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Chef Thad Gillies at Venue

Venue by 4M Menu Gluten-Free Options

Here at Venue, we are proud to offer a wide and accommodating gluten-free menu to cater to the diverse dietary needs and preferences of our valued customers. We understand that individuals with gluten sensitivities, intolerance, or those following a gluten-free lifestyle should have the opportunity to enjoy a delicious dining experience without compromising their dietary restrictions.

Our dedicated team of chefs and kitchen staff have undergone extensive training to understand the intricacies of gluten-free cooking, ensuring that every dish is prepared with utmost care and attention to detail.

Menu items that are naturally gluten-free or have gluten-free options:

  • Pizza (surprisingly delicious GF crust option available)

  • Sandwiches & burgers (all are available with a GF bun)

  • Tacos (everything on our Mesa Taqueria menu is GF!)

  • Salads

The Americana Menu Line icon used in our menu

Americana Gluten Free Options

All of our burgers and sandwiches can be ordered with a gluten-free bun upon request. We also have a dedicated gluten-free fryer for french fries and wings. Please inform your server of any allergies when ordering and we will be sure to accommodate you.

Mesa taqueria menu line icon.

Mesa Taqueria Gluten Free Options

All of our tortillas and chips are made in-house using gluten-free mesa corn.

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Gluten-Free Brunch Options

Many brunch items can be made gluten-free by substituting with our made-in-house gluten-free focaccia, with items like Avocado Toast, Eggs in Purgatory, Croque Madam, Venue Big Breakfast, and Bagel Egg Sandwiches. Our Chilaquiles are also entirely gluten-free.

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Pizzas

All of our pizzas can be made using gluten-free dough upon request.

Venue Brasserie Garlic Shrimp Tapas on a dinner place with a side of bread.
Neapolitan style margherita pizza on a round silver tray.
Thai sea bass entree with Thai coconut sauce and side of crispy potatoes and papaya and pine nut salad. .
Demkota Ranch New York strip steak on a white plate with an arugula and pea salad with Parmesan flakes and a side potato pave.
Salmon filet and mashed potatoes topped with a pickled fennel salad and a rich cashew and sesame Sichuan sauce.
Tomahawk pork chop with side of green beans finished with a whole-grain mustard reduction.
Shortrib Milanese smothered with a saffron tomato reduction. Served with creamy Parmesan grits.
Birria tacos with chopped onions and cilantro. Wings in the background.