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

Grilled Petite Filet Mignon topped with Porcini Mushroom Demi, Choice of 2 Cage-Free Eggs, Smashed Potatoes.

Soak the dried porcini mushrooms in warm water for 30 minutes until softened. Drain and chop them finely. In a saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped mushrooms and sauté for 5 minutes. Pour in the beef stock and let it simmer for 15-20 minutes until reduced by half. Stir in the remaining butter and season with salt and black pepper.

Prepare the Porcini Mushroom Demi

Preheat the grill to medium-high heat. Season the petite filet mignon with salt and black pepper. Brush with olive oil. Grill each side for about 4-5 minutes for medium-rare, or until your desired doneness is achieved. Remove from the grill and let rest for 5 minutes.

Cook the Filet Mignon

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly. Smash each potato with a fork or potato masher, then drizzle with olive oil and season with salt and black pepper.

Prepare the Smashed Potatoes

In a skillet, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook to your liking (sunny-side up, over-easy, etc.). Season with salt and pepper.

Cook the Eggs

On each plate, place a serving of smashed potatoes, top with a grilled filet mignon, drizzle with porcini mushroom demi, and add the cooked eggs. Garnish with fresh parsley.

Assemble the Dish