OUR STORY
In the summer of 1995 three friends decided to open a restaurant with a simple concept; delicious, creative food paired with a wide array of micro brews in a comfortable atmosphere. John Grollmus, Brad Fosseen and Jeff Meagher opened the Moon Time a year later. Based on the idea of a traditional English public house, Moon Time quickly became a Coeur d’ Alene favorite.
Over the years their restaurant empire grew to include the Elk in Spokane, The Porch in Hayden Lake and The Two Seven on Spokane’s south hill, but the concept never changed. Give people good food and drink at a reasonable price in a comfortable atmosphere and people will come. Come visit one of the pubs and see why people say, “Every neighborhood should be so lucky.”
THIS WEEKS SPECIALS ARE:
(Click on restaurant to view their special)
Moon Time
Onions, fresh garlic, cilantro, hominy, red chili peppers and pulled pork simmered in a chicken/pork stock. Garnished with chopped cabbage, sliced radish, queso fresco and pickled red onions and served with jalapeno/cheddar cheese cornbread.
SOUTHWESTERN CHICKEN FETTUCCINI
Sautéed onions, fresh garlic, tomatoes, chili flakes, mushrooms and rock shrimp tossed with chicken stock and linguini noodles. Garnished with Parmesan cheese and served with sliced French bread.
The Elk
Tender pork baby back ribs are smothered in our secret BBQ sauce and served with a side baked beans garnished with shredded cheddar and sweet brown sugar glazed corn bread.
SMOKEY MAC & CHEESE
Tender chunks of Pitt smoked ham, roasted garlic and creamy smoked cheddar cheese tossed with cream and macaroni noodles. Garnished with fresh parsley and paprika and served with sliced French bread.
The Porch
Roasted chicken and cheddar cheese stuffed in a folded flour tortilla topped with enchilada sauce, lettuce, red salsa and sour cream, accompanied by our dirty brown rice and ranch style black beans, garnished with cheddar cheese.
RUSTIC POTATO GNOCCHI
Sautéed garlic, rosemary and onions tossed with tender potato gnocchi and smoked tomato puree then smothered in a two mushroom cream sauce. Garnished with fresh parsley and Parmesan cheese and served with sliced French bread.
The Two Seven
Ground beef, onions, garlic, pickled ginger and water chestnuts tossed with a hoisin/soy sauce and wrapped in butter lettuce and served with a side of Thai peanut sauce pasta salad.
MEDITERRANEAN PASTA
Bacon, chicken, tomatoes, rosemary, artichoke hearts feta cheese and kalamata olives simmered together and tossed linguini noodles. Garnished with Feta cheese and served with sliced French bread.
