WelcomeWe have a very simple philosphy. First, we want
you to feel welcome and comfortable. Second,
we take a lot of pride in our food. When we say,
“home-made,” we mean that it is made, by us, right
here at the restaurant. We hand-pick through all
the ingredients to be sure they are fresh, because
we make every dish as if we were going to eat it
ourselves. we don’t include anything on the menu
unless we feel that it will be the best in town.
we hope you enjoy eating here as much as we do.
“so, What’s good here?”
That’s the question we get all the time. And
although the reply “everything” is accurate,
we know it’s not the answer you’re looking for.
we’ve given a few of our most-popular dishes
the term “Signature.” they’re the ones in red
throughout the menu.
We may not have invented every one of these dishes,
but we’ve made sure that our signature is on them.
chris evans
chefscott stegmaier
chef
by the way, Please Let us know if you have any food
allergies, concerns, food preferences, or questions
about our menu. We are happy to explain–in detail–
how everything is prepared and we will do our
best to accommodate your specific requests. And
in case you didn’t already know, Consuming raw
or undercooked poultry, eggs, meats, shellfish, or
seafood may increase risk of food-borne illness.
Fried Mac & Cheesemac & cheese on a whole new level. It’s rolled
in our own Italian breadcrumbs and deep-fried.
and as if that isn’t enough, we top it with a cheesy
Mornay sauce that’ll leave you speechless. – 5
St. Louis Toasted RavioliEven in St. Louis, they’re not this good!
Made-from-scratch, savory meat-filled
ravioli, breaded and lightly fried, tossed
with parmigiano-reggiano cheese and
parsley, and served with our own rich,
tomato-y marinara sauce. – 6.5
Oysters RockefellerStraight from New Orleans, this is the
original recipe. – per half-dozen 8.5
MARkET-FRESh BRuSChETTA Grilled French baguette, rubbed with garlic,
and topped with the best vegetables we found
fresh in the market this morning. – 6.5
FRIEd MOzzARELLA We hand-cut fresh mozzarella into wedges,
dust it with an herb-breadcrumb mixture,
fry it until it’s melty, and serve it with our
homemade marinara. – 6
GARLIC-PARM BREAd TWISTS Fresh-baked bread sticks, rolled in garlic
butter and parmigiano-reggiano cheese.
You won’t believe how fresh, soft, and
addictive these are! – 3
ChEESY BREAd We combine three delicious cheeses
on crusty Italian bread and brush
with garlic butter. – 4
STuFFEd MuShROOMS Large white mushrooms are roasted and filled
with a stuffing made from an old family recipe.
A great combination of flavors and textures. – 5.5
NEW ORLEANS BBQ ShRIMP a New Orleans specialty that has nothing
to do with barbeque! Fresh local shrimp sautéed
in a decadent spicy butter sauce over crusty bread.
Enough to share, but you won’t want to. – 7
MEdITERRANEAN ChICkEN SPEdINI skewered chunks of chicken breast,
marinated in a savory blend of olive oil,
chili pepper, garlic, and lemon zest. grilled
and served over julienne vegetables with
lemon-garlic mojo vinaigrette. – 6.5
EGGPLANT STACk Thinly-sliced eggplant is dusted in breadcrumbs,
deep-fried until crispy, layered with fresh
mozzarella, stacked on mixed salad greens,
and dressed with a dry sherry vinaigrette. – 6.5
OLd-WORLd ITALIAN SAuSAGE We grind select cuts of pork and add a blend
of fennel seed and spices. Then we sauté it with
fire-roasted peppers and caramelized onions.
served with marinara and crusty bread. – 5.5
PICASSO’S MEATBALLS Our technique assures great texture and flavor.
