Red wine, onion, smoked bacon and mushrooms

FARMER'S

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

Tenderloin beef, sherry cream sauce, rustic trumpet mushrooms, pappardelle.

Thinly slice the tenderloin beef into strips. Clean and slice the trumpet mushrooms. Finely chop the onion and mince the garlic.

Prepare the Ingredients

In a large pot, bring salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Cook the Pappardelle

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced tenderloin beef and cook until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.

Sear the Beef

In the same skillet, add another tablespoon of olive oil and 2 tablespoons of butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.

Sauté the Vegetables

Add the sliced trumpet mushrooms to the skillet and cook until they are tender, about 5-7 minutes. Season with salt and black pepper.

Cook the Mushrooms

Pour in the sherry and scrape the bottom of the skillet to deglaze. Allow it to simmer for 2-3 minutes. Stir in the cream and bring to a gentle simmer.

Make the Sauce

Return the cooked beef to the skillet and stir to combine. Let it cook for another 2-3 minutes until everything is heated through.

Combine Everything

Toss the cooked pappardelle pasta into the sauce, ensuring it is well coated. Serve hot, garnished with chopped parsley.

Serve

Tenderloin beef

Sherry

Cream

Rustic trumpet mushrooms

Pappardelle pasta

Olive oil

Butter

Onion, finely chopped

Garlic, minced

Salt

Black pepper

Parsley, chopped (for garnish)

Beef Stroganoff (G, D)

Join us at Lumen8 and celebrate the holidays in an elevated fashion! Indulge in a refined three-course prix fixe dinner celebrating peak-seasonal ingredients, with the option of expertly curated wine pairings. The evening opens with your choice of a vibrant Seasonal Duck Salad, layered with shaved fennel, winter citrus, and cranberry vinaigrette, or a chilled Dublin Bay Shrimp Salad featuring frisée, roasted beets, and bright Meyer lemon—each complemented by a nuanced rosé. For the main course, choose between the Prime Beef Duo, presenting filet and strip enriched with truffled potato and Hatch chimichurri, or the Roasted Faroe Island Salmon, served with rainbow Swiss chard and crowned with Tzar Nicolai caviar—beautifully paired with Pinot Noir or Sauvignon Blanc to enhance each dish’s character. The experience concludes with a luxurious Tres Leches finished with fig port compote and a celebratory pour of sparkling wine. Truly a soireé not to be missed, we're excited to celebrate with you!

Christmas Eve Soireé

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

Fresh berries, whipped butter, maple syrup.

Buttermilk Pancakes (3)

Roast Carrot & Garlic Hummus

Neyers, “Vista Norte” Zinfandel ‘19, CA

Darioush, Cabernet Sauvignon ‘20, Napa, CA

Make Beef Stroganoff (G, D) Recipe in just 40m. Tenderloin beef, sherry cream sauce, rustic trumpet mushrooms, pappardelle.

Beef Stroganoff (g, D) Recipe

Ingredients

Main Ingredients

Seasonings and Garnish

Method

Preparation