Thanksgiving Dinner Celebration at ZUMO!

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Event Category: Food & DrinkEvent Tags: 2018 SMART Award, International, Mediterranean, Restaurant, SMART, Vegan Options, and Vegetarian Friendly

Special Offers
  • Thanksgiving Celebration at ZUMO!

    Thursday, November 26, 2020

    Quebrada 93

    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 9PM
    Mixed 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 Manzana
    Coconut Infused Butternut Squash Soup
    Sopa de Calabaza Mantaquilla y Coco
    Apricot and Tequila Glazed Turkey
    Pavo Glaseado con Abaricoque y Tequila
    Chorizo Cornbread Stuffing
    Relleno de Pan de Maíz con Chorizo
    Guajillo Scalloped Potatoes
    Papas Gratinadas al Guajillo
    Chipotle Honey Mashed Sweet Potatoes
    Puré de Camote con Miel y Chipotle
    Chili Honey Lime Roasted Brussel Sprouts
    Coles de Bruselas Asadsas con Lima Miel de Chile
    Carambola (Starfruit) Cranberry Sauce
    Carambola Salsa de Arándano
    Pumpkin 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

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