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Tomboni's Bistro


1181 a Judson Road

Longview TX

903-653-4557  for reservations.

Mon – Fri 11:00 – 2:30

Wed & Thurs 5:30 – 8pm

Fri & Sat 5:30 – 9pm

Ask About Catering

Menu items and pricing are subject to change.

Legend:  gf – gluten free   p – paleo  v – vegan   df – dairy free

While we offer gluten free items on our menu, our kitchen is not gluten free, we also prepare dishes with peanuts, tree nuts, shellfish & wheat in our kitchens

Tomboni’s Bistro

Lunch Menu

To start

Soup of the Week Cup 4 Bowl 6

Flash fried Brussels Sprouts with maple balsamic glaze 7 gf

Bruschetta with vine ripe tomatoes and fresh basil on toasted baguette slices 8 add fresh Mozz +4

Main Course Salads and sandwiches

Tomboni’s Signature Salad organic baby greens and romaine with apples, roasted pecans, goat cheese,

cranberries and farro with balsamic vinaigrette 9.50 Add natural roasted chicken breast +2

Energy Salad with spinach and romaine, fresh sautéed salmon, avocado, blueberries, cucumbers and toasted

almond slices with lemon vinaigrette 14 gf

Mediterranean Salad ~ organic baby greens and romaine, white cannellini beans, cucumber, feta, and

kalamata olives with lemon vinaigrette. 9.50 add chicken +2 add salmon +6

Fiesta Chicken Salad or Wrap with romaine, chicken breast, tomatoes, organic pan roasted corn, black beans,

grated cheddar, black olives, avocado and fresh tortilla strips with fiesta ranch dressing 10 gf

Pecan Chicken Salad Salad two scoops on greens with grapes, avocado slices and Dijon vinaigrette 12 gf

Better BLT with avocado on whole grain or sourdough with soup, side salad or potato chips 9 add fried egg +1

Pecan Chicken Salad Sandwich on whole grain bread or sourdough with soup or potato chips 9 avocado +1

The Cuban. Because no one makes it like this Italian. Roasted shredded pork, ham, swiss cheese, mustard and

pepperoncini’s on a grilled bun. Soup, sweet potato salad, side salad or potato chips. 12

Brunch Entrees ~ not just for weekends…

Quiche, a fluffy specialty of Chef Tomboni, changes weekly. Served with brunch potatoes or fresh fruit. 10

Eggs Benedict, on multi grain toasted English muffin with your choice of house made Grav Lox and dill caper

hollandaise; Prosciutto with classic hollandaise, or house made Chicken Sausage with green chili hollandaise.

All served with brunch potatoes or fruit 14 made with cage free poached farm eggs

French Toast “made by an Italian” with cranberry walnut brioche bread, real butter and maple syrup. Choice

of house made chicken sausage patty or thick cut bacon, with fruit. 12

Nan’s Favorite ~ Griddled fresh corn tortilla spread with pinto bean mash, lean house made Chorizo sausage,

cheddar, sliced avocado, fried farm egg and roasted poblano sauce. Brunch potatoes or fresh fruit 12

Chicken and Waffle Stack ~ Buttermilk Belgium waffle sandwiched between two Crispy Fried Chicken Breast

halves, boneless, skinless. Real butter and maple syrup or honey. Brunch potatoes or fresh fruit 13

Wild caught Gulf Shrimp and Cheddar Grits, with Tasso Ham and Red Eye Gravy 14

Want a Mimosa with your brunch? Made with Spanish Cava and Simply Fresh O.J. 6 Prosecco Split 7

Lunch Entrees

Fresh Rainbow Trout Tacos, Roasted Pork Tacos or Roasted Chicken Tacos on fresh corn tortillas with

avocado, chili mayo, lime, shredded cabbage and cilantro with green tomatillo sauce and sweet potato salad,

soup or side salad. 13. ~ 12.~ 11.

Chicken, Spinach, Mushroom and Italian Sausage Lasagna layered with zesty tomato sauce and Italian

Cheeses. Finished with silky alfredo sauce. Fresh vegetables on side 13

Fresh Salmon Cakes with cucumber dill yogurt sauce, cauliflower rice, and fresh vegetable 13 gf

Chicken or Rainbow Trout Picatta pan seared with lemon and caper butter on spaghetti squash with fresh

vegetable of the day 13 gf

Beef Bolognaise braised beef tenderloin and traditional bolognaise tomato sauce steeped with vegetables and

red wine on pappardelle pasta with a dusting of fresh parmesan 14 sub gf pasta or spaghetti squash +2

Quinoa Veggie Bowl served warm, topped with sautéed fresh veggies such as organic yellow and zucchini

squash, mushrooms, oven roasted tomatoes and sugar snaps 10 you may sub cauliflower rice or brown rice V

add chicken +2, salmon +6, Shrimp +2 each

Portabella Mushroom filled with spinach, artichokes and cannellini beans with roasted red pepper tomato

sauce and side of fresh vegetable. 14 v, gf

You are welcome to share an entrée, however we are unable to split it in kitchen.

