Welcome We 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
scott stegmaier
chef
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.
APPETIZERs Fried Mac & Cheese
mac & 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 Ravioli
Even 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
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
Oysters Rockefeller
Straight from New Orleans, this is the original recipe. – per half-dozen 8.5
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
Market-Fresh Bruschetta
Eggplant Stack
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
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
salads using the finest ingredients available, We make every salad fresh when you order it. “Da” House Salad
We’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 Salad
Starting 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 ovenroasted turkey, pit-smoked ham, applewoodsmoked 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
DRESSINGs House Vinaigrette
Bleu Cheese
Honey-Mustard
lemon-Parsley Vinaigrette
ranch
Thousand Island
Caesar
Balsamic Vinaigrette
French
Raspberry Vinaigrette
Sweet & Sour Rice Wine Vinaigrette
Sandwiches Kentucky Hot Brown
Made famous in the 1930s at the historic Brown Hotel in Louisville, Kentucky. We thinslice 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 parmigianoreggiano, baked until bubbly hot. – 7.5
“Da” Cheeseburger
This 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 & Cheese We layer ham, applewood-smoked bacon, fontina cheese, orange marmalade, and Dijon mustard on pumpernickel bread and grill it. This is incredibly delicious. – 8
Italian Sub
Pepperoni, 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 Day
Grilled and pressed sandwich layered with our daily choice of creative fillings, served crusty and hot. Ask and you shall receive. – 8
Cheese Steak
Angus ribeye seared “all the way” with peppers, onions, mushrooms, and provel cheese. Servedon a hot buttered garlic roll. Philly, eat your heart out! – 8
Cuban
Roast 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 Melt
Meatball Sub
We 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
The 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
sides
choose a side or make a meal – 3.5 each
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
entrees
includes your choice of one side.
BEEF
Poultry
Shepherd’s Pie
Chicken Parmesan
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 & SHELLFISH Shrimp and Grits
Mayport shrimp sautéed with applewoodsmoked 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 & Chips
Pub-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
Breaded chicken breast with Italian breadcrumbs, smothered with our own marinara sauce, fresh mozzarella, and SERVED OVER FETTUCCINE. – 14
Chicken Pot Pie
Our 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 Parmigiana
Thin-sliced eggplant is lightly fried till golden and crispy. Then we layer it with marinara and mozzarella cheese. – 10
Cheesy Lasagna
“We make all of our pasta, by hand, with high-quality semolina durum flour.”
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
entrees
includes your choice of one side.
BEEF
Poultry
“Da” Steak
Picasso’s Pan-Roasted Chicken
We 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 Steak
Cubed steak is battered and fried in butter, then covered in our heavenly sawmill cream gravy. – 14
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
FISH & SHELLFISH
pasta
Oysters Rockefeller
Pesto Parmigiano-Reggiano
Straight from New Orleans, this is the original recipe. – per dozen 20
Rosemary-Encrusted Snapper
Gotta 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
this simple combination of ingredients yields a classic, nutty flavor with a TOUCH of heat from fresh garlic. served over angel hair pasta. – 9
FettuccinE Tonnelli
House-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 Grilled shrimp – 5
seared salmon – 6
pizza Choose your style of pizza. Read the descriptions below and select the one that fits your mood. saint louis
This 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 york
Straight 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.
Mediterranean
This 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.
Choose the size and your toppings 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
toppings 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
sautĂŠed 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
certified Angus steak exotic mushroom mĂŠlange Mayport Shrimp
leek gratin truffle oil
Premium Toppings anchovies parmigiano reggiano hearts of palm brie cheese roasted garlic marinated artichoke hearts caramelized onions hot cappicola
Gourmet Toppings pancetta bacon prosciutto di parma clams
PICASSO’S ORIGINALS Butcher’s Special
The Greekza
Pepperoni, homemade Italian sausage, pit-smoked ham, and bacon 12/14.5/17
Black, green, and kalamata olives, fresh tomatoES, and feta cheese 12.75/15.25/18
The Kitchen Sink
The Hawaiian
Pepperoni, sausage, bacon, ground STEAK, roasted peppers, vidalia onions, pepperoncini, black olives, garlic, and more... 14.25/16.75/19.75
“Big Boy” Bacon Cheeseburger
GROUND STEAK, bacon, tomatoes, and vidalia onions – pickles and mustard upon request 13/15.5/18.25
The Gift
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
Homemade Italian sausage, roasted fennel, and creamed leeks 13/15.5/18.25
Pepperoni, black olives, banana peppers, and bacon 12/14.5/17
Heart of the Mediterranean
Pesto Perfection
Marinated 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
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
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
Genoa salami, pepperoni, hot cappicola, provolone, mozzarella, and parmigianoreggiano cheeses. allow 40 minutes to bake. 13.75/16.25/19.25
Roma tomatoes, fresh basil, artichokes, and mushrooms 12.75/15.25/18
The Seven Cheeser
Picasso’s cherrystone clam pie
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
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
Kids Menu Age 9 & Under 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.” CREATE-A-PALETTE (a-la-carte)
Choose as many pieces as you need, mix and match. – 75¢ each
Chicken Finger Fried Shrimp
Fish Strip Mozzarella Stick
Small Fries fresh Fruit Cup
Little Picasso meals
served with a fresh Fruit Cup & Drink – 3.5
Chicken Fingers
White Mac & Cheese Turkey Sandwich
Hamburger
Buttered Pasta
Fish & Chips
Ham Sandwich
Cheeseburger
Pasta marinara
Grilled Cheese
pb&j
NOT JUST a PIZZA PLACE Have 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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