The Elkridge Furnace Inn

ham, cheddar, peppers, onions

house grown and locally foraged mushrooms, shallots

goat cheese, spinach, green onion

jumbo lump crab, swiss, tomato

bacon, sausage, cheddar, egg your way

egg over easy, 3oz crab cake, marinated tomato

steak, onions, egg over easy

cream cheese, red onion, capers

house-made rye roll, jagerwurst, fried egg, gruyere, whole grain mustard

house-baked challah toast, melba sauce

Donna's mom's famous sky high biscuits topped with house-made sausage gravy

smoked andouille sausage, bell pepper, onion, creole sauce, three eggs scrambled

crème fraiche

mini brioche, hen's egg, maple syrup

whipped cream

herbed goat cheese

maple syrup

ask about our current offering

sweet potato, quinoa, garden greens, two eggs over easy

potatoes, onion, ham, eggs

house-made creole sance, eggs over easy

house-baked challah toast, choice of side

bullermilk waffle filled with apples, pecans and bacon served with a blueberry-maple gastrique

Mexican chorizo, blue corn fortillas, salsa, two eggs, mole sauce

English muffin, Canadian Bacon, hollandaise, choice of side

nantua sance, choice of side

fresh dill, caper, preserved lemon crème fraiche, choice of side

W.S. 90

W.S. 91 pts

W.S. 92 pts

WS 92 pts

W.S. 95 pts

W.S. 90 pts

W.S. 91 pts

WS. 92 pts

W.S. 91 pts

when available from our own mushroom house. Prepared with garlic, shallots, and fresh herbs

in a chickpea batter and served with a petite garden salad and local haricots verts in sage mint butter

ask your server for details

paired with your choice of side

baked merengue, lemon cream, fresh summer berries

mixed fruit compote, diplomat cream, candied almond, lemon curd

served with a single scoop of vanilla ice cream

brioche with cheddar cheese

with choice of sauce - alfredo, tomato, or butter

topped with American cheese and pickles on the side

choice of champagne vinaigrette or buttermilk ranch

refills $2.50

refills $2

regular & decaf

ask your server!

McClintock Foragers Gin, Tito's Vodka, Lilet Blanc

Bulleit Rye, grapefruit juice, local honey syrup

Beefeater Gin, lemon juice, simple syrup, club soda, fresh mint

Myers Dark Rum, Triple Sec, Ginger Beer, Sprite, lime juice

Bourbon, Raspberry and Fresh Mint

Well marbled, full bodied, a New York Strip is firm yet tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work, and that spells tenderness every time

The Delmonico has a flavor that is rich and delicious. Since it is cut from the heart of the ribeye, it has a deep beefiness that is exceptionally juicy from its intense marbling

Filet mignon is a small, compact melt-in-your-mouth tender piece of steak. The meat is very fine-grained in texture as well as low in fat, making it both buttery and mild in flavor compared to other cuts of beef. If you prefer a tender, yet thick mouthfeel, filet mignon is the perfect choice

Hanger steak has excellent marbling. This fat provides rich flavor and make the steak juicy and tender

contains pork

When: Thursday July 7th at 6:30 PM. We are excited to announce our beer dinner event. Local Breweries Ministry of Brewing and 1623 have partnered with Chef Dan Wecker and the fantastic EFI culinary team to create a culinary and beer experience spanning 5 courses that will dazzle the senses and leave you wanting more.

When: Thursday July 21st at 6:30 PM. Enjoy five courses with wine & pasta pairings to match, including marinated swordfish bites, stuffed mussels on squid ink pasta salad, and lamb top round over a ragout of zucchini, tomatoes, onion, garlic, parsley, oregano, rosemary & pecorino with a red wine sauce.

When: Thursday August 8th at 6:30 PM. Menu items featuring locally grown & raised products found at The Elkridge Furnace Inn, Myrtle Wood's Farm, and Copper Penny Farm. Lovingly created and prepared by owner Chef Dan Wecker & Chef de Cuisine Patrick Rodeheaver.

When: Thursday August 18th at 6:30 PM. Chef Dan Wecker and McClintock Distillery have partnered to create a culinary + gin experience spanning 5 courses - each paired with a flavorful gin cocktail to complement!

