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

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

A mix of seasonal vegetables sautéed in a savory sauce, served over rice.

Wash and chop all the vegetables into bite-sized pieces.

Prepare the Vegetables

In a large skillet or wok, heat the olive oil over medium-high heat.

Heat the Oil

Add garlic and sauté for 30 seconds until fragrant. Then, add broccoli, bell pepper, carrot, snow peas, and zucchini. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.

Sauté the Vegetables

Pour in the soy sauce and sesame oil. Mix well and cook for another 2 minutes. Season with salt and pepper to taste.

Add Sauce

Serve the stir-fried vegetables over a bed of cooked rice.

Serve

Broccoli florets

Bell pepper (any color), sliced

Carrot, thinly sliced

Snow peas

Zucchini, sliced

Garlic, minced

Soy sauce

Sesame oil

Olive oil

Cooked rice

Salt and pepper