Earlier this week, we announced The Vanguard would be saying goodbye to seven of its menu items. Even though some popular fare and other longer-tenured items—most notably the beloved Buffalo Poutine—have either been 86ed for good or removed from the menu until further notice, head chef Patrick “Paddy” Joyce enacted those difficult cuts in order to make room for a total of 13 delicious new options on The Vanguard’s new spring and summer menu.

Starting at 11 a.m. today, The Vanguard will be offering five new sausages (four of those “styled”), a burger, four sides, and three uniquely amazing fry-based options. Oh, and those of you who are worked up about the losing Buffalo Poutine should be glad to see a (far superior!) South Buffalo Poutine will now be on the menu, as well as Buffalo Tofu. One of the incoming sausages is even made with crab meat. Plus, there have never been more menu items that can be made in vegetarian or vegan form.

Feast your eyes on The Vanguard’s new and improved menu below. [All photos by John Sturdy]

Styled Sausages

Caprese (vegetarian version also available)
Chicken, basil with arugula, mozzarella pearls, tomato, and balsamic vinaigrette

Chicken Parmo (vegetarian version also available)
Breaded and fried chicken sausage with lemon béchamel, house marinara, mozzarella, and fried basil

Guerrero (vegetarian version also available)
Red chorizo sausage with mole negro, serrano and carrot escabeche, chihuahua cheese, and cilantro

Crab, chicken, corn, cream, rice, Old Bay sausage with confit potato, baby corn, and Old Bay celery slaw


Pork and beef sausage with mustard, beer, and white pepper (recommended with kraut and bourbon mustard)


Fried house-made pork and pistachio mortadella with American cheese, giardiniera aoli, lettuce, tomato, and red wine vinegar served on a potato roll

Poutine + Fries

South Buffalo Poutine (vegetarian version also available)
French fries topped with “Smitty” sauced chicken bits (or tofu), blue cheese dressing, and house-pickled celery

Mojito Fries (vegan version also available)
French fries topped with plantain, mojito glaze, pineapple, agrodulce, and mint


Pan-Fried Green Beans (vegan version also available)
Green beans with roasted garlic, white wine, lemon, chili flake, and horseradish

Cucumber Poke (vegan version also available)
Diced cucumbers with pickled onion, soy, lime, ginger, matcha, spicy bois, scallion, and sesame

Creamy Pasta Salad (vegetarian version also available)
Elbow macaroni with mayo, carrot, cheddar cheese, and green olive

Buffalo Tofu (vegan or vegetarian dipping sauces available)
Fried tofu, red hot gravy, chives, blue cheese dressing or vegan ranch


Vanguard Brunch Poutine
French fries with popcorn pork belly, gouda, mushroom, jalapeno, sausage gravy, and fried egg

Dipping Sauces

Bourbon Mustard / Blue Cheese / Marinara / Red Hot Gravy / Tzatziki

About The Author

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Co-Founder and Editor

Before co-founding Milwaukee Record, Tyler Maas wrote for virtually every Milwaukee publication (except Wassup! Magazine). He lives in Bay View and enjoys both stuff and things.