Guard and Grace

The crab, chive butter, and lemon are naturally gluten‑free, but the restaurant uses a shared kitchen and fryer, which can introduce cross‑contamination from gluten‑containing foods.

Cured meats are naturally gluten‑free, but the seasonal accoutrements (e.g., breads, crackers, sauces) may contain gluten, and shared prep surfaces increase cross‑contact risk.

The seafood itself is naturally gluten‑free, but the restaurant uses a shared kitchen and fryer, which can introduce cross‑contact with gluten‑containing foods.

Shrimp is naturally gluten‑free, but the wasabi cocktail sauce may contain soy sauce or other additives with wheat, and shared prep surfaces could introduce cross‑contact.

The "crispy" preparation likely uses a tempura batter that traditionally contains wheat flour, and the shared fryer and prep areas increase cross‑contamination risk; the spicy aioli may also contain soy sauce or other gluten‑containing additives.

All listed ingredients (carrots, herb yogurt, herbs, pistachios) are naturally gluten‑free, but the restaurant uses a shared kitchen, prep area, and fryer, creating a risk of cross‑contamination.

Oysters themselves are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so there is a risk of cross‑contact from utensils, surfaces, or any sauces/dressings that may contain gluten.

The raw fish itself is gluten‑free, but the ponzu sauce typically contains soy sauce made with wheat, and the shared kitchen/fryer environment poses cross‑contact risk.

The sweet soy butter likely contains soy sauce, which is traditionally brewed with wheat, and the shared fryer and prep areas increase cross‑contamination risk.

The crab, broccolini, and chive butter contain no obvious gluten ingredients, but the restaurant uses a shared kitchen and prep area, which raises the risk of cross‑contact with gluten‑containing foods.

The Caesar salad contains no obvious gluten ingredients, but the parmesan crisp may be fried in a shared fryer and the white anchovy dressing could contain hidden gluten additives, posing cross‑contamination risk in a shared kitchen.

The salad components (tomatoes, sunflower seeds, parmesan) are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, and the white balsamic vinaigrette could contain hidden gluten (e.g., malt vinegar or thickeners).

The salad contains ingredients that are typically gluten‑free (bacon, gorgonzola, vegetables), but the vinaigrette may include hidden gluten thickeners and the shared kitchen/fryer environment raises cross‑contamination risk.

The lobster tail and chive butter contain no gluten ingredients, but the restaurant uses shared prep surfaces and equipment, which could introduce cross‑contact with gluten‑containing foods.

The filet mignon is a plain, unbreaded steak with simple seasoning, which is inherently gluten‑free, but the restaurant uses a shared kitchen and fryer, so cross‑contact with gluten‑containing foods is possible.

A plain New York strip steak is naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so there is a risk of cross‑contact from seasonings or surfaces that may have handled gluten.

A ribeye steak is naturally gluten‑free, but the restaurant uses shared prep areas and the steak is seasoned, which could contain hidden gluten and risk cross‑contact.