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 CLOSED
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 Spinach and Cucumber Vichyssoise
Southwestern Chicken Soup
Salads:
Dilled Veggies and Orzo Pasta
Sweet and Sour Slaw
Greens with Roasted Shallot and Walnut Vinaigrette
Fresh Fruit
Quiche:
Broccoli and Roasted Garlic with Cheddar and Pepper Jack Cheeses (Limit one piece please)
Sandwich:
Chicken Salas on Molasses Wheat Bread
Wednesday Casserole:
Chicken, Green Chile, and Rice Bake
Desserts:     $3.00
Pecan Pie
Chocolate Rum Raisin 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
Southwestern Chicken
Spinach and Cucumber Vichyssoise
Salads
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
Fresh Greens with Roasted Shallot and Walnut Vinaigrette
Spinach Salad with Honey Mustard Vinaigrette
The following entrées include fresh greens:
Quiche with Spinach and Roasted Garlic   $10.00
Layered Vegetable Torta     $10.50 
Shrimp Curry with Basmati Rice     $14.00 
Baked Penne with Tomatoes, Spinach, and Sausage     $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Pecan Pie
Chocolate Rum Raisin Cake

FEATURED RECIPES

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 

Rice and Vegetable Salad
This is another adaptable recipe so feel free to use whatever you like, using the proportions given. If you like couscous, use couscous. Don’t like olives? Leave them out. Add zucchini, yellow squash or fresh baby spinach if you like. If you are in a hurry, substitute Basic Vinaigrette and add some freshly squeezed lemon juice or one teaspoon of finely grated lemon peel.
1 1/2 cups uncooked brown rice
1/2 cup minced red onion
1/4 cup Lemon Shallot Vinaigrette
1 cup diced, cooked fresh or canned artichoke bottoms
1 cup sliced fresh crimini mushrooms
1 cup peeled, seeded and diced fresh or canned tomatoes, drained
1/2 cup sliced brine-cured olives
2 tablespoons drained capers
1/4 cup chopped fresh parsley
2 tablespoons roasted pine nuts or sliced almonds
Salt and freshly ground black pepper to taste
Garnish: 6 medium basil leaves, cut into very thin strips 
Cook rice according to package instructions. You want to end up with 3 cups of whatever rice product you use. Toss hot rice and onions with Lemon Shallot Vinaigrette. Set aside to cool. Stir in remaining 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. Transfer salad to a serving bowl or individual serving plates and sprinkle with fresh basil.


Yield: about 6 cups

Serves: 6 to 8

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.