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.

Although reservations cannot be guananteed, groups of 8 to 24 people are encouraged to call ahead. No reservations will be taken on Fridays or Sundays.



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


Fridays 5:30–7:30 PM



Serving beverages, box lunches, light snacks, and desserts.


Tuesdays–Thursdays 11:30 AM–4 PM 
Fridays NOON–7 PM
Saturdays 11:30 AM–4 PM
Sundays NOON–4 PM

Every Friday from 4 to 7 p.m. in our Pavilion Café, we will be offering a special Happy Hour on select wines. Enjoy half price by the glass or bottle and relax in the delightful Piano Pavilion. Music will be provided on select Fridays.


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
Tomato Basil Soup
Chicken Salad
Citrus Beets
Greens with Caesar Dressing 
Fresh Fruit
Roasted Corn and Green Chiles
Smoked Turkey, Pastrami and Muenster Cheese on Whole Grain Bread with Dijon Mayo
Wednesday Casserole:
Southwestern Chicken and Rice
Desserts:     $3.00
Glazed Mocha Brownies
Mandarin Orange Cake with Orange Glaze


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
Creamy Tomato Basil
Fresh Greens with Caesar Dressing
Spinach Salad with Cider
Maple Vinaigrette
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Roasted Corn and Green Chiles $10.00
Layered Vegetable Torta  $10.50
Kicked Up Meatloaf and Mashed Potatoes $14.00 
Baked Chicken Breast with Creamed Spinach, Mushroom and Rice Pilaf
Desserts     $3.00
Chocolate Pudding Cake
Glazed Mocha Brownies
Mandarin Orange Cake


Minestrone Soup
1 cup Italian sausage (sweet or hot-your choice)
1 cup sliced mushrooms (your choice too)
2 tablespoons  red wine
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 teaspoons minced garlic
1 (14.5 oz) can diced tomatoes with juice
½ cup farro or orzo pasta
5 cups good strong chicken stock
2 tablespoons dried Italian herb mix
1/3 teaspoon freshly ground black pepper
2 cups stemmed and roughly chopped kale
2 (4-oz) cans  roasted red bell peppers, drained and diced
1 cup  sliced zucchini
Shaved Parmesan
Hearty Italian Bread and Olive Oil In a large stock pot, sauté sausage over medium heat until it’s beginning to brown. Stir in mushrooms. Cook until beginning to brown. Add wine; cook until reduced by half. Now add all ingredients through the black pepper. Cover your pot. Bring to a boil. Remove cover, reduce heat to a simmer. Cook for about 30 minutes, until vegetables are tender. Add remaining ingredients. Cook for 10 minutes, until just tender. Serve with Parmesan and Hot Bread. 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
or 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 Chicken Salad, Plain and Simple
For years cooks have taken a culinary drift to chicken salad with all sorts of impressive ingredients. A lot of our customers have requested a return to “plain” chicken salad, that really good one that we’d been making for years before we got fancy and added grapes, apricots, nuts and the like. If you like the additions, feel free to add them to the recipe below. Serve on a bed of colorful greens with fresh fruit or steamed asparagus and some Cheesy Lemon Pepper Crackers. Eliminate some fat grams by substituting low-fat sour cream and mayonnaise. I like dark meat, but most people prefer white, so please your own palate. Roasted Chicken Breasts is super in this salad. 4 cups (about 3 pounds) diced, cooked chicken, skin removed
Or 4 cups albacore tuna, drained
2 tablespoons minced onion
1/2 cup diced celery
1 tablespoon Dijon mustard
1 teaspoon horseradish, drained
2 teaspoons  fresh lemon juice
1/2 cup sour cream
1/2 cup Hellmann’s mayonnaise
1/2 cup  chopped fresh parsley
Salt and freshly ground black pepper to taste  Additional ingredients for Tuna Salad:
2 hard boiled eggs, chopped
2 tablespoons dill or sweet pickle relish Optional ingredients for Chicken Salad:
1/2 cup diced avocado
1/2 cup diced red bell pepper
1/2 cup seedless grapes, sliced lengthwise
1/2 cup roasted slivered almonds or pecan pieces
1 teaspoon curry powder or dried tarragon Place the chicken in a large bowl. Add the onions and celery. Gently toss to combine. Mix the sour cream and mayonnaise in a small bowl. Toss dressing with the chicken mixture. 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. If you add any of the optional ingredients, you will need to add more dressing. Yield: about 5 cups Serves: 5 to 7


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.