Trellis Dundee: Holiday 3-Course Menu + Pairings

Provided in partnership by The Dundee Hills Winegrowers Association + Travel Dundee

Chef Joe and his team are thrilled to share a menu featuring fresh and seasonal ingredients right in time for the holidays. This beloved Dundee restaurant is owned and operated by longtime locals with roots running deep in the Willamette Valley’s hospitality industry. With a focus on good food and good beverages, you’ll make your next reservation before ever leaving your table! Each recipe shared below serves 4-6 and will undoubtedly earn rave reviews from your family and friends!

Learn more about Trellis Dundee

Course 1 | Appetizer | Delicata Squash stuffed with Lamb Sausage and Spinach

Wine Pairing | 2019 Alexana, ‘Terroir Series’, Chardonnay 

Learn more about Alexana Winery


  • 1 large delicata squash
  • 1⁄2 C. olive oil
  • 2 Tbsp. fennel pollen
  • 2 Tbsp. kosher salt
  • 1⁄2 yellow onion (finely chopped)
  • 5 garlic cloves (finely minced)
  • 1⁄2 lb ground lamb
  • 1⁄2 bunch fresh sage (finely chopped)
  • 1⁄4 Tbsp. ground black pepper
  • 1 C. chicken stock (water is also fine to use)
  • 2 C. baby spinach
  • 1 C. grated parmesan
  • 1⁄2 lemon


  • Preheat the oven to 400 degrees.
  • Cut the top and bottom off of the squash, and cut it into 4 equal size medallions. 
  • Using a spoon or a paring knife, remove the seeds from each piece. 
  • Use half of the olive oil to coat the squash and season with 1 Tbsp. each of the salt and fennel pollen. 
  • Place on a baking sheet and roast in the oven for 15-18 minutes.
  • While the squash is roasting, place the rest of the oil in a large saute pan over medium-low heat. 
  • Lightly cook the onions until they are translucent. Add the garlic and cook until it becomes fragrant. Then add the lamb, chopped sage, black pepper and the rest of the salt and fennel pollen. 
  • Once the lamb is browned, increase the heat to medium and add the chicken stock.
  • When most of the liquid has evaporated, turn off the heat and stir in the spinach. 
  • Cool the mixture slightly then add the parmesan.
  • Divide the lamb mixture into each delicata ring and place back into the oven for 10 minutes.
  • Remove from the oven and squeeze the lemon over the top. 
  • Serve hot with freshly grated parmesan.

Course 2 | Entree | Slow Braised Beef Short Ribs with Creamy Herb Polenta, Glazed Carrots, & Pickled Shallots

Wine Pairing | 2019, Dobbes Family Estate, ‘Grand Assemblage’

Learn more about Dobbes Family Estate

Braise Ingredients 

  • 2 lbs boneless beef short ribs
  • 1 C. canola oil
  • 1 C. chopped carrots
  • 1 C. chopped celery
  • 2 C. chopped onion
  • 1 C. smashed garlic
  • 1 bunch rosemary
  • 3 C. red wine
  • Chicken stock (water is also fine to use)
  • Kosher salt
  • Black pepper


  • Preheat the oven to 300 degrees. 
  • Generously season the short ribs with salt and pepper.
  • Add the canola oil to a large pan and place over medium-high heat. Sear the meat on all sides. 
  • Remove the meat from the pan and place into a large baking dish. 
  • Reduce the heat to medium and add the carrots, celery, onions, garlic and rosemary.
  • Cook for about 5 minutes then add the wine and bring to a simmer for about 5 more minutes. Pour the wine mixture over the short ribs and add enough chicken stock to cover the meat.
  • Tightly cover the baking dish with aluminum foil and place in the oven for 5-6 hours.
  • Remove from the oven once the meat is tender enough to pull apart with a fork. Keep warm in the braising liquid until ready to serve.

Pickled Shallots Ingredients

  • 4 large shallots (topped and peeled)
  • 1 C. champagne or white wine vinegar
  • 2 1⁄2 C. water
  • 3/4 C. sugar
  • 1 tsp. kosher salt
  • 1 bay leaf
  • 1⁄2 bunch fresh thyme
  • 1⁄8 tsp. chili flakes


  • Combine all ingredients (except for the shallots) into a sauce pan and bring to a boil over medium-high heat.
  • Thinly slice the shallots and place into a bowl. 
  • Once the liquid comes to a boil, strain it over the shallots and place in the fridge to cool completely.

Polenta Ingredients

  • 3 C. polenta
  • 8 1⁄2 C. water
  • 4 1⁄2 C. whole milk
  • 1⁄4 C. fresh sage (finely chopped)
  • 1⁄4 C. fresh thyme (finely chopped)
  • 1⁄4 C. kosher salt
  • 1 C. grated parmesan
  • 1⁄2 lb unsalted butter


  • Bring the water and milk to a boil in a large pot over medium-high heat. Using a whisk, gradually stir in the polenta and reduce the heat to low. 
  • Add the salt and herbs and stir frequently until the polenta is fully cooked – about 30-40 minutes. 
  • Once it is at the desired texture, turn the heat off and stir in the parmesan and butter.
  • Cover and keep warm until ready to serve.

Glazed Carrots Ingredients

  • 12 young carrots (washed and peeled)
  • 1⁄4 C. unsalted butter
  • 1⁄4 C. brown sugar
  • 1⁄4 C. maple syrup
  • 3 Tbls. chopped sage
  • 1⁄2 Tbls. kosher salt


  • (Don’t start this process until the Short Ribs and Polenta are ready to serve)
  • Melt the butter in a saute pan over medium heat and add the carrots and salt. 
  • Cook for about 5 minutes or until they start to color.

Course 3 | Dessert | Fresh Ginger Cake with Brown Butter Icing & Candied Orange

Wine Pairing | 2018, Winter’s Hill, Sparkling Wine

Learn More about Winters Hill Estate

Cake Ingredients:

  • 4 oz fresh ginger
  • 1 cup mild molasses
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 & 1/2 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground black pepper
  • 1 cup boiling water
  • 2 tsp baking soda
  • 2 large eggs, room temp


  • Preheat oven to 350 degrees
  • Grease two 8” round cake pans with butter & place parchment paper on the bottom.
  • Grate your fresh ginger and set aside. 
  • In a separate bowl mix together molasses, sugar and oil. 
  • In another bowl, sift flour cinnamon, cloves, salt and black pepper.
  • In a saucepan, bring water to a boil, take off heat and stir in baking soda. 
  • Mix in water/baking soda mixture in with your sugar and oil. Stir in fresh ginger at this time as well. 
  • Gradually whisk in dry ingredients into the batter, add eggs. Continue mixing until combined.

Brown Butter Icing Ingredients:

  • 8 tbsp browned butter
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt


  • Place your butter in a sauce pan and cook over medium-high heat until butter turns into a golden brown color and becomes foamy.
  • Once that is semi-cooled down, place in a mixing bowl along with powdered sugar, vanilla, salt & cream. The consistency should be semi-thick and not too runny. Feel free to add more heavy cream to reach this consistency. 
  • Once your cake is cooled you can add your icing on top. 
  • Spread using an offset spatula or butter knife. 
  • Garnish with candied orange, cranberries or fresh rosemary.

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