Gregory Roy Hundley Maclaren fell in love with food at a young age, staying up late with sis and making her eat salted granny apples, which turned out to be delicious. His magnetic personality along with unmatched imagination led him up the culinary ladder and he appeared multiple times on the Food Network.
Hundley Cellars menu was founded on his brilliance, and Chef Tim Azzano carries on his legacy with skill, precision and creativity.
Please note that the menu changes regularly and below is a sample. Please feel free to drop us a line at 440.361.3088
Red Dragon, Havarti, Sage Derby, Chive Cotswold, raincoast crisps, crackers and mild and hot salami, candied pecans, dried cherries
The worlds best almond is back! You have got to try how good they are! Sea salt, black pepper, a touch of white truffle oil, and fresh rosemary.
Celery, red onion, cream cheese, Akura smoked salmon, spices, fresh dill, lemon. Served with crackers and toasted points.
Steamed and pan seared. Asian cucumber salad. Sweet Soy. Citrus-soy dipping sauce.
6 large shrimp, baked baguette, cocktail sauce, olive oil, balsamic reduction
Kielbasa, Bratwurst, and Mild Italian Sausage, Hot Pretzel Sticks, Pickles, Coleslaw, and whole grain mustard, obazda
Four hot pretzels, chilled beer cheese whole grain mustard, french onion dip.
Hot and mild salami, prosciutto, mozzarella, provolone, on a baked baguette, with tapenade, aioli, and arugula
Wood fired crust with mozzarella, provolone, portobello cap, balsamic glazed arugula, goat cheese
Two 3oz oven roasted Maryland style crab cakes served with house remoulade, arugula, and goat cheese salad with fresh apples
Woodfired crust with mozzarella, provolone, fresh tomato sauce, and Soppressata. Finished with ricotta and applewood smoked sea salt.
Sous vide and oven roasted pork shank on top of brown sugar and cinnamon smashed sweet potato with dried cherries and bacon
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