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, and el que in Browne’s Addition, 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 beginning about 4pm on Thursdays are:
Click on restaurant below to view specials.
FINNEGAN’S PLATE
Tender corned beef simmered in beer then sliced and served with new potatoes and cider steamed cabbage. Topped with Mac & Jack’s Sweet ale glaze and garnished with fresh dill. $35
MUSHROOM RAVIOLI ALFREDO
Ground pork and beef simmered with mushrooms, onions, carrots, garlic, red wine and cream then tossed with fettuccini noodles. Garnished with Parmesan and fresh parsley and served with sliced French bread. $23
FINNEGAN’S PLATE
Tender corned beef simmered in beer then sliced and served with new potatoes and cider steamed cabbage. Topped with Mac & Jack’s Sweet ale glaze and garnished with fresh dill. $35
LAMB AND PEA FUSILLI
Chunks of lamb are oven roasted with onions, garlic, fresh rosemary and spices then tossed with peas, cream and fusilli noodles. Garnished with parmesan and served with sliced French bread. $24
FINNEGAN’S PLATE
Tender corned beef simmered in beer then sliced and served with new potatoes and cider steamed cabbage. Topped with Mac & Jack’s Sweet ale glaze and garnished with fresh dill. $35
SMOKED TOMATO RAVIOLI
Tender four cheese ravioli topped with a smoked tomato cream sauce and basil pesto. Garnished with parmesan and served with sliced French bread. $20
FINNEGAN’S PLATE
Tender corned beef simmered in beer then sliced and served with new potatoes and cider steamed cabbage. Topped with Mac & Jack’s Sweet ale glaze and garnished with fresh dill. $35
BEEF STROGANOFF
Portobello and crimini stuffed ravioli topped with a cracked black pepper Alfredo sauce. Garnished with fresh basil and red pepper pesto and served with sliced French bread. $22
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