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

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

In a bowl, combine kosher salt, brown sugar, black peppercorns, coriander seeds, garlic powder, paprika, mustard seeds, crushed red pepper flakes, and curing salt. Mix until well combined.

Prepare the Cure

Rub the cure mixture all over the brisket, ensuring it's evenly coated. Place the brisket in a large resealable plastic bag or container, and pour the water over it. Seal the bag or cover the container, and refrigerate for 5 to 7 days, turning the meat every day.

Cure the Beef

After curing, remove the brisket from the bag and rinse it thoroughly under cold water to remove excess salt. Pat it dry with paper towels.

Rinse and Dry

Mix additional black pepper and coriander seeds in a small bowl. Rub this mixture over the brisket to season it.

Season the Meat

Preheat your smoker to 225°F (107°C). Smoke the brisket for about 6 to 8 hours or until the internal temperature reaches 195°F (91°C).

Smoke the Pastrami

Remove the pastrami from the smoker and wrap it in foil. Let it rest for at least 30 minutes before slicing against the grain.

Rest and Slice

Beef brisket

Kosher salt

Brown sugar

Black peppercorns

Coriander seeds

Garlic powder

Paprika

Mustard seeds

Crushed red pepper flakes

Water

Instacure #1 (curing salt)