Join us at Lumen8 and celebrate the holidays in an elevated fashion! Indulge in a refined three-course prix fixe dinner celebrating peak-seasonal ingredients, with the option of expertly curated wine pairings. The evening opens with your choice of a vibrant Seasonal Duck Salad, layered with shaved fennel, winter citrus, and cranberry vinaigrette, or a chilled Dublin Bay Shrimp Salad featuring frisée, roasted beets, and bright Meyer lemon—each complemented by a nuanced rosé. For the main course, choose between the Prime Beef Duo, presenting filet and strip enriched with truffled potato and Hatch chimichurri, or the Roasted Faroe Island Salmon, served with rainbow Swiss chard and crowned with Tzar Nicolai caviar—beautifully paired with Pinot Noir or Sauvignon Blanc to enhance each dish’s character. The experience concludes with a luxurious Tres Leches finished with fig port compote and a celebratory pour of sparkling wine. Truly a soireé not to be missed, we're excited to celebrate with you!

Christmas Eve Soireé

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

Pistachio Goat Cheese Truffle, Glazed Orange Peel, Bitter Greens, Balsamic Vinaigrette

Preheat your oven to 400°F (200°C). Wash the baby beets thoroughly, then wrap them individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly before peeling.

Roast the Beets

In a bowl, combine the pistachio goat cheese and honey. Mix well until smooth. Form the mixture into small truffles, about the size of a walnut. Roll them in chopped pistachios for added texture and flavor.

Prepare the Goat Cheese Truffle

In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper until well combined. Adjust the seasoning to taste.

Make the Balsamic Vinaigrette

Slice the roasted beets into wedges. In a large salad bowl, combine the mixed bitter greens, sliced beets, and glazed orange peel. Drizzle with balsamic vinaigrette and toss gently to combine.

Assemble the Salad

Plate the salad and top with the pistachio goat cheese truffles. Serve immediately and enjoy!

Serve

Baby beets

Pistachio goat cheese

Glazed orange peel

Mixed bitter greens (e.g., arugula, radicchio)

Balsamic vinegar

Olive oil

Honey

Salt

Black pepper