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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