Foie Gras with Apples, Caramelized Onion, Passion Fruit and Frigiliana Honey

 Puree made with scorpionfish, cooked in its own broth. Then mixed with tomato sauce and cream, and baked.
Together with boiled vegetables (carrot, broccoli, cauliflower, zucchini, and turnip); and chips.

Smoked salmon, herbs.

Jabugo “Pata Negra” 100%, Loin Iberico Iberian chorizo, Iberian sausage and Manchego Cheese (Sheep) Zamora.