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.

Dining
  • Gluten Free Options:
  • Vegan Options:
  • Seating Capacity - Indoor: 186
  • Reservations Accepted:
  • Alcohol: Served
  • Group Dining Available:
  • Sunday Brunch:
  • Kids Menu Available:
  • Off-Premise Catering Available:
Facility Info
Meeting Rooms
  • Description 1st or 2nd floor rooms available
  • Largest Room 600
  • Total Sq. Ft. 2400
  • Reception Capacity 60
  • Space Notes Yes restaurant/bar on property Catering provided
  • Theatre Capacity 50
  • 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
Restaurant Week Lunch Menu
First Course

APPETIZERS

Soup of the day

Seafood soup of the day

Calamari
Paprika breaded and fried, toasted Marcona almonds, Manchego Cheese, Greens, Sherry Reduction

Stacked Garden Caesar
Myrtle Woods Farm/Greg’s Eggs
Free-Range Hard Boiled Egg, Marinated Tomato, White Anchovies, Shaved Parmesan, Crouton

Escargot
Sautéed with roasted peppers, artichokes, and a sundried tomato pesto sauce

Greens of the Moment
Furnace Inn
Just-picked Organic Greens Lightly Dressed with EVO and Lemon Juice

Flamiche Tart
Caramelized onions, savory custard, Raclette cheese and parsley oil

Second Course

MAIN COURSE

Braised Pork Belly
Apple cider and brown sugar braised and seared pork belly, beer cheese grits and roasted Brussels sprouts

Seafood Crepe
Shrimp, scallops, crab, gruyére cheese, & rice, rolled in a buckwheat crepe, nantua sauce, broccolini

Sautéed Shrimp
With achiote sauce marinade, quinoa and roasted carrots and turnips

Crab Cake
Jumbo Lump Crab, Fried Leeks, Whole Grain Mustard Pan Sauce, Roasted Fingerling Potatoes, broccolini

Stuffed Garden Cabbage
Cabbage stuffed with saffron rice and sautéed giant Spanish beans, roasted peppers, onions, garlic paprika and a celeriac puree

Additional Information

LOCAL CRAFT BEVERAGE
The Rose Kennedy - Absolut Vodka, Rosemary Simple Syrup, Smashed Cranberry, Cranberry Liqueur, & a Splash of Cranberry

Featuring our true FARM to TABLE offerings.

Reservation Link

Open Table Reservation

Lunch Price

$22.50

Credit Cards Accepted

Visa, MasterCard, American Express, Discover

Restaurant Week Dinner Menu
First Course

APPETIZERS

Soup of the day

Seafood soup of the day

Calamari
Paprika breaded and fried, toasted Marcona almonds, Manchego Cheese, Greens, Sherry Reduction

Stacked Garden Caesar
Myrtle Woods Farm/Greg’s Eggs
Free-Range Hard Boiled Egg, Marinated Tomato, White Anchovies, Shaved Parmesan, Crouton

Warm Orzo Salad
Orzo with roasted peppers, feta, wilted spinach, olives, sundried tomato dressing and Loukanika lamb sausage

Escargot
Sautéed with roasted peppers, artichokes, and a sundried tomato pesto sauce

Greens of the Moment
Furnace Inn
Just-picked Organic Greens Lightly Dressed with EVO and Lemon Juice

Flamiche Tart
Caramelized onions, savory custard, Raclette cheese and parsley oil

Winter Salad
Grilled endive, radicchio, kumquats, pomegranate ariels, spiced pumpkin seeds and a champagne vinaigrette

Second Course

MAIN COURSE

Veal Scaloppini
Breaded and sautéed veal scaloppini layered with Serrano ham, Manchego cheese, wilted spinach, tomato concasse and creamy polenta

Stuffed Garden Cabbage
Cabbage stuffed with saffron rice and sautéed giant Spanish beans, roasted peppers, onions, garlic paprika and a celeriac puree

Pork Duo
Apple cider and brown sugar braised and seared pork belly, apple pork sausage, beer cheese grits and roasted Brussels sprouts

Guinea Fowl Ballotine
With rabbit sausage, baby turnips, whipped potatoes, and a duck Bolognese

New York Strip Berçy
With fingerling potatoes and broccolini

Additional Information

LOCAL CRAFT BEVERAGE
The Rose Kennedy - Absolut Vodka, Rosemary Simple Syrup, Smashed Cranberry, Cranberry Liqueur, & a Splash of Cranberry

Featuring our true FARM to TABLE Offerings.

Reservation Link

Open Table Reservation

Dinner Price

$36.00 Per Person

Credit Cards Accepted

Visa, MasterCard, American Express, Discover