Elkridge Furnace Inn - Elkridge, MD

Tempura battered garden vegetables served with cashew butter wontons, a soy ginger dipping sauce and a sweet pineapple chili dipping sauce. Suggested pairing: Brancott Sauvignon Blanc

Tart with toasted pine nuts, spinach, Swiss chard, Gruyére cheese and roasted tomatoes topped with duck confit served with a porcini balsamic sauce. Suggested pairing: Jean Luc Colombo Côtes du Rhône

Announced Daily

Announced Daily

Finished with a raspberry honey vinaigrette. Suggested pairing: Bogle Merlot

Served with house-made dressing & fresh croutons. Suggested pairing: Brancott Sauvignon Blanc

Greens and vegetables picked daily from our onsite gardens and greenhouses with spiced pumpkin seeds, caramelized apples and roasted butternut squash finished with a chardonnay apple vinaigrette. Suggested pairing: J. Lohr Riesling

Smoked duck breast, red wine and cinnamon poached pear, toasted pistachios, dried cranberries and caramelized onions served over frisée finished with a sweet tomatillo vinaigrette. Suggested pairing: Vini Pinot Noir

Braised ribeye finished with a bordelaise sauce served with wilted spinach and roasted fingerling potatoes. Suggested pairing: Bogle Merlot

Filled with braised veal, sultanas, red bell peppers, olives and smoked paprika served with sautéed asparagus and artichokes, a roasted red pepper veal demi glace and cilantro. Suggested pairing: Vini Pinot Noir

Jumbo lump, baked, topped with fried leeks served with a whole grain mustard pan sauce, roasted fingerling potatoes & asparagus. Suggested pairing: Brancott Sauvignon Blanc

With mascarpone and smoked white cheddar topped with pea shoots tossed in lemon oil served with sautéed asparagus and artichokes. Suggested pairing: Fleur du Cap Chardonnay

Finished with a chasseur sauce served with brussels sprouts. Suggested pairing: St. Estèphe

Meatloaf stuffed with provolone, ham, tomato paste and spinach finished with a sweet trotter sauce served with roasted fingerling potatoes. Suggested pairing: Antinori Chianti Superiore

Shrimp, scallops, crab, Gruyére cheese and rice rolled in a crepe finished with a Nantua sauce. Suggested pairing: Bouchard Chardonnay

Balinese style, served with julienne garden vegetables sautéed in duck fat, nuoc cham, jasmine rice and a tropical fruit compote.Suggested pairing: Vini Pinot Noir

Served with fried fingerling potatoes and a vegetable slaw

Fresh, seasonal fruit and berries with whipped cream and a honey-mint drizzle

Two pieces of thick cut French bread soaked in whole eggs and cream, brandy, brown sugar and cinnamon, served with Gran Marnier butter

Two mini blintzes with strawberry and raspberry toppings

Seared with an over easy egg and served on Brioche toast with maple glaze

House-cured, served on half a butter toasted bagel with dill-lemon cream cheese, chopped red onion and hard-boiled egg with cucumber salad

Mesclun greens, vegetable garniture and raspberry walnut vinaigrette

Romaine lettuce and radicchio with croutons and homemade dressing

Ask you server for today's selection

Scalloped potatoes with Gruyere cheese, cream and garlic

Home fried, diced potatoes with peppers and onions

Traditional, center cut smoked

Choice of two sides. Lemon-pepper marinated finished with Hollandaise

Choice of two sides. A house favorite. Shrimp, scallops, and crabmeat rolled in a crepe and topped with a seafood sauce

Choice of two sides. Deep dish, rich with eggs, cream and imported cheeses. Ask your server for today's selection.

Choice of two sides. Choice of 3 fillings: peppers, onions, mushrooms, tomato, scallions, cheddar, and Swiss, ham, crab, shrimp or scallops, spinach

Choice of two sides. With peppers, onions, mushrooms and steak

Choice of two sides. With spinach, feta and tomatoes

Choice of two sides. Three pieces of thick cut French bread soaked in whole eggs and cream, sautéed in butter and served with Gran Marnier butter.

