Food Allergies

We recognize that many of our customers may be allergic or sensitive to certain foods or food additives and may need our special attention. The foods most commonly associated with allergic reactions or sensitivity include:

• Crustacean Shellfish (crab, lobster, shrimp)
• Eggs
• Fish
• Guten
• Milk
• Peanuts
• Soybeans
• Tree Nuts (almonds, pecans, pine nuts, walnuts, etc.)
• Wheat

To help make healthy choices, the above foods are identified on our signage when they appear in a recipe. Allergic reactions can occur virtually to any food. It is the protein content of a food that is the cause of most food allergies. The above list includes any food ingredient that contains protein derived from these foods. Some additives, such as MSG (monosodium glutamate), sulfites and sulfates, nitrites and nitrates, and yellow dyes may also cause an adverse reaction in some people. Most allergies occur in children and are often outgrown before adulthood. However, peanuts, tree nuts, fish and shellfish allergies are rarely outgrown. For more information or assistance with controlling allergies through diet, contact a Registered Dietititan in your area.