It doesn't have to be Brunch to enjoy an Alice's classic Bloody! *our mix contains anchovies and horseradish

Bloody Mary

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

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Honey-basted, house pickles, marinated onions, herb sauce, fries.

In a bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 2 hours (or overnight for best results).

Marinate the Chicken

In a shallow dish, place the all-purpose flour. Set aside for breading the chicken.

Prepare the Coating

Heat vegetable oil in a deep skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and dredge in flour, coating well. Fry chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove and let drain on paper towels.

Fry the Chicken

In the last minute of frying, drizzle honey over the chicken pieces to create a sweet glaze.

Honey Baste

In a saucepan, combine white vinegar, sugar, salt, and water. Heat on medium until sugar and salt dissolve. Remove from heat.

Prepare the Brine

Slice the cucumbers into thin rounds. Place them in a jar and pour the brine over them. Let it cool to room temperature, then refrigerate for at least 1 hour before serving.

Pickle the Cucumbers

Thinly slice the red onion and place in a bowl.

Prepare the Onions

In a separate bowl, mix water, lemon juice, and salt. Pour over the onions and let sit for at least 30 minutes.

Marinate

In a bowl, mix mayonnaise, chopped parsley, chopped dill, minced garlic, and lemon juice until well combined. Refrigerate until ready to use.

Combine Ingredients

Wash and peel the potatoes, then cut them into fries of your desired thickness.

Prepare the Potatoes

Heat vegetable oil in a separate pot or deep fryer to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt.

Fry the Fries

Toast the brioche buns lightly. On the bottom half, place a layer of lettuce, followed by the fried chicken, pickles, marinated onions, and a generous drizzle of herb sauce. Top with the other half of the bun and serve with fries on the side.

Assemble the Sandwich

Chicken breasts

Buttermilk

All-purpose flour

Paprika

Garlic powder

Salt

Black pepper

Vegetable oil

Honey

Cucumbers

White vinegar

Sugar

Water

Red onion

Lemon juice

Mayonnaise

Fresh parsley, chopped

Fresh dill, chopped

Garlic, minced

Potatoes

Brioche buns

Lettuce leaves

Fried Chicken Sandwich

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.

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

Make Fried Chicken Sandwich Recipe in just 2h . Honey-basted, house pickles, marinated onions, herb sauce, fries.

Fried Chicken Sandwich Recipe

Ingredients

Fried Chicken

Pickles

Marinated Onions

Herb Sauce

Fries

Sandwich Assembly

Method