The Incredible Casa Laguna Breakfast

Each morning at Casa Laguna guests can choose a gourmet entree and side dishes from a menu of items prepared by Chef de Cuisine Michell Bretall ( on left in photo), Chef Stuart Ainsworth (right) and their assistants. Casa Laguna won both silver and gold medals in competition with bed & breakfast inns across the country, at Select Registry's Inn-Credible Breakfast Cook-offs. To our knowledge, no other Southern California Coastal bed and breakfast inn or hotel provides a full gourmet breakfast, chosen from a menu of  entrees and sides, at no extra charge! Our guests rave about our breakfasts, helping to us to remain consistantly listed as one of the top two Laguna Beach Hotels on TripAdvisor.

Our breakfast is for registered guests only. You must experience our beds before you experience our breakfasts.

Presenting Casa Laguna's Spring 2013 Menu

(Menu effective starting Wednesday, April 24. Subject to change without notice.)

 

Cali Side Up

This is essentially an open-face “sandwich” made with locally baked brioche, pan toasted and used as a base for mouth-watering pancetta, gruyere cheese, two sunny-side-up eggs, and a fan of avocado with diced green onions and tomatoes. We don’t suggest you try eating this hefty “sandwich” with your hands unless your mouth is the size of the Holland tunnel.

Chorizo Scramble Española

Featuring Spain’s most popular sausage, this dish presents a fusion of gourmet flavors—three eggs are scrambled with chorizo, green onions, and diced potatoes that have been sautéed in luscious duck fat. Then, it’s all smothered in a creamy layer of melted Manchego cheese and finished with diced tomato and micro cilantro. Olé.

Tortilla de Patatas

It’s a frittata in the US and Italy, but in Spain it’s confusingly called a tortilla. Whatever we call it, you’ll call it delicious. Potatoes, leeks, and crispy bacon are combined with eggs and gently baked in a round pan, then sliced into triangles and topped with truffle salt and crème fresh. Maravilloso!

Lemon Pesto Benedict

Casa Laguna’s latest distinctive benedict creation continues our popular tradition of deliciously unique ingredient combinations. An oversized sautéed sourdough crouton is topped with crispy prosciutto, lemon pesto, and a perfectly poached egg; garnished with toasted pine nuts and baby heirloom tomatoes. Truly flavor-full.

Granola-crusted French Toast

Our brûléed French Toast was so popular that our chef decided to bring it back in this wonderfully crunchy new incarnation. Diagonal planks of French baguette are dipped in eggs & cream and sautéed in butter. After being sugared and brûléed, the planks are crusted with our house-made granola and garnished with cubes of sautéed pineapple. A crunchy-sweet breakfast treat you’ll never forget.

Lemon Buttermilk Waffle

No breakfast item gets more praise than our unique and flavorful waffles. Chef Bretall’s latest creation is a warm buttermilk waffle infused with lemon zest, served in quarters with lemon ricotta cream and a lemon reduction sauce on the side. A lemon lover’s delight, perfect for Spring mornings.

Nothing Heavy Please

We’ve come to recognize that not everyone wants a filling gourmet meal in the morning, and our chef has put together this light breakfast consisting of brie cheese, apples, yogurt, fruit/berries, and toast. Also perfect for those on the run.

 

Laguna Granola

Granola was the favorite breakfast of artists who frequented Casa Laguna in the 50s and 60s, and we continue that tradition today with our house made-version of this crunchy California staple. Bob’s Red Mill Oats are lovingly toasted in agave & coconut oil, mixed with seasonal nuts and dried fruits, and served with organic plain yogurt & honey. Flowers in your hair not included.  

Sides

• Side of Toasted Baguette Slices: Choose multigrain or sourdough, fresh from local artisan bakeries.
• Side of Smashed Potatoes: Baby Yukon potatoes are roasted and smashed, then lightly sautéed in duck fat (or olive oil on request).
• Vegetable Hash: Roasted selection of spring vegetables, tossed in herbed butter (or olive oil for vegan version).

• Nueske's Applewood Bacon: We proudly serve Nueske’s - described by the New York Times as the beluga caviar of bacon.

Coffee, Teas, Hot Chocolate, and a variety of juices are available from our self-service beverage bar during breakfast service.

Food inventory and daily breakfast planning is based on current occupancy. Therefore we ask that you please limit your order to one entrée & two sides (exclusive of toast) per registered guest. We do our best to accommodate requests for egg-white breakfasts & other special dietary needs—just ask your server. Casa Laguna is a strong supporter of the Slow Foods Movement & local organic farmers.