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.
Toat points, fig jam, apples, arugula, rosemary olive oil
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.
savory meatloaf on a toasted slider bun with onion tanglers and horseradish crema, choice of chips
Woodfired crust with mozzarella, provolone, shaved prosciutto, granny smith apple, goat cheese, and a honey lemon dressed arugula.
six large shrimp with baked baguette, cocktail sauce, olive oil and balsamic reduction
Woodfired crust with mozzarella, provolone, fresh tomato sauce, and Soppressata. Finished with ricotta and applewood smoked sea salt.
Brussel sprouts tossed in olive oil, roasted with bacon, finished with dried cherries, goat cheese and balsamic.
Swiss fondue in a sharing pot with 4 mini loaves of bread, broccoli, apples, and grapes (not available on Saturday)
3oz Maryland style crab cake with a toasted ndjua sausage risotto finished with a infused rosemary olive oil.
Sous vide and oven roasted pork shank on top of brown sugar and cinnamon smashed sweet potato with roasted apples and bacon
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