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

shaved brussels, kale, mint, ricotta salata, spiced pepitas, maple cider vinaigrette

Shave the Brussels sprouts using a mandoline or sharp knife. Tear the kale into bite-sized pieces, removing any tough stems. Roughly chop the fresh mint leaves.

Prepare the Salad Ingredients

In a dry skillet over medium heat, add the pepitas. Toast for about 3-5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside.

Toast the Pepitas

In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and black pepper until well combined.

Make the Maple Cider Vinaigrette

In a large bowl, combine the shaved Brussels sprouts, kale, mint, and toasted pepitas. Crumble the ricotta salata over the top. Drizzle the vinaigrette over the salad and toss gently to combine.

Assemble the Salad

Serve the salad immediately as a refreshing side dish or light main course.

Serve