Seasonal Dining
Seven courses that follow the harvest — paired, plated, and paced to unfold over a long, easy evening.
Est. 2018 · Fine Dining
Where flavor meets artistry
A curated culinary experience, drawing inspiration from French classics and reimagined with a modern, seasonal sensibility.
About Us
A small room, a long story
Lumière opened in a converted millhouse in 2018, with a wood oven, eight tables, and the idea that a restaurant should feel like an evening at a friend's house — only with better wine.
Eight years on, the room is still small and the values haven't moved: cook with what's in season, source from growers we know by name, and let the produce decide what's on the plate.
2018
Established
40+
Local Growers
7
Course Tasting
What We Offer
Crafted experiences, end to end
From an unhurried tasting menu to catered events and a private room for the people who matter most — every visit is built around how you want to spend the evening.
Private Events
An intimate room for parties of eight to twenty, with bespoke menus and a sommelier who knows the cellar.
Off-site Catering
From garden weddings to corporate dinners, we bring the kitchen to you — full service, fully staffed, fully yours.
Chef's Counter
Six seats at the pass. Watch the line work, talk to the chefs, and taste what's just been pulled from the oven.
The Team
The hands behind the plate
A small kitchen, a steady crew, and a shared idea of what dinner should feel like.
Menus & Packages
Dinner, on your terms
Three ways to spend the evening — plus bespoke packages for private rooms and off-site events.
À La Carte
Order as you like, course by course.
$68
Avg. per guest
- Seasonal starters & mains
- Rotating dessert selection
- Full wine & cocktail list
- Bookings Wed–Sun
Seasonal Tasting
Seven courses, paced for a long evening.
$135
Per guest
- Seven-course chef's menu
- Optional wine pairing (+$65)
- Vegetarian version available
- Allergy-friendly on request
Private Events
The whole room, or just part of it.
From $2,400
Packages from
- Private dining room (8–20)
- Bespoke menu with the chef
- Sommelier-led pairing
- Off-site catering available
From the Kitchen
News & stories
Notes on what's on the pass, who we're cooking with, and what's coming next.
Spring arrives: the new seven-course menu
Ramps, river trout, and rhubarb from Willow Creek Farm. A look at what's changed on the pass this month and the growers behind it.
Read moreA wine dinner with Domaine Laroche
Six courses, five bottles, and an evening with a Burgundy producer we've loved for years. Limited seats, one night only — May 18.
Read moreMeet Elena, our new sous chef
A quick sit-down with Elena on running the line, cooking from memory, and the dish she keeps sneaking onto the tasting menu.
Read moreGet in Touch
Reservations, private events, press, or just a question about the menu — drop us a line and we'll get back to you within the day.
Ready for the evening?
Browse the full tasting menu or reserve a table — we'd love to have you.
Reserve a Table →