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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
Seasoned pulled pork tossed in a Carolina style barbeque sauce then served on sliders buns with chipotle mayo, cilantro and a carrot/cabbage slaw, accompanied by your choice of potato salad, roasted corm pasta salad or Tim’s Cascade potato chips.
ITALIAN SAUSAGE TORTELINNI
Tender cheese stuffed tortellini are topped with a zesty tomato sauce featuring roasted spicy Italian sausage. Garnished with Parmesan cheese and fresh parsley and served with sliced French
The Elk
A 6oz Wahoo fillet is sautéed with jalapeno rings then deglazed with white wine and simmered with red salsa and cilantro, served with a side of Southwestern black beans.
THAI CHICKEN CURRY
Chicken breast sautéed with onions, red bell peppers, garlic, fresh ginger and pineapple tossed with a sweet and spicy Thai coconut curry sauce. Served over Jasmine rice and garnished with fresh basil and crushed peanuts.
The Porch
Hand formed meatballs featuring ground pork, cilantro, fresh ginger, green onions and hoisin sauce served over white rice with sautéed onions, bell peppers, pineapple, water chestnuts and our own sweet and spicy soy sauce. Garnished with mai fun noodles and sesame seeds.
PANCETTA AND PARSNIP FETTUCCINI
Sautéed garlic, pancetta and onions deglazed with chicken stock then simmered with parsnip puree, fresh Italian parsley, cream and fettuccini noodles. Garnished with Parmesan cheese and served with sliced French bread.
The Two Seven
Coconut breaded prawns are fried and served over jasmine rice then topped with a Thai peanut sauce. Garnished with basil and served with a cucumber salad and toasted French bread.
PESTO CHICKEN FLORENTINE
Strips of chicken breast sautéed with garlic and spinach then tossed with basil pesto, cream and penne pasta. Garnished with Romano cheese and served with sliced French bread.
