Bart & Yeti's Vail

The chicken fingers are breaded and fried in a shared fryer, which poses a risk of wheat-containing coating and cross‑contamination with gluten‑containing foods.

The wings are likely fried in a shared fryer and the sauces/dressings may contain hidden gluten, so cross‑contact is possible.

The pineapple salsa is naturally gluten‑free, but the tortilla chips are fried in a shared fryer, which poses a cross‑contamination risk for gluten.

The cheese, bacon, and green onions are naturally gluten‑free, but the French fries are probably cooked in a shared fryer, which can introduce cross‑contamination from gluten‑containing foods.

All listed ingredients are naturally gluten‑free, but the restaurant uses a shared kitchen, shared fryer, and shared prep areas, so the tortilla chips could be fried in oil that has contacted gluten foods, creating cross‑contamination risk.

The black bean patty likely contains wheat-based binders or breadcrumbs, and the shared fryer and prep area increase cross‑contamination risk, even though the restaurant offers a GF menu.

The Cheese Bacon Bart Burger includes a wheat bun and is prepared in a shared kitchen with shared fryers and prep areas, creating a risk of gluten cross‑contact.

The burger patty and cheese are naturally gluten‑free, but the standard bun contains wheat and the kitchen uses shared fryers and prep areas, creating cross‑contact risk.

The Chili Cheese Bart includes a regular burger bun that contains wheat, and the kitchen uses shared fryers and prep areas, creating a risk of cross‑contact with gluten-containing foods.

The burger patty itself is gluten‑free, but the standard bun contains wheat and the French fries are likely fried in a shared fryer used for gluten‑containing items, creating cross‑contamination risk.

The salad itself contains naturally gluten‑free ingredients, but the honeyed walnuts and raspberry vinaigrette may contain hidden gluten (e.g., wheat‑based sweeteners or malt vinegar), and shared prep areas increase cross‑contact risk.

The salad contains components (honeyed walnuts and raspberry vinaigrette) that could be coated or thickened with wheat-based ingredients, and it is prepared in a shared kitchen with cross‑contamination risk.

Unable to analyze — use caution and ask your server.

The BBQ glaze commonly contains wheat-based ingredients, and the restaurant’s shared kitchen and prep areas increase the risk of cross‑contact, even though the chicken is grilled.

The BLT is served on toasted bread, which is not inherently gluten‑free, and the restaurant uses shared kitchen equipment and fryers, increasing cross‑contact risk.

The sandwich can be made gluten‑free if you request a gluten‑free bread, but the restaurant uses a shared kitchen, prep area, and fryer, which raises cross‑contact risk.

The fries themselves are naturally gluten‑free, but the restaurant uses a shared fryer and prep area, which can lead to cross‑contact with gluten‑containing foods.

The soup of the day’s ingredients are unknown and could contain hidden gluten (e.g., wheat flour, barley stock, soy sauce), and the shared kitchen increases cross‑contact risk.