Grassburger Durango

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

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

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

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

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

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

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

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 apple cider is naturally gluten‑free, and because it is a pre‑packaged beverage from a local producer, there is minimal risk of cross‑contamination in the restaurant.

Coca‑Cola is a pre‑packaged, gluten‑free beverage with no ingredients containing wheat, barley, or rye, and it is not prepared on‑site, so cross‑contamination risk is negligible.

Diet Coke is a pre‑packaged, carbonated beverage that contains no gluten ingredients and is produced in a dedicated facility, so there is no risk of gluten cross‑contamination.

Iced tea is made from water and tea leaves, which contain no gluten, and the restaurant prepares it in a separate prep area with a dedicated fryer, minimizing cross‑contamination risk.

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

Still bottled water is sealed and contains no ingredients, so it is inherently gluten‑free and not subject to cross‑contact in the kitchen.

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

The bowl contains naturally gluten‑free ingredients, but the restaurant operates in a shared kitchen, so cross‑contact with gluten‑containing foods is possible despite a dedicated fryer and separate prep area.

The burger likely includes a wheat bun and may be seasoned with gluten-containing ingredients, and while the kitchen has a dedicated fryer and separate prep area, cross‑contact is still possible in a shared kitchen.

The grilled chicken itself is likely gluten‑free, but the standard bun contains wheat, and the shared kitchen introduces a risk of cross‑contact.

The beef patty itself is gluten‑free, but the standard Grassburger is served on a regular bun, which contains wheat, and the shared kitchen environment poses a cross‑contact risk.

The chocolate milkshake contains only dairy and chocolate flavoring, which are naturally gluten‑free, but it is made in a shared kitchen where equipment (e.g., blenders) may also process gluten‑containing items.

The shake’s flavor changes monthly and the exact ingredients (e.g., syrups, flavor powders, thickeners) are not disclosed, so hidden gluten sources or cross‑contact in a shared kitchen are possible.

A strawberry milkshake typically contains only dairy, fruit, and sugar, which are gluten‑free, but the shared kitchen environment and potential use of flavorings or thickeners that may contain gluten create a cross‑contact risk.

Most fountain sodas are gluten‑free, but some craft syrups use barley malt or other gluten‑containing flavorings, and cross‑contact in a shared kitchen is possible.

The salad itself contains no gluten ingredients, but the restaurant operates a shared kitchen, so cross‑contact could occur on cutting boards, knives, or from shared dressings.

The fries are prepared in a dedicated fryer and use gluten‑free ingredients, but the restaurant operates in a shared kitchen where cross‑contact could occur during prep or storage.