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Quantity
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Calories (cal)
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Carbohydrates (g)
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Protein (g)
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Total Fat (g)
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Saturated Fat (g)
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Trans Fat (g)
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Cholesterol (mg)
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Sodium (mg)
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Dietary Fiber (g)
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Total Sugars (g)
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Vitamin A (%)
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Vitamin C (%)
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Calcium (%)
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Iron (%)
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Meal Totals |
-- | -- | -- | -- | -- | -- | -- | -- | -- | -- | -- | -- | -- | -- | |
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Calories (cal)
|
Carbohydrates (g)
|
Protein (g)
|
Total Fat (g)
|
Saturated Fat (g)
|
Trans Fat (g)
|
Cholesterol (mg)
|
Sodium (mg)
|
Dietary Fiber (g)
|
Total Sugars (g)
|
Vitamin A (%)
|
Vitamin C (%)
|
Calcium (%)
|
Iron (%)
|
|---|
Nutrition information is based on information provided by product manufacturers. Variations may occur as the manufacturers may change their formulations or substitute another product. Serving size designation for beverages refers to total cup capacity; the actual fill may be slightly less. Understanding % Daily Value: Daily values are set by the government and reflect current nutrition recommendations for a 2,000 calorie reference diet. You may not eat a 2,000 calorie reference diet. However, the % Daily Value information on the nutrition label can still be used to see if a diet meets nutrition recommendations for a nutrient without going through the extra steps to calculate personalized nutrient amounts. REMEMBER: If you eat less than 2,000 calories, your total % Daily Value for an individual nutrient in all the foods you eat in one day can add up to less than 100 percent. If you eat more than 2,000 calories, your total % Daily Value for an individual nutrient in all the foods you eat in one day can add up to more than 100 percent. |
Please note, menu options that were prepared or processed without gluten ingredients are labeled "Made without Gluten." However, due to our open kitchens that handle gluten and other allergens for the preparation of other menu items, we cannot guarantee that items made without gluten are "gluten free," as are packaged foods that meet the generally accepted standard for "gluten free."
While we make every effort to avoid gluten cross-contact, there is always the potential for cross-contact with other gluten-containing food items, particularly in our self-serve facilities. Therefore, guests with celiac disease or gluten intolerance must judge whether or not to eat selected foods given their particular circumstances. We encourage such guests to ask to speak to the Chef or Manager regarding any questions about the ingredients contained in the food being considered.