The Towne Tavern
The Towne Tavern
2850 State Route 43
Averill Park, NY 12018
ph: 518-674-3040
fax: 518-674-3041
thetowne
Daily Specials
Lunch and Dinner Specials are posted daily and are subject to change by availability...Below are Specials we run each week followed by today's Specials!
Proudly serving only Certified Angus Beef
Monday ~ Chicken 'N Biscuit
Tuesday ~ Liver with Onions 'N Bacon
Did you know that we make Homemade Turkey Pot Pies every Wednesday night?
Wednesday is also 99¢ Rib Night!
Enjoy as many as you can eat!
IN HOUSE ONLY
Enjoy as many as you can eat!
IN HOUSE ONLY
Thursdays ~ Fajitas
Friday & Saturday ~ The Town's Favorite Prime Rib
Plus our New Dry Aged Beef Selection!
About our Dry Aged Beef
Dry Aging beef is a natural tenderizing process. The beef is aged from two weeks to just over three weeks in a very expensive process. The cut of beef is placed in a temperature that is closely controlled along with the humidity. During the Dry Aging process the moisture in the beef evaporates which concentrates the flavor in the steak and causes the natural enzymes to break down the tissue and create a more tender cut of meat. After the dry aged beef process is over, we trim the crust off the meat that has built up and that is why this smaller piece of meat is more costly. Since dry aged beef has a much stronger flavor than wet aged, many people grow to love it so much that they refuse to eat anything but that. If you are a fan of dry aged beef, it is definitely worth every penny. And for those that are true lovers of this kind of aging process, they will travel far and wide to find a restaurant that serves this kind of beef.
Sunday ~ $5.50 for our Award Winning Wings!
~ IN HOUSE ONLY ~
We hope to see you soon!!
About our Dry Aged Beef
Dry Aging beef is a natural tenderizing process. The beef is aged from two weeks to just over three weeks in a very expensive process. The cut of beef is placed in a temperature that is closely controlled along with the humidity. During the Dry Aging process the moisture in the beef evaporates which concentrates the flavor in the steak and causes the natural enzymes to break down the tissue and create a more tender cut of meat. After the dry aged beef process is over, we trim the crust off the meat that has built up and that is why this smaller piece of meat is more costly. Since dry aged beef has a much stronger flavor than wet aged, many people grow to love it so much that they refuse to eat anything but that. If you are a fan of dry aged beef, it is definitely worth every penny. And for those that are true lovers of this kind of aging process, they will travel far and wide to find a restaurant that serves this kind of beef.
Sunday ~ $5.50 for our Award Winning Wings!
~ IN HOUSE ONLY ~
We hope to see you soon!!
Take Out Available
The Towne Tavern
2850 State Route 43
Averill Park, NY 12018
ph: 518-674-3040
fax: 518-674-3041
thetowne
