Since opening nearly nine years ago, The Vanguard has established itself as the pinnacle of tubed meat delicacies in Milwaukee. Even though the Bay View bar and restaurant has a winning mix of specialty sausages, “tube-less” options, exceptional appetizers, and an impressive group of vegan and vegetarian offerings, The Vanguard likes to keep things fresh and make room for new offerings by occasionally phasing out existing menu items.

On Wednesday, July 26, the restaurant will welcome a handful of new items to its menu. These newcomers will be the last menu contributions from former Vanguard head chef “Paddy” Joyce, who recently left the restaurant. Sadly, those additions mean they’ll have to say farewell to some current sausages (and a few other non-sausage options) between now and then. Today, The Vanguard is declaring “last call” on the following ELEVEN menu items. You can say goodbye to these favorites by stopping in sometime between this afternoon and Tuesday night (while supplies last). Adjust your diet and dining plans accordingly.

Pork and chicken boudin blanc sausage with cognac mushroom cream sauce, macerated grapes, and crostini served over creamy rice.

Schnitzel Wurst
Pretzel-breaded and fried pork, ginger, and caraway sausage with apple and cabbage rotkohl, caraway sour cream, pickled mustard seed, and parsley

Filipino pork longginisa sausage with carrot, sprout and scallion slaw, hot soy mustard, cilantro, and sesame.

Lamb and pork loukaniko sausage topped with with parsnip and leek hash, feta, ouzo agrodulce, lemon, and oregano.

Weylin’s Way
Red chicken chorizo sausage topped with avocado, crema, fried tortillas, and cotija cheese. Served with chicken tortilla soup on the side (for dunking).

The Top Rope
Hot Italian sausage topped with lacto fermented fennel slaw, hot cherry peppers, Parmesan, and basil.

Lamb, chicken, and beef döner meat with garlic tahini sauce, pickled onions, house chili sauce, pickles, fries, lettuce, and tomato served on shrak bread.

Azad Fries
Crispy fried chicken bits (or tofu) tossed in buttery tomato and kashmiri gravy with paneer, yogurt sauce, onion chutney, and cilantro.

Pan-Fried Green Beans
Pan-fried green beans with white wine mustard vinegar, roasted garlic, and lemon zest.

House Pickles
Pickles that are, um, made in house.

Mac & Cheese
Mac & Cheese with bacon.

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.