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

Cerignola olives marinated in garlic rosemary olive oil

Olives

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

A succulent filet paired with perfectly grilled salmon, served with seasonal vegetables for a delightful surf-and-turf experience.

Start by patting the filet mignon and salmon fillets dry with paper towels. This helps to get a good sear on the meat and fish.

Prepare the Ingredients

Drizzle the olive oil over both the filet mignon and salmon fillets. Season them generously with salt, black pepper, and garlic powder. Rub the seasonings into the meat and fish.

Season the Proteins

Heat a skillet over medium-high heat. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare, or to desired doneness. Add the fresh rosemary sprigs for flavor while cooking.

Cook the Filet Mignon

In the same skillet, after removing the filet mignon, add a bit more olive oil if needed and place the salmon fillets skin-side down. Cook for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Cook the Salmon

Once both proteins are cooked, plate them together. Squeeze fresh lemon juice over the top for added flavor. Enjoy your filet and salmon!

Serve

Filet Mignon

Salmon Fillets

Olive Oil

Salt

Black Pepper

Garlic Powder

Fresh Rosemary

Lemon

Filet And Salmon

Lightly fried whole roll with spicy tuna, avocado, yellowtail, cream cheese, tobiko, & crab meat on top, and masago

Dynamite Roll

A zesty roll filled with succulent shrimp, fresh veggies, and a kick of spice, all wrapped in a soft seaweed shell.

Spicy Shrimp Roll

Beef Negimaki

Seared tuna, peppercorn crusted with citrus sauce

Tuna Tataki

Savor the bold flavors of our Spicy Tuna, featuring fresh tuna tossed in a zesty blend of spices and served with a hint of sesame for a delightful kick.

SPICY TUNA

Delight in our Sweet Potato Roll, featuring creamy sweet potato wrapped in sushi rice and nori for a perfect blend of flavors.

Sweet Potato Roll

Make Filet And Salmon Recipe in just 30m. A succulent filet paired with perfectly grilled salmon, served with seasonal vegetables for a delightful surf-and-turf experience.

Filet And Salmon Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Ingredients

Season the Proteins

Cook the Filet Mignon

Cook the Salmon

Serve

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