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 a selection of soups, salads, sandwiches, quiche, and desserts prepared by Chef Peter Kreidler.

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. The Pavilion Café will be open on Tuesdays–Thursdays during peak hours. Please check back for more information. 

Happy Hour at the Pavilion Café

Fridays from 4 to 7 p.m. in our Pavilion Café, we will be offering a special Happy Hour on selected wines. Enjoy half-price glasses or bottles and relax in the delightful Piano Pavilion. Music will be provided during Happy Hour. Please note there will not be Happy Hours on Fridays during Kimbell Social Club or event rentals in the Piano Pavilion. Please click here to view our calendar of events. 

HOURS

Tuesdays–Thursdaysclosed
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:
Mushroom Chowder
Beef and Shiner Bock Stew
Salads:
Tuna Pasta
Quinoa Tabouli and Veggies
Greens with Tomato Basil Vinaigrette 
Fresh Fruit
Quiche:
Broccoli, Bacon, and Cheddar
Sandwich:
Chicken, Spinach, and Artichoke Salad on Challa Bread
Wednesday Casserole:
Pot Luck
Desserts:     $3.00
7 Up Cake
Raspberry Truffle 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
Potato, Cauliflower & Mushroom
Southwestern Chicken
Salads
Fresh Greens with Cilantro Lime Dressing
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 Bell Pepper & Basil Pesto $10.00
Layered Vegetable Torta  $10.50
Shrimp and Green Chili Grits $14.00
Dijon Glazed Pork Tenderloin & Potato Gratin $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Cinnamon Apple Cake
Mocha Brownies

FEATURED RECIPES

Mushroom Chowder
Traditionally a chowder is a rich, chunky seafood soup. The name derives from the French word chaudière, which means cauldron. Now, chowder seems to be any soup that has chunks of potatoes. Ah, the culinary license we chefs take!
2 tablespoons unsalted butter
1/2 cup diced onion
1/2 cup diced celery
1 cup chicken or vegetable stock
1 cup peeled and diced potatoes
6 cups sliced fresh mushrooms
1/2 teaspoon dried thyme or marjoram
2 cups milk
1 cup heavy cream
Salt and freshly ground black pepper to taste
1/4 cup sherry (optional)
Heat butter in a large saucepan over medium heat. Sauté onions and celery in butter for 5 minutes. Add stock, potatoes, mushrooms and thyme. Simmer until tender, about 15 to 20 minutes. Add milk and cream. Continue to cook for another 5 minutes. Season to taste with salt and freshly ground black pepper. Add sherry if you like. Let the chowder simmer for a little longer if you add the sherry (to cook off the alcohol).

Yield: 6 cups
Serves:  4 to 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 field 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 to 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 tablespoons 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 sliced 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 salad in 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

Raspberry Truffle Brownies
These brownies are ripe with raspberry flavor and are rich, rich, rich. Cut them into small squares and garnish with sifted powdered sugar and a sprinkling of fresh raspberries.
3 sticks (12 ounces) unsalted butter, softened
8 (1 ounce) squares unsweetened chocolate, coarsely chopped  
6 large eggs, lightly beaten
4 cups sugar
2/3 cup seedless raspberry jam
6 tablespoons raspberry liqueur, such as Chambord
2 cups all-purpose flour
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels 
Adjust oven rack to the middle position. Preheat oven to 350º. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Melt butter and chocolate in a small pan over very low heat, stirring until smooth. Remove from heat and pour into a large mixing bowl. Whisk in eggs, sugar, jam and liqueur. Blend in flour, salt and chocolate morsels. Transfer batter to the prepared pan. Bake for about 1 hour or until a cake tester inserted near the center comes out with moist crumbs attached. Cool on a wire rack. These brownies can be frozen, tightly wrapped, for up to 2 months.

Serves: 24 to 32 squares

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, 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.