Dining etiquette dictates that one use a soup spoon for soup, a dessert spoon for dessert soups, and a lobster hammer. Harness multiple courses of utensils with today's Groupon: for $25, you get $50 worth of upscale fare during dinner at Knox Fine Dining in Moose Creek.
Executive Chef Gabriel Asselin crafts a signature cuisine distinctive to Knox Fine Dining, using mostly regional ingredients and a variety of international influences. Like a pro soccer team, the menu boasts 11 starters, such as lobster grilled cheese ($12) and lamb ribs ($12). Eclectic entrees include slow-braised veal cheeks chaperoned by gnocchi ($24) as well as a juicy 12-ounce, AAA Black Angus Reserve strip loin ($33). Guests can pair their favourite dish with a carefully chosen glass of red or white wine culled from the vineyards of Italy, the hills of Spain, and the grape-bearing palm trees of California. Fashioned out of a former church constructed in 1928, the dining room's stained glass windows splash diners with a patchwork quilt of light, and ornate chandeliers bask the hall in a warm glow. Each Saturday evening, guests dining from the eatery's wooden booths enjoy the soothing tunes of live jazz.
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.”
16976 McLean Rd.
Moose Creek, Ontario K0C 1W0