Jeraffe

confidence 75% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The official menu marks each dish with an `*Allergens(...)` code referencing a numbered key, and '1' corresponds to cereals containing gluten. The kitchen can identify which dishes contain gluten, but the sources give no information about dedicated equipment, fryers, staff training, or cross-contact procedures. A shared kitchen is the only reasonable assumption. Dine with caution: confirm with staff whether your specific needs can be safely met.

Honest caveat: No details on cross-contact prevention; shared kitchen with gluten-containing ingredients presumed.

confidence 75% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The official menu uses an `*Allergens(...)` code where '5' is peanuts and '8' is tree nuts. Dishes such as the Artichoke appetizer are explicitly tagged with nut allergens. The kitchen can identify which dishes contain nuts, but there is no mention of dedicated equipment, fryers, or cross-contact protocols. Shared kitchen assumed. Confirm with staff.

Honest caveat: No details on cross-contact prevention; shared kitchen presumed.

confidence 75% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The official menu marks dishes with an `*Allergens(...)` code where '7' means milk/dairy. The kitchen can identify which dishes contain dairy, but there is no information about dedicated prep, fryers, or cross-contact protocols. Shared kitchen is presumed. Best to confirm your needs with staff.

Honest caveat: No details on cross-contact prevention; shared kitchen with dairy-containing ingredients presumed.

confidence 75% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The official menu marks dishes with an `*Allergens(...)` code where '3' means eggs. The kitchen can identify which dishes contain egg, but no information is provided about dedicated equipment, fryers, or cross-contact practices. Shared kitchen presumed. Confirm with staff.

Honest caveat: No details on cross-contact prevention; shared kitchen presumed.

confidence 75% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The official menu marks dishes with an `*Allergens(...)` code where '6' means soy. The kitchen can identify which dishes contain soy, but no information is given about dedicated equipment, fryers, or cross-contact practices. Shared kitchen presumed. Confirm with staff.

Honest caveat: No details on cross-contact prevention; shared kitchen presumed.

confidence 75% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The official menu marks dishes with an `*Allergens(...)` code where '2' is crustaceans and '14' is molluscs. The kitchen can identify which dishes contain shellfish, but no information is given about dedicated equipment, fryers, or cross-contact practices. Shared kitchen presumed. Confirm with staff.

Honest caveat: No details on cross-contact prevention; shared kitchen presumed.