When: Sunday August 21th at 12:00 PM. Enjoy a deluxe four course tea graciously served for a relaxing escape into all things garden. with creative readings to refresh mind and soul.

Cold smoked, pepper crusted, served with grated horseradish, arugula, baby heirloom tomatoes, allumette potatoes & dijon vinaigrette. Chef's wine varietal recommendations: Zinfandel

Toasted French bread rounds, house vegetable tapenade, basil, tomatoes, jumbo lump crab, green onion curls. Chef's wine varietal recommendations: Pinot Grigio

With local pickled green tomatoes, Tomme de Savoie & house-made mustard. Chef's wine varietal recommendations: Pinot Noir

Sliced heirloom tomato, spicy pickled onion & Calabrian pepper relish with a rosemary crostini. Chef's wine varietal recommendations: Pinot Grigio

Garden greens, honey ricotta, toasted hazelnuts, green onions, sour cherry vinaigrette. Chef's wine varietal recommendations: Beaujolais

Hard boiled free-range egg, white anchovy, marinated tomato, crouton, house Caesar dressing topped with aged Parmesan. Chef's wine varietal recommendations: Chardonnay

EFI garden mixed greens, pickled and raw vegetables champagne vinaigrette. Chef's wine varietal recommendations: Chardonnay

Garden greens, smoked game hen, smoked paprika cheddar, figs, signature "green goddess" aioli. Chef's wine varietal recommendations: Merlot

Baby greens, balsamic garden onions, goat cheese, rustic pistachio vinaigrette. Chef's wine varietal recommendations: Chardonnay

Leek tied Summer vegetable bundle, roasted tomato basil sauce, oregano rouille & herbed crostini. Chef's wine varietal recommendations: Beaujolais

Fusilli calabreses, veal picatta sauce, Summer squash, EFI wild mushrooms & grana Padano. Chef's wine varietal recommendations: Pinot Noir

Stuffed leg & thigh, with a pumpkin seed puree, roasted peppers, corn polenta & a hazelnut mole sauce. Chef's wine varietal recommendations: Cabernet

peaches, caramelized onions, bourbon molasses, grits, braised lettuce. Chef's wine varietal recommendations: Merlot

Chef's Classic crab cakes, shallot-dijon cream sauce, roasted fingerling potatoes, haricots verts. Chef's wine varietal recommendations: White Burgundy

Chef Dan's famous duck bolognaise with duck sausage over Summer squash ribbons & grana Padano. Chef's wine varietal recommendations: Malbec

Sautéed with local tomatoes & roasted corn, pilaf rice served with grilled baguette. Chef's wine varietal recommendations: White Burgundy

Salad of arugula, frisee, lemon & evo, grilled red tropea onions & turnips, Provencal style veal sauce with tomatoes & olives. Chef's wine varietal recommendations: Cabernet Sauvignon

Summer blackberry sauce, heirloom carrots, roasted fingerlings. Chef's wine varietal recommendations: Zinfandel

saltimoboca involtini, stuffed with sage, prosciutto. provolone picante, roasted Summer squash, fingerlings, marsala cream sauce. Chef's wine varietal recommendations: Cabernet Sauvignon

contains pork

ham, cheddar, peppers, onions

house grown and locally foraged mushrooms, shallots

goat cheese, spinach, green onion

jumbo lump crab, swiss, tomato

bacon, sausage, cheddar, egg your way

egg over easy, 3oz crab cake, marinated tomato

steak, onions, egg over easy

cream cheese, red onion, capers

house-made rye roll, jagerwurst, fried egg, gruyere, whole grain mustard

house-baked challah toast, melba sauce

Donna's mom's famous sky high biscuits topped with house-made sausage gravy

smoked andouille sausage, bell pepper, onion, creole sauce, three eggs scrambled

crème fraiche

mini brioche, hen's egg, maple syrup

whipped cream

herbed goat cheese

maple syrup

ask about our current offering

sweet potato, quinoa, garden greens, two eggs over easy

potatoes, onion, ham, eggs

house-made creole sance, eggs over easy

house-baked challah toast, choice of side

bullermilk waffle filled with apples, pecans and bacon served with a blueberry-maple gastrique

