Join us for a delightful evening featuring a selection of fine wines paired with our exquisite dishes.

Upcoming Wine Dinners at Jake & Telly's

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

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!

Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper. Sear skin-side down in a skillet over medium heat until the skin is crispy, about 6-8 minutes. Flip and cook for an additional 4-5 minutes or until desired doneness. Let rest before slicing.

Prepare the Duck

Thinly slice the fennel bulb using a mandoline or sharp knife. Segment the winter citrus, removing the skin and pith.

Prepare the Fennel and Citrus

In a large bowl, combine mixed greens, fennel slices, and citrus segments. Drizzle with cranberry vinaigrette and toss gently. Top with sliced duck breast and serve.

Assemble the Salad

Boil the Dublin Bay shrimp in salted water for 2-3 minutes until they turn pink. Drain and cool under cold running water. Peel and devein if necessary.

Prepare the Shrimp

Wrap the roasted beets in foil and warm them in a 350°F (175°C) oven for about 15 minutes. Once warm, slice them thinly.

Prepare the Beets

In a bowl, whisk together Meyer lemon juice and olive oil. In a large mixing bowl, combine frisée, shrimp, and beet slices. Drizzle with the lemon vinaigrette and toss to combine. Serve chilled.

Season the filet mignon with salt and pepper. Sear in a hot skillet for 3-4 minutes on each side for medium-rare. Remove and let rest.

Cook the Filet Mignon

Season the strip steak similarly and sear in the same skillet for about 4-5 minutes on each side for medium. Let rest alongside the filet.

Cook the Strip Steak

Boil peeled potatoes until fork-tender. Mash with truffle oil, salt, and cream until smooth.

Prepare the Truffled Potato Purée

Plate the beef duo with a scoop of truffled potato purée and a drizzle of Hatch chimichurri.

Serve

Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Place on a baking sheet and roast for 12-15 minutes until cooked through.

Prepare the Salmon

In a skillet, heat olive oil over medium heat. Add rainbow Swiss chard and cook until wilted, about 3-4 minutes. Season with salt.

Sauté the Swiss Chard

Plate the salmon atop a bed of sautéed Swiss chard and top with a spoonful of Tzar Nicolai caviar.

Bake a sponge cake according to the recipe or use a store-bought version. Allow to cool.

Prepare the Cake

In a bowl, whisk together condensed milk, evaporated milk, heavy cream, sugar, and vanilla extract until well combined.

Make the Milk Mixture

Poke holes in the cooled sponge cake and pour the milk mixture over it, letting it soak for at least 2 hours in the refrigerator.

Assemble the Tres Leches

Slice the Tres Leches cake and top with fig port compote before serving.

Duck breast

Fennel bulb

Winter citrus (e.g., mandarins, blood oranges)

Cranberry vinaigrette

Mixed greens (e.g., arugula, spinach)

Dublin Bay shrimp

Frisée lettuce

Roasted beets

Meyer lemon juice

Olive oil

Filet mignon

Strip steak

Truffled potato purée

Hatch chimichurri

Faroe Island salmon fillets

Rainbow Swiss chard

Tzar Nicolai caviar

Condensed milk

Evaporated milk

Heavy cream

Sugar

Vanilla extract

Fig port compote

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.

La Nuit D'élégance

Fresh berries, whipped butter, maple syrup.

Buttermilk Pancakes (3)

Roast Carrot & Garlic Hummus

Neyers, “Vista Norte” Zinfandel ‘19, CA

Darioush, Cabernet Sauvignon ‘20, Napa, CA

Mt Brave, Cabernet Sauvignon ‘19, Mt. Veeder, Napa, CA

Make Christmas Eve Soireé Recipe in just 2h . 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 Recipe

Descriptors

Tasting Notes

Food Pairings

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