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

Sautéed Brussels sprouts with a light vinaigrette and topped with nuts.

Trim and halve the Brussels sprouts. Heat olive oil in a skillet over medium heat. Add the Brussels sprouts, salt, black pepper, and minced garlic. Sauté for about 8-10 minutes until they are tender and slightly caramelized.

Sauté the Brussels Sprouts

In a small bowl, whisk together red wine vinegar and honey until well combined.

Prepare the Vinaigrette

Remove the sautéed Brussels sprouts from the heat and let them cool slightly. In a large bowl, combine the Brussels sprouts and the vinaigrette. Toss well to coat.

Combine the Salad

Chop the mixed nuts coarsely and sprinkle them over the salad. Serve warm or at room temperature.

Add Nuts and Serve