Elkridge Furnace Inn and Garden House

  • 5745 Furnace Avenue
  • Elkridge, MD 21075

Award-winning fine dining restaurant and custom catering in an historic setting offering menus inspired by our own organic gardens and local sourcing.  We say "New American French Fusion" filled with artistic creativity. Also featuring many gluten free menu items. 


Attractions - General Info
  • Days & Hours of Operation: Opened for dinner Tuesday - Sunday along with Saturday and Sunday Brunch
  • Handicap Accessible:
  • Wi-Fi Access:
  • Reservation Recommended:
  • Public Restrooms:
  • Gluten Free Options:
  • Vegan Options:
  • Kids Menu Available:
  • Sunday Brunch:
  • Alcohol: Served
  • Group Dining Available:
  • Outdoor Dining:
  • Reservations Accepted:
  • Online Orders Available:
  • Take Out:
  • Curbside Pick Up Available:
  • Motorcoach Parking: 1
  • Cleaning Protocols in place:
Personal Protection
  • Masks Provided:
Facility Info
Meeting Rooms
  • Description 1st or 2nd floor rooms available
  • Largest Room 600
  • Total Sq. Ft. 2400
  • Reception Capacity 240
  • Space Notes Yes restaurant/bar on property Catering provided
  • Banquet Capacity 40
  • Number of Rooms 6
  • Classroom Capacity 50
Multi Season Climate ControlledTent
  • Total Sq. Ft.: 3200
  • Width: 40
  • Length: 80
  • Theater Capacity: 200
  • Classroom Capacity: 225
  • Banquet Capacity: 225
  • Reception Capacity: 250
Garden House Seasonal Climate Controlled Covered Patio
  • Total Sq. Ft.: 2000
  • Width: 40
  • Length: 50
  • Theater Capacity: 50
  • Classroom Capacity: 50
  • Banquet Capacity: 50
  • Reception Capacity: 50
Virtual Tour
PDF Menu
Dinner Price

$40/2 courses, $50/3 courses

Dinner Menu

Barco de Delicata
Stuffed with house ricotta, topped with roasted butternut squash, golden beets, sultanas, sage, chopped marcona almonds, sherry gastrique

Chef Dan's Cream of Baltimore
Kale and Mizuna Salad
Duck confit, dried plums, polenta kale croutons, house plum vinaigrette.

Roasted Apple Salad
Dried cherries, goat cheese, fried shallots, pickle beets, garden greens, winter spice and spruce vinaigrette


Wild Mushroom "Rose" Gnocchi
Wild mushrooms, Spinach, Pecorino

Supreme of Chicken
Chestnut, cornbread pudding, brussels, supreme sauce, sherry reduction

Veal Scaloppini Savoyard
Breaded, tomato concasser, house ham, gruyere, spinach, creamy polenta, bordelaise

Marinated Pork Tenderloin
Quinoa pilaf, roasted winter squash, mole sauce


Desserts are available from our seasonal Dessert Menu