Michelle and Andrew had their wedding reception at The Nave, on Saturday 26th October.
Roasted squash, parmesan, roasted pine nut, cavolo nereo, with garlic, lemon zest
and parsley dressing
Goat cheese, mix seasonal leaves, tomato, olives with Italian dressing
Chicken supreme forestiere in truffle oil and white wine veloute
Slow roast lamb shank with rosemary and burgundy red wine deep sauce
Roasted Potatoes with Thyme and Garlic
fine green Beans