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.
Baked demi baguette with olive oil and balsamic reduction served with a fresh ceasar salad and house made dressing.
Steamed and pan seared. Asian cucumber salad. Sweet Soy. Citrus-soy dipping sauce.
House made (never frozen), three cheese blend spinach, artichokes, roasted red pepper corn tortilla chips
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.
Sauvignon blanc and tarragon slow roasted chicken breast, green onions, mayo, celery, applewood smoked sea salt on a toasted baguette with mozzarella and provolone. Choice of kettle chips.
Woodfired flatbread with mozzarella and provolone. Baked with fresh portobello cap and blue cheese crumbles. Finished with a balsamic reduction.
Ancient Grains, spinach, cucumber, pickled red onion, honey ginger, sesame oil, rice wine vinegar and tograshi Add Tuna 6
Slow roasted brisket, pickled red onion, pico, roasted corn, cilantro, elote sauce, sour cream
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