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.
ROASTED GARLIC CHICKEN
A 6oz grilled chicken breast smothered in roasted garlic, roasted bell peppers, feta cheese and a lemon cream sauce. Served with a white and wild rice blend. $21
FETTUCCINI BOLOGNESE
A rich pasta sauce featuring ground beef, pork, onions, mushrooms, tomatoes, carrots, garlic and red wine simmered with cream and tossed with fettuccini noodles. Garnished with parmesan cheese and served with sliced French bread. $19
APPLE CHUTNEY PORK LOIN
Breaded and pan-fried pork loin medallions are smothered in our apple chutney demi-glace and served with smashed Yukon Gold potatoes. $22
ROASTED RED PEPPER TORTELLINI
Cheese tortellini are smothered in a roasted red peppers cream sauce. Garnished with a Romano-parmesan cheese blend and fresh basil and served with sliced French bread. $19
CHIPOTLE CHICKEN WRAP
A chipotle-lime marinated chicken breast is char-grilled then wrapped in a warm flour tortilla with lettuce, red onions, bacon, black beans, Monterey jack cheese and a chipotle dressing. Accompanied by your choice of roasted corn pasta salad or Tim’s Cascade chips or potato salad. $18
BACON AND MUSHROOM LINGUINI
Sauteed onions, fresh garlic, fresh thyme, bacon, oyster, button and crimini mushrooms tossed with white wine, cream and linguini noodles. Garnished with red chili flakes and fresh parsley and served with sliced French bread. $19
BARBACOA QUESADILLA
Shredded seasoned beef, onions, roasted corn, red bell peppers, Anaheim peppers and pepper jack cheese folded into a flour tortilla and grilled to perfection. Served with avocado crème and house red chili sauce for dipping. $18
SHRIMP POMODORO
Shrimp are sauteed with red chili flakes, garlic, grape tomatoes and basil then tossed with penne pasta, fresh spinach and a white wine butter sauce. Garnished with Asiago cheese and lemon and served with sliced French bread. $20
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