Chicken Club

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CONTAINS: Soy, Dairy, Wheat, Eggs, Gluten

Although we value consistency, sometimes it is necessary to substitute ingredients based on availability. Please alert your server if you have a serious/severe allergy.

 

 Bun: SOYBEAN OIL, YEAST, SALT ARTIFICIAL FLAVOR, DOUGH CONDITIONERS (MONOGLYCERIDES, DATEM,SODIUM STEAROYL LACTYLATE, ASCORBIC ACID),CALCIUM PROPIONATE (PRESERVATIVE), CALCIUM SULFATE, LETTUCE, TOMATO
-OR-
Bun(Klosterman’s): Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Potato Flakes, Sugar, Yeast, Contains 2% or less of the following: Soybean Oil, Wheat Gluten, Artificial Flavor, Salt, Calcium Propionate (Preservative), Sodium Stearoyl Lactylate, Calcium Sulfate, Ammonium Sulfate, Ascorbic Acid, Citric Acid, Corn Flour, Spices (Turmeric and Paprika), Mono & Diglycerides, Pea Protein, Wheat Protein, Potato Protein, Rice Protein, Sunflower Oil, Dextrose, Maltodextrins, Cornstarch

Chicken: CHICKEN BREAST FILLETS WITH RIB MEAT, CONTAINING UP TO 14% OF A SOLUTION OF WATER AND SEA SALT, SALT, YELLOW PRUSSIATE OF SODA

Brine: WATER, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, TOMATO PASTE, MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF: SALT, PINEAPPLE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR, SPICES, CARAMEL COLOR, SODIUM BENZOATE AS A PRESERVATIVE, MOLASSES, CORN SYRUP, GARLIC*, SUGAR, TAMARIND, NATURAL FLAVOR, CORN SYRUP, WATER, ARTIFICIAL MAPLE FLAVOR, SALT, SODIUM BENZOATE, CMC GUM, POTASSIUM SORBATE (PRESERVATIVE), CARAMEL COLOR, SUGAR, MOLASSES. AZUCAR, MELAZA, SALT, YELLOW PRUSSIATE OF SODA.

Cheese: PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR.

Bacon: CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE.

Pepper Aioli: SOYBEAN OIL, VINEGAR, EGG YOLK, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF SALT, WATER, MUSTARD SEED, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), BELL PEPPERS, WATER, CITRIC ACID, WHITE GROUND PEPPER, SALT, YELLOW PRUSSIATE OF SODA, WHITE WINE

 

 

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