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

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Wash and dry the frisee lettuce. Tear it into bite-sized pieces and place it in a large salad bowl.

Prepare the Salad

Thinly slice the radishes and add them to the salad bowl.

Slice the Radishes

Finely slice the shallot and add to the salad.

Slice the Shallot

In a dry skillet, toast the walnuts over medium heat until fragrant, about 5 minutes. Let cool and then add to the salad.

Toast the Walnuts

Crumble the goat cheese over the top of the salad.

Crumble the Goat Cheese

Frisee lettuce

Radishes

Shallot

Walnuts

Goat cheese

Frisee Salad

Indulge in a warm, crusty baguette slathered with rich, hand-churned beurre de baratte and a sprinkle of delicate fleur de sel for a perfect balance of creamy and savory flavors.

Baguette with Beurre de Baratte & Fleur de Sel

Sticky Toffee Pudding

Indulge in our Baba au Rum, a light and spongy rum-soaked cake, elegantly paired with silky Chantilly cream and a zesty touch of orange for a delightful finish.

Baba au Rum with Chantilly & Orange

Chicken Liver Paris-Brest with Burnt Honey Glitter Glaze

Beef Wellington with Green Peppercorn Sauce, Parsnip Puree, and Red Cabbage Marmalade

Frisee Salad Recipe

Ingredients

Salad Ingredients

Method

Salad Preparation

Prepare the Salad

Slice the Radishes

Slice the Shallot

Toast the Walnuts

Crumble the Goat Cheese

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