BUGLIONI

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

Tender house-braised bison, parsnip puree, sage buttered roasted carrots.

Season the bison short ribs with salt and black pepper on all sides.

Prepare the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the seasoned bison ribs until browned on all sides, about 3-4 minutes per side. Remove and set aside.

Sear the Ribs

In the same pot, add diced onion and carrots. Sauté until softened, about 5-7 minutes. Add minced garlic and sauté for an additional minute.

Sauté Vegetables

Return the bison ribs to the pot. Add beef broth, red wine, thyme, and bay leaves. Bring to a simmer.

Cook the Ribs

Cover the pot and transfer it to a preheated oven at 300°F (150°C). Braise for 3 hours, or until the meat is tender and falling off the bone.

Braise the Ribs

In a large pot, cover chopped parsnips with water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

Cook the Parsnips

Drain the parsnips and transfer to a blender. Add butter, heavy cream, salt, and white pepper. Blend until smooth and creamy.

Blend the Puree

Preheat the oven to 400°F (200°C). Trim and wash the whole carrots.

Prepare the Carrots

In a baking dish, toss the carrots with melted butter, chopped sage, salt, and black pepper. Roast in the oven for 25-30 minutes until tender and caramelized.

Roast the Carrots

Bison short ribs

Salt

Black pepper

Olive oil

Onion, diced

Carrots, diced

Garlic, minced

Beef broth

Red wine

Thyme, fresh

Bay leaves

Parsnips, peeled and chopped

Butter

Heavy cream

White pepper

Carrots, whole

Fresh sage, chopped

Braised Bison short rib

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 Braised Bison Short Rib Recipe in just 4h . Tender house-braised bison, parsnip puree, sage buttered roasted carrots.

Braised Bison Short Rib Recipe

Ingredients

Braised Bison Short Ribs

Parsnip Puree

Sage Buttered Roasted Carrots

Method