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

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

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

With daily vegetables and roasted garlic mashed potatoes

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Mashed Potatoes

While the potatoes are boiling, preheat your oven to 375°F (190°C). Wrap the garlic cloves in aluminum foil and roast in the oven for about 20 minutes until soft.

Roast Garlic

Once the potatoes are drained, add the roasted garlic, butter, and milk. Mash until smooth and creamy. Season with salt to taste.

Mash the Potatoes

Season the filet mignon with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Filet Mignon

In the same skillet, add the seasonal vegetables and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.

Sauté the Vegetables

Plate the filet mignon alongside a generous scoop of roasted garlic mashed potatoes and sautéed vegetables. Enjoy!

Serve