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.



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.


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 Spinach and Cucumber Vichyssoise
Southwestern Chicken Soup
Dilled Veggies and Orzo Pasta
Sweet and Sour slaw
Greens with Roasted Shallot and Walnut Vinaigrette
Fresh Fruit
Roasted Asparagus with Cheddar and Jack Cheeses
Chicken Salad on Hippie Health Bread
Wednesday Caserole:
Desserts:     $3.00
Carrot Cake with Cream Cheese Frosting
Chocolate Rum Raisin Cake


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
Spinach and Cucumber Vichyssoise
Southwestern Chicken Soup
Fresh Greens with Walnut and Shallot Vinaigrette
Spinach Salad with Honey Mustard 
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
The following entrées include fresh greens:
Quiche with Asparagus $10.00
Layered Vegetable Torta  $10.50
Niman Ranch Meat Loaf with Mashed Potatoes $14.00 
Chicken & Caramelized Onion Campanelle Pasta with White Wine Cream Sauce $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Pecan Pie
Chocolate Rum Raisin Cake


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
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 

Dilled Veggies and Rice Salad
Same song, second verse. There is a full spectrum of color in your salad bowl. You can change the dressing, the herbs, the veggies; even the rice could become orzo pasta. Toss in any cooked meat you have on hand to make a meal of it.

1/2 cup brown rice, cooked according to package instructions
1/2 cup frozen cut corn, thawed
2 cups broccoli florets, steamed for 3 to 4 minutes
1/2 cup shredded carrots
1/2 cup diced red bell pepper
2 tablespoons sliced green onions, including both white and green parts
1/4 cup Lemon Shallot Vinaigrette
1 teaspoon dried dill
Salt and freshly ground black pepper to taste
4 cups  baby spinach, washed, trimmed and dried
Garnish: 2 tablespoons snipped fresh chives
In a large bowl combine the rice, corn, broccoli, carrots, bell pepper and green onions, tossing lightly to mix. Add the dressing and dill and toss to coat all of the 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. Mix with spinach just prior to serving, adding more dressing if necessary. Transfer to a serving bowl or plates. Sprinkle with fresh chives.
Yield: 6 cups
Serves: 6 to 8

Carrot Cake
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.

1 (8-ounce) package cream cheese, softened
3 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
Place all ingredients in a large mixing bowl. Using an electric mixer, cream all of the ingredients until well blended and fluffy. Spread on cooled cake. This recipe will frost one 13 by 9-inch cake.

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 presents 335 of her favorite recipes in the newest edition of The Kimbell Cookbook, available only at the Museum Shop.