This Week's Menu
Hot Entrees, Starches, Bean/Grain and Vegetables
Monday, March 20, 2017Assorted Mini Danish
Ingredients: Assorted Danish (Bleached Wheat Flour: (Enriched with: Niacin, Reduced Iron, Thiamine Mono-Nitrate, Riboflavin, Folic Acid), Malted Barley Flour), Water, Shortening(Canola Oil, Palm Oil), Sugar, Yeast, Eggs, Raspberries, Apples, Cream Cheese (Cream, Non-Fat Milk, Sodium and Calcium Caseinates, Milk Protein, Citric Acid, Xanthan, Locust Bean Gum), Lemon Puree, Lemon Juice Solids, Lemon Oil, High Fructose Corn Syrup, Corn Syrup, Dextrose, Soybean Oil, Soy Flour, Salt, Modified Food Starch, Malto-Dextrin, Corn Syrup Solids, Corn Starch, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Mono Calcium Phosphate), Soy Lecithin, Dextrin, Agar Agar, Guar Gum, Sodium Citrate, Pectin, Acacia Gum Tumeric Paprika, Enzyme, Ascorbic Acid, Mono-Glycerides, Ethoxylated and Diacetyl Tartaric Esters Of Mono Diglycerides (DATEM), L-Cysteine, Polysorbate 60, Phosphoric Acid, Ammonium Sulfate, Azodicarbonamide (ADA), Propylene Glycol, Sorbitan Monostearate, Benzoic Acid, Beta Carotene, Algin, Glyceryl Monostearate, Propylene Glycol-Monostearate, Sodium Stearoyl Lactylate), Sodium Aluminosilicate, Sodium Hexametaphosphate, Calcium Carbonate, Titanium Dioxide, Algin, Sodium Aluminosilicate, Hydrogenated Palm Kernel Oil, APO Carotenol, Beta Carotene, Butylated Hydroxyanisol, Enzyme, Sodium Erythorbate, Sulfates, Sorbic Acid, Stearic Acid, Sodium Benzoate, Potassium Sorbate, Sodium Propionate, Calcium Propionate, Natrual And Artificial Flavors and Colors (F.D.C. Red #40, Yellow #5 & #6, Blue #1).)
Allergens: Milk, Eggs, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten
|Nutrition Facts||Amount / Serving||% Daily Value*|
Serving Size: 1 each
* Percent Daily Values are based on a 2,000 calorie diet.
Total Fat: 7 g
* Consumer Responsibility * Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a manager for individualized assistance.