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

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

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

A mix of seasonal vegetables in a savory sauce.

In a small bowl, mix the soy sauce, sesame oil, cornstarch, and vegetable broth. Stir until well combined and set aside.

Prepare the Sauce

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the sliced onion and minced garlic, sautéing for about 2 minutes until fragrant.

Sauté the Vegetables

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

Add the Remaining Vegetables

Pour the prepared sauce over the vegetables and stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.

Combine with Sauce

Season with salt and pepper to taste. Serve hot over rice or noodles, if desired.

Season and Serve

Bell pepper (sliced)

Broccoli florets

Carrots (sliced)

Snow peas

Onion (sliced)

Garlic (minced)

Soy sauce

Sesame oil

Cornstarch

Vegetable broth

Salt

Pepper