taste of moon at evanston restaurant prairie moon

Join us July 12-14 at Prairie Moon for a very special Taste of The Moon menu. A nod to our pals south of us, Taste of Chicago, the Taste of The Moon is a collaboration between Prairie Moon chef, Tony Luna and Chef Matt O’Neil. Regular menu is also served.



Maquechoux (Mock-Shoe)
Cajun spicy cream sweet-corn chowder with shrimp, chicken, bacon, sweet and hot peppers … C 5.95 – B 8.95


Brussels Flatbread
Shaved Brussels Sprouts, bacon, grilled onion, ricotta cheese, white sauce, reduced balsamic … 9.95

Grilled Wild Boar Sausage
Fresh boar sausage, cauliflower grits, braised red grapes … 10.95

Piri Piri Chicken Wings
Piri Piri pepper marinated chicken wings, Piri Piri wing sauce, cilantro, cilantro ranch dipping sauce … 13.95


Pan-Seared Pike
Walleye filet, spicy Napa cabbage salsa, red pepper risotto cake, roasted garlic broth … 19.95

Andouille Double Smash Burger
Double sausage and beef patty, chihuahua cheese, creole dejonnaise, grilled onions, Ancho fries … 10.95

Cherry Chipotle Pork Tenderloin
Grilled tenderloin,”off the cob” Elotes, arugula and cherry tomato, basil vinaigrette


Key Lime Pie
coconut graham cracker crust, whipped cream, toasted coconut

Texas Sheet Cake
dense chocolate, vanilla ice cream

Michigan Blueberry Crumble
vanilla ice cream

Grilled Pound Cake
Fresh strawberries, strawberry sauce, lemon-basil ice cream

b 4th of july in evanston at prairie moon

Join us at Prairie Moon on July 3 for Evanston’s B-4th of July Basement Party. DJ James Stover will spin starting at 9PM. Local beer specials.

Prairie Moon will also be open on July 4th so come see us before or after the fireworks!

new year's eve evanston at prairie moon

Make your reservations for New Year’s Eve in Evanston at Prairie Moon! Join us as we remember the year that was, and celebrate the year to come.

Prairie Moon will serve its regular menu plus a very special New Year’s Eve menu. Make your reservations by calling 847-864-8328 now.

NEW YEAR’S EVE 2019 Menu


Homemade lobster stock, cream, sherry


One pound Prince Edward Island mussels in a fresh herb & Belgian beer broth with fresh cut fries & garlic aioli

2 colossal shrimp with a blue crab, sweet pepper stuffing over spinach with a fresh herb Louise sauce

6 James River oysters baked with creamed spinach finished with Herbsaint


On the half-shell Bevans (James river Virginia) served with cocktail

12 Gulf shrimp with cocktail sauce

Gulf shrimp, blue crabmeat, jalapeño, cilantro-lime cocktail sauce, avocado, tortilla chips

Ginger-cider brined, smoked North Atlantic salmon with whipped lemon-chive Goat cheese & baguette toasts


10oz. Maine Lobster tail, drawn butter, roasted red pepper mashed potatoes, rosemary asparagus

SURF & TURF … 39.95
10oz. Maine lobster tail and grilled 5oz tenderloin filet, herb-butter, roasted red-pepper mashed potatoes, rosemary asparagus

16oz. Center-cut, prime, bone-in beef tenderloin steak, fresh herb butter, rosemary asparagus, roasted red pepper mashed

Jumbo east coast sea scallops sautéed with bacon, chives and sherry served with rosemary asparagus and roasted red pepper mashed mashed potatoes


fresh strawberry sauce /

coconut crust, whipped cream /

dense chocolate, vanilla ice cream /

vanilla ice cream /


December 11 join us at Prairie Moon for an evening of amazing beer from Colorado & North Carolina’s great brewery, Oskar Blues. These beers will pour as long as we’ve got ’em and you have the option to add food pairings from the our Chef Matt O’Neill. Here’s the menu:

Oskar Blues Menu

Candied Bacon BLT paired with
Dales Pale Ale

candied bacon, lettuce, tomato, pulled pork, fried egg, avocado, jalapeño aioli, toasted brioche. Served with a cup of Crunch Berries in ice cold milk.

Chili Fries paired with
Hot Box Old Porter

Texas-style chili over garlic fries with a dollop of Schnicklefritz pub cheese, red onion, pickles, and margarita sour cream

Funyun Slider paired with
Old Chub

4 ounce lamb burger with goat cheese, caramelized onions, BBQ sauce, Funyuns. Served with andouille Mac ‘n cheese.

