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

8 oz. 44 Farms Tenderloin, Herb Compound Butter, Tricolor Lyonnaise Potatoes

In a bowl, combine the softened unsalted butter, parsley, chives, thyme, minced garlic, lemon zest, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Prepare the Herb Compound Butter

Transfer the herb butter onto a sheet of plastic wrap. Roll it into a log shape, twist the ends to seal, and refrigerate until firm.

Shape and Chill

Wash and halve the tricolor baby potatoes. In a pot, bring salted water to a boil and add the potatoes. Cook until tender, about 10-12 minutes. Drain and set aside.

Prepare the Potatoes

In a skillet, heat olive oil over medium heat. Add the sliced onions and sauté until translucent, about 5 minutes. Add the cooked potatoes, salt, and black pepper. Cook until potatoes are golden and crispy, about 8-10 minutes.

Sauté the Potatoes

Season the 44 Farms Tenderloin with salt and black pepper. Heat a skillet over high heat and add a bit of oil. Sear the tenderloin for about 4-5 minutes on each side for medium-rare. Remove from heat and let it rest for a few minutes.

Cook the Tenderloin

Slice the tenderloin and top with a slice of the herb compound butter. Serve alongside the tricolor Lyonnaise potatoes.

Serve

44 Farms Tenderloin

unsalted butter

fresh parsley, chopped

fresh chives, chopped

fresh thyme, chopped

garlic, minced

lemon zest

salt

black pepper

tricolor baby potatoes (red, yellow, purple)

olive oil

onion, thinly sliced

Filet

Boudin Stuffed Quail

Fried Soft-Shell Crab, Seafood Stuffing, Creolaise, Tartar Mashed Potatoes

Hallelujah Crab

Choice of Caesar or Sensation salad with a Bowl of Soup

SOUP AND SALAD COMBO

House Ground Filet, Mashed Potatoes, Roasted Pepper Ring, Mushroom Demi-Glaze

FILET MEATLOAF

Shaved Ribeye, Gruyère, Horseradish, Au-Jus

FRENCH DIP

Fried or Blackened, Leidenheimer Bread, Fully Dressed

REDFISH POBOY

Make Filet Recipe in just 45m. 8 oz. 44 Farms Tenderloin, Herb Compound Butter, Tricolor Lyonnaise Potatoes

Filet Recipe

Ingredients

Main Ingredient

Herb Compound Butter

Tricolor Lyonnaise Potatoes

Method