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

HOURS

Lunch

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

Dinner

Fridays5:30–7:30 PM

PAVILION CAFÉ

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. 

HOURS

Tuesdays–Thursdaysclosed
FridaysNOON–7 PM
Saturdays11:30 AM–4 PM
SundaysNOON–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:
Southwestern Vegetable Soup
Black Bean, Rice & Andouille Sausage Chili
Salads:
Smoked Turkey and Farro Salad
Veggies and Quinoa
Greens with Jalapeno Citrus Vinaigrette
Fresh Fruit
Quiche:
Sautéed Mushrooms and Dill
Sandwich:
Basil Pesto Chicken Salad on Sourdough Bread
Wednesday Casserole:
Surprise
Desserts:     $3.00
Chocolate Raspberry Rum Cake
Oatmeal Cake

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
Black Bean, Rice & Andouille Sausage Chili
Southwestern Vegetable
Salads
Fresh Greens with Jalapeño Citrus Vinaigrette
Spinach Salad with Apple Cider Vinaigrette
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Sautéed Mushroom & Dill $10.00
Layered Vegetable Torta  $10.50
Beef Stuffed Bell Peppers & Black Beans $14.00
Leg of Lamb & Rosemary Potatoes with Grained Mustard Sauce $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Oatmeal Cake
Raspberry Chocolate Rum Cake

FEATURED RECIPES

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
or
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

Texas Caviar
1 cup dried blackeyed peas
5 cups chicken or vegetable stock
1 tablespoon minced garlic
2 tablespoons minced red onion
1 cup prepared or fresh Salsa
1/2 teaspoon liquid smoke (optional)
1 1/2 tablespoons cider or raspberry vinegar
1 tablespoon canola oil
2 cups cooked fresh or frozen cut corn, thawed
1/4 cup sliced green onion, including both white and green parts
1/4 cup chopped fresh parsley or cilantro leaves
Salt and freshly ground black pepper to taste
Pick over the blackeyed peas for debris, rinse and drain. Bring stock to a boil in a stockpot and add peas, garlic and onions. Reduce heat and simmer for 25 to 35 minutes. Peas should be barely tender. Drain peas and place in a large bowl. While hot, toss with the Salsa, liquid smoke, vinegar and oil; set aside to cool to room temperature. Stir in the corn, onions and cilantro or parsley, whichever you prefer. 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.

Yield: 8 cups
Serves: 8 to 10

Oatmeal Cake
This is one of our best-selling cakes at The Buffet. It is rich and gooey but it has oatmeal, so it must be good for you, right?
Cake:
1 cup quick-cooking oats, cooked according to package instructions
1 cup lightly packed brown sugar
1 cup sugar
1 stick (4 ounces) unsalted butter, softened
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Adjust oven rack to middle position. Preheat to 350°. Coat a 13 x 9 x 2-inch pan with nonstick cooking spray. Prepare the oatmeal and set aside to cool. Using an electric mixer, cream the sugars and butter until light and fluffy. Add the eggs and vanilla, mixing well. Add cooked and cooled oats. Mix in flour, baking soda, cinnamon, nutmeg and salt. Pour batter into prepared pan. Add topping ingredients as directed below. Bake for 40 minutes until the top is browned and cake is set in the middle. Cool on a wire rack.
Topping:
1 cup coconut flakes
1 cup chopped pecans
3 tablespoons milk
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large egg yolks, lightly beaten
1 cup lightly packed brown sugar 
Mix together coconut flakes and pecans and sprinkle over the cake batter. Mix the milk, butter, vanilla, yolks and sugar together in a bowl and pour this mixture over the cake batter. Bake the cake.

Serves: 16

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, 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.