Garlic Bread (v)
Bread with a Red Pepper & Feta Dip (v)
Cheesy Garlic Bread (v)
Cajun Spiced Calamari
Deep fried in spiced flour and served with a chili aioli dip
Tomato & Buffalo Mozzarella salad (v)
Salmon Mousse
Ruby chard and rocket with a balsamic drizzle
Potted Salt Beef
Salt beef mixed with onions, horseradish and mustard served
with wholemeal toast
1/4 Roasted Peking Duck & Pancakes
Served with spring onion, cucumber and Fogg’s Hoi Sin sauce

Toasted Chicken & Bacon Sandwich with Chips
Chicken, bacon, lettuce, tomato and mayonnaise

Roasted Vegetable Melt with Chips (v)
Roasted Mediterranean vegetables on French bread topped
with melted cheese

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

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

Wild Mushroom, Spinach & Tomato Lasagne (v)
Sugar snap peas and broccoli
Penang Chicken Curry Kapitan
A thick curry of chicken pieces and potato. Slowly cooked with coconut,
ground candle nuts, lemongrass and lime leaves, served with steamed rice
Fogg’s Cape Malay Lamb Curry
From South Africa, a medium spiced curry with aubergine and apricots
served with yoghurt and steamed rice
10 oz Rib Eye Steak & Chips
Prime rib eye steak served with tomato and Béarnaise sauce on the side
Moules Marinière
A traditional recipe of mussels cooked in white wine, garlic, parsley,
onions and butter, served with French bread
Tilapia Fish Chakalaka
Tilapia fillets lightly fried and served with a South African recipe of
spicy peppers, baked beans and onions seasoned with garlic, ginger
and coriander