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.

Our Farm to Fork Farmer's Market is micro local and super specialized with produce from our own gardens, greenhouse and mushroom house as well as items from several other area farms. Our own specialty pastry, bread, cheeses, soups, pickles, salads.

Dining
  • Gluten Free Options:
  • Vegan Options:
  • Reservations Accepted:
  • Alcohol: Served
  • Take Out:
  • Group Dining Available:
  • Sunday Brunch:
  • Kids Menu Available:
  • Late Night Menu:
  • Off-Premise Catering Available:
  • Motorcoach Parking: 1
General
  • Reduced Occupancy/Occupancy Limits:
  • Hand Wash/Sanitizer Stations:
Dining
  • Outdoor Dining:
  • Curbside Pick Up Available:
  • Online Orders Available:
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
Restaurant Week Dinner Menu
First Course

STARTERS
Choose one:

HOUSE RICOTTA*
persimmon, roasted pear jam*, 7-grain bread

HOUSE-MAD CHARCUTERIE PLATE
sage derby*, smoked paprika cheddar*
cracked pepper veal* salami, smoked beef* salami

Second Course

SOUPS
Choose one:

CHEF DAN'S CREAM OF BALTIMORE

CHESTNUT SOUP
parsnip allumettes

Third Course

SALADS
Choose One:

GREENHOUSE SALAD
on-site greenhouse mixed greens*, goat cheese crotin, house pancetta*, house-made mustard* vinaigrette

SICILIAN SALAD
grilled garden endive*, blood orange, onions, fennel, artichoke hearts, scampi oil

Fourth Course

MAINS
Choose one:

COQ AU VIN
organic local chicken* (leg & thigh), mushrooms, onions, carrots

LOCAL DUCK BOLOGNESE*
winter squash ravioli*, wilted spinach, greens*, smoked local duck breast*

BISON TENDERLOIN
5oz cut, juniper béarnaise, brussels sprouts, galette of potatoes dauphinoise

GARDEN RISOTTO
winter greens*, black walnut*, wild mushrooms*

Additional Information

(*) Locally sourced & prepared on site.

Dinner Price

$38/2 course; $48/3 course menu

Credit Cards Accepted

Visa, MasterCard, American Express, Discover