Be My Valentine’s Dinner [] Zumo
Event Category: All Events and Food & Drink
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Be Romantic this Valentine’s Day
with a Breathtaking View
Valentine’s Dinner at ZUMO:
MENU 14 DE FEBRERO / VALENTINES MENUprimer tiempo / first courseAguachile de Callo de Hacha con Jengibre, Pepino Persa y Aceite de Cítricos con MentaScallop Aguachile with Ginger, Persian Cucumber and Citrus Oil with Mintsegundo tiempo / second courseRavioles de Betabel rellenos de Langosta sobre Puré de Chícharo con Pesto de Albahaca y Queso Mascarpone con Limón EurekaBeet Ravioli Stuffed with Lobster on a Pea Puree with Basil Pesto and Mascarpone Cheese with Eureka Lemontercer tiempo / third coursePechuga de Pato ahumada con Mole Rosas, Zanahorias glaseadas, Elote Baby y Cebolla CaramelizadaSmoked Duck Breast with Rose Mole, Glazed Carrots, Baby Corn and Caramelized Oniono / orFilete de Res en Salsa de Vino Tinto con Arándanos, Puré de Chirivía y Mantequilla ahumada con EspárragosBeef Fillet in Red Wine Sauce with Cranberries, Parsnip Puree and Smoked Butter with Asparaguscuarto tiempo / forth courseSorbete de Mango y Jengibre / Mango and Ginger Sorbetquinto tiempo / fifth courseMousse de Baileys y Caramelo, Biscocho especiado, Placa de Chocolate Semi-amargo, Helado de Vainilla, Pate de Frambuesa, espuma de Yogurt de RosasBaileys and Caramel Mousse, Spiced Biscuit, Semi-sweet Chocolate Bar, Vanilla Ice Cream, Raspberry Pate, Rose Yogurt Foam
Zumo Villa Limon Quebrada 93 +52 415 152 0489
Discover the culinary magic that is Zumo
The ultimate food & wine experience is waiting for you. Cutting edge Gourmet dishes prepared amidst a citrus theme. All this as you watch the stunning backdrop of colonial San Miguel de Allende as far as the eye can see. Enjoy the ultimate Chef Action Experience with cutting edge Gourmet International dishes prepared and thoughtfully paired with premium wine selections amidst a citrus theme.Local, fresh, sustainable and seasonal ingredients – all hand selected daily. Exclusive al fresco private dining room.
Chef Gabriel Ferrant has lived and cooked all over the world, starting out professionally at age 11 in Mexico City where his family had just been relocated–his father worked for the French embassy. He worked in hotel restaurants like the Camino Real and Quita Real in Huatulco, Oaxaca. Here, he serves seasonal, local, and sustainable cuisine that changes weekly. It’s fixed-price with a choice–no a la carte. The menu changes weekly as Ferrant explores what’s seasonal and local, filtered by his youthful travels in Asia as much as his French-Mexican heritage. After working for others for much of the past, he’s playing in the kitchen. He mixes things up in a way that will make your head spin—gyoza filled with morcilla sausage and plum sauce, udon noodles in Indonesian coconut soup, white chocolate lollipop with cardamom. It’s two levels of fixed priced menus–no a la carte. There are two seatings and reservations are a must.
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Club members may take 15% off their tabs when paying cash or 10% when employing a Credit Card
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