Dining

THE BUFFET RESTAURANT

Enjoy a casual lunch or dinner prepared by the Kimbell chef, Peter Kreidler, in the ambience of one of the America’s most beautiful buildings, surrounded by stunning art works from the Kimbell’s collection.

Lunch includes soups, salads, sandwiches, quiche, and desserts.

Friday Dinner features two innovative entrées along with the restaurant's traditional choices of soups, salads and quiche. Features include fine fare such as filet mignon, salmon, rack of lamb or duck, along with top-rated wines chosen specifically for the evening’s menu.

HOURS

Lunch

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

Dinner

Fridays5:30–9:00 PM

PAVILION CAFÉ

Serving beverages, box lunches, light snacks, and desserts. The Pavilion Café will be open on Tuesdays–Thursdays during peak hours. Please check back for more information. 

Happy Hour at the Pavilion Café

Happy Hour at the Pavilion Café is back! Most Fridays from 4 to 7 p.m., enjoy half-price glasses or bottles of selected wines and relaxing music in the delightful Piano Pavilion. Please note that there will not be Happy Hours during Kimbell Social Club or other special events. Please click here to view our calendar of events. 

HOURS

Tuesdays–Thursdays11:30 AM–4 PM
FridaysNOON–7 PM
Saturdays11:30 AM–4 PM
SundaysNOON–4 PM
 

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: $10.00 Medium: $11.50 Large: $12.50
Soups:
Chilled Zucchini Vichyssoise
Chicken, Andouille Sausage, Red Beans & Rice
Salads:
Watermelon & Feta Salad
Tuna Pasta Niçoise
Fresh Greens with Balsamic Vinaigrette
Fresh Fruit
Quiche:
Sundried Tomato & Mozzarella
Sandwich:
Pastrami, Swiss & Dijon on Marbled Rye
Wednesday Casserole:
Surprise
Desserts:     $3.00
Lemon Bars
Chocolate Chunk Cookies

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
Chilled Guacamole Soup
Chicken Noodle Soup
Salads
Fresh Greens with Honey Mustard
Spinach Salad with Maple Cider Vinaigrette
Small: $6.00    Large: $8.00
With Sautéed Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Sundried Tomato & Mozzarella $10.00
Layered Vegetable Torta $10.50
Fish Tacos with Spanish Rice, Black Beans, Pico de Gallo & Queso Fresco $16.00
Chicken Breast with Zucchini Gratin & Charred Tomato Beurre Blanc $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Lemon Cheesecake Bars
Chocolate Chunk Cookies

FEATURED RECIPES

Lemon Zucchini Vichyssoise
This is my favorite version of vichyssoise. I like it because I have added zucchini to cut the quantity of cream used, and the lemon juice just gives the soup a sunny little kiss on the cheek.
2 teaspoons unsalted butter or canola oil
1 cup chopped onion
or
1 cup sliced white part of leek, thoroughly cleaned 
1 teaspoon minced garlic
1 1/2 cups peeled and diced baking potato
3 cups chicken or vegetable stock, fat removed
4 cups sliced zucchini
1/2 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground white pepper to taste
Garnish: Thinly sliced fresh lemon slices and snipped fresh chives

Heat butter in a large saucepan over medium-low heat. Add onions or leeks and garlic and sauté until barely tender about 10 minutes. Add potatoes and stock and simmer for 15 minutes, or until the potatoes are tender. Add zucchini and cook for about 5 minutes, until they are just tender. Too much heat and a lengthy cooking time will cause the zucchini to darken. Set aside to cool. Transfer mixture to a food processor fitted with a steel blade and purée until smooth. Stir in cream and lemon juice. Pour into a bowl or container, cover and place soup in the refrigerator to chill for 2 hours or overnight. Season soup with salt and freshly ground white pepper to taste when chilled. Ladle soup into serving bowls. Twist the lemon slice and place on the surface of the soup. Sprinkle with fresh snipped chives.

Serves: 6

Tuna Pasta Niçoise Salad
The classic Salad Niçoise is typically laid out on a lovely platter, but it does not work on The Buffet because it quickly becomes disheveled. In order to prevent this, we toss all of the traditional ingredients with some pasta and serve it from a lovely bowl. In the summertime, we "dress it up" on Friday evenings by tossing it with fresh greens, fresh baby spinach and coarsely chopped romaine. The additional ingredients require additional vinaigrette and a sprinkling of freshly grated Parmesan cheese.
2 cups dried penne pasta, cooked according tp package instructions
1/4 cup Basic Vinaigrette (divided use)
1 (6-ounce) can albacore tuna, packed in spring water, drained
or
6 ounces grilled fresh tuna, pulled into bite-sized pieces
1 cup cooked, cut green beans
2 teaspoons minced red onion
1/2 cup diced red bell pepper
2 cups peeled, seeded and diced tomatoes
or
1 (14 1/2-ounce) can diced tomatoes, drained
1/4 cup pitted and slices Niçoise olives
1 tablespoon drained capers
1/2 cup chopped fresh parsley or basil leaves
Salt and freshly ground black pepper to taste

Garnish:1 Hard-Cooked Egg, peeled, chilled and sliced horizontally

Drain cooked pasta. In a large bowl, toss warm pasta with 2 tablespoons of the Basic Vinaigrette to coat. Refrigerate for 30 minutes. Toss the pasta with the tuna, green beans, onions, peppers, tomatoes, olives, capers, parsley and remaining vinaigrette. Cover and place saladin the refrigerator for 2 hours or overnight to chill. Season salad to taste with salt and freshly ground black pepper when chilled. Transfer salad to a bowl and garnish with egg slices.
Yield: about 8 cups
Serves: 8 to 10

RESERVATIONS

Lunch reservations are available for groups of 8 or more. Friday dinner reservations are available for all. Call 817-332-8451, ext. 251 to reserve your table.

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