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

Mixed vegetables stir-fried in a soy sauce glaze.

Wash and chop all the vegetables as indicated in the ingredients list.

Prepare the Vegetables

In a large skillet or wok, heat the sesame oil over medium-high heat.

Heat the Oil

Add the minced garlic and grated ginger to the skillet, and sauté for about 30 seconds until fragrant.

Sauté Aromatics

Add the bell pepper, broccoli, carrot, and snow peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Add Vegetables

Pour in the soy sauce and stir well to coat the vegetables. Cook for another 2 minutes.

Add Soy Sauce

Season with salt and pepper to taste. Garnish with sliced green onions and serve hot.

Season and Serve

Bell pepper (sliced)

Broccoli florets

Carrot (sliced)

Snow peas

Soy sauce

Garlic (minced)

Ginger (grated)

Sesame oil

Green onions (sliced)

Salt and pepper