Monterey Beach Hotel is thrilled to share details of the upcoming Odonata Wine Dinner - an evening celebrating the best of coastal California flavors and winemaking.

The four-course dinner, priced at $115 per person, will feature dishes by Monterey Beach Hotel’s Chef Paul Corsentino thoughtfully paired with local wines from Odonata Wines, crafted by winemaker Denis Hoey. Menu highlights include local ingredients and coastal influences—from Fried Virginica Oysters topped with Kaluga hybrid caviar and clam and herb aioli to Seared Scallops with honeynut squash purée, Brussels sprouts, raisin caper sauce, and preserved lemon, Spiced Duck Breast with pomegranate, rainbow chard, farro, delicata squash, and maple, and to finish, a decadent Sacher Chocolate Torte with cranberry and hazelnut. Each dish will be expertly paired with a selection from Odonata’s sustainably produced wines, including the Sparkling Riesling and Chardonnay from the Santa Lucia Highlands and the Cabernet Sauvignon from the Santa Cruz Mountains.