OUR STORY

In the summer of 1995 two 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 and Brad Fosseen 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, The Two Seven on Spokane’s south hill, el que in Browne’s Addition and Geno’s in the Logan/Gonzaga neighborhood the 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

GRILLED LAMB SANDWICH
Thinly sliced lamb is marinated, char-grilled and served on a toasted hoagie roll with mayo, grilled red onions and tzatziki. Accompanied by your choice of roasted corn pasta, Tim’s Cascade potato chips or potato salad. $11.75
SMOKED TURKEY FUSILLI
Onions, fresh garlic, oyster mushrooms, fresh rosemary and smoked turkey breast tossed with cream, fusilli noodles and gorgonzola cheese. Garnished with fresh parsley and crushed red pepper and served with sliced French bread. $13.25

 

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The Elk

RESTAURAN TWEEK 3 COURSE PRIX FIXE MENU. Choose one item from each course for only $20.

APPETIZERS
HUMMUS AND PITA
House made hummus served with fried pita bread and a tomato and cucumber Greek salad.
CUP OF GUMBO OR SOUP OF THE DAY
Your choice of a cup of our famous spicy 74th St. Gumbo or a cup of our Soup of the Day.
CHIPS AND SALSA
Own house made red salsa with tortilla chips.
ENTREES
THAI CHICKEN PIZZA
Naan bread topped with peanut sauce, shredded chicken and mozzarella cheese then baked in the oven.  Garnished with shredded carrots, cilantro and green onions and served with a chili sauce for dipping.
GOUDA CHICKEN
A chicken breast topped with Gouda cheese, basil, pine nuts and sundried tomatoes then lightly breaded, pan-fried and finished in the oven. Topped with a beurre blance sauce and served with a small Caesar salad.
FETTUCCINI ALFREDO
Garlic, shallots and mushrooms are sautéed in butter, deglazed with white wine then tossed with cream, stone ground mustard and fettuccini noodles. Garnished with parmesan cheese and served with sliced French bread.
DESSERTS
MOON UNIT
A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce.
ROOT BEER FLOAT
Henry Weinhard’s root beer served over Tillamook Vanilla ice cream.
BEER FLOAT
Perry Street Brewing’s Milk Stout served over Tillamook vanilla ice cream.

 

 

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The Porch

CHICKEN FLORENTINE SALAD SANDWICH
Sautéed onions, mushrooms and garlic are mixed with roasted chicken, spinach, sun dried tomatoes, cream cheese and sour cream. Served hot on a toasted French roll with basil pesto mayo and accompanied by your choice of roasted corn pasta salad, potato salad or Tim’s Cascade chips.$11.75
ROCK SHRIMP AND PESTO LINGUINI
Sautéed onions, mushrooms and garlic are deglazed with chicken stock then tossed with red chili flakes, tomatoes, basil pesto and linguini noodles. Garnished with parmesan chees and fresh parsley and served with sliced French bread. $13.75

 

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The Two Seven

RESTAURANT WEEK 3 COURSE PRIX FIXE MENU. CHOOSE ONE ITEM FROM EACH COURSE FOR ONLY $19

APPETIZERS
CORN CHOWDER
Potatoes, onions, garlic, corn and jalapenos simmered with cream and chicken stock. Garnished with Parmesan cheese and served with sliced French bread.
CROSTINI
Thin sliced French bread is toasted then topped with garlic aioli, steamed asparagus and a parmesan cheese sauce.
CHICKEN AND BACON BITES
Chunks of chicken wrapped in peppered bacon and served with smoked jalapeno cream cheese for dipping.
ENTREES
PULLED PORK SANDWICH
Pulled pork tossed with our Memphis style BBQ sauce is served on a toasted bun with mayo and coleslaw. Accompanied by your choice of roasted corn pasta salad, Tim’s Chips or potato salad.
MU SHU WRAP
Our Mu Shu patty of ground pork and beef, bean sprouts and ginger is char-grilled then stuffed into a warm flour tortilla with cucumbers, rice, hoisin and an Asian slaw.  Served with a side of cucumber kimchi salad.
SEAFOOD FETTUCCINI
Shrimp and crab meat simmered with onions, roasted red bell peppers, garlic and fresh basil then tossed with cream and fettuccini noodles. Garnished with parmesan cheese and fresh parsley and served with sliced French bread.
DESSERTS
MOON UNIT
A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce.
ROOT BEER FLOAT
Henry Weinhard’s root beer served over Tillamook Vanilla ice cream.
BEER FLOAT
Perry Street Brewing’s Milk Stout served over Tillamook vanilla ice cream.

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Geno's Traditional Food & Ales

RESTAURANT WEEK 3 COURSE PRIX FIXE MENU. CHOOSE ONE ITEM FROM EACH COURSE FOR ONLY $19

APPETIZERS
KALE & RISOTTO BALLS
2 hand formed risotto balls featuring kale, roasted garlic and ricotta cheese then deep fried and served with our rustic marinara and basil pesto.
BABA GANOUSH
An eggplant dip of baked eggplant, garlic, lemon juice and tahini served with pita bread.
POT STICKERS
Pork pot stickers are pan-fried and served with a soy/ginger dipping sauce.
ENTREES
APPLE CHUTNEY PORK LOIN
A breaded pork loin medallion is pan-seared, topped with our own apple/ginger chutney and finished with a demi-glace. Served with smashed Yukon Gold potatoes.
KIMCHI UDON WITH CASHEW CHICKEN
Kimchi sautéed with garlic, gochujang, onions, bell peppers, finished with coconut milk then tossed with udon noodles and topped with a curried cashew crusted chicken.
LEMON GRASS GRILLED SHRIMP
3 large shrimp are marinated in a lemongrass and tamarind sauce then char-grilled and served over pineapple coconut rice.
DESSERTS
MOON UNIT
A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce.
APPLE CRISP
Home made apple crisp topped with Tillamook vanilla ice cream
BEER FLOAT
Perry Street Brewing’s Milk Stout served over Tillamook vanilla ice cream.

 


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