Event Category: Food & Drink
Thanksgiving Celebration at ZUMO!
Thursday, November 26, 2020
Quebrada 93THANKSGIVING AT ZUMO!
Come and celebrate a Latin-Inspired Thanksgiving with us on our amazing open—air terrace with breathtaking views in every directon. All safety protocols in place. Reservations available from 1PM to 9PMZUMO LATIN THANKSGIVING MENUSALAD / ENSALADAMixed Field Greens with Apple, Bacon and Goat Cheese with an Apple Cider Honey Mustard Vinaigrette
Lechugas Mixtas con Manzana, Tocino y Queso de Cabra con una Vinagreta de Mostaza y Miel de Sidra de ManzanaSOUP / SOPACoconut Infused Butternut Squash Soup
Sopa de Calabaza Mantaquilla y CocoTHE MAIN EVENT / EL EVENTO PRINCIPALApricot and Tequila Glazed Turkey
Pavo Glaseado con Abaricoque y TequilaChorizo Cornbread Stuffing
Relleno de Pan de Maíz con ChorizoGuajillo Scalloped Potatoes
Papas Gratinadas al GuajilloChipotle Honey Mashed Sweet Potatoes
Puré de Camote con Miel y ChipotleChili Honey Lime Roasted Brussel Sprouts
Coles de Bruselas Asadsas con Lima Miel de ChileCarambola (Starfruit) Cranberry Sauce
Carambola Salsa de ArándanoPERFECT ENDING / POSTREPumpkin Empanadas with Mexican Vanilla Icing and Cinnamon Stick Ice Cream
Empanadas de Calabaza con Glaseado de Vainilla Mexicana y Helado de Canela$750 pesos per person
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.
Club members may take 15% off their tabs when paying cash or 10% when employing a Credit Card