Wine & Charcuterie

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

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.

Cure the Scottish salmon fillet in a mixture of salt and sugar for 2 hours in the refrigerator, then rinse and pat dry.

Prepare the Salmon

Preheat the oven to 200°C (400°F). Roll out the puff pastry sheets and cut them into small squares. Bake until golden brown, about 15-20 minutes. Allow to cool.

Bake the Puff Pastry

Place a piece of cured salmon atop each puff pastry square. Add a dollop of crème fraîche, a small spoonful of caviar, and a sprinkle of fresh dill.

Assemble the Dish

Boil the lobster meat in salted water for about 5-7 minutes until cooked. Let cool and chop into bite-sized pieces.

Cook the Lobster

In a bowl, whisk together the juice of the Meyer lemon, olive oil, salt, and black pepper.

Prepare the Vinaigrette

In a large bowl, combine the lobster meat, diced root vegetables, avocado slices, frisée, and chopped parsley. Drizzle with vinaigrette and toss gently to combine.

Combine the Salad

Season the prime filet mignon with salt and black pepper. Sear in a hot pan with butter for about 4-5 minutes on each side for medium-rare.

Cook the Filet Mignon

Cook confit potatoes, boil salsify until tender, and sauté Brussels sprouts until just wilted.

Prepare the Sides

In the same pan used for the filet, add Barolo wine and reduce until thickened. Drizzle over the filet before serving.

Make the Barolo Glaze

Season the sturgeon fillet and sear in a hot pan until cooked through, about 6-8 minutes.

Cook the Sturgeon

Sauté the patty-pan squash and crudité vegetables in a bit of olive oil until crisp-tender.

Prepare the Vegetables

Remove the sturgeon from the pan and melt the caviar butter in the same pan. Drizzle over the sturgeon before serving.

Finish with Caviar Butter

Arrange the opera cake, macaroons, and peppermint cheesecake on a beautiful serving platter.

Prepare the Platter

Pour the classic Port into glasses and serve alongside the dessert platter for a luxurious finish.

Serve with Port

Scottish salmon fillet

Puff pastry sheets

Crème fraîche

Caviar

Fresh dill

Lobster meat

Root vegetables (carrots, beets, etc.)

Avocado

Frisée lettuce

Fresh parsley

Meyer lemon

Olive oil

Salt

Black pepper

Prime filet mignon

Confit potatoes

Salsify

Brussels sprouts

Barolo wine

Butter

Northwest sturgeon

Patty-pan squash

Crudité vegetables (carrots, celery, etc.)

White Star caviar butter

Opera cake

Macaroons

Peppermint cheesecake

Classic Port

La Nuit D'élégance

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

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

Mt Brave, Cabernet Sauvignon ‘19, Mt. Veeder, Napa, CA

Make La Nuit D'élégance Recipe in just 2h . 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 Recipe

Descriptors

Tasting Notes

Food Pairings

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