RecipesLumen8 Rooftop SocialLa Nuit D'élégance

La Nuit D'élégance Recipe

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@lumen8rooftopsocial

Dec 20 2025

•

2h

•

Serves 2

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Recipe information

Make La Nuit D'élégance 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.

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Ingredients

Amuse Bouche

Lobster Salad

Entrée - Prime Filet

Entrée - Sturgeon

Dessert

Preparation

Amuse Bouche

1. Prepare the Salmon

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

2. Bake the Puff Pastry

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.

3. Assemble the Dish

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.

Lobster Salad

4. Cook the Lobster

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

5. Prepare the Vinaigrette

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

6. Combine the Salad

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.

Entrée - Prime Filet

7. Cook the Filet Mignon

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.

8. Prepare the Sides

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

9. Make the Barolo Glaze

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

Entrée - Sturgeon

10. Cook the Sturgeon

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

11. Prepare the Vegetables

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

12. Finish with Caviar Butter

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

Dessert

13. Prepare the Platter

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

14. Serve with Port

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

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