a trio of smoked brisket, pulled pork, and bbq chicken.
jumbo meaty wings deep fried golden brown and generously tossed in bbq, buffalo, or honey habanero sauces.
stubby's fries sprinkled with bacon salt, parmesan cheese and fines herbs. served with house-made ketchup and mustard aioli.
Mile High Nachos
tri-colored tortilla chips stacked high and smothered with jack and cheddar cheeses. topped with nacho fixins, and avocado.
add chili, chicken, or pulled pork
stubby's take on a classic. bison terrine with pistachios and dried cherries, pork tenderloin roulade, and house-made italian sausage. served with pickled vegetables, olives, mustard, and grilled rustic bread.
Stubbys House-made Hummus
trio of hummus. sundried tomato black bean, spinach artichoke, and roasted red pepper pesto. served with tomato onion relish and pita bread.
wine-simmered beef and chorizo chili served with cheddar cheese, sour cream and onion.
Soup Of The Day
mixed organicic greens tossed with carrots, tomato, onion, cucumber, and house-made croutons. served with your choice of ranch dressing, bleu cheese dressing, balsamic vinaigrette, oregano vinaigrette, or oil and vinegar., add one of stubby's signature dressings for $0.50. caesar, honey chorizo vinaigrette, cranberry ginger vinaigrette, avocado ranch, or sweet onion date.
grilled hearts of romaine topped with caesar dressing and a charred tomato vinaigrette drizzle. garnished with balsamic fig glaze, shaved parmesan, and house-made croutons.
Smoked Chicken Cobb
smoked chicken over mixed organic greens with bacon, wisconsin cheddar, boiled egg, oven roasted grape tomatoes, avocado, and scallions. tossed in our sweet onion date vinaigrette.
Wisconsin Warm Goat Cheese Medallions
two warm goat cheese medallions atop organic field greens with candied pecans, pear, granny smith apple, and tomatoes. tossed in our honey chorizo vinaigrette.
Orange Blossom Honey Glazed Salmon
orange blossom honey glazed salmon upon a bed of baby greens with apple, pear, honey roasted almonds, red onion, tomato, edamame, carrots, and feta cheese. dressed with our cranberry ginger vinaigrette.
bbq pulled chicken with black beans, tomatoes, scallions, cucumbers, cotija cheese, and tortilla strips. served with avocado ranch dressing
Served With House-made Chips And Coleslaw. Substitute Hand-cut French Fries, Sweet Potato Fries, Fresh Fruit, Black And Tan Onion Rings Or Fresh Fruit For $1.00. Substitue Bacon Fries For $2.50
Burger Of The Day
ask your server for details
ask your server for details
Add Your Choice Of Cheese (bleu, Cheddar, Provolone Or Swiss)$0.95
the ultimate indulgence! topped with cheddar cheese, smoked bacon and bbq-glazed pulled pork.
Served With House-made Chips And Coleslaw. Substitute Hand-cut French Fries, Sweet Potato Fries, Fresh Fruit, Black And Tan Onion Rings Or Fresh Fruit For $1.00. Substitue Bacon Fries For $2.50.
choice of teriyaki beef, pulled pork, or pulled chicken served on a baguette and topped with spicy pickled vegetables, romesco aioli, and cilantro aioli.
Black Bean And Chorizo Sub
black bean spread topped with chorizo, avocado, queso fresco and chipotle aioli.
Smoked Local Honey Glazed Turkey
honey glazed turkey served on toasted light rye bread with ale braised onions, tomatoes, herbed whipped goat cheese, mission fig jam and organic baby greens.
toasted foccacia with melted brie, arugula, granny smith apples, oven roasted tomatoes and walnut basil pesto.
grilled walleye, thick cut bacon, arugula, avocado, romesco and rosemary aioli served on toasted light rye bread.
smoked pulled chicken on our buttered brioche bun and finished with stubbys signature bbq sauce.
smoked pulled pork smothered in stubbys signature bbq sauce, and finished with onion straws.
in-house smoked beef brisket sandwich, finished with stubby's signature bbq sauce, and onion straws.
three corn tortillas with blackened catfish, pico de gallo, shredded lettuce, tomatoes and a cumin chive crema.
Seared Atlantic Salmon
salmon atop a bed of minnesota wild rice and winter vegetable hash. finished with a fox barrel pear cider sauce.
Bacon Wrapped Meatloaf
stubby's own bacon wrapped meatloaf over basil and scallion whipped potatoes, and local seasonal vegetables served with our wild mushroom poet sout demi-glace
Pork 'n' Beans
uphoff farms triple karmeliet braised pork shank with pork and bean ragout finished with triple karmeliet demi-glace and garnished with tempura asparagus.
Stubby's Niamond Ranch Bistro Steak
bistro steak grilled to your liking and served with polenta fries, italian speck, bordelaise sauce, chimmichurri, and grilled scallion asparagus ragout.
Roasted Rosemary Lemon Chicken
uphoff farms oven roasted, free range, half chicken served with fingerling calabrian potato hash. finished with natural pan jus, and rosemary lemon jam.
Stubby's Shrimp And Grits
grilled shrimp and smoked chili butter over sweet potato grits with grilled pineapple, pickled chili green salsa, and house-made smoked cheddar biscuit. finished with our scallion cilantro sauce.
cheesecake atop banana bread crostini, with a caremelized banana slice and caramel sauce.
Chocolate Lava Cake
served with vanilla ice cream and finished with a white chocolate sauce.
Almond Brown Butter Cake
served with blackberry cabernet sorbet. garnished with almond brittle, raspberry sauce, vanilla sauce and olive oil powder.
Fall Fruit Crostatta
dried door county cherries, apples and pears baked in house pastry dough, served with mascerated pear and sour apple slices.
Stubby's Pub & Grub, a new restaurant concept, was inspired by the travels of this culinary pilgrim: an elusive globe trekker whose affinity for the tastier side of life has spawned a new Milwaukee restaurant. Bridging the gap between fine Milwaukee dining and fun Milwaukee living, Stubby's prides itself on a gluttony of pleasure and experience. Milwaukee is becoming known as the gastronomic boomtown. In the midst of a major social and economic renaissance, the Milwaukee food scene is fueled by some enterprising chefs, entrepreneurial businessmen and a few great specialty food groups. Stubby's is set to take its place at the table as a progressive concept in culinary adventure.