La Nuit D’élégance at Lumen8 begins with an artful amuse bouche of house-cured Scottish salmon nestled atop delicate puff pastry, finished with crème fraîche, caviar, and a whisper of dill—an opening bite crafted to awaken the palate. The première course follows with a vibrant lobster salad, combining root vegetables, avocado, frisée, and parsley, all brightened by a Meyer lemon vinaigrette. This course is elevated by the refreshing precision of a Dönnhoff Niederhäuser Klamm Kabinett Riesling 2022. For the entrée, guests may select between two refined preparations. The prime filet is accompanied by confit potatoes, salsify, and shaved Brussels sprouts, all enriched with a deep Barolo glaze and paired with a Siduri Pinot Noir 2023. Alternatively, the Northwest truffle-spiked sturgeon offers a luxurious pairing of patty-pan squash and crisp crudité vegetables, finished with White Star caviar butter and complemented by a Bravium Chardonnay 2024. The evening concludes with a petite Viennese platter, a Lumen 8 signature creation featuring opera cake, macaroons, and peppermint cheesecake. This sweet finale is served alongside a classic Port, bringing the experience to a warm and indulgent close.

La Nuit D'élégance

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our creamy lemon cheesecake, featuring a zesty lemon flavor on a buttery graham cracker crust.

Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.

Make the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well combined. Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until smooth. Add the eggs one at a time, beating on low speed until just combined.

Prepare the Filling

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.

Combine and Bake

Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Cool and Serve

Cream cheese, softened

Granulated sugar

Sour cream

Lemon juice, freshly squeezed

Lemon zest

Vanilla extract

Eggs