hand-rolled and simmered in our marinara
provides the perfect combination of meatball,
sauce, and fresh mozzarella, that we melt
over the top. – 5.5
APPETIzERs
salads
dRESSINGshouse Vinaigrette
lemon-Parsley
Vinaigrette
Sweet & Sour Rice
Wine Vinaigrette
Bleu Cheese
ranch
Caesar
French
honey-Mustard
Thousand Island
Balsamic Vinaigrette
Raspberry Vinaigrette
“dA” hOuSE SALAdWe’ve tried to keep this recipe a secret, but you’ll
see that it’s romaine and iceberg lettuce, shaved
red onions, pimientos, and artichoke hearts. It’s
our special dressing that will keep you guessing
while you savor the experience. – 6.5 half 4.5
SPINACh SALAdStarting with baby spinach, we add sliced
strawberries, crisp applewood-smoked bacon,
shaved red onion, chopped Granny Smith apples,
crumbled goat cheese, and homemade seasoned
croutons, then toss it with our sweet & sour rice
wine vinaigrette. – 7 half 5
CAESAR SALAd classic. Each crisp romaine lettuce leaf is
lightly coated with our own creamy Caesar
dressing and topped with house-made garlic
croutons and shaved aged parmigiano-reggiano
cheese. – 6.5 half 4.5
GREEk SALAd We hand-select each crisp leaf of romaine
and iceberg lettuce, and then combine them
with marinated tomatoes, black and green
olives, cucumbers, artichoke hearts, red
onions, roasted red peppers, and crumbled
feta cheese. Our vinaigrette is made fresh
with lemons and parsley. – 6.5 half 4.5
ChEF’S SALAd We combine crisp lettuce with premium oven-
roasted turkey, pit-smoked ham, applewood-
smoked bacon, shredded mozzarella cheese,
cherry tomatoes, red onions, cucumber and
Your choice of dressing. – 7.5
ChICkEN SALAd Chunks of tender white chicken with toasted
pine nuts, red seedless grapes, celery, and
shaved red onions, nestled in a bed of lettuce
and served with your choice of dressing. – 7
Add ThE FOLLOWING TO ANY SALAd
ANTIPASTI – 1.5
– GENOA SALAMI
– PEPPERONI
– PIT-SMOkEd hAM
– OLIVES
ham & Cheese – 1.5
Grilled Chicken – 2.5
Sautéed Garlic Shrimp – 2.5
using the finest ingredients available,
We make every salad fresh when you order it.
Sandwiches
FRENCh FRIES
MAShEd POTATOES
OVEN-ROASTEd POTATOES
ChEESY GRITS
GARdEN SALAd
SAuTéEd zuCChINI “SPAGhETTI”
GARLIC BROCCOLI
CREAMEd CORN
PEAS WITh ShALLOTS & hERBS
SPINACh– CREAMEd OR SAuTéEd
STEAMEd VEGETABLES OF ThE dAY
ONION RINGS
CARAMELIzEd MuShROOMS
ROASTEd PEPPERS & ONIONS
FRIEd EGGPLANT ChIPS
FRESh FRuIT CuP
kentucky hot BrownMade famous in the 1930s at the historic
Brown hotel in Louisville, kentucky. We thin-
slice Boar’s head Ovengold turkey breast and
arrange it open-faced on toast. It’s completely
covered in a cheesy Mornay sauce, topped with
applewood-smoked bacon and roasted tomato,
sprinkled with paprika and fresh parmigiano-
reggiano, baked until bubbly hot. – 7.5
“da” CheeseburgerThis is the way we like it. We grind Select
steak meat and sear the patties with special
seasonings, layer with cheese, and serve
with grilled onions and our soon-to-be
famous Pablo Sauce. Pickle, lettuce, and
tomato on the side. – 7
with applewood-smoked bacon 8.5
The ultimate Grilled ham & CheeseWe layer ham, applewood-smoked bacon,
fontina cheese, orange marmalade, and
dijon mustard on pumpernickel bread and
grill it. This is incredibly delicious. – 8
MEATBALL SuBWe use Grandma Evans’s recipe to make
our meatballs, then simmer them in our
marinara sauce, and serve them on a
hoagie roll with melted mozzarella and
parmigiano-reggiano cheeses. – 7.5
ITALIAN SuBPepperoni, Genoa salami, and pit-smoked
ham, piled high on a hoagie roll, topped
with mozzarella cheese and baked to
a melty perfection. – 7.5
PANINI OF ThE dAYGrilled and pressed sandwich layered with
our daily choice of creative fillings, served
crusty and hot. Ask and you shall receive. – 8
ChEESE STEAkAngus ribeye seared “all the way” with peppers,
onions, mushrooms, and provel cheese.
