Toklas

Pan-roasted monkfish fillet, served atop tender braised fennel with a vibrant saffron aioli.

A refined take on the classic: seared tuna, heritage tomatoes, fine green beans, olives, and a soft-boiled egg with a light vinaigrette.

Large prawns grilled in the wood oven, tossed in a spicy 'nduja sausage dressing with fresh lemon and parsley.

Handmade tortelloni filled with creamy ricotta and delicate zucchini flowers, served with a light butter and sage sauce.

Perfectly chargrilled lamb chops, served with a rich rosemary jus and a side of provençal vegetables.