What to drink Flavored tea 3.00 Sweetened or Unsweetened Iced Tea 2.50

Dr. Pepper, Diet Dr. Pepper, Coke, Diet Coke or Sprite 2. Perrier Sparkling Water 2.50 Complimentary chilled

filtered water. French pressed coffee 3. per cup or 8. per pot Hot tea 2.50 Add. Bag +1

Desserts ~ all made fresh in house 6.00

Crème Brulee

Lemon Tart

Tira Misu

Bourbon Vanilla Butter Cake served warm with caramel glaze and pecans

Flourless Chocolate Cake served warm with chocolate glaze and pecans

We only use extra virgin olive oil in our salad dressings, vinaigrettes and for sautéing. We use peanut oil when

we fry. Desserts are made with real butter and natural cane sugar.

All chicken is cage free, antibiotic free, hormone free and not fed any gmo products.

Legend: gf=gluten free, v=vegan df=dairy free While we offer gluten free items on our menu, our kitchen is not gluten free.

We also prepare dishes with peanuts, tree nuts, shell fish and wheat in our kitchen.

Please join us for dinner Thursday through Saturday 5:00-9:00 p.m. Last reservation at 8:00.

Enjoy your lunch and thank you! Nan and Chris Tomboni

Tomboni’s Bistro Dinner Menu


Flash fried Brussels Sprouts with maple balsamic reduction 6

Crispy Goat Cheese Medallions with a reduction of blackberry and balsamic, garnished with fresh basil 10

Bruschetta with vine ripe tomatoes, artichokes, fresh garlic and basil 6 add fresh mozzarella +4

House Salad of Mixed Greens, tomatoes, green olives, cucumbers, radish, house made croutons and shaved Parmesan

with lemon vinaigrette 5

Main Plates

Tomboni’s Lasagna with roasted chicken, spinach, mushroom, Italian sausage, San Marzano tomato sauce, ricotta and

mozzarella layered between fresh pasta sheets. Finished with silky alfredo sauce. 14.50

Pasta Portofino with pappardelle pasta, fresh gulf shrimp, preserved tomatoes, fresh basil, garlic, seafood stock, extra

virgin olive oil and lemon with shaved parmesan. 17 gf +2

Natural Chicken breast roasted and stuffed with figs and goat cheese with Masala wine sauce, saffron brown rice, and

fresh vegetable. 17 sub cauliflower rice +2

Fresh Large Gulf Shrimp with tagliatelle pasta, fresh spinach, and sundried tomatoes in a creamy garlic white wine

parmesan sauce 18

Chicken Parmesan with zesty tomato sauce and side of pasta with alfredo, fresh vegetable 16

Fresh pan fried Trout with white wine, lemon and caper pan sauce. Saffron brown rice and fresh vegetable. 20 can be

made gf sub cauliflower rice +2

Beef Bolognaise on pappardelle pasta with a dusting of fresh parmesan 15

Portabella Mushroom filled with spinach, artichokes and cannellini beans with roasted red pepper tomato sauce and

fresh vegetable. 14 v, gf

All main plates served with house made rosemary focaccia rolls and olive oil upon request

Our chicken dishes are made with natural chicken from a family owned farm that are raised without growth hormones or antibiotics

and never fed any GMO feed or animal by products.

We offer ice tea, flavored tea, filtered water, Dr. Pepper, Diet Coke, Sprite and Perrier, as well as Wine and Beer.

We also offer French Press Coffee and a selection of Hot Teas.

While some items on our menu are gluten free, our kitchen is not gluten free. We also cook with wheat, peanuts, tree nuts and shellfish.


Tomboni’s Bistro Dessert Menu 

 Flourless Chocolate Cake with Chocolate Glaze~ served warm with or without roasted Texas Pecans  
Crème Brulée with fresh seasonal berries 
Italian Tira Misu 
 Lemon Tart  
Butter Cake with Caramel Glaze and roasted Pecans 
 Pumpkin Cheesecake 
 All Desserts $6.00 
French Press Coffee $2.00 cup $7.00 pot