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

In a large mixing bowl, flake the cooked salmon into small pieces. Add breadcrumbs, egg, green onions, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix until well combined.

Prepare the Salmon Mix

Shape the salmon mixture into 2 equal patties.

Form the Cakes

Heat olive oil in a non-stick skillet over medium heat. Add the salmon cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook the Cakes

Remove from skillet and let cool for a minute before serving. Enjoy your pan-fried salmon cakes!

Serve

cooked salmon

breadcrumbs

green onions, chopped

mayonnaise

Dijon mustard

lemon juice

salt

black pepper

olive oil

Sa(l)mon Cakes

Our seasonal large salad, that rotates with the changes in weather. For the Fall/Winter: a fresh salad of mixed greens topped with cucumbers, heirloom cherry tomatoes, sliced red onions, roasted root vegetables (2 types of beets & butternut squash), and goat cheese. Add jerk or fried chicken.

Ⓥ The Black Joy

Fries inspired by the legendary Club Zanzibar. Hand-cut fries with oxtail gravy and gruyere cheese. Add jerk or fried chicken.

The Zanzi Fries

Hand-braided challah bread, stuffed with a lemon-zested mascarpone, dipped in an egg-rich batter topped with grilled peaches or seasonal fruit served with a side of maple syrup and two eggs just how you like ‘em.

Ⓥ Challah At Me French Toast

A potato hash with onions, peppers, and spiced crawfish, served with two eggs just how you like ‘em.

Crawfish Hash-SHEESH!

5oz battered chicken breast, served on a toasted brioche bun, topped with shredded lettuce, sliced tomato, raw red onion, sweet pickles, Walla Sauce and Yaya Sauce.

The Fried Breast

A kimchi fried rice, served with a fried egg on top, with a choice of either jerk chicken, fried chicken, or mushrooms. Topped with a drizzle of Yaya Sauce, scallions, cilantro, and black sesame seeds.

Sa(l)mon Cakes Recipe

Ingredients

Salmon Cakes

Method

Cooking Instructions

Prepare the Salmon Mix

Form the Cakes

Cook the Cakes

Serve

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