Servedon a hot buttered garlic roll.
Philly, eat your heart out! – 8
CuBANRoast pork shoulder (we roast it ourselves!),
pit-smoked ham, Swiss cheese, and thin-sliced
pickle pressed and grilled on crusty bread.
Ay Carumba! – 8
SMOkEd TuRkEY MELTThe Muhammad Ali of sandwiches. Boar’s head
Ovengold turkey breast, applewood-smoked bacon,
provel cheese, and a tangy kansas City barbeque
spread, baked on crusty Italian bread. – 7.5
SIdESchoose a side or make a meal – 3.5 each
BEEFShEPhERd’S PIE We combine fresh-ground steak, carrots,
onions, peas, and spices in our rich, velvety
beef stock, then top it with our homemade
mashed potatoes and bake until bubbly.
Warm and comforting. – 10
FISh & ShELLFIShShRIMP ANd GRITSMayport shrimp sautéed with applewood-
smoked bacon cubes, fresh tomato, shallots,
and garlic. Served with the cheesiest grits in
town. And if you think you don’t like grits,
try this anyway–although there could be an
extra charge for a life-changing event! – 8
FISh & ChIPSPub-style crispy-fried white fish,
served with homemade tartar sauce,
malt vinegar, and hand-cut fries.
A traditional British classic! – 10
RuSTIC SEAFOOd ChOWdER We serve up hearty chunks of white fish,
mussels, shrimp, potatoes, and onions in
an incredibly flavorful broth. – 13
POuLTRYChICkEN PARMESANBreaded chicken breast with Italian breadcrumbs,
smothered with our own marinara sauce, fresh
mozzarella, and SERVEd OVER FETTuCCINE. – 14
ChICkEN POT PIEOur thick and rich chicken stew is simmered
with fresh herbs and vegetables, topped with
puff pastry, and baked to a golden brown. – 8
PASTA Lasagna Bolognese Surprisingly light for the intensity of the
flavors! We roll the noodles very thin to
allow for multiple layers of our meat sauce,
cheese, and creamy béchamel sauce. – 11
Roast Chicken Cannelloni rolls of pasta stuffed with our blend of
seasoned roast chicken and ricotta cheese,
baked in Alfredo sauce, then topped with
marinara. It melts in your mouth! – 11
Eggplant ParmigianaThin-sliced eggplant is lightly fried till
golden and crispy. Then we layer it with
marinara and mozzarella cheese. – 10
ChEESY LASAGNA Fresh lasagna noodles are layered with
marinara, fresh basil, and a heavenly
combination of mozzarella, fontina,
and parmigiano-reggiano cheeses. – 9
SIGNATuRE PASTA TRIO a sampler of our Signature pastas–
Chicken Cannelloni, Lasagna Bolognese,
and Eggplant Parmigiana. – 13
entreesincludes your choice of one side.
“We make all of our
pasta, by hand, with
high-quality semolina
durum flour.”
BEEF“da” SteakWe sear a premium aged Black Angus rib-eye
for you, then top it with fries and serve
it with our Mama Sauce. – 26
Chicken-Fried SteakCubed steak is battered and fried in
butter, then covered in our heavenly
sawmill cream gravy. – 14
FISh & ShELLFIShOysters RockefellerStraight from New Orleans, this is
the original recipe. – per dozen 20
Rosemary-Encrusted SnapperGotta admit it … we flat-out stole this recipe
from one of the finest restaurants in New
York, and couldn’t think of any way to improve
upon it! It’s fresh Atlantic snapper encrusted
with panko bread crumbs, rosemary, and other
select herbs, sautéed and served with a luscious
beurre blanc sauce that will make you want to
lick the plate. go ahead, this is Picasso’s! – 22
Glazed Salmon Sashimi-grade Scottish salmon glazed with a
chili-honey reduction. sweetness with a kick.
