You cannot celebrate Belgian cuisine without Moules-Frites. Our mussels are steamed in a flavorful beer broth, aromatic vegetables, and butter, creating a sauce that begs to be soaked up with crusty bread or a stray fry.

Mussels Steamed in Beer

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a large pot of salted boiling water, cook the tagliatelle pasta according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Cook the Tagliatelle

Once cooked, drain the pasta in a colander, reserving about 1 cup of the pasta cooking water for later use.

Drain the Pasta

In a large skillet, heat the olive oil over medium heat. Add the chopped sweet onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.

Sauté the Onions and Garlic

Add the wild mushrooms to the skillet and cook for an additional 7-10 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.

Cook the Mushrooms

Add the fresh thyme leaves, salt, and black pepper to the skillet. Stir well to combine and let the mixture simmer for 2-3 minutes to allow the flavors to meld.

Season the Sauce

Add the drained tagliatelle to the skillet with the mushroom sauce. Toss gently to coat the pasta in the sauce, adding reserved pasta water as necessary to achieve the desired consistency.

Combine Pasta and Sauce

Remove the skillet from heat and drizzle the truffle oil over the pasta. Toss again to ensure even distribution.

Finish with Truffle Oil

Plate the tagliatelle wild mushroom and garnish with grated Parmesan cheese before serving.

Serve

Tagliatelle pasta

Wild mushrooms (such as chanterelles or porcini)

Sweet onion

Fresh thyme leaves

Garlic cloves

Olive oil

Salt

Black pepper

Truffle oil

Parmesan cheese (grated)