Chef Jacqueline Wardle

chef-jacqueline-josephines-toast-smallman-galley

“Elegant, delicious, and simple fare – all served on a crusty base” is the self-described mantra for Jacqueline Wardle’s toast-centric concept. Pittsburgh food enthusiasts had the opportunity to sample her past work, thanks to her tours of duty at The Common Plea, Marty’s Market, Eleven, and most recently as Executive Chef of Isabela on Grandview. Chef Jacqueline has also been featured on national television, most recently on Food Network’s hit show, Cutthroat Kitchen.

“My goal is to create food that Smallman Galley and all of Pittsburgh can be proud of,” says Wardle, a graduate of the Pittsburgh Art Institute’s Culinary Arts Program.

Josephine’s Toast Menu

SNACK SIZE

Smashed Avocado Toast $6
extra virgin olive oil, toasted flax seed, fresh cilantro / add egg $2

Cottage Cheese and Roasted Peaches $10
local honey, sunflower seeds, cilantro

Mushrooms + Brie $11
arugula , pickled shallots, mustard seed

Chipotle Corn Soup $8
potato, red pepper, creme

TOASTED SANDWICHES (all come with a side salad)

Roasted Mushroom Toasted Cheese $13
fennel, onion, cheddar

Jo’s BLT $11
garlic aioli, lettuce, tomato

Open-Faced Tuna Salad $10
olives, arugula, green onions

 

ENTREES

Baby Greens Salad (Garden-Fresh, Local) $10
avocado, red pepper, radish, blue cheese, buttermilk dressing

BBQ Chicken $13
baked beans, mustard greens, pickles

Shrimp and Summer Corn $15
Old Bay purée, zucchini, green beans, pimento cheese, cilantro

Marinated Flank Steak $18
fingerling potatoes, green beans, hoisin sauce, cilantro

Josephine’s Toast Brunch Menu

Brioche French Toast with Preserves or Maple Syrup $11

Select Toast with Nut Butter/Whipped Butter and Jam $5

Two Eggs in a Hole with Cheddar $10

Seeded Whole Wheat Toast, Smashed Avocado, Toasted Flax Seed, Olive Oil $6 /Add Egg $2

Roasted Pineapple Cottage Cheese Toast, Local Honey, Sunflower Seeds, Pink Peppercorns $10

Scrambled Eggs & Cheese on Toast $8 / add Meat or Veggies $2

DAILY SIDES

Bacon, Sausage, Fruit Salad, Breakfast Potatoes

From Chef Jacqueline's Table