixing bowl, whisk together vinegar, marmalade, spices, vanilla, salt, freshly ground black pepper and canola oil. Pour dressing over salad and toss gently to combine. Chill for 2 hours or overnight. This salad will keep refrigerated for 1 week.

Yield: 3-4 cups 

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.