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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

gnocchi, flat #12 oyster mushrooms, rainbow chard, sauce perigueux

Season the filet mignon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the filet for 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from the skillet and let it rest.

Prepare the Filet Mignon

In a pot of boiling salted water, cook the gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.

Cook the Gnocchi

In the same skillet, add butter and sauté minced garlic and shallots until fragrant. Add the oyster mushrooms and cook until browned. Add the rainbow chard and sauté until wilted. Season with salt and pepper.

Sauté the Mushrooms and Chard

In the same skillet, add red wine and beef stock. Bring to a boil and reduce the heat. Add fresh thyme and simmer until the sauce thickens, about 10 minutes. Adjust seasoning with salt and pepper.

Make the Sauce Perigueux

On a plate, place the sautéed gnocchi, top with the oyster mushrooms and chard, then place the filet mignon on top. Drizzle with Sauce Perigueux and serve immediately.

Plate the Dish