The Pasquaney Restaurant and Wild Hare Tavern is one of the finest dining establishments in the area, and is becoming one of the best known in the state. One can enjoy the sumptuous food in the dining room overlooking the lake, or dine on the beautiful veranda while watching some of the most spectacular sunsets in New Hampshire.
Shrimp battered in coconut and served with a horseradish marmalade dipping sauce.
Traditional crab cakes pan seared and served with a smoky chipotle mayonnaise.
Asiago Rice Balls
Breaded rice balls filled with asiago cheese served with housemade marinara sauce
Deep fried chicken pieces tossed in a fresh orange scallion sesame seed sauce.
Scallop stuffing filled shell served with drawn butter
Soup of the Day
Made fresh daily by our Chef
Chowder or Bisque
Chef created chowder or bisque made fresh daily
French Onion Soup
Homemade classical soup served in a crock with a toasted crouton and topped with provolone cheese.
House Salad with an Entrée
Chef’s choice of lettuce, tomatoes, cucumbers, shaved carrots and homemade croutons.
House Salad as an Entrée
Chef’s choice of lettuce, tomatoes, cucumbers, shaved carrots, and homemade croutons.
8 (Add Chicken, Beef or Shrimp +7 *)
Classic Caesar Salad
Romaine lettuce, homemade croutons, Parmesan cheese, anchovies and creamy Caesar dressing.
8 (Add Chicken, Beef or Shrimp +6 *)
Grilled chicken served over assorted greens with bacon, hard boiled egg, avocado, sun-dried cranberries and bleu cheese dressing
Spinach and Beet Salad
Baby spinach tossed in a White balsamic dressing with beets, pancetta, goat cheese and croutons
Grilled Cajun Shrimp Salad
Grilled shrimp skewers with marinated tomatoes served on assorted greens, cucumber, spinach, shaved carrots and homemade croutons
* Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Please no separate checks. $4.00 split plate charge. A gratuity of 18% is suggested for parties of 6 and larger. We reserve the right to refuse service to anyone.
Honey Garlic Salmon
Grilled Salmon basted with a honey garlic sauce and finished with shaved scallions, served with vegetables and rice or potato.
Chef’s Signature Dish: Mediterranean Haddock
Pan seared panko encrusted haddock finished with fresh tomatoes, onions, peppers, capers and fresh dill in a white wine lemon sauce, served with vegetables and rice.
Seared Sea Scallops
Large sea scallops finished with a ginger infused Thai coconut sauce, served with vegetables and choice of potato or rice.
Fish ‘n Chips
Panko breaded haddock fried and served with French fries, coleslaw, and tartar sauce.
A stuffed chicken breast with baby spinach, sun-dried cranberries and boursin cheese wrapped in puff pastry and finished with a light cheese sauce, served with vegetables and choice of potato or rice.
Lemon, Tomato, Basil Chicken
Sauteed chicken breast with a fresh tomato, basil, lemon sauce served with vegetables and choice of potato or rice.
Tender chicken breast breaded in Italian crumbs, and topped with homemade marinara and provolone cheese, served with linquini.22
Center cut certified black Angus filet topped with an au poivre sauce, served with vegetable and choice of potato or rice.
37 (Add Gorgonzola cheese +3)
Newfound Inn Veal*
Pan seared veal cutlet topped with prosciutto and smoked provolone cheese and demi-glace, served with vegetable and choice of potato or rice.
Marinated flank steak grilled and topped with demi-glace, served with vegetable and choice of potato or rice.
Inn Bacon Cheddar Burger
Grilled 8oz patty topped with Vermont cheddar and bacon, served with french fries.
Pan Seared medallions of venison, cooked with sundried cranberries and walnuts, finished with maple syrup and demi-glace, served with vegetable and potato.
Pork Rib Chop
Grilled 12 oz. pork rib chop finished with a fresh peach mustard glaze served with vegetables and choice of potato or rice
Homemade four cheese Alfredo sauce tossed with broccoli and linguini.
Crispy slices of eggplant layered with ricotta and mozzarella cheeses served with homemade marinara over linguini.
Pizza of the day (Bar only)
Toppings change daily, ask server for daily toppings.
*Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Please no separate checks. $4.00 split plate charge. A gratuity of 18% is suggested for parties of 6 and larger. We reserve the right to refuse service to anyone.
- Mexican Thursday's
During the months of July and August, we will have our regular menu on Thursday nights.
Join us again in September for Mexican Night Thursdays.