until we run out)
May 22 - 28, 2017
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . .
. . . . . $4.99 . . . . . . $5.99 . . . . . . $10.99
Sweet Tomato Bisque*
Chicken Noodle *
Caribbean Red Lentil * V, GF
Veggie Quinoa V,G
(VE)-Vegetarian or available vegetarian
. . . . . $5.99 . . . . . . $6.99 . . . . . . $12.99
Turkey Chili* G
Coconut Yellow Split Pea VG
New England Clam Chowder
And a WHOLE Bunch More.
Soups run out so hurry in!!!
Our intent at Sweet Tomato is to help you find healthy alternatives
that can be even more delicious ....while being very
|. . . .
Try Our Chili Bowls for Supper!!
CROISSANT - our famous chicken salad curried -
on a warm croissant with field greens 8.50
SPICY CHICKPEA BOWL -
Cajun roasted chickpeas, diced tomato and cucumbers and roasted
corn over a bed of quinoa and chopped Romaine 9.99
SPICY PEAR GRILLED CHEESE -
thinly sliced Bartlett pear, prosciutto & pepperjack on
Oatmeal bread 7.99
BURGER - all white
meat TURKEY burger with glazed teriyaki & layered with
grilled fresh pineapple & red onion on a bun 8.99
GONE GREEK TURKEY SALAD - all
white meat Turkey burger over our famous Greek Salad 10.95
ISLAND SHRIMP TACO - sauteed
shrimp with homemade slaw, fresh Mango salsa & chipotle drizzle
FISH SANDWICH - sautéed flounder,
lettuce & tomato
with chipotle mayo
on wrap or
Lamb, Beef or Chicken GYRO -
with shredded lettuce,
tomato, onions & our
sauce on a pita 8.95
GREEK GYRO RICE BOWL - gyro meat (chicken or
beef)over chopped lettuce, tomato and brown rice, with tzatziki
TURKEY RICE BOWL with
over brown rice
cream & jalapenos
salad on a bun
with Mesclun 9.95
6" QUICHE new
quiche 5.99/ .
Brown Rice Bowl black
cheeses & jalapenos
includes chicken or steamed Veggies (add $1.00 for both)
UDI bread and Toufani Gluten Free wraps available at additional
Please note that our kitchen
is NOT nuts & gluten free.
* TINA’S SIGNATURE HEALTHY
WRAP SPECIAL *
12oz Group I/II soup plus ½ wrap
or house side salad : 8.59/9.59
*** menu changes weekly and represents what
is fresh and in season. we use organic produce when available. our
may vary throughout
the day. we have vegan, vegetarian & gluten free options. Our
food is homestyle and healthy cuisine with a kick. After just trying
we hope you will realize
that we cook for you with love and passion. ***
BROWN RICE BOWLS
US CATER YOUR Christening,
Birthday, Board Meeting, Baby or Bridal Shower
Call Tina TODAY!
Not sure how much to order? Let Sweet Tomato answer any questions
& CURRENT EVENTS
Be a guest at your kid's graduation....Remember us for
your graduation parties...
Trays of Chicken, Fish, Pasta,we do it all.....
we make great breakfast!
ACAI BOWLS are back...
Tomato can cater breakfast, lunch or dessert platters
for your special occasion...
Communion, Confirmation or Anytime! call for any catering need
If you missed us on
Sweet Tomato's Scratch-Made Salad
Oyster Bay Eatery Makes the Mozzarella and Pesto
for Restaurant Hunter
on image to watch
WE'VE GONE SOCIAL!
Please visit our page on FACEBOOK and "like" us.
Join the conversation with customers just like you.
Tell us what soup or special you'd like.
Please write on our wall and tell us how you like us. We'd love
to hear from you.
Join our email
club for valuable coupons.
See what our customers are saying
happy wife is a happy life."
"Savor what you eat: the foods you rush
into your body tend to create more problems than they
solve. Take your time and consciously enjoy every single
bite. Notice as your hunger diminishes. "
that are mindful tend to eat less, or eat healthier,
according to Lilian Cheung, lecturer in the Dept of
Nutrition at Harvard School of Public Health. She also
coauthored a book: Savor: Mindful Eating, Mindful Life,
with Buddhist Monk Thich Nhat Hanh.
" The simple act of chewing slowly and breathing between bites....while
not watching TV or your computer can help you focus more on what you are eating. "by
acknowledging and embracing our cravings through a few breaths, we can stop the
autopilot of reaching out to the pint of ice cream or a bag of chips" says
Cheung in a New York Times 2012 article.