10 oz Rib Eye Steak & Hand Cut Chips
Prime rib eye steak served with tomato and Béarnaise sauce on the side
Wild Mushroom, Spinach & Tomato Lasagne (v)
Sugar snap peas and broccoli
Moules Marinière
A traditional recipe of mussels cooked in white wine, garlic, parsley, and onions
and butter, served with French bread
Pan Fried Duck Breast
Mixed berry, port and red wine jus with sautéed new potatoes
Fogg’s Cape Malay Lamb Curry
From South Africa, a medium spiced curry with aubergine and apricots served
with yoghurt and steamed rice
Tilapia Chakalaka
Tilapia fillets marinated in garlic, cinnamon, thyme, paprika and lime lightly fried
and served with a South African recipe of spicy peppers, carrots, tomatoes, baked
beans and onions seasoned with garlic, ginger and coriander
Ostrich Steak
Poached pear, red wine jus and vegetable crisps
Moroccan Feta Cheese Salad (v) Chickpeas, cous cous, roasted cherry tomatoes, raisins, red onion and mixed leaves
with a dressing of roasted red pepper Harissa
Penang Chicken Curry Kapitan
A thick, mild curry of chicken pieces and potato cooked slowly with coconut, ground
candle nuts, turmeric, lemon grass and lime leaves, served with steamed rice
Singapore Prawn & Sweet Potato Curry
A fragrant medium spiced curry with spinach cooked with lemongrass, coriander,
turmeric, ginger, garlic and coconut milk, served with steamed rice
Sesame Crusted Salmon Fillet
Shitake mushroom rice with a sprinkle of spring onion and chili
Thai Rice Noodle Salad with Aubergine Tempura
A refreshing salad of rice noodles, sugar snaps, red peppers and carrots with a dressing
of lemongrass, coriander, chili, sesame seeds, spring onion and fresh lime finished off
with aubergine tempura
Fogg’s Homemade Burgers
These are made from prime steak and served with lettuce, tomato and chips
200g Burger
400g Burger
Texan Bean Burger (v)
A lightly spiced recipe of chick peas, kidney beans, sweetcorn, carrots and onions
served with lettuce, tomato and chips
Mexican Chicken Salad
Chicken breast seasoned with Mexican spices on a bed of mixed leaves, black eye beans,
sweetcorn, cabbage, carrot and red onion with a traditional ranch dressing