Gourmet fare rarely materializes without expert human intervention, even in regions fertile with port-wine springs, foie-gras shrubs, and roaming herds of butlers. Taste the fruits of gourmet handiwork with today's Groupon: for $25, you get $52 worth of gourmet dinner fare and drinks at Knox Fine Dining in Moose Creek.
Knox Fine Dining's executive chef and co-owner Christian Barque crafts a panoply of gourmet dishes from fresh, local ingredients and varied global cooking styles. Diners can get cozy in the former church turned dining room before rehearsing their fork flourishes in light cast by stained glass windows and iron chandeliers. Encourage taste-bud audiences to applaud for the overture of appetizers, such as the smoked-salmon-and-potato pancake with poached quail egg in mustard crème fraîche ($11) before settling into main-act entrees. Dinnertime belly fillers such as braised veal cheeks with gnocchi in goat feta and tomato-basil sauce ($24) arrive from the kitchen with culinary swagger, only to find a formidable taste challenger in the 12-ounce AAA Black Angus reserve strip loin ($33). Vegetarians, meanwhile, gain edible ground on dishes such as three-mushroom ravioli, featuring coffee, shiitake, and oyster varieties in a white-porto-wine sauce ($26).
Knox Fine Dining also tickles palates with an extensive international council of wines by the bottle. Saturday evenings dust the culinary landscape with live jazz, and patrons may sample wine-cellar selections atop their premeal perch. The sophisticated eatery aims to please customers in any feasible way, from crafting a custom dessert for a special occasion to letting patrons win games of tic-tac-toe composed of frites and onion rings.
Knox Fine Dining
You can almost hear the soulful gospel songs and echoes of a bygone preacher's sermon when you walk into Knox Fine Dining, housed in a renovated historical church. Sunlight streams in through colourful stain-glass windows, bathing the handsome original hardwood flooring in light. Diners lean across the table on wooden pews, clinking glasses of international wine and marveling at the vibrant paintings that adorn the walls. Making use of the acoustics, the elegant cavern plays host to live jazz every Saturday as well as occasional organ performances from owner and host Paul Mayer's wife.
While Paul tends to guests in the dining room, chef Gabriel Asselin captains the bustling kitchen. Pulling from his classical French training, he designs a seasonal menu of imaginative gourmet dishes that have been lauded by reporters from CTV News. The chef favours locally sourced ingredients and rare meats, such as wild boar, kangaroo, and unicorn. His ever-changing repertoire of dishes has included half-quail confit, grilled-bison strip loin, and the calamari that earned the attention of the Cornwall Free News who called the dish "tender and flavourful.”