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 Saturdays11:30 AM–2 PM
Fridays and SundaysNOON–2 PM

Beverages and Desserts

Tuesdays–Thursdays, Saturdays, Sundays2–4 PM
Fridays2–5:30 PM

Dinner

Fridays5:30–7:30 PM

PAVILION CAFÉ

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

HOURS

Tuesdays–Thursdays11:30 AM–4 PM
FridaysNOON–7 PM
Saturdays11:30 AM–4 PM
SundaysNOON–4 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: $10.00 Medium: $11.50 Large: $12.50
Soups:
Chilled Cucumber Vichyssoise
Southwestern Chicken Soup
Salads:
Spring Pesto Pasta Salad
Spicy Asian Slaw
Greens with Roasted Pecan and Shallot Vinaigrette
Fresh Fruit
Quiche:
Herbed Mushroom and Mixed Cheese
Sandwich:
Turkey and Cheddar with Dijonnaise on Great Harvest Bread Co. Wheat Bread
Wednesday Caserole:
Surprise
Desserts:     $3.00
Chess Pie
Mocha 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
Chilled Cucumber Vichyssoise
Southwestern Chicken Soup
Salads
Fresh Greens with Caesar Dressing
Spinach Salad with Cider 
Vinaigrette
Small: $6.00    Large: $8.00
With Grilled Chicken: Small $7.00     Large $9.50
The following entrées include fresh greens:
Roasted Mushroom and Three Cheese Quiche $10.00
Southwestern Layered Vegetable Torta  $10.50
Bratwurst, Sauerkraut, Mashed Potatoes with Caramelized Onions $14.00 
King Ranch Casserole with Greens Salad $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Chess Pie
Mocha Brownies

FEATURED RECIPES

Cucumber Vichyssoise
The flavors of cucumbers and potatoes marry nicely in this version of vichyssoise. Mint is a fragrant and refreshing garnish in the warm months.
3 1/2 cups vegetable or chicken stock, fat removed
3 cups peeled and diced baking potatoes
1 cup chopped leeks (white and light green part only)
1/4 cup chopped onion
4 cups peeled, seeded and diced cucumber
1/2 cup sour cream
1 cup 2% milk
1/4 cup heavy cream
1 cup peeled, seeded and finely diced cucumber
Salt and freshly ground white pepper to taste 
Garnish: Minced fresh parsley or whole mint leaves
In a large saucepan simmer stock, potatoes, leeks and onions for 15 minutes. Add the 4 cups of cucumbers and continue simmering until vegetables are tender, about 8 minutes. Set aside to cool. Purée the mixture in a food processor fitted with the steel blade, in batches, if necessary. Stir in sour cream, milk, cream and the 1 cup diced cucumbers. Cover and place soup in the refrigerator to chill for 2 hours or overnight. Season soup with salt and freshly ground white pepper when chilled. Ladle soup into serving bowls and garnish with parsley or mint.

Yield: 8 cups
Serves: 8

Lemon Shallot Vinaigrette
This dressing always reminds me of summer. It is a natural dressing to pair with any of the summer vegetables: raw, cooked or grilled. Try it as a dipping sauce for steamed or grilled fish. An herb substitution gives this dressing a new dimension; try mint, cilantro or Texas mint marigold.
2 tablespoons Dijon-style mustard
2 tablespoons finely minced shallots
1/3 cup freshly squeezed lemon juice
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/4 cup snipped fresh chives
In a small bowl whisk together the mustard and shallots. Slowly add the lemon juice and then gingerly whisk in the olive oil. Season dressing with salt and freshly ground black pepper to taste. Add chives just prior to serving.
Yield: 1 cup

Chess Pie
One of the fondest memories of my childhood is my grandmother Hattie’s chess pie. I wanted to serve it at The Buffet until I realized that we would need 100 egg yolks per day to make enough pies. What would we do with all the whites?
8 large egg yolks
1 cup sugar
2 tablespoons unsalted butter, melted
1 cup heavy cream
Pinch of salt
Pinch of ground nutmeg
1 (9-inch) unbaked pie shell
Adjust oven rack to the middle position. Preheat oven to 375º. In a mixing bowl beat the yolks well and gradually add sugar, beating until mixture is light and creamy. Add the butter, cream, salt and nutmeg and combine well. Pour batter into pie shell and bake for 30 to 40 minutes until the custard is set and the top is golden brown. Remove from oven and cool on a wire rack.

Serves: 8

RESERVATIONS

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.

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.