RISE! Breakfast Fort Collins

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.

Both the sparkling wine and the fruit juices are naturally gluten‑free, and there are no typical gluten‑containing additives in a classic mimosa.

All ingredients (tequila, Jarritos grapefruit soda, pineapple juice, simple syrup, and Tajín) are inherently gluten‑free, and the drink is prepared without any obvious gluten-containing additives.

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

Iced tea is made from water and tea leaves/bags, which are naturally gluten‑free, and contains no gluten ingredients. The main risk is potential cross‑contact in a shared prep area, but this is low for a simple brewed beverage.

Cold brew coffee is made from coffee beans, which are naturally gluten‑free, and the description lists no added ingredients that contain gluten.

The dish contains naturally gluten‑free ingredients, but it is prepared in a shared kitchen with a shared fryer, and the chili could contain hidden wheat thickeners, so cross‑contamination risk exists.

The BBQ pulled pork and maple bacon jam likely contain soy sauce or other additives with wheat, and the shared fryer poses a cross‑contamination risk for any fried components.

The braised brisket and hollandaise are likely gluten‑free, but the chipotle veal demi‑glace may be thickened with wheat flour and the shared fryer could cross‑contaminate the potato side.

The dish’s components appear naturally gluten‑free, but the restaurant uses a shared kitchen and fryer, which can introduce cross‑contact with gluten‑containing foods.

Fresh fruit itself is naturally gluten‑free, but because the restaurant operates a shared kitchen and fryer, there is a risk of cross‑contact from shared utensils or surfaces.

The restaurant has a separate GF prep area and a GF menu, but the shared kitchen and especially the shared fryer introduce a risk of cross‑contact with gluten‑containing foods.

Bloody Mary mixes often contain Worcestershire sauce or soy sauce, which can include wheat-derived ingredients, and cross‑contact is possible in a shared kitchen.

Plain tea leaves are naturally gluten‑free, but the house‑made blend could contain flavorings (e.g., malt, barley‑based spices) or be exposed to cross‑contact in a shared kitchen.

Freshly squeezed orange juice contains no gluten ingredients, but the restaurant uses a shared kitchen and equipment, so there is a potential risk of cross‑contact if the juicer is also used for gluten‑containing items.

The Virgin Bloody Mary is a non‑alcoholic tomato‑based drink, but the spice blend or any added flavorings (e.g., Worcestershire sauce, soy sauce, or pre‑made seasoning mixes) can contain hidden gluten, and the restaurant operates a shared kitchen.