The Fort Restaurant

The empanada pastry is made with wheat flour, which contains gluten, and the item is likely fried in a shared fryer, creating a high risk of cross‑contamination.

The dipping sauce contains beer, which is made from barley and is not gluten‑free, and the shared fryer poses a cross‑contamination risk for the sausages.

The dish includes crostini, which are made from wheat bread and contain gluten, making it unsafe for a strict gluten‑free diet.

The dish uses seasoned panko, which contains wheat gluten, and is deep‑fried in a shared fryer, creating a high risk of cross‑contamination.

The dish uses puff pastry, which is made from wheat flour and contains gluten, and it is prepared in a shared kitchen with a shared fryer, increasing cross‑contamination risk.