Have your party at Picca.

You can have the entire mezzanine all to yourself.

Picca’s mezzanine bar and lounge is pleased to serve parties as large as a group of 75. Consider it a supersized cocktail party experience, the mezzanine’s private bar will provide guests with hand-crafted cocktails from our Latin-inspired mixology program by Julian Cox. Executive Chef Ricardo Zarate, voted Best New Chef of 2011 by Food & Wine Magazine, will develop a personal menu of passed hors d’oeuvres + buffet representative of our modern Peruvian flavors.

(for cocktail party rates, please e-mail

For a private-dining experience, Picca’s mezzanine is pleased to host 16 to 40-person sit-down dinners. (Note: Our largest private-dining table seats 16 comfortably; larger groups will be seated at multiple adjacent tables). You are invited to personally develop your family-style dinner, selecting items off of our current menu, and we can help to curate the most ideal pre-set menu to feed your large party with utmost ease and comfort.
Below is a sample of a prix-fixe menu*, which offers a thoughtful variety from Chef Zarate’s current offerings. As always, Picca is pleased to encourage family-style dining.

CAUSA SPICY TUNA. whipped potato, cucumber, spicy tuna, rocoto aioli, crispy quinoa
CEVICHE ALBACORE. rocoto ponzu, seaweed, oba leaf
ANTICUCHO TOMATOES. burrata, black mint pesto
CHICHARRON DE POLLO. crispy chicken, salsa criolla, rocoto aioli
CRISPY QUINOA ENSALADA. miso-roasted market vegetables, feta-cider vinaigrette
ANTICUCHO BLACK COD. miso anticucho, pickled cucumbers, sweet potato crisps
ARROZ CON ERIZO. peruvian paella, seafood medley, uni sauce
LOMO SALTADO. sautéed beef filet, ginger, onions, tomatoes, papas fritas
CHURROS. lucuma custard, chocolate dip
*(average cost for above menu (and minimum): $55/person)

To plan your party with us, e-mail — and please specify which type of large-group dining experience interests you (supersized cocktail party or sit-down dinner). Please offer details of party size, date and time preference, and (even better!), please list the dishes that entice you most off our current menu to begin the best part of all: menu-planning.