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.



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


Fridays5:30–9:00 PM


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. 


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


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
Chilled Watermelon Soup
Broccoli & Cheese Soup
Chickpea & Lentil Salad
German Potato Salad
Fresh Greens with Honey Mustard
Fresh Fruit
Spinach & Swiss Cheese
Chicken Salad Sandwich on White Bread
Wednesday Casserole:
Desserts:     $3.00
Pecan Pie
Anna's Chocolate Cake with Fudge Frosting


Please note that the menu items listed below are subject to change.
For current menu details, please call 817-332-8451, ext. 277.


Cup: $4.00      Bowl: $6.75
Chilled Peach Gazpacho
Broccoli & Cheese
Fresh Greens with Italian Dressing
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 Basil Pesto  $10.00
Layered Vegetable Torta  $10.50
Pork Tenderloin, Yukon Gold Mashed Potatoes & sauteéd Broccolini $16.00
Seared Gulf Shrimp & Linguini Pasta with Lemon Butter Sauce $14.00 
Desserts     $3.00
Chocolate Pudding Cake
Lavender Shortbread Cookies
7-UP© Cake


Broccoli Soup 
I like to reserve about one cup of small broccoli florets to add to the puréed soup if it is to be part of the meal rather then a first course. If you don't have time to chill it, enjoy it hot.
3 cups chicken or vegetable stock, fat removed
1 cup coarsely chopped onion
2 teaspoons coarsely chopped garlic 
1 teaspoon dried dill
1 cup peeled and diced baking potates
2 cups steamed broccoli florets
1/2 cup half–and–half or low–fat sour cream
1/2 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Garnish: Broccoli florets and finely diced red bell pepper or tomato
In a saucepan combine the stock, onions, garlic, dill and potatoes. Bring mixture to a boil, reduce heat and simmer until vegetables are tender, about 20 minutes. Set aside to cool. Add broccoli, reserving some for garnish if you like, and purée the mixture in a food processor fitted with a steel blade or with a hand–held blender until you reach the consistancy you desire. Stir in half–and–half and lemon juice. Cover and chill throughly. Season soup with salt and freshly ground black pepper when chilled. Ladle soup in serving bowls and garnish with broccoli florets and pepper or tomato.

Serves: 4 to 5

Chicken Salad
For years cooks have taken a culinary drift to chicken salad with all sorts of impressive ingredients. A lot of our customers have requested a return to "plain" chicken salad, that really good one that we'd been making for years before we got fancy and added grapes, apricots, nuts and the like. If you like additions, feel free to add them to the recipe below. Serve on a bed of colorful greens with fresh fruit or steamed asparagus and some Cheesy Lemon Pepper Crackers. Eliminate some fat grams by substituting low-fat sour cream and mayonnaise. I like dark meat, but most people prefer white, so please your own palate. Roasted Chicken Breasts is super in this salad.

4 cups(about 3 pounds) diced, cooked chicken, skin removed
2 tablespoons minced onion
1/2 cup diced celery
1/2 cup sour cream
1/2 cup Hellmann's mayonnaise
Salt and freshly ground black pepper to taste
Optional ingredients:
1/2 cup diced avocado
1/2 cup diced red bell pepper
1/2 cup seedless grapes, sliced lengthwise
1/2 cup roasted slivered almonds or pecan pieces
1 teaspoon curry powder or dried tarragon

Place the chicken in a large bowl. Add the onions and celery. Gently toss to combine. Mix the sour cream and mayonnaise in a small bowl. Toss dressing with the chicken mixture. 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. If you add any of the optional ingredients, you will need to add more dressing.

Yield: about 5 cups
Serves: 5 to 7

Anna's Chocolate Cake with Anna's Fudge Frosting
When we opened The Buffet in 1981, we were happy to inherit Anna Spencer, who had a love for baking and was therefore quite good at it. Over the years she made many, many desserts, including this cake, which is one of the most popular desserts ever served at The Buffet.Cake:
2 sticks (8 ounces) unsalted butter, cut into cubes
1 cup water
1/4 cup unsweetend cocoa powder
2 cups all–purpose flour
2 cups sugar
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 recipe Anna's Fudge Frosting

Adjust oven rack to the middle position. Preheat oven to 350º. Butter and flour a 13 x 9 x 2–inch baking pan. Heat butter, water and cocoa in a saucepan over low heat until butter is melted. Allow mixture to cool. Combine this mixture with the flour and sugar in a large bowl and mix well. Add eggs, buttermilk, baking soda, vanilla and salt, mixing well after each addition. Pour into the prepared pan and bake for 30 minutes or until a cake tester or toothpick inserted near the center comes out moist but clean. Remove from the oven and set on a wire rack. Frost cake while still warm. 

Annas's Fudge Frosting
1 stick (4 ounces) unsalted butter, cut into cubes
1/4 cup unsweetend cocoa powder
1/4 cup buttermilk
2 cups shifted powdered sugar

Heat butter, cocoa and butttermilk in a small saucepan over low heat until butter is melted. (It looks like a mess!) Combine this mixture with the powdered sugar in a large bowl and beat well. Spread frosting on cake while cake is still warm.

Serves: 16


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.


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.


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.