The twisted culinary minds at The Vanguard aren’t afraid to shake things up every now and then. Now a few months removed from introducing six new spring/early summer menu offerings, the Bay View bar and sausage emporium has decided to do a little mid-summer refresh by adding a few more new items to its regular menu.
Starting today, The Vanguard will serve a total of seven new offerings, including five specialty sausages, a Dr. Pepper mole hot dog, and a pasta-forward side. They’re available as of open today, so check them out below and stop by The Vanguard as soon as possible to give ’em a try. (Photos and descriptions courtesy of The Vanguard).
The Stan Hansen
Pork sausage made with jalapeno and sharp cheddar, topped with chow chow relish, BBQ sauce, bacon bits, and fried corn fritters
The Cardini
Chicken sausage made with capers, garlic, lemon, breadcrumbs, and anchovies. Topped with romaine lettuce and croutons tossed in house made Caesar dressing with Parmesan.
Salazar 2.0
Red chorizo sausage topped with cream cheese, cheddar cheese, pineapple salsa, al pastor BBQ sauce, and cilantro.
Bourbon Chicken
Crispy all-chicken sausage made with bourbon, paprika, and brown sugar. Topped with sauteed bell peppers and a sweet bourbon glaze.
Geedorah
Lamb and pork sausage made with red curry, miso, and ginger. Topped with zucchini, red pepper and napa slaw, coconut red curry sauce, crushed peanuts, and mint.
El Grande Americano
Dr. Pepper mole sauce, sour cream, chopped jalapenos, pickled red onions, and cilantro.
Italian Pasta Salad
Farfalle noodles, Italian vinaigrette dressing, cherry tomatoes, roasted red peppers, broccoli, red onions, and parsley. Topped with Parmesan (can be made vegan).