At Moondollars, we believe in using quality ingredients including U.S.D.A. Choice beef, Wild Salmon, and locally grown Rathdrum Prarie Wheat. Our burger buns, sandwich rolls, cinnamon rolls, and pizzas are made fresh daily. Executive Chef and General Manager Patrick Hughes is a graduate of Le Cordon Bleu in Pasadena, Ca. He has worked at many fine dining restaurants including George’s at the Cove in La Jolla, Ca., Falcon Restaurant on Sunset in Hollywood, Ca., The Wildflower at the Lodge at Vail in Vail, Co., The Left Bank in Vail, Co., and Beverly’s in Coeur d’Alene, Id. With two locations to serve our guests, Moondollars is the perfect location for lunch, dinner, steak, seafood, business meetings, weddings, parties, luncheons, etc.