Vinaigrette

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free kitchen, so cross-contamination is a real consideration for celiac diners.
• Some reviews indicate that while many dressings or salads can be made GF, there are items (at least historically) that may contain gluten or be cross-contaminated, such as a dip that had flour in it.
• The staff are described as knowledgeable and cautious about cross-contamination in recent experiences, but the lack of a GF-only facility means total certainty isn’t guaranteed.