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, box lunches, light snacks, and desserts.

HOURS

Tuesdays–Thursdays 11:30AM–4 PM 
Fridays NOON–7 PM
Saturdays 11:30 AM–4 PM
Sundays NOON–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:
Southwestern Chicken Soup
Chilled Dilled Carrot Vichyssoise
Salads:
Texas Slaw
Chicken, Artichoke, and Spinach Salad
Greens with Lemon Shallot Vinaigrette
Fresh Fruit
Quiche:
Roasted Red Bell Pepper with Sundried Tomato Pesto
Sandwich:
Ham and Pastrami with Caesar Mayo on Molasses Wheat Bread
Wednesday Casserole:
Green Chile Chicken Enchiladas
Desserts:     $3.00
Chocolate Chip Cake
Pecan Pie

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
Southwest Chicken
Chilled Carrot Vichyssoise
Salads
Fresh Greens with Lemon Shallot Vinaigrette
Spinach Salad with Maple Cider Vinaigrette
Small: $6.00    Large:
 $8.00
With Grilled Chicken: Small $7.50     Large $9.50
The following entrées include fresh greens:
Quiche with Roasted Red Bell Peppers $10.00
Layered Vegetable Torta  $10.50 
Slow cooked Pork Roast with Jalapeno Cheese Grits   $14.00 
Kicked Up Meatloaf, Mashed Potatoes $14.00
Desserts     $3.00
Chocolate Pudding Cake
Coconut Oatmeal Pie
Chocolate Chip Cake 

FEATURED RECIPES

Southwestern Chicken Soup

This soup is delicious with all of the garnishes. It is a super soup for a crowd. It’s easy to double and it freezes well. 

6 cups chicken stock
1 cup chopped onion
1/2 cup chopped celery
1/2 cup  sliced carrots
1  poblano pepper, seeded and diced
or
1 (4-ounce) can whole green chiles, drained and diced
1/4 cup  rice
1/2 cup  canned black beans, rinsed and drained
1 cup  fresh or frozen cut corn
4 cups cooked and shredded chicken or turkey
1 teaspoon ground cumin
1 tablespoon chile powder
1/4 cup prepared salsa or more if you like
1 (14 1/2-ounce) can crushed tomatoes,
Salt and freshly ground pepper to taste
1/4 cup or more for a crowd, chopped fresh cilantro leaves
Garnish:  Shredded Monterey Jack cheese, sour cream, avocado chunks Serve with tortilla chips.<

In a large stockpot simmer the stock with the onions, celery, carrots, peppers and rice for 20 minutes. Add beans, corn, chicken, cumin, chile powder, salsa and tomatoes and their juice and simmer soup for another 10 to 15 minutes. Season soup with salt and freshly ground black pepper. Stir in the cilantro at the end, just before serving. Ladle soup into serving bowls. Pass all of the garnishes for each to embellish their own soup. 

Yield: 12 cups
Serves: 8 to 12

Texas Slaw
We made tons, really, of this slaw during the Matisse and Picasso exhibition in the spring of 1999. Due to the increased quantity required to serve our customers, we had to give up making our own dressing and substitute bottled Thousand Island dressing. It was terrifically popular. As I am writing in the summer of 2000, we are serving this salad to patrons of the Stroganoff exhibition.

1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) bag frozen cut corn, thawed
4 cups chopped slaw mix or equivalent chopped cabbage and carrots
1/2 cup diced red bell pepper
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley
1/2 cup prepared Thousand Island dressing
1 tablespoon prepared barbecue sauce
Salt and freshly ground black pepper to taste
2 tablespoons seeded and diced jalapeño chile pepper (optional)


Toss all of the ingredients together. Cover and refrigerate for 2 hours or overnight. Season slaw with salt and freshly ground black pepper to taste when chilled. The diced jalapeño will add a bit of southwest heat to the slaw.

Serves: 6 to 7
Serves: 7 to 9

Chocolate Chip Cake
Preheat oven to 325 degrees. Coat a 13 x 9 pan with nonstick spray. You can use a bundt pan which will need to be greased and floured lightly. Adjust your oven rack to the middle position.

1 box chocolate cake mix
1 3.8 oz pack chocolate pudding mix
4 large egg, lightly beaten
1 cup sour cream
1/2 cup water
1/2 cup canola oil
6 oz. semiweet chocolate morsels

Follow preparation instructions on the back of the chocolate cake mix box. Fold in chocolate morsels.


Pour batter into prepared pan.

Bake for 20 minutes. Turn Cake. Bake for 20 minutes. Bundt Cake will require 45 to 50 minutes bake time. A Toothpick inserted into the center of the cake should come out clean. Allow to cool on a wire rack.

Yield: 12 servings

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.