603-356-5541

Kitchen Hours
Sunday to Thursday 4PM to 9PM
Friday & Saturday 4PM to 10PM

Tavern Hours
Sunday to Thursday 4PM to close
Friday & Saturday 4PM to 12AM

WE WILL BE CLOSED FOR SPRING CLEANING STARTING SUNDAY, APRIL 20TH REOPENING ON FRIDAY, MAY 2ND

 GPS units may not be
reliable in our area
Use these coordinates
to find us:

LAT: 44.099559
LON: -71.147311

Monday, April 21, 2014

Pizzas & Quesadillas

Hand Tossed 12" Pizza the Valley choice!

Add red peppers,  onion,  red onion,  fresh mushrooms, tomato,  black olives,  jalapenos,  banana peppers, spinach,  fresh garlic   $1 each
Add grilled chicken,  pepperoni,  hamburger, bacon,  sweet Italian sausage, sundried tomatoes,  feta cheese, goat cheese,  artichokes, broccoli   $2 each

Plain Cheese

With Tomato Sauce, Spices and Mozzarella/ Provolone Cheese $9

Spicy hotBuffalo Chicken


Grilled chicken breast filet, tossed in our own buffalo wing sauce, topped with freshly shredded mozzarella/provolone. Served with blue cheese dressing  $12

BBQ Chicken

Our house BBQ sauce, red onion, scallions, tomato, bacon, grilled chicken. Topped with freshly shredded mozzarella/provolone and a sprinkling of smoked gouda  $14

Spinach


Fresh tomato, spinach, fresh garlic, and mozzarella/ provolone cheese  $12

Meatball


Homemade meatballs, red peppers, onions and fresh basil  $12

Spicy hotBob & Terry

Jalapeño peppers and hot dog  $12

Margherita


Fresh sliced Roma tomatoes, slices of fresh homemade mozzarella cheese, pizza sauce and fresh basil leaves drizzled with extra virgin olive oil  $12

The Jay B

House BBQ sauce, Prime Rib, pickles, bacon, red onion and three cheese blend  $12


Quesadilla A Tavern Favorite!!!

A 12" flour tortilla with onions, red peppers, cheddar cheese, Monterey jack cheese, and jalapeño peppers, Served with fresh Inn made salsa and sour cream  $8
Add Grilled Chicken  $2

 

GET IN TOUCH

Tuckerman's Restaurant & Tavern
336 Route 16A, The Intervale Resort Loop
Intervale, NH 03818
T (603) 356-5541 x205

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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