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