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

Fresh avocado with lime, cilantro, and onion.

Guacamole

Four ounces of bite sized grilled beef tenderloin, topped with bleu cheese and port wine reduction.

Preheat the grill to high heat. Season the beef tenderloin with olive oil, salt, black pepper, and fresh rosemary. Cut the tenderloin into bite-sized pieces (approximately 1 ounce each).

Prepare the Beef Tenderloin

Place the seasoned beef pieces on the grill and cook for about 3-4 minutes on each side for medium rare, or until desired doneness is reached. Remove from grill and let rest.

Grill the Beef

In a small saucepan, pour the port wine and bring it to a boil over medium heat. Reduce the heat to low and simmer until it has reduced to about half its volume, approximately 10-15 minutes. Remove from heat.

Make the Port Wine Reduction

On a serving plate, arrange the grilled beef tenderloin pieces. Crumble the bleu cheese over the top of the beef. Drizzle the reduced port wine sauce over the beef and cheese.

Assemble the Dish

beef tenderloin

bleu cheese

port wine

olive oil

salt

black pepper

fresh rosemary

Filet Porto

Three cheddar, sausage, and potato croquettes, flash fried and served with a side of scrambled eggs and finished with a dijon mornay.

Cheddar & Sausage Croquettes

An 8-ounce fillet of salmon topped with a horseradish crust. Baked and drizzled with a horseradish honey sauce. Served with our lemon butter asparagus.

Horseradish Encrusted Salmon

Marinara, Italian sausage, red onions, mushrooms, mozzarella and pepper jack.

Pizza Salsiccia

A lightly breaded five ounce chicken breast topped with provolone cheese, sauteed with button mushrooms, prosciutto ham, and a tarragon cream sauce. Served over angel hair pasta.

Chicken Mudega

House roasted turkey, bacon, cheddar, lettuce, tomatoes, and ranch dressing, all wrapped in a soft tomato tortilla.

House Roasted Turkey Club Wrap

Indulge in a delightful assortment of freshly baked cookies and fudgy brownies, perfect for satisfying your sweet cravings.

Assorted Cookies & Brownies

Make Filet Porto Recipe in just 30m. Four ounces of bite sized grilled beef tenderloin, topped with bleu cheese and port wine reduction.

Filet Porto Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Beef Tenderloin

Grill the Beef

Make the Port Wine Reduction

Assemble the Dish

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