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:
- 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
-
- Elkridge Furnace Inn and Garden House - January 26, 2020
Our samovars will be ready to greet you as we share the rich tradition of a Russian Tea featuring authentic tea foods. Deluxe afternoon tea...
-
- Elkridge Furnace Inn and Garden House - February 29, 2020
What's not to love about Paris? French inspired fare and hot tea will make you feel like you're sitting in an intimate bistro with friends....
-
- Elkridge Furnace Inn and Garden House - March 15, 2020
Authentic Irish Buffet, Cash Bar and dancing by the Teelin Irish Dance Company About this Event The Elkridge Furnace Inn is known for its...
-
- Elkridge Furnace Inn and Garden House - March 15, 2020
Authentic Irish 4-Course Afternoon Tea Service with entertainment by the Teelin Irish Dance Company is sure to bring joy... About this Event...
Restaurant Week Lunch Menu
First Course
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
Lunch Price
$22.50
Credit Cards Accepted
Visa, MasterCard, American Express, Discover
Restaurant Week Dinner Menu
First Course
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
Dinner Price
$36.00 Per Person
Credit Cards Accepted
Visa, MasterCard, American Express, Discover
