Brues Alehouse Brewing

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Hard cider is naturally gluten‑free, and the menu explicitly labels it as GF; the main cross‑contamination risk would be from shared tap lines or equipment, which is low but possible in a shared kitchen environment.

The steak and greens are naturally gluten‑free, but the shared prep area and potential hidden gluten in dressings or toppings (e.g., croutons, marinades) pose a cross‑contamination risk.

The restaurant uses a shared prep area, so the grilled chicken and house toppings could have contacted gluten-containing foods, and the toppings may include hidden gluten (e.g., sauces or seasonings). While the bun is labeled GF and the fryer is dedicated, cross‑contact risk remains.

While the fries are cooked in a dedicated gluten‑free fryer, the shared prep area could introduce gluten via seasoning or cross‑contact with other foods, so there is a moderate risk of contamination.