Served with our own relish made from tomatoes,
shallots, chives, and a sherry vinaigrette. – 15
ShRIMP SCAMPI We toss fresh Mayport shrimp in a sizzling
lemon-garlic butter sauce and immediately serve
it with fettuccine, tomatoES, and fresh basil. – 14
POuLTRYPicasso’s Pan-Roasted Chicken Marinated, herb-seasoned chicken breast
is pan-roasted, then baked with mild, creamy
fontina cheese. Served over zucchini “spaghetti”
with pan gravy. – 17
Chicken Provençal Seared chicken breast, tomato ragout of
Vidalia onions, kalamata olives, capers,
extra-virgin olive oil, and fresh basil. – 15
PASTAPesto Parmigiano-Reggianothis simple combination of ingredients yields
a classic, nutty flavor with a TOuCh of heat from
fresh garlic. served over angel hair pasta. – 9
FettuccinE Tonnellihouse-made fettuccinE cooked al dente
and tossed with olive oil, roasted eggplant,
and tomatoes, and finished with crumbled
ricotta salata cheese. – 10
FETTuCCINE ALFREdO handmade fettuccinE cooked al dente
and served with our delectable rich and
creamy Alfredo sauce. –11
Add A PROTEIN TO ThE ABOVE PASTAS
grilled chicken – 4 seared salmon – 6
Grilled shrimp – 5
entreesincludes your choice of one side.
Choose your style of pizza.
Read the descriptions below and
select the one that fits your mood.
pizza
Choose the size and your toppings
SAINT LOuISThIS STYLE OF PIzzA hAS BEEN
VOTEd “BEST IN ST. LOuIS” EVERY
YEAR FOR OVER 40 YEARS. IT hAS
A VERY ThIN CRuST ANd A SPECIAL
BLENd OF ChEESES ThAT MIxES
WITh OuR hOMEMAdE TOMATO
SAuCE ANd CREATES A uNIQuE
ChEESY, CREAMY BASE FOR ThIS
PIzzA. ThE EMPhASIS IS ON ThE
TASTE ANd QuALITY OF EACh ANd
EVERY INGREdIENT YOu SELECT
TO PuT ON IT. IT IS uNLIkE ANY
PIzzA YOu hAVE EVER TASTEd.
(SMALL ANd MEdIuM ONLY)
NEW YORkStraight out of Manhattan. Our
super-hot brick oven produces
a bottom crust that’s not too
thick or too thin but has a nice
crunch with each bite. We load
it with plenty of high-quality
cheese, pile on your choice of
toppings, and paint the edge
with garlic butter as it comes
out of the oven to complete the
perfect “Big Apple” experience.
MEdITERRANEANThis is where it all began. We
start with a medium-weight
crust that is reminiscent of
fresh bread just pulled from
the oven. Extra-virgin olive
oil and hand-minced garlic
replace the tomato sauce,
providING the base for a mixture
of mozzarella and fontina
cheeses. choose a combination
of your favorite gourmet
toppings, and experience a
true taste of the Old World.
ChEESE STANdARd TOPPINGS
PREMIuM TOPPINGS
GOuRMET TOPPINGS
18” 11.99 2.45 2.65 2.95
14” 9.99 1.65 1.85 2.25
12” 7.99 1.05 1.15 1.30
Whether hand-picked or homemade daily
here at Picasso’s, each of our 7o-plus toppings
is fresh and of the highest quality.
