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

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

Fit Turkey Wrap

Indulge in our creamy potato salad, a delightful blend of tender, perfectly boiled potatoes tossed with crisp celery, sweet onions, and a zesty dressing that brings a burst of flavor to every bite. Served chilled, this classic side dish is the perfect companion for any meal, offering a refreshing crunch and a satisfying, comforting taste.

In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and let cool.

Boil the Potatoes

In a large bowl, mix together mayonnaise, mustard, salt, black pepper, and paprika until well combined.

Prepare the Dressing

Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the dressing. Add the diced celery, red onion, pickles, and parsley.

Combine Ingredients

Gently fold all the ingredients together until everything is evenly coated with the dressing.

Mix Well

Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Chill and Serve

Potatoes

Mayonnaise

Mustard

Celery, diced

Red onion, diced

Pickles, diced

Salt

Black pepper

Paprika

Fresh parsley, chopped

Potato Salad

Thinly sliced house-smoked brisket covered in our homemade sweet and smoky BBQ sauce

Smoked Brisket

Every culture eats chicken and rice. Lucky for us, Louisiana perfected it!

Chicken & Andouille Jambalaya

A rich and zesty Creole red sauce full of sweet Louisiana Gulf Shrimp.

Shrimp Creole

Southern Louisiana’s culinary cornerstone - slow cooked red beans with smoked andouille sausage, tasso, and ham

Red Beans and Rice

A dark full bodied Gumbo with Louisiana Gulf Shrimp, Crab, Oysters, and Andouille

Seafood Gumbo

Curry fried catfish – so good it needs a publicist!

The William Edward Joyce (W.E.J.)-

Make Potato Salad Recipe in just 40m. Indulge in our creamy potato salad, a delightful blend of tender, perfectly boiled potatoes tossed with crisp celery, sweet onions, and a zesty dressing that brings a burst of flavor to every bite. Served chilled, this classic side dish is the perfect companion for any meal, offering a refreshing crunch and a satisfying, comforting taste.

Potato Salad Recipe

Ingredients

Salad Ingredients

Method

Preparation Steps

Boil the Potatoes

Prepare the Dressing

Combine Ingredients

Mix Well

Chill and Serve

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