Restaurant & Tavern

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.

 

  • Appetizers

    Appetizers

    Coconut Shrimp
    Shrimp battered in coconut and served with a horseradish marmalade dipping sauce.
    12

    Crab Cakes
    Traditional crab cakes pan seared and served with a smoky chipotle mayonnaise.
    11

    Asiago Rice Balls
    Breaded rice balls filled with asiago cheese served with housemade marinara sauce
    8

    Orange Chicken
    Deep fried chicken pieces tossed in a fresh orange scallion sesame seed sauce.
    9

    Stuffed Scallop
    Scallop stuffing filled shell served with drawn butter
    7

    Soups

    Soup of the Day
    Made fresh daily by our Chef
    5

    Chowder or Bisque
    Chef created chowder or bisque made fresh daily
    6

    French Onion Soup
    Homemade classical soup served in a crock with a toasted crouton and topped with provolone cheese.
    7

    Salads

    House Salad with an Entrée
    Chef’s choice of lettuce, tomatoes, cucumbers, shaved carrots and homemade croutons.
    4

    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 *)

    Cobb Salad
    Grilled chicken served over assorted greens with bacon, hard boiled egg, avocado, sun-dried cranberries and bleu cheese dressing
    16

    Spinach and Beet Salad
    Baby spinach tossed in a White balsamic dressing with beets, pancetta, goat cheese and croutons
    9

    Grilled Cajun Shrimp Salad
    Grilled shrimp skewers with marinated tomatoes served on assorted greens, cucumber, spinach, shaved carrots and homemade croutons
    17

    * 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.

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  • Entrées

    Seafood

    Honey Garlic Salmon
    Grilled Salmon basted with a honey garlic sauce and finished with shaved scallions, served with vegetables and rice or potato.
    24

    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.
    26

    Seared Sea Scallops
    Large sea scallops finished with a ginger infused Thai coconut sauce, served with vegetables and choice of potato or rice.
    28

    Fish ‘n Chips
    Panko breaded haddock fried and served with French fries, coleslaw, and tartar sauce.
    20

    Chicken

    Inn Chicken
    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.
    24

    Lemon, Tomato, Basil Chicken
    Sauteed chicken breast with a fresh tomato, basil, lemon sauce served with vegetables and choice of potato or rice.
    23

    Chicken Parmesan
    Tender chicken breast breaded in Italian crumbs, and topped with homemade marinara and provolone cheese, served with linquini.22

    Beef

    Filet Mignon*
    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.
    25

    Tavern Steak*
    Marinated flank steak grilled and topped with demi-glace, served with vegetable and choice of potato or rice.
    19

    Inn Bacon Cheddar Burger
    Grilled 8oz patty topped with Vermont cheddar and bacon, served with french fries.
    16

    Venison O’Hanian
    Pan Seared medallions of venison, cooked with sundried cranberries and walnuts, finished with maple syrup and demi-glace, served with vegetable and potato.
    25

    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
    27

    Vegetarian Choices

    Linguini Alfredo
    Homemade four cheese Alfredo sauce tossed with broccoli and linguini.
    17

    Eggplant Parmesan
    Crispy slices of eggplant layered with ricotta and mozzarella cheeses served with homemade marinara over linguini.
    18

    Pizza of the day (Bar only)
    Toppings change daily, ask server for daily toppings.
    12

    *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.

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  • 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.
    mexican-menu-2016

  • Thanksgiving Menu

    thanksgiving-day-2016