STANdARd TOPPINGS
artichokes
bacon
banana peppers
ground STEAk
bleu cheese
fresh garlic
green peppers
pit-smoked ham
mozzarella
mushrooms
black oliveS
kalamata olives
red onions
vidalia onions
roasted peppers
pepperoncini
pepperoni
pineapple
provolone
homemade Italian sausage
fresh spinach
basil leaves (fresh or fried)
roma tomatoes
ricotta cheese
broccoli florets
scallions
zucchini
PREMIuM TOPPINGSanchovies
parmigiano reggiano
hearts of palm
brie cheese
roasted garlic
marinated artichoke hearts
caramelized onions
hot cappicola
sautéed spinach with garlic
genoa salami
roasted fennel
roasted shallots
roasted Peppers
fontina cheese
pesto
sun-dried tomatoes
goat cheese
manzanilla olives
capers
pine nuts
grilled chicken
feta cheese
eggplant (fresh or fried)
meatballs
GOuRMET TOPPINGSpancetta bacon
prosciutto di parma
clams
certified Angus steak
exotic mushroom mélange
Mayport Shrimp
leek gratin
truffle oil
toppings
PICASSO’S ORIGINALS
Butcher’s Special Pepperoni, homemade Italian sausage,
pit-smoked ham, and bacon
12/14.5/17
ThE kITChEN SINkPepperoni, sausage, bacon, ground STEAk, roasted
peppers, vidalia onions, pepperoncini, black olives,
garlic, and more...
14.25/16.75/19.75
“Big Boy” Bacon CheeseburgerGROuNd STEAk, bacon, tomatoes, and vidalia
onions – pickles and mustard upon request
13/15.5/18.25
The Gifthomemade Italian sausage, roasted fennel,
and creamed leeks
13/15.5/18.25
heart of the MediterraneanMarinated artichokes, hearts of palm, sun-dried
tomatoes, and fresh goat cheese, garnished with
fried basil leaves
15.25/18.5/22.25
MARGARITA Fresh basil, tomatoes, and mozzarella cheese
10.55/12.75/15.5
ThE dING dING Fresh spinach, button mushrooms,
and black olives
11/13.25/15.75
ROASTEd VEGGIE PIE Artichokes, vidalia onions, Black olives,
button mushrooms, peppers, and garlic
13/15.5/18.25
ThE GREEkzA Black, green, and kalamata olives,
fresh tomatoES, and feta cheese
12.75/15.25/18
ThE hAWAIIAN Pit-smoked ham and pineapple
10/12.25/14.5
Add the luau:
Jalepenos, bacon, and roasted red peppers
13/15.5/18.25
EGGPLANT PARM Sliced eggplant, tomato sauce
and mozzarella cheese
9.5/11.75/14
LEE’S SPECIAL Pepperoni, black olives, banana peppers, and bacon
12/14.5/17
PESTO PERFECTION homemade basil/pinenut pesto, fresh tomatoes,
and ricotta cheese
13.75/16.75/19.25
“dA” BRONx homemade Italian sausage, peppers, and onions
11/13.25/15.75
PIzzA A LA BLANCO Ricotta cheese, mozzarella, and garlic
10/12.25/14.5
BLANCO FLORENTINE Ricotta cheese, mozzarella, and fresh spinach
10/12.25/14.5
BLANCO LYONNAISE Ricotta cheese, caramelized onions,
and mozzarella
12.75/15.25/18
BBQ ChICkEN BBQ sauce, grilled chicken, red onions,
bacon, and provel cheese
12.75/15.25/18
MEATBALL MAdNESS “Grandma’s recipe” meatballs,
marinara sauce, and cheese
9.5/11.75/14
BAhAMA hOT MAMA Jerk chicken, pineapple, roasted peppers,
and red onions
12.75/15.25/18
PhILLY STEAk PIE Shredded Philly steak, mushrooms,
onions, peppers, and provel cheese
14.5/17/20
STuFFEd ITALIAN Genoa salami, pepperoni, hot cappicola,
provolone, mozzarella, and parmigiano-
reggiano cheeses. allow 40 minutes to bake.
