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, light snacks, and desserts.

HOURS

Tuesday–Thursday and Saturdays 11:30 AM–4 PM
Fridays and Sundays NOON–4 PM


The Pavilion Café will now offer wine, champagne, and beer service most Friday evenings. Beverage prices may vary.

Friday Evenings 5:30–7 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:  $9.50 Medium:  $11.00 Large:  $12.00
Soups:
Hungarian Mushroom & Barley
Kimbell Chili
Salads:
Texas Slaw
Quinoa Tabouli and Veggies
Greens with Roasted Walnut & Shallot Vinaigrette
Fresh Fruit
Quiche:
Broccoli, Bacon and Cheddar (Limit one piece please)
Sandwich:
Smoked Ham with Caesar Mayo on Challah Bread
Wednesday Casserole:
Baked Pasta with Tomatoes and Sausage
Desserts:
Lemon Poppy Seed Cake
Raspberry Truffle Brownies

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
Kimbell Chili
Mushroom and Barley
Salads
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
Fresh Greens with Roasted Shallot & Walnut Dressing
Spinach Salad with Honey Cider Vinaigrette 
The following entrees include fresh greens. 
Quiche Bacon, Broccoli & Cheddar Cheese  $9.50 
Layered Vegetable Torta    $10.50 
Orrecchetti with Shrimp, Mushrooms & Artichokes $13.00
Crispy Beef Tacos with Guacamole, Sour Cream & Cheddar and Jack Cheese $13.00    
Desserts     $3.00
Chocolate Pudding Cake
Lemon Poppy Seed Cake with Lemon Sauce
Raspberry Truffle Brownies

RESERVATIONS

Reservations are available for groups of 8 to 24 people, only at 11:30 a.m. on Tuesdays–Thursdays and Saturdays; call 817-332-8451, ext. 277. No reservations on Fridays or Sundays. Although reservations cannot be guaranteed, groups of 8 to 24 people are encouraged to call ahead to 817-332-8451, ext. 277.

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.

FEATURED RECIPES

Tabouli

Cracked wheat, also known as bulgur, is the primary ingredient in this Middle Eastern salad called Tabouli or Tabbouley or Tabouly (as many different spellings as Schafer). However you spell it, it is a wonderful lemony mixture of tomatoes, garlic, parsley or mint and olive oil. I like to add a cup of cooked lentils to get a complete protein. Team it with a bowl of Hummus and Baba Gannoujh and you’ve got a great appetizer trio. We now use Quinoa, which is loaded with protein and is gluten free, in place of cracked wheat. You can find it with the rice and grains. Sometimes we add roasted red and yellow bell pepper. Let your imagination run wild.

1 1/2 cups (8 ounces) dried cracked wheat or quinoa, prepared according to package instructions
1/4 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1 cup seeded and diced tomatoes
1/2 cup peeled, seeded and diced cucumber
1/2 cup chopped fresh flat leaf parsley
1/4 cup snipped fresh mint (optional)
Salt and freshly ground black pepper to taste

Garnishes: Feta cheese, Kalamata olives and sliced green onions
Serve with Pita Chips

In a large bowl lightly toss prepared wheat with remaining ingredients. Cover and place in the refrigerator to chill for 2 hours. Chopped mint turns dark rather quickly, so do not chop it until you are ready to serve the salad. At serving time toss in the freshly snipped mint. Transfer salad to a serving dish. Serve with small bowls of crumbled Feta cheese, Kalamata olives, green onions and a basket of Pita Chips.

Yield: 4 1/2 cups
Serves: 6 to 8

ENJOY!!!!
Shelby Schafer