GLUTEN FREE

STARTERS

CHICKEN STREET TACOS Chicken, Monterey jack cheese, avocado, black beans, pico de gallo, white corn tortilla

SALADS

Dressing chices include, Lime Vinaigrette, Roasted Red Pepper Vinaigrette, Ranch, Bleu Cheese, Caesar

ROASTED CHICKEN SALAD Edamame, tomatoes, onions, cucumbers, roasted chicken, choice of dressing
COBB SALAD Roasted turkey, bacon, bleu cheese crumbles, fresh avocado

SANDWICHES & BURGERS

Includes choice of Austin’s mashed potatoes, coleslaw or sautéed vegetables. Substitute a side salad

COLORADO CHEESEBURGER* Swiss cheese, UDI’s gluten free bun.                             – Add apple wood smoked bacon –
BUFFALO BURGER* All natural ground bison, white cheddar, UDI’s gluten free bun
TURKEY CLUB House roasted turkey, Swiss cheese, crispy bacon, cranberry apple slaw, UDI’s gluten free bun
PORTOBELLO SANDWICH Grilled and marinated Portobello mushroom, Monterey jack cheese, salsa cruda, remoulade, UDI’s gluten free bun

HOUSE FAVORITES

Add a House Salad to any entree

ROTISSERIE CHICKEN A quarter of chicken, roasted garlic mashed potatoes, coleslaw. Specify dark or white meat preference
SHORT SMOKED SALMON* Hickory smoked then grilled, roasted garlic mashed potatoes, seasonal vegetables (brown rice quinoa pilaf available after 4pm) – 6 oz or 9oz –
COMBO PLATE A quarter rotisserie chicken and slow roasted pork ribs, mashed potatoes, coleslaw
SMOKED NEW YORK STRIP STEAK* Mashed potatoes, seasonal vegetables (baked potato available after 4pm)

DESSERT

CREME BRULEE Traditional baked custard topped with caramelized sugar

This menu and the information on it are provided by Austin’s American Grill, as a service to our guests. We assume no responsibility for its use and information. Our Guests are encouraged to their own satisfaction, to consider this information in light of their individual requirements and needs. 

*Items may be served raw or under cooked or may contain under-cooked ingredients and consuming raw or under-cooked meats, poultry, seafood shellfish or eggs may increase the risk of food-borne illness.