TRUE FOOD KITCHEN Menu & Allergen & Diet Vocabulary

A set of vocabulary flashcards covering allergen policy, dietary labels (V, VEG, GF), and representative menu items.

2000-calorie daily intake

A standard daily energy target; individual needs vary.

FDA major allergens

Peanuts, tree nuts, eggs, fish, shellfish, milk, sesame, soy, and wheat.

Allergen-free guarantee

Cannot be guaranteed due to shared cooking areas.

Shared cooking areas

Areas where multiple items are prepared; cross-contact risk exists.

Ingredient changes

May occur due to suppliers, recipe updates, methods, or seasons.

Inform your server of allergies/diet

Tell staff about allergies or dietary needs before ordering; accommodations will be attempted.

Raw/undercooked risk

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness.

V (Vegan)

V indicates vegan; no animal-derived ingredients.

VEG (Vegetarian)

VEG indicates vegetarian; no meat; may include dairy or eggs.

GF (Gluten-Friendly)

Gluten-friendly options; prepared without gluten; some items may contain dairy; check labeling.

Gluten-Friendly Crust

Pizza crust option that is gluten-free; contains dairy.

Gluten-Free Bun

Gluten-free bun option for sandwiches; contains dairy.

True Crisp’d™ Air-Fried French Fries

Air-fried fries; upgrade to premium sides; served with peri peri ketchup.

Grass-Fed Burger

Verde Farms 100% grass-fed beef burger with roasted mushrooms, caramelized onions, arugula, parmesan, and umami sauce.

Plant-Based Double Cheeseburger

V patty made from portobello, beet & walnut vegan patty with vegan cheese; lettuce, onions, tomato, jalapeño rémoulade.

All-American Burger

Grass-fed beef burger with aged white cheddar, TFK special sauce, butter lettuce, tomato.

Wild-Caught Tuna Poke Bowl

GF bowl with regenerative black rice, avocado, cucumber, edamame, pickled ginger, citrus ponzu; about 32g protein.

Teriyaki Quinoa Bowl

V GF regenerative quinoa & brown rice blend with broccoli, carrots, bok choy, snap peas, pickled shiitake, sesame seeds.

Korean Noodle Bowl

V GF glass noodles with pickled shiitake, organic spinach, carrot, bean sprouts.

Ancient Grain Bowl

V GF organic grains with sesame miso-glazed sweet potato, onions, snap peas, portobello, avocado, pistachio pesto, hemp seeds, turmeric.

Spicy Panang Curry Bowl

GF regenerative black rice base with sweet potato, bok choy, carrots, snap peas, onion, thai shellfish curry broth.

Mediterranean Hummus

V dip with spicy herb sauce, red pepper & pistachio spread, za’atar; served with baked flatbread.

Seasonal Tomato Basil Soup

VEG GF soup with parmesan and basil garnish.

Edamame Dumplings

VEG dumplings with white truffle oil, dashi, thai basil, sesame seeds.

Seasonal Watermelon Salad

VEG GF with cherry tomatoes, cucumber, almond-sesame mix, thai basil, passion fruit vinaigrette; add feta.

Spritzers

Sparkling water mixed with fresh fruit juice (Lemon-Lime, Pineapple, Pomegranate).

Zero-Proof

Non-alcoholic beverages and cocktails.

Grilled Sustainable Salmon

GF Kvarøy Arctic salmon with snap peas, wild rice pilaf, thai basil vinaigrette.

Pesto Pasta

VEG dish with roasted mushrooms, cherry tomatoes, arugula, parmesan, pistachio pesto.

Lasagne al Pesto GF

GF lasagne with turkey sausage bolognese, pistachio pesto, spinach, ricotta, mozzarella, basil.