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

Salmon filet, quinoa, cherry tomatoes, cucumbers, mixed greens, and honey-lime vinaigrette.

Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

Cook Quinoa

Preheat oven to 375°F (190°C). Season salmon filets with salt and pepper. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through and flaky.

Prepare Salmon

While the salmon is baking, halve the cherry tomatoes and slice the cucumber. Set aside.

Chop Vegetables

In a small bowl, whisk together 3 tablespoons of honey, the juice of 1 lime, salt, and pepper to taste. Adjust sweetness and acidity according to preference.

Make Vinaigrette

In a large bowl, combine mixed greens, quinoa, cherry tomatoes, and cucumbers. Flake the cooked salmon and add it to the salad. Drizzle with honey-lime vinaigrette and toss gently to combine.

Assemble Salad

Salmon filet

Quinoa

Cherry tomatoes

Cucumbers

Mixed greens

Salmon Filet Salad

Creamy spinach & artichoke dip topped with parmesan cheese. Served with pita bread. Available gluten-free.

Creamy Spinach & Artichoke Dip

Ribeye steak, caramelized onions, provolone cheese, chipotle aioli served on a hoagie bun.

Ribeye Steak Sandwich

Char-grilled chicken breast served on a bun, topped with mozzarella cheese, and served with a fresh garnish.

Char-Grilled Chicken Sandwich

Italian sausage, ground beef, onions and peppers, mozzarella cheese, and marinara sauce served in a hoagie bun.

Italian Sausage Hoagie

Crispy fried chicken, chipotle mayo sauce, and pickles served on a brioche bun.

Crispy Fried Chicken Sandwich

Hearty meatballs covered in marinara and melted mozzarella cheese. Served on a hoagie bun. Available gluten-free.

Hearty Meatball Sub

Make Salmon Filet Salad Recipe in just 40m. Salmon filet, quinoa, cherry tomatoes, cucumbers, mixed greens, and honey-lime vinaigrette.

Salmon Filet Salad Recipe

Ingredients

Salad Ingredients

Method

Preparation Instructions

Cook Quinoa

Prepare Salmon

Chop Vegetables

Make Vinaigrette

Assemble Salad

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