Coconut Sake, Snap Pea Vermouth, Bull Kelp, Peppermint Geranium

Coconut & Snap Pea

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

Generously season the ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.

Season the Steak

In a cast-iron skillet, heat the olive oil over medium-high heat. Once hot, add the steak to the skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.

Sear the Steak

Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.

Rest the Steak

In a non-stick skillet, melt the butter over medium heat.

Heat the Butter

Crack the eggs into the skillet. Cook them to your desired style (scrambled, sunny-side-up, or over-easy), seasoning with salt and black pepper to taste. This usually takes about 3-5 minutes.

Cook the Eggs

Preheat Oven

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Mix Dry Ingredients

Add cold butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Cut in Butter

Pour in the milk and stir until just combined, being careful not to overmix.

Add Milk

Turn the dough out onto a floured surface, pat it into a 1-inch thick round. Cut into rounds with a biscuit cutter and place on a baking sheet. Bake for 12-15 minutes until golden brown.

Shape and Bake

Ribeye steak

Salt

Black pepper

Olive oil

Eggs

Butter

All-purpose flour

Baking powder

Milk

Steak & Eggs

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.

Steak & Eggs Recipe

Ingredients

Steak

Eggs

Biscuit

Method

Steak Preparation