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

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

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half if they are large.

Prepare the Brussels Sprouts

In a large bowl, toss the Brussels sprouts with minced garlic, olive oil, salt, and black pepper until evenly coated.

Season with Garlic and Olive Oil

Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges. Stir halfway through cooking for even roasting.

Roast the Brussels Sprouts

Remove the Brussels sprouts from the oven. Zest the lemon over the sprouts and then squeeze the juice from half of the lemon over them. Toss to combine, then sprinkle with grated Pecorino cheese.

Add Lemon and Pecorino

Serve warm as a side dish, garnished with additional lemon zest or Pecorino if desired.

Serve

Brussels sprouts

Garlic cloves

Lemon

Pecorino cheese

Olive oil

Salt

Black pepper

BRUSSELS SPROUTS

CRAB & SWEET CORN CROQUETTES

Local Mushroom Leak Risotto | Red Wine Jus | Braised Cabbage

SHORT RIB

Bacon & White Cheddar Grits | Guajillo Honey Glazed Carrots | Crispy Sage

DRY AGED DUROC PORK CHOP

Ricotta | Crimini Mushroom Spinach | Oregano Cream | Four Cheese Blend (contains Blue Cheese)

BRUSSELS SPROUTS Recipe

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