Oscar Night at ZUMO! [] Zumo

Oscar Night at ZUMO!

Sunday, February 9th, 2020
from 6:00 pm to 11:00 pm

Zumo

GALA NIGHT
OSCAR’S DINNER & SHOW
Get Dressed to the NINES, walk our red carpet and enjoy the show on our flat screen TV’s.
Welcome Cocktail, Dinner, Karaoke & Special Live Musical Perfomance by the Gypsy Cowgirl, Liah Alonso.
Mini Oscars and prizes for Best Dressed, Best Karoake performance and many other special touches.
Come and celebrate with us!
Reserve: 415.152.0489

LOS OSCARES! NOCHE DE GALA CENA Y ESPECTÁCULO
Vístete hasta los NINES, camina por nuestra alfombra roja y disfruta del espectáculo en nuestros televisores de pantalla plana.
Cóctel de bienvenida, cena, karaoke y presentación musical especial en vivo de la vaquera gitana, Liah Alonso.
Mini Oscars y premios por Mejor vestida, Mejor actuación de Karoake y muchos otros toques especiales.
Ven y celebra con nosotros!
Reserva: 415.152.0489

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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