Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.

Allergen List

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrins (1);
   (c) barley-based glucose syrups;
   (d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and products made from eggs.

4. Fish and fish products, except:
   (a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   (b) gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:
   (a) whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
   (b) lactiol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard products.

11. Sesame seeds and products made from sesame seeds.

12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and lupin products.

14. Molluscs and mollusc products.
    (1) And derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived

ANNEX II of EU Regulation 1169/2011

Normative alimentari

Treated drinking water is served in this establishment.

*Some items on our menu undergo rapid blast chilling or are blast chilled and frozen at origin to ensure product quality and safety.

**Customers are asked to inform the wait staff of the need to consume foods free of certain allergenic substances before ordering.

During preparations in the kitchen, cross-contamination cannot be ruled out. Therefore, our dishes may contain the following allergenic substances:
fish and fish products, shellfish and shellfish products, crustaceans and shellfish products, cereals containing gluten, eggs and egg products, soy and soy products, milk and milk products, sulfur dioxide and sulfites, nuts, celery and celery products, lupins and lupin products, peanuts and peanut products, mustard and mustard products, sesame seeds and sesame seed products.