Mexican chorizo, blue corn fortillas, salsa, two eggs, mole sauce

English muffin, Canadian Bacon, hollandaise, choice of side

nantua sance, choice of side

fresh dill, caper, preserved lemon crème fraiche, choice of side

when available from our own mushroom house. Prepared with garlic, shallots, and fresh herbs

in a chickpea batter and served with a petite garden salad and local haricots verts in sage mint butter

ask your server for details

paired with your choice of side

baked merengue, lemon cream, fresh summer berries

mixed fruit compote, diplomat cream, candied almond, lemon curd

served with a single scoop of vanilla ice cream

brioche with cheddar cheese

with choice of sauce - alfredo, tomato, or butter

topped with American cheese and pickles on the side

choice of champagne vinaigrette or buttermilk ranch

refills $2.50

refills $2

regular & decaf

ask your server!

McClintock Foragers Gin, Tito's Vodka, Lilet Blanc

Bulleit Rye, grapefruit juice, local honey syrup

Beefeater Gin, lemon juice, simple syrup, club soda, fresh mint

Myers Dark Rum, Triple Sec, Ginger Beer, Sprite, lime juice

Bourbon, Raspberry and Fresh Mint

Well marbled, full bodied, a New York Strip is firm yet tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work, and that spells tenderness every time

The Delmonico has a flavor that is rich and delicious. Since it is cut from the heart of the ribeye, it has a deep beefiness that is exceptionally juicy from its intense marbling

Filet mignon is a small, compact melt-in-your-mouth tender piece of steak. The meat is very fine-grained in texture as well as low in fat, making it both buttery and mild in flavor compared to other cuts of beef. If you prefer a tender, yet thick mouthfeel, filet mignon is the perfect choice

Hanger steak has excellent marbling. This fat provides rich flavor and make the steak juicy and tender

contains pork

When: Thursday July 7th at 6:30 PM. We are excited to announce our beer dinner event. Local Breweries Ministry of Brewing and 1623 have partnered with Chef Dan Wecker and the fantastic EFI culinary team to create a culinary and beer experience spanning 5 courses that will dazzle the senses and leave you wanting more.

When: Thursday July 21st at 6:30 PM. Enjoy five courses with wine & pasta pairings to match, including marinated swordfish bites, stuffed mussels on squid ink pasta salad, and lamb top round over a ragout of zucchini, tomatoes, onion, garlic, parsley, oregano, rosemary & pecorino with a red wine sauce.

When: Thursday August 8th at 6:30 PM. Menu items featuring locally grown & raised products found at The Elkridge Furnace Inn, Myrtle Wood's Farm, and Copper Penny Farm. Lovingly created and prepared by owner Chef Dan Wecker & Chef de Cuisine Patrick Rodeheaver.

When: Thursday August 18th at 6:30 PM. Chef Dan Wecker and McClintock Distillery have partnered to create a culinary + gin experience spanning 5 courses - each paired with a flavorful gin cocktail to complement!

When: Sunday August 21th at 12:00 PM. Enjoy a deluxe four course tea graciously served for a relaxing escape into all things garden. with creative readings to refresh mind and soul.

W.S. 90

W.S. 91 pts

W.S. 92 pts

WS 92 pts

W.S. 95 pts

W.S. 90 pts

W.S. 91 pts

WS. 92 pts

W.S. 91 pts

Cold smoked, pepper crusted, served with grated horseradish, arugula, baby heirloom tomatoes, allumette potatoes & dijon vinaigrette. Chef's wine varietal recommendations: Zinfandel

Toasted French bread rounds, house vegetable tapenade, basil, tomatoes, jumbo lump crab, green onion curls. Chef's wine varietal recommendations: Pinot Grigio

With local pickled green tomatoes, Tomme de Savoie & house-made mustard. Chef's wine varietal recommendations: Pinot Noir

Sliced heirloom tomato, spicy pickled onion & Calabrian pepper relish with a rosemary crostini. Chef's wine varietal recommendations: Pinot Grigio