Choice of two sides. Choice of toppings: Butter, Gran Mariner butter, maple syrup, raspberry or strawberry topping, whipped cream and powdered sugar

Choice of two sides. With maple pecan syrup

Choice of two sides. Cooked any style

Choice of one side. Two poached eggs served over Canadian bacon on English muffin with Hollandaise sauce

Choice of one side. Two poached eggs served over and English muffin and topped with Hollandaise sauce

Choice of one side. Steak du Jour with 2 eggs any style finished with Béarnaise or steak sauce

Choice of one side. Sautéed shrimp over cheesy grits with spicy Tasso pork and a tomato sauce

Choice of one side. With Potatoes O'Brian and Poached Egg

Choice of one side. Served open face with two eggs (scrambled or fried) with cheddar cheese

Choice of one side. With gruyere cheese, shrimp, scallops, crab, Old Bay and scallions

Tempura battered garden vegetables served with cashew butter wontons, a soy ginger dipping sauce and a sweet pineapple chili dipping sauce. Suggested pairing: Brancott Sauvignon Blanc

Filled with braised veal, sultanas, red bell peppers, olives and smoked paprika served with a roasted red pepper veal demi glace and cilantro. Suggested pairing: Vini Pinot Noir

Tart with toasted pine nuts, spinach, Swiss chard, Gruyére cheese and roasted tomatoes topped with duck confit served with a porcini balsamic sauce. Suggested pairing: Jean Luc Colombo Côtes du Rhône

Finished with a blood orange sauce served with lardons and caramelized fennel and onions. Suggested pairing: Martin Códax Albariño

With mascarpone and smoked white cheddar topped with pea shoots tossed in lemon oil. Suggesting pairing: Fleur du Cap Chardonnay

With a touch of white wine. Suggested pairing: Fleur du Cap Chardonnay

Finished with a raspberry honey vinaigrette. Suggested pairing: Bogle Merlot

With free-range hard boiled egg, marinated tomatoes, white anchovies and a crouton. Suggested pairing: Brancott Sauvignon Blanc

Greens and vegetables picked daily from our onsite gardens and greenhouses with spiced pumpkin seeds, caramelized apples and roasted butternut squash finished with a chardonnay apple vinaigrette. Suggested pairing: J. Lohr Riesling

Sliced pork belly, artichokes, turnips, scallions and edamame served over baby greens topped with fried carrot strings finished with a chive chervil champagne vinaigrette. Suggested pairing: Remy Pannier Vouvray

Smoked duck breast, red wine and cinnamon poached pear, toasted pistachios, dried cranberries and caramelized onions served over frisée finished with a sweet tomatillo vinaigrette. Suggested pairing: Vini Pinot Noir

Layers of turnips, carrots, parsnips and root vegetables in a Gruyére leek cream sauce topped with Gruyére served with fried turnip chips and wilted Swiss chard. Suggested pairing: Jean Luc Colombo Côtes du Rhône

Half a partridge, wrapped in bacon, stuffed with pears and chestnuts, accompanied by a braised rabbit leek bread pudding served with brussels sprouts and a chasseur sauce. Suggested pairing: St. Estèphe

Stuffed with apple polenta finished with a pork demi-glace served with wilted Swiss chard, a gooseberry chutney and a hash of potatoes, butternut squash and caramelized onions. Suggested pairing: Willm Pinot Gris

Finished with a rosemary cabernet sauce served with lemon confit, pearl onions, roasted cauliflower, a fennel crunch and farro risotto. Suggested pairing: Colores del Sol Malbec

Jumbo lump, baked, topped with fried leeks served with a whole grain mustard pan sauce, roasted fingerling potatoes and asparagus. Sugested pairing: Martin Códax Albariño)

Served with a Manchego polenta cake and a ragout of peppers, onions, chickpeas, arugula, smoked paprika and a tomato coulis. Suggested pairing: Martin Códax Rijoa

Bucatini pasta with a Marsala braised pork and spinach 'parcel' topped with Grana Padano served with wilted spinach and a sweet trotter sauce. Suggested pairing: St. Estèphe

Confit duck leg and thigh, Balinese style, accompanied by duck sausage served with julienne garden vegetables sautéed in duck fat, nuoc cham, jasmine rice and a tropical fruit compote. Suggested pairing: Vini Pinot Noir

Served with a sage and pumpkin seed pesto over linguini with wild mushrooms, roasted tomatoes and fennel finished with a roasted shallot oil drizzle. Suggested pairing: Fleur du Cap Chardonnay

Finished with a blanquette sauce served with a sweet potato quinoa cake and artichokes and asparagus sautéed in butter. Suggesred pairing. Suggested pairing: Bouchard Chardonnay

Please ask your server for today's preparation