The Communal Table brings together locals and visitors to celebrate regional food and wine, featuring fare that is local, rustic, simple, straightforward and seasonal. 

 

Held at Miradoro Restaurant at 6:30pm on Tuesdays from April to May and October through December. Reservations are required - 250-498-3742.

 

Spring 2017 Communal Table Dinner themes*:

April 4 – The Food of Roma – With a history of civilization going back thousands of years, the food of Rome is rich and diverse. Join us in exploring some of these dishes.

April 11 – Lebanon – Olive oil, lemon, garlic and Spices. The cuisine of Lebanon is one of the freshest, healthiest and most delicious cuisines in the world.

April 18 – Twisted Tuesday – Watch the stress levels rise as Manny and Chef Jeff switch positions and step out of their elements.

April 25 – Sustainable Seafood – Learn about sustainable seafood and how to make good choices when buying your seafood while enjoying a delicious meal made with ethical choices from the sea.

May 2 – Italian American – The Italian diaspora is large in America and has been there for generations. The food has stayed true to the homeland while evolving to the ingredients and lifestyle of the new world.

May 9 – Celebration of Spring – After a long, dark winter come enjoy the taste of spring as we serve dishes celebrating all that is fresh and green!

May 16 – Foraging – The kitchen will bring beautiful and unique flavours to the plate using the bounty of the forest.

May 23 – Salt, Acid, Smoke and Fermentation: preserving our bounty – Come taste the flavours of preservation that were born of necessity, but enjoyed for their depth and complexity.

May 30 – Spot Prawn Paella – come celebrate spot prawn season with this iconic Spanish dish cooked over the open fire.

 

*Dinner themes are subject to change without notice. 

 

Fall 2017 dinner themes - to follow late Summer 2017, watch this space!

 
This is modern wine country cuisine. Our food pays homage to the bounty of the Okanagan, using the culinary traditions of the Mediterranean as our inspiration. We believe that there’s nothing better than simply, but well-prepared ingredients from our local fields, forests and ocean.
Jeff Van Geest - Executive Chef