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 holiday hours. Please check back for more information. 

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:
Potato Soup
Chilled Gazpacho
Salads:
Chicken Pasta Niçoise
Broccoli, Grape & Couscous salad
Greens with Citrus Vinaigrette
Fresh Fruit
Quiche:
Scarborough Fair Herbs & Cheese
Sandwich:
Pepperoni, Salami, Mozzarella, & Sundried Tomato Aioli on  a Roll 
Wednesday Caserole:
Pot Luck
Desserts:     $3.00
Mocha Brownies
Lemon Chess 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
Chilled Curried Carrot Vichyssoise
Andouille Sausage and Chicken Gumbo
Salads
Fresh Greens with Red Wine Vinaigrette with Dill
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 Steamed Broccoli and Cheddar  $10.00
Layered Vegetable Torta  $10.50
Chicken Piccata on Creamy Orzo $14.00 
Vegetarian Lasagna with salad $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Lemon Almond Squares
Carrot Cake with Cream Cheese Frosting

FEATURED RECIPES

Potato Soup
In the restaurant, we leave the skins on the potatoes. For lighter soup, omit the cream and add 1/2 cup more stock. Try garnishing the soup with a little chopped dill pickle for a tangy taste treat.

2 tablespoons unsalted butter
3/4 cup chopped onion or leeks, white part only
2 tablespoons all-purpose flour
7 cups hot chicken or vegetable stock
2 teaspoons minced garlic
1 cup sliced carrots
3/4 cup sliced celery
6 cups diced baking potatoes
1 teaspoon dried dill (optional)
1 cup sour cream
1/4 cup chopped fresh parsley or chives
Salt and freshly ground white pepper to taste
Garnish: 1/2 cup strained and minced dill pickle (optional)
Melt butter in a large saucepan over medium heat. Add onions and sauté until translucent, about 5 minutes. Stir in flour and cook for 5 minutes. Whisk in stock and add the garlic, carrots, celery, potatoes and dill and simmer for 20 to 30 minutes, stirring as necessary as the soup thickens. Temper the sour cream by slowly stirring in 2 tablespoons of the hot stock. Add this mixture to the soup. Sour cream will curdle at high temperatures, so keep the heat on low. Stir in parsley or chives. Season soup with salt and freshly ground white pepper to taste. Ladle soup into serving bowls and serve with the dill pickle if desired.

Yield: 12 cups
Serves:  8 to 12

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

Lemon Pie


Any sort of citrus fruit would work in this recipe. Serve it with the Blueberry Sauce or Sauce Cardinale.
3 large eggs, separated
1 cup sugar (divided use)
1/2 stick (2 ounces) unsalted butter, softened
1 cup milk
1 tablespoon all-purpose flour
1/4 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon peel
1 (9-inch) unbaked pie shell

Adjust oven rack to the middle position. Preheat oven to 350º. Using an electric mixer and a squeaky-clean mixing bowl, begin beating egg whites on low speed for 2 minutes. Gradually increase speed while gradually adding 1/2 cup of the sugar. Continue beating until the whites hold a stiff peak, about 5 minutes. Set aside. In a separate bowl combine egg yolks, the remaining 1/2 cup sugar, butter, milk, flour, lemon juice and peel. Add a little of the egg whites to the yolk mixture to lighten it, then gently fold in the remaining egg whites. Pour into the pie shell and bake for 35 to 40 minutes or until puffed and light brown on top. Cool on a wire rack. Chill the pie for several hours or overnight before serving.

Serves: 8

Cream Cheese Frosting
In The Buffet we use this rich and silky frosting to top Italian Cream Cake, German Apple Cake, Carrot Cake and Pineapple Cake. We leave the cake in the pan for serving purposes in the restaurant.
1 (8-ounce) package cream cheese, softened
3 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
Place all ingredients in a large mixing bowl. Using an electric mixer, cream all of the ingredients until well blended and fluffy. Spread on cooled cake. This recipe will frost one 13 by 9-inch cake.
Serves: 16

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.