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

A fruity strawberry shake made with real strawberries.

Strawberry Shake

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Swiss, HEX Ferment sauerkraut, Russian dressing on rye, fries

In a large pot, combine water, kosher salt, sugar, black peppercorns, coriander seeds, minced garlic, and crushed bay leaves. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool completely. Submerge the brisket in the brine, cover, and refrigerate for at least 5 days, turning occasionally.

Cure the Beef

After curing, rinse the brisket under cold water. Place it in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for about 3 hours or until tender. Let cool slightly before slicing.

Cook the Corned Beef

On a slice of rye bread, layer Swiss cheese, slices of the cooked corned beef, HEX Ferment sauerkraut, and Russian dressing. Top with another slice of rye bread.

Assemble the Reuben Sandwich

Heat a skillet or griddle over medium heat. Butter the outside of the sandwich and grill until golden brown and the cheese is melted, about 3-4 minutes per side.

Grill the Sandwich

Serve the Reuben hot with a side of fries.

Serve

beef brisket

kosher salt

sugar

black peppercorns

coriander seeds

garlic cloves, minced

bay leaves, crushed

water

rye bread

Swiss cheese, sliced

HEX Ferment sauerkraut

Russian dressing

fries