13.75/16.25/19.25
ThE SEVEN ChEESER Mozzarella, swiss, provolone, white
cheddar, parmigiano-reggiano, romano,
and fontina cheeses
13.75/16.25/19.25
ChICkEN ANd BROCCOLI Grilled chicken, broccoli florets,
and caramelized onions
12/14.75/17.5
PROVENçAL Fresh tomatoes, onions, fresh garlic,
kalamata olives, fresh basil,
and parmigiano-reggiano
14.75/17.5/20.5
ThE GOuRMET Pancetta bacon, caramelized onions,
brie cheese, and truffle oil
16/18.75/23
BACON MuShROOM SWISS BuRGER GROuNd STEAk, bacon, swiss cheese,
and mushrooms
12/14.5/17
OuR ChICkEN CORdON BLEu Grilled chicken, pit-smoked ham,
and bleu cheese
11.5/14/16.75
ANTIPASTI Genoa salami, pit-smoked ham, manzanilla
olives, caramelized onions, and capers
15.25/18.50/22.25
ThE ROMAN Roma tomatoes, fresh basil,
artichokes, and mushrooms
12.75/15.25/18
PICASSO’S ChERRYSTONE CLAM PIE marinated clams, roasted garlic cloves,
and dollops of ricotta cheese
13/15.5/18.25
desserts
Gooey Butter Cake A St. Louis bakery specialty that’s almost
impossible to describe. It’s really not a
cake … it’s all gooey and buttery. Well, you
taste it and try to describe it! – 4.5
NEW YORk ChEESECAkE We take a lot of pride in making the richest,
creamiest cheesecake we think you’ll
ever eat! This is in the style of the famous
Carnegie deli in New York City. – 4.5
ChOCOLATE TORTE WITh SOFT CARAMEL SAuCE We start with a shortbread cookie crust,
then add a very dense chocolate so creamy
and luxurious that your cares will fade away
and world peace will seem possible as you
let each bite just melt in your mouth. – 4.5
COOkIE OF ThE dAY Mama Evans comes in every morning
to bake her famous cookies. – 1.5
ChEESE ANd FRuIT PLATE Seasonal fruits paired with artisan cheeses,
served with flatbread. – 4.5
BREAd PuddING OF ThE dAY When the timing and ingredients all come
together, we make something you must have,
but this doesn’t happen every day. – 4.5
SEASONAL FRuIT CRISP The freshest fruit in season is baked with a light
and sweet crisp topping, served warm with a
scoop of vanilla bean ice cream on top. – 4.5
We know that every kid has a different appetite,
so customize Your own Little Picasso Meal, based
on how your child eats, with “create-a-palette.”
kIdS MENu AGE 9 & uNdER
ChICkEN FINGERS
BuTTEREd PASTA
PASTA MARINARA
WhITE MAC & ChEESE
FISh & ChIPS
GRILLEd ChEESE
TuRkEY SANdWICh
hAM SANdWICh
PB&J
hAMBuRGER
ChEESEBuRGER
LITTLE PICASSO MEALSserved with a fresh Fruit Cup & drink – 3.5
ChICkEN FINGER
FRIEd ShRIMP
FISh STRIP
MOzzARELLA STICk
SMALL FRIES
FRESh FRuIT CuP
CREATE-A-PALETTE (A-LA-CARTE)
Choose as many pieces as you need, mix and match. – 75¢ each
NOT JuST a PIzzA PLACEhave you ever been eating something or somewhere
during your travels and said, “This is great!! I wish
we could get this in Jacksonville!” Or, “We ought
to open up one of these in Jacksonville–people
would love it!” Well, that’s how the idea of starting
Picasso’s came about.
I grew up in St. Louis eating toasted ravioli and great
pizza. It never occurred to me when I moved to the
Carolinas that I wouldn’t be able to get these items
anymore. In my travels, I’ve realized that most
places have their specialties. For instance, I lived
in Manhattan for a couple of years, and grew to
appreciate the New York-style pizza.
When I met Chris, he was working at one of the
finest restaurants in Jacksonville. I soon learned
that he also grew up in St. Louis. we started talking
about how we really missed some of the terrific
dishes we couldn’t get anymore. That’s when we
decided to open Picasso’s, not to be just another
pizza place, but to make items we craved from other
cities and couldn’t find around here.
So, whether it’s St. Louis- or New York-style pizza,
a kentucky hot Brown, Philly cheese steak, Carnegie
deli cheesecake, the special salads, toasted ravioli,
original-recipe buffalo wings, original-recipe
Oysters Rockefeller, Gooey Butter cake, or one of
Picasso’s originals, we make them because we love
them, and we hope you will, too.
don Brindley chairman of the cupboard and chief tasting officer
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