Garden greens, honey ricotta, toasted hazelnuts, green onions, sour cherry vinaigrette. Chef's wine varietal recommendations: Beaujolais

Hard boiled free-range egg, white anchovy, marinated tomato, crouton, house Caesar dressing topped with aged Parmesan. Chef's wine varietal recommendations: Chardonnay

EFI garden mixed greens, pickled and raw vegetables champagne vinaigrette. Chef's wine varietal recommendations: Chardonnay

Garden greens, smoked game hen, smoked paprika cheddar, figs, signature "green goddess" aioli. Chef's wine varietal recommendations: Merlot

Baby greens, balsamic garden onions, goat cheese, rustic pistachio vinaigrette. Chef's wine varietal recommendations: Chardonnay

Leek tied Summer vegetable bundle, roasted tomato basil sauce, oregano rouille & herbed crostini. Chef's wine varietal recommendations: Beaujolais

Fusilli calabreses, veal picatta sauce, Summer squash, EFI wild mushrooms & grana Padano. Chef's wine varietal recommendations: Pinot Noir

Stuffed leg & thigh, with a pumpkin seed puree, roasted peppers, corn polenta & a hazelnut mole sauce. Chef's wine varietal recommendations: Cabernet

peaches, caramelized onions, bourbon molasses, grits, braised lettuce. Chef's wine varietal recommendations: Merlot

Chef's Classic crab cakes, shallot-dijon cream sauce, roasted fingerling potatoes, haricots verts. Chef's wine varietal recommendations: White Burgundy

Chef Dan's famous duck bolognaise with duck sausage over Summer squash ribbons & grana Padano. Chef's wine varietal recommendations: Malbec

Sautéed with local tomatoes & roasted corn, pilaf rice served with grilled baguette. Chef's wine varietal recommendations: White Burgundy

Salad of arugula, frisee, lemon & evo, grilled red tropea onions & turnips, Provencal style veal sauce with tomatoes & olives. Chef's wine varietal recommendations: Cabernet Sauvignon

Summer blackberry sauce, heirloom carrots, roasted fingerlings. Chef's wine varietal recommendations: Zinfandel

saltimoboca involtini, stuffed with sage, prosciutto. provolone picante, roasted Summer squash, fingerlings, marsala cream sauce. Chef's wine varietal recommendations: Cabernet Sauvignon

contains pork

ham, cheddar, peppers, onions

house grown and locally foraged mushrooms, shallots

goat cheese, spinach, green onion

jumbo lump crab, swiss, tomato

bacon, sausage, cheddar, egg your way

egg over easy, 3oz crab cake, marinated tomato

steak, onions, egg over easy

cream cheese, red onion, capers

house-made rye roll, jagerwurst, fried egg, gruyere, whole grain mustard

house-baked challah toast, melba sauce

Donna's mom's famous sky high biscuits topped with house-made sausage gravy

smoked andouille sausage, bell pepper, onion, creole sauce, three eggs scrambled

crème fraiche

mini brioche, hen's egg, maple syrup

whipped cream

herbed goat cheese

maple syrup

ask about our current offering

sweet potato, quinoa, garden greens, two eggs over easy

potatoes, onion, ham, eggs

house-made creole sance, eggs over easy

house-baked challah toast, choice of side

bullermilk waffle filled with apples, pecans and bacon served with a blueberry-maple gastrique

Mexican chorizo, blue corn fortillas, salsa, two eggs, mole sauce

English muffin, Canadian Bacon, hollandaise, choice of side

nantua sance, choice of side

fresh dill, caper, preserved lemon crème fraiche, choice of side

when available from our own mushroom house. Prepared with garlic, shallots, and fresh herbs

in a chickpea batter and served with a petite garden salad and local haricots verts in sage mint butter

ask your server for details

paired with your choice of side

baked merengue, lemon cream, fresh summer berries

mixed fruit compote, diplomat cream, candied almond, lemon curd

served with a single scoop of vanilla ice cream

brioche with cheddar cheese

with choice of sauce - alfredo, tomato, or butter

topped with American cheese and pickles on the side

choice of champagne vinaigrette or buttermilk ranch

refills $2.50

refills $2