Donut Bread Pudding paired with
Death by Coconut

donut and buttermilk bread pudding, coconut caramel sauce with applewood smoked bacon, whipped ricotta , toasted coconut.

DJ Mr. D & TeebotJoin us for our weekly Turntable Sessions with DJ’s Mr. D & Teebot!


Join us Friday, August 14 for Chicago’s own Lagunitas Brewing tap takeover at Prairie Moon with pairings by Chef Matt O’Neill.
Pils, Czech style Pilsner, 6% ABV, 35 IBU
Lagunitas only Lager, brewed with loads of imported Saaz hops and a bottom-fermenting yeast strain that leaves it light and crisp.

Shrimp and Gazpacho
E-Z peels with a sweet corn and tomato gazpacho, citrus cocktail sauce

Little Sumpin’ Extra, More Wheat-esque-ish-ness, 8.7% ABV, 72 IBU
Lots of wheat for a curious malt complexity and leaving it light in color

Oysters on the half shell/tomato bacon fennel jam
James River Oysters served with a dollop of sweet, savory, fragrant, and smoky jam.

Fusion XXX, Belgian Pale Ale, 7.1% ABV
A Superbly Specatacular Sauvignon Sauvin Saisonesque Summer Sipper. Sweeeeeeeeet!

Breaded Pork Tenderloin Sandwich
Pounded and breaded tenderloin slider on a pretzel roll / pickle slaw / garlic fries


Fusion XXXI Mozango, American IPA, 7.6% ABV
A wheat-heavy IPA with Mosaic hops and mango juice. Perfect for summer drinking!

Octopus and Chorizo
Grilled octopus over a chorizo and potato hash with sautéed cherry tomatoes and a habanero yogurt sauce

Prairie Moon is pleased to welcome Dogfish Brewery and some of its great beers to pair with Chef Matt O’Neill’s menu this Friday, August 7.

Dogfish 60 Minute, India Pale Ale, 6.0% ABV, 60 IBU
Oysters on the Half Shell with Smoked Trout Mousse
Half dozen James River VA. oysters / creamy smoked lake trout mousse
Festina Peche, Berliner Weisse, 4.5% ABV, 8 IBU
Peel n’ Eat Cocktail Shrimp with Crawfish Ceviche
E-Z peel Shrimp / crawfish ceviche / mango chili sauce / plantain chips
American Beauty, Imperial Pale Ale, 9.0% ABV, 55 IBU
Heirloom Tomato and Grilled Cheese with Fruit and Veg Salad
Farmers Market heirloom and pub cheese in grilled brioche / salad of portabella, asparagus, pickled strawberries, ‘miracle whip’ vineagrette, pistachio granola, edible flowers
Theobrama, Ancient Ale, 9.0% ABV, 8 IBU
Cocoa Sirloin and Yuca Fries
Grilled sirloin rubbed with cocoa, ancho, and espresso / carrot buttermilk puree / saluted Swiss Chard and caramelized onions / yuca fries / chocolate chipotle BBQ sauce

July 24 is Belgian Independence Day and we’re celebrating with an amazing selection of Belgian beers, food pairing, our Raw Bar.

CLICK HERE TO Check out our Menu with Belgian Beer Pairings.



$1.50 oysters
$12.95 Large ex peel shrimp
Flight & Stone Special
Half dozen oysters & Belgian flight $20
Belgian Independence Flight $13

Belgian Beers

Rare Vos
Amber Ale, 6.5% ABV
A clever fox knows when to stop, and at the end of a long day the
reward of choice should be a Rare Vos, also know as the Sly Fox. Named
after a Brussels pub famous for bicycling contests and pigeon races,
Rare Vos is a mpst quaffable brew. It’s well balanced on every front
with slightly spicy notes from grains of paradise and sweet orange
peel. This Belgian-Style cafe ale is mellow, spicy

La Chouffe Houblon
IPA Tripel, 9% ABV
Houblon Chouffe was brewed for the first time in 2006. It is an Indian
Pale Ale, characterised by a harmonious balance between a pleasant
fruitiness and pronounced bitterness by using three types of hops.
Houblon Chouffe is an unfiltered beer which is refermented both in the
bottle and in barrels.

