Farmhouse Kitchen + Bar

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, so cross-contamination in theory remains a concern.
• There are positive signals: staff knowledge about celiac needs and at least some notes to chefs for extra caution, plus a gluten-free menu presence.
• A potential limitation noted by a guest is the absence of gluten-free desserts.
• Overall, you should plan to ask clarifying questions about preparation and cross-contact for each dish, and communicate your needs clearly to the staff.