López de Heredia'Viña Tondonia'

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

Peel and chop the carrots, celery, onion, and potatoes into small pieces. Mince the garlic.

Chop Vegetables

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast and cook for about 5-7 minutes on each side until golden brown. Remove and shred the chicken once cooled.

Cook Chicken

In the same pot, add the remaining tablespoon of olive oil. Add the chopped carrots, celery, onion, and garlic. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté Vegetables

Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil.

Add Broth and Potatoes

Once boiling, reduce the heat to low, add the shredded chicken, spinach, thyme, bay leaves, salt, and black pepper. Let it simmer for 20-25 minutes until the potatoes are tender.

Simmer

Remove bay leaves, taste and adjust seasoning if necessary. Serve hot.

Serve

Carrots

Celery

Onion

Garlic

Potatoes

Spinach

Chicken breast

Chicken broth

Olive oil

Thyme

Bay leaves

Salt

Black pepper

Chef's Soup of the Day

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

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.

Chef's Soup Of The Day Recipe

Ingredients

Vegetables

Proteins

Liquids

Herbs and Spices

Method

Preparation