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

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Woodfired salmon, field greens, grape tomatoes, kalamata olives, cucumber, green beans, toasted almonds, goat cheese, balsamic vinaigrette, chimichurri

In a bowl, combine 1 cup of chimichurri sauce, salt, and black pepper. Mix well and set aside.

Prepare the Chimichurri Sauce

Preheat a wood-fired grill. Season the salmon fillets with salt and black pepper. Place them on the grill and cook for about 5-7 minutes on each side, or until they are cooked to your desired doneness.

Prepare the Salmon

While the salmon is grilling, blanch the green beans in boiling water for about 3 minutes, then transfer them to an ice bath to stop the cooking process. Slice the cucumber and halve the grape tomatoes.

Prepare the Vegetables

In a large bowl, combine field greens, grape tomatoes, cucumber slices, kalamata olives, and blanched green beans. Drizzle with balsamic vinaigrette and toss gently.

Assemble the Salad

Place the grilled salmon on a plate, top with chimichurri sauce, and serve alongside the salad. Sprinkle with toasted almonds and crumbled goat cheese for extra flavor.

Serve

Salmon fillets

Field greens

Grape tomatoes

Kalamata olives

Cucumber

Green beans

Toasted almonds

Goat cheese

Balsamic vinaigrette

Chimichurri sauce

Salt

Black pepper