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:
Chilled Tomato Gazpacho 
Italian Chicken Soup
Salads:
Veggies, Aztec Blend Rice and Black Beans
Green Peas and Ham
Greens with Roasted Shallot and Pecan Vinaigrette
Fresh Fruit
Quiche:
Roasted Corn and Green Chiles with Cheddar and Jack Cheeses (Limit one piece please)
Sandwich:
Chicken Salad on Molasses Wheat Bread
Wednesday Casserole:
Red Chile Chicken Enchiladas
Desserts:
Dark Chocolate Chip Cake
Mandarin Orange 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
Cream of Chicken and Farro
Chilled Tomato Gazpacho
Salads
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
Fresh Greens with Sour Cream and Dill Dressing
Spinach Salad with Honey Mustard Vinaigrette
The following entrees include fresh greens. 
Quiche with Sautéed Mushrooms  $9.50 
Layered Vegetable Torta   $10.50 
Chicken and Black Bean Bake $13.00
Braised Beef Brisket with Mashed Potatoes $13.00    
Desserts     $3.00
Chocolate Pudding Cake
Carrot Cake with Cream Cheese Frosting
Chocolate Pecan Pie

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

Healthy Lentil and Brown Rice Soup

This is a fat-free healthy soup. I like to add a couple of handfuls of fresh spinach leaves when the beans are done. To add a little richness to the soup, top each bowl with a teaspoon of Classic Pesto Sauce.

8 cups vegetable, chicken or ham stock
1 1/2 cups dried lentils
1 cup uncooked brown rice
1 (28-ounce) can diced tomatoes, undrained
2 cups sliced carrots
1 1/2 cups diced onion
1 cup diced celery
1 1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1/2 cup chopped fresh parsley
2 teaspoons cider vinegar
Salt and freshly ground black pepper to taste

In a stockpot combine the stock, lentils, rice, tomatoes and their juice, carrots, onions, celery, garlic, oregano, thyme and bay leaf. Stir to combine and bring to a boil. Reduce the heat and simmer the mixture for 45 minutes to 1 hour. Stir in the parsley and vinegar and add additional stock if necessary. Season soup with salt and freshly ground black pepper to taste.

Yield: 13 to 14 cups
Serves: 10 to 14

Enjoy!
Shelby