Dinner - Elkridge Furnace Inn

Appetizers
House-Made Mozzarella / Mozzarella Maison
14
pesto stuffed, grilled fennel, heirloom tomatoes, sundried tomato breadstick,
*Tuscan herb balsamic, *Sicilian olive oil (Tiziano Chianti Riserva)
Serrano Ham Wrapped Grilled Peaches / Pêches Grillées en Robe de Serrano
15
Cabrales blue cheese, toasted Marcona almonds, honey crumble (Martin Codax Rioja)
Seared Foie Gras / Foie Gras Poêlé
18
fried apple & potato latke, green apple & Sauternes sauce, micro green salad (Bouchard Chardonnay)
Wild Game Taco Trio / Tacos de Gibier en 3 Déclinaisons
16
duck confit with plum salsa & mole sauce, boar belly carnitas with pineapple & cilantro,
smoked chili rubbed rabbit with avocado crème fraîche & shaved radish (Martin Codax Rioja)
Chesapeake Bay Trio / Trio de la Baie de Chesapeake
17.5
half of a fried soft shell crab with spicy vegetable slaw, fried oyster with remoulade,
smoked rockfish salad with Old Bay aioli (Brancott Sauvignon Blanc)
Artisanal Cheese Plate 13
House-Made Charcuterie Plate 13
House-Made Seafood Charcuterie Plate 14
Combination of Artisanal Cheese Plate & House-Made Charcuterie Plate
16
Soups
French Onion Soup / Soupe à L’Oignon Gratinée
9
with a touch of white wine (Fleur du Cap Chardonnay)
Soup of the Day / Soupe du Moment 8
Seafood Soup of the Day / Soupe du Moment de la Mer
9
Salads
Mesclun Greens with Vegetable Garniture / Mesclun Avec sa Garniture de Légumes
9
raspberry honey vinaigrette (Bogle Merlot)
Stacked Caesar / Tour de Salade César
12
free-range hard boiled egg, marinated tomatoes, white anchovies, shaved Parmesan, crouton
(Brancott Sauvignon Blanc)
Backyard Summer Panzanella / Panzanella Estivale du Jardin
16
greens and vegetables picked daily from our onsite gardens and greenhouses,
torn herb bread, house-made coppa, marinated cippolini onions, tomatoes, fava beans,
basil, garden greens, *Tuscan herb vinaigrette (Tiziano Chianti Riserva)
Skewered Shrimp & Bacon / Brochette de Bacon et Crevettes
17
toasted cashews, hearts of palm, pineapple, palm sugar glazed bacon & shrimp on a sugar cane skewer,
garden lettuces, hibiscus vinaigrette (Fleur du Cap Chardonnay)
Rabbit Terrine / Terrine de Lapin
16
goat cheese croquettes, balsamic pearl onions, rabbit terrine, pickled quail egg,
micro greens, lettuce, *rosemary black currant dressing (Vini Pinot Noir)
There will be a $2 charge for splitting Appetizers, Salads &/or Desserts & a $5 charge for splitting Entrées.
The Wine Tastings, suggested with each dish, are a 3 ounce pour. Full 6 ounce glasses are also available.
*item is from
Plats Principaux
Sweet Potato & Quinoa Cake / Galette de Patate Douce et Quinoa
29
portobello mushroom, tomato & ground cherry chutney, guacamole,
garden lettuces, *roasted garlic olive oil drizzle (Martin Codax Rioja)
Soft Shell Crabs / Crabes à Carapace Molle
38
lightly floured, brown butter almond sauce,
roasted fingerling potatoes, asparagus (Fleur du Cap Chardonnay)
Nicoise Salad / Salade Niçoise
34
seared tuna, free range egg, garden beans, heirloom tomatoes,
spring potatoes, nicoise olives, lettuces, Dijon dressing (Jean-Luc Colombo Côtes du Rhône)
Veal Scallopini Saltimbocca / Paupiettes de Veau à la Saltimbocca
37
sharp provolone, house-made prosciutto, sage, Marsala cream sauce, creamy polenta,
eggplant caponatina with onions, pine nuts, peppers, tomatoes & raisins (Tiziano Chianti Riserva)
Crab Cakes / Croquettes de Crabe
38
jumbo lump crab, fried leeks, whole grain mustard pan sauce,
roasted fingerling potatoes, asparagus (Fleur du Cap Chardonnay)
Herbes de Provence Rack of Lamb / Carré d’Agneau aux Herbes de Provence
39
lavender & blueberry gastrique, smashed cannellini beans,
vegetable mire poix, haricots verts (Jean-Luc Colombo Côtes du Rhône)
Grilled Southwest Pork Tenderloin / Filet de Porc Grillé à la Mode du Sud-Ouest
36
garlic, cilantro & adobo marinade, whole grain rice, roasted tomatoes,
zucchini & squash, garlic herb mojo sauce (Martin Codax Rioja)
Jambalaya Risotto / Risotto Façon Jambalaya
36
braised chicken, shrimp, house-made andouille sausage, tomatoes, okra,
onions, green peppers, risotto, Creole sauce (Carlos Basso ‘Dos Fincas’ Malbec)
Mixed Grill / Assortiment de Grillades
39
duck breast, rabbit sausage stuffed quail, roasted carrots,
turnips & pee wee potatoes, quince sauce (Carlos Basso ‘Dos Fincas’ Malbec)
Veal a la Financiere / Financière de Veau
38
braised veal, veal sweet breads, olives, shaved black truffle, mushroom Madeira sauce,
vol-au-vent shell, summer vegetables (J Lohr ‘7 Oaks’ Cabernet Sauvignon)
Wild Boar Cacciatore / Sanglier Sauce Cacciatore
39
braised herbed stuffed shoulder, ragout of potatoes, tomatoes, olives & spinach (Tiziano Chianti Riserva)
The Wine Tastings, suggested with each dish, are $6 each for a 3 ounce pour.
Full 6 ounce glasses are also available.
PLEASE REFER TO OUR A LA CARTE STEAK MENU FOR A
FULL SELECTION OF IN-HOUSE BUTCHERED BEEF
Dessert
Any Selection from our Dessert Tray 10 - 15
Imported Cheese Plate 13
A La Carte Steak Menu
All Steaks Are Graded USDA Choice Or Higher
Served with your choice of one Sauce or one Topping
plus one Side Dish
FILET - 8oz
37
35
DELMONICO - 8oz
NEW YORK STRIP - 12oz 35
Sauces
Toppings
Madeira with Olives, Mushrooms
& Black Truffle
Marsala Cream
Creole
Bordelaise
Whole Grain Mustard
Maître D’Hôtel Butter
Blue Cheese
Truffle Butter
Crimini Mushrooms with Butter,
Shallots & Garlic
Sides
Fingerling Potatoes
Asparagus
Haricot Verts
Creamy Polenta
Smashed Cannellini Beans
Roasted Tomatoes, Zucchini & Squash
Additional Offerings
(only available with the purchase of an entrée)
4oz Jumbo Lump Crab Cake - 10
4oz Of Jumbo Shrimp - 9
2oz Foie Gras - 10