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

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh salads made with seasonal ingredients and house-made dressings.

In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced radishes, grated carrot, and diced avocado.

Prepare the Salad Base

In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Combine and Serve

Mixed Greens

Cherry Tomatoes

Cucumber

Radishes

Carrot

Avocado

Olive Oil

Balsamic Vinegar

Dijon Mustard

Honey

Salt

Black Pepper