Boathouse Cantina

Corn chips are typically gluten‑free, and salsa usually contains no gluten, but the restaurant uses a shared fryer and prep area with no dedicated gluten‑free procedures, so cross‑contamination is possible.

Unable to analyze — use caution and ask your server.

Fried cheese curds are typically coated in a flour‑based batter and are cooked in a shared fryer, which likely contains gluten residues from other items, creating a cross‑contamination risk.

The poppers contain no obvious gluten ingredients, but they are prepared in a shared kitchen with a shared fryer, which may have been used for breaded items, creating cross‑contact risk.

Corn chips are generally gluten‑free, but shared fryers and a cheese sauce that may contain flour or wheat starch create cross‑contamination risks, and the kitchen lacks a formal GF protocol.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The wings are fried in a shared fryer and tossed in homemade sauces of unknown composition, creating a risk of cross‑contamination and hidden gluten ingredients.

Unable to analyze — use caution and ask your server.

The burger likely includes a regular bun (contains wheat) and the Cajun spice blend may contain wheat flour as a thickener; plus shared fryers and prep areas increase cross‑contamination risk.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The quinoa patty may contain gluten-containing binders (e.g., breadcrumbs) and the Cajun remoulade often includes flour or malt vinegar; plus the shared fryer and prep area increase cross‑contact risk.

Unable to analyze — use caution and ask your server.

The burger likely includes a wheat bun and is prepared in a shared kitchen with shared fryers and prep surfaces, posing cross‑contamination risks for gluten.

Unable to analyze — use caution and ask your server.

The stew may contain wheat flour or other gluten-containing thickeners, and the shared kitchen/fryer environment poses a cross‑contamination risk for celiac patients.

Ponzu sauce typically contains soy sauce (wheat) and the shared kitchen/fryer increase cross‑contact risk; without a dedicated gluten‑free preparation area, hidden gluten is possible.

The Cajun blackening seasoning often contains wheat flour, and the tacos are likely served on flour or mixed tortillas; shared fryers and prep areas increase cross‑contamination risk.

The dish contains potential gluten sources (tortillas may be wheat-based) and is prepared in a shared kitchen with a shared fryer, increasing cross‑contamination risk.

The ingredients themselves (pork, radishes, cilantro, pickled onions, cotija) are naturally gluten‑free, but the restaurant uses a shared kitchen, fryer, and prep area with no formal gluten‑free protocols, and the type of tortilla is unspecified, which could be wheat‑based.

The chipotle marinade may contain hidden gluten (e.g., soy sauce, wheat flour) and the shared kitchen/fryer creates cross‑contact risk, especially if the tacos use flour tortillas.

Unable to analyze — use caution and ask your server.

The tacos likely use a wheat-based batter and are fried in a shared fryer, creating a high risk of gluten cross‑contamination, and there is no dedicated gluten‑free preparation area.

Unable to analyze — use caution and ask your server.

The pork marination and toppings may contain hidden gluten ingredients, and the shared kitchen, fryer, and prep area increase the risk of cross‑contact with gluten‑containing foods.