9.2% ABV
This limited edition Belgian-Style Tripel honers Belgian Independence
Day- July 21, 1831. In a new world twist on an old world style,
joining Ommegang innovation with Belgian tradition in celebration of
the Belgian revolution and the American craft beer revolution. Dry
hopped with Mandarina Bavaria hops, this unique beer offers fruity
aromatics, well integrated honeyed malt character, and a delightful
overlay of tangerine and sweet citrus notes.

Duvel Tripel Hop
Hopped Tripel, 9.5% ABV
Duvel is traditionally brewed with two hop varieties. Duvel Tripel Hop
is brewed with three hop varieties and each year the third hop is
changed to provide its own unique taste and aroma. This keeps the
final flavor profile surprisingly exciting for any true beer lover.
For 2015 brewers selected the aromatic hop EQUINOX from the USA.
Thanks to the third additional hop variety Equinox, the 2015 selection
is characterized with the aroma of grapefruit, lemon and a hint of
fresh green pepper. Equinox hops are added again during ‘dry-hopping’,
extracting additional hop aromas into the beer. The higher aromatic
intensity rounds out the beer, backing the final alcohol content of



This Sunday, help us show just how much we appreciate the mothers in our lives by joining us for our 13th Annual Mother’s Day Brunch!

$22.95 per person (1/2 price for kiddos 9 and under) with a complimentary glass of champagne for those who are of age. Non-alcoholic beverages also included.

There will be two buffets–one savory, one sweet. Check out the menus below:

Mothers Day Savory Mothers Day Sweet

Call us today and make your reservation! 847.864.8328.




We’ve got more tasty brew comin’ at your taste buds! Join us Thursday, 5/29, as we welcome 5 Rabbit Cervezeria to Prairie Moon!

If you love 5 Rabbit as much as we do, stop by and chat with representatives from the brewery from 7-9 p.m. We’ll have four of their beers on tap, so you can try them all in a flight of four (5 oz pours), or enjoy a pint of your favorite!

Here’s the draught lineup:

Missionario (6.8% ABV)

Latin culture is a complex stew of native traditions, European colonization and modern history. This wheat beer commemorates the earliest stages of contact between East and West, and those intrepid souls who made the journey to a wild and unknown land, setting up the chain of missions dotting the west coast of the Americas, from Chile to California. This beer starts with a wheat beer base, substantial at 6.8%/vol. Then uses muscat of Alexandria, an ancient grape belonging to a family of “aromatic” grapes that the Greeks brought to Egypt. These were known to grow in misson gardens, and are still used in Southern Europe for sweet or dessert wines. They have a perfumy, aromatic quality that punches through the wheat and malt flavors. Beyond that, this beer is a showcase of all the other things the missions cultivated: figs, oranges, dates, almonds, apples, pears, stonefruit and probably more. This year’s beer will feature a lovely topnote of Aldrich almonds from a small California grower.

Gran Missionario (8.3% ABV)

Gran Wheat Beer. Flaked wheat and oats add a rich creaminess to the base beer. Then muscat of Alexandria, an “aromatic” grape grown at the Spanish missions are added. They have a perfumy, spicy quality that punches through the wheat and malt flavors. In honor of the many other crops grown in Mission gardens, pears were chosen for this version of Gran Missionario. The beer is creamy, off-dry and fruity in a most complex way, with aromas of flowers and spice. A new hop variety, Hallertau Blanc, adds additional fruity aroma notes, complementing the Belgian yeast strain.

Huitzi (8.5-9% ABV)

A Belgian Strong Golden Ale, brewed with Pilsner and Vienna malt, Glacier hops and Belgian yeast. In addition ginger, chamomile, Thai palm sugar, and local Chicago honey make up the flavor profile and hibiscus flowers give this beer a nice shade of pink. Huitzi is a winter beer that doesn´t wallow in the dark cold days of this season. Like it’s namesake, the Aztec hummingbird god Huitzilopoctli who smashed the winter to allow the sun to return, Huitzi looks forward to the brighter promise of spring.

Ki’Chun (9.5% ABV)

Ki’Chun is a Mayan name meaning “tasty start,” which refers to the new calendar cycle for which this beer was first brewed. Fresh and dried Chanterelle mushrooms bring an ethereal apricot perfume, blending perfectly with the Vienna and melanoidin malts and toasted oats, amplified by the exotic fruitiness of New Zealand Rakau hops. Dark Thai palm sugar lightens the body a bit and makes this 9.5% alc/vol beer dangerously drinkable while a Belgian yeast strain offers further aromatic complexity.


Hope you can make it. Cheers!