Beau Jo's Idaho Springs

Unable to analyze — use caution and ask your server.

The wings are likely fried in a shared fryer and the sauces (especially BBQ and dry rub) often contain hidden gluten, creating cross‑contact risk despite a GF menu.

Unable to analyze — use caution and ask your server.

The dip may contain hidden gluten thickeners and the chips are likely fried in a shared fryer, posing cross‑contamination risks despite the restaurant offering a GF menu.

The tortilla chips are likely fried in a shared fryer and the queso sauce may contain gluten-containing thickeners, creating cross‑contact risk despite the GF menu.

The pork green chili likely contains no obvious gluten ingredients, but the seasoning, broth, or thickening agents may include wheat, and shared prep areas increase cross‑contact risk.

The restaurant uses a shared kitchen, fryer, and prep area, which raises cross‑contamination risk, and the crustless pizza base may contain hidden gluten unless specifically confirmed as GF.

The Margherita pizza uses a standard wheat crust and is prepared in a shared kitchen with shared prep surfaces and fryer, creating a risk of gluten cross‑contamination.

The ingredients themselves (arugula, pine nuts, parmesan, lemon‑oil dressing) are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible.

Salads are inherently gluten‑free, but the shared kitchen and prep areas mean there is a risk of cross‑contact from utensils, bowls, or toppings like croutons that may contain gluten.

The Caesar salad includes croutons, which are typically made from wheat bread and contain gluten, and the shared fryer and prep area increase cross‑contamination risk.

The salad itself is naturally gluten‑free, but the candied walnuts may be coated with a wheat‑based syrup and the balsamic vinaigrette could contain hidden gluten ingredients, and the kitchen is shared, increasing cross‑contamination risk.

The salad contains croutons, which are typically made with wheat, and is prepared in a shared kitchen with potential cross‑contamination from the fryer and other prep areas.

The sandwich is served on regular bread, which contains gluten, and the kettle chips are fried in a shared fryer, posing cross‑contamination risk.

The sandwich includes bread (not specified as gluten‑free) and is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contact risk; the Italian dressing and kettle chips may also contain hidden gluten.