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.

The Buffet Restaurant is not taking any reservations at this time. 



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

On select Fridays 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. Click here for more information. 

There will be no Happy Hours the month of January.


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
U.S. Senate Bean Soup
Chicken Salad
Carrot and Cabbage Slaw
Greens with Lemon Shallot Vinaigrette
Fresh Fruit
Roasted Garlic with Herbs and Monterrey Jack and Cheddar
Tuna and Egg Salad on Molasses Wheat Bread
Desserts:     $3.00
Yellow Butter Cake with Dark Chocolate Glaze
Mandarin Orange 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
Creamy Tomato Basil Soup
U.S. Senate Bean Soup
Fresh Greens with Lemon Shallot Vinaigrette
Spinach Salad with Maple Cider
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Roasted Garlic and Herbs $10.00
Layered Vegetable Torta  $10.50
Chicken Spaghetti  $14.00 
Pork and Chicken Pot Stickers with Veggie Fried Rice $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Yellow Butter Cake with Chocolate Glaze
Mandarin Orange Cake


Creamy Tomato Basil Soup

If this recipe is too much, cut it in half. The soup will freeze without the cream. It can be frozen with the cream, but it may look a little curdled.

1 cup chopped onion
1 cup sliced carrots—4 mm blade
1 cup sliced celery—4 mm blade
1 tablespoon minced garlic
6 cups vegetable or chicken stock
1 1/2 tablespoons dried basil or more if you like OR 5 tbs fresh basil
4 (28-ounce) cans tomatoes in purée
2 cups whipping cream
1 teaspoon salt
1/2 teaspoon pepper

In a large sauce pan over medium high heat, bring veggies, stock, and herbs to a simmer. Lower heat and simmer for about 20 minutes, until veggies are tender. Add tomatoes and stir to combine. Simmer until heated through. Pour cream into a pitcher and add some hot soup with a ladle to temper it so that it won't curdle in the hot soup. Season with salt and pepper to taste. Hold in a double boiler. Purée with a hand-held blender.

Yield: about 1 gallon=16 cups

U.S. Senate Bean Soup

This recipe is in the second volume of The Gourmet Cookbook, published in 1957, and originally came from the U.S. Senate Lunchroom, where I sampled it many years ago.

2 cups dried navy beans
12 cups water
1 ham hock (about 1/2 pound)
1 cup cooked and mashed potatoes
1 1/2 cups diced onion
1 1/2 cups sliced celery, including leaves
1 teaspoon minced garlic
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

Pick over beans for debris, rinse, and drain. Soak beans in water to cover overnight. Drain the beans, discarding the water, and put them in a soup kettle with 12 cups of fresh water and the ham hock. Bring water and beans to a boil and simmer uncovered for about 2 hours, stirring occasionally, or until beans are almost tender. Add the mashed potatoes, onions, celery, and garlic and continue to simmer for 30 minutes, until the vegetables are tender. Remove ham hock, dice the meat, and return the meat to the soup. Add the parsley and simmer until the soup is hot. Season with salt and freshly ground black pepper to taste.

Yield: 8 cups
Serves: 6 to 8

Mandarin Orange Cake

When my friend Jean Webb first started baking in the restaurant, I always scheduled this cake to be made when it was her Monday to bake. She just had the touch for it! Finally she said: "Shelby, I really can bake other kinds of cakes." And she really could, very well, but I could not seem to take this off of her assigned duties. Subsequently, I have shared this recipe with many of our guests at the Kimbell Buffet.

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 large eggs
2 (11-ounce) cans mandarin oranges, drained
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Adjust oven rack to the middle position. Preheat oven to 325 degrees. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Using an electric mixer, mix together the sugar, flour, soda, eggs, oranges, and salt on medium speed. Add vanilla and mix well. Pour batter into the prepared pan. Bake for 30 to 40 minutes in middle of oven or until a cake tester or toothpick inserted near the middle comes out moist but clean. Remove the cake from the oven and set on a rack. While cake is still warm, pierce top with a fork and coat with prepared topping. Cool on a wire rack before serving.


3/4 cup lightly packed brown sugar
3 tablespoons unsalted butter
2 tablespoons milk

While cake it baking, mix topping ingredients together in a small saucepan and bring to a slow simmer. Cook, stirring occasionally, until sugar is melted. Remove from heat and pour over hot cake.

Serves: 12 to 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.