• Laguna Beach hotel rooms

    Rooms

    Casa Laguna Inn & Spa offers ten unique room-types, each with luxurious seven-layer bedding, gas or ambiance fireplaces, flat-panel HDTV with DVD, and air conditioning. Read more...

  • Gourmet Bed and Breakfast in Laguna Beach, CA

    Food

    Casa Laguna Inn & Spa's guests choose from a menu of acclaimed gourmet breakfast entrees and sides each morning and enjoy a selection of hors d'oeuvres and wine every evening. Read more...

  • On-Site Spa at our Laguna Beach Hotel

    Spa

    Casa Laguna Inn & Spa's exclusive on-site spa pampers guests with a variety of indoor and outdoor rejuvenating massage, reflexology, salt scrubs, and relaxing therapeutic soaks. Read more...

Welcome to Casa Laguna Inn & Spa

Operated as a tranquil alternative to bustling family-style resorts, Casa Laguna Inn & Spa is the perfect place for a romantic getaway or a relaxing escape from work and worry. Built on a terraced hillside in the 1920s and 40s, today’s Casa Laguna is often compared the to the Mission-style villas of Spain. In order to assure a romantic, calming ambiance, room occupancy is limited to a maximum of two persons regardless of age. Accordingly, our inn would not be suitable for children, infants, groups, or events. Our guests can relax on a garden patio, schedule a massage and therapeutic soak, or take a picnic to nearby Victoria Beach. Our inn is only 1.5 miles from downtown Laguna Beach shops, restaurants, art galleries, and renowned summer art festivals. Public transportation is available just outside our door. Our inn is famous for fabulous gourmet breakfasts. We have been recognized as one of the Top 25 Small Hotels and Top 10 Hotels for Romance in the United States, as well one of the Top Ten Luxury Inns in the world. Read more...

Welcome to Casa Laguna Inn & Spa

With historic Mission architecture, lush gardens, and expansive ocean views, Casa Laguna Inn and Spa is unique among Laguna Beach hotels. Unlike bustling family-oriented resorts, Casa Laguna is intended as a tranquil getaway for couples and individuals. Our bed & breakfast-style inn is all about all about romance and serenity. Read more...

Watch Our Video

Laguna Benedict

A very non-traditional “bene” with a slice of Panko-herb-crusted beefsteak tomato at the base; topped with a crispy, roasted asparagus & cipollini onion mini-empanada and a perfectly poached egg; then finished with brown butter thyme Hollandaise and crispy prosciutto.



Empanada Stuffing

Ingredients:
5 Asparagus Sticks
7 Cipollini onions
T-oil
Salt
Black Pepper
¼ cup cheese

Procedure:
Toss Asparagus, Cippolini onions, salt and pepper together in mixing bowl until incorporated. Lay mixture onto sheet pan, spread evenly and bake at 400 degrees for 30 to 45 min or until golden brown. Let cool completely. In a food processor add mixture and all remaining ingredients and blend till smooth.
 
Empanada Crust

Ingredients:
1 pkg wonton wraps
1 egg, whisked (for wash)
Empanada stuffing (above)

Procedure:
Take one won ton wrap and brush all four sides with egg wash. Carefully place one ounce of stuffing mixture in the exact center, then cover with second won ton wrap and press to assure good contact around the stuffing. Score edges with fork.

Panko Crusted Tomato

Ingredients:
1 Beefsteak tomato
1 cup panko crumbs
1 teaspoon Italian seasoning
1 tablespoon canola oil

Procedure:
Heat canola oil in skillet. Mix together panko and Italian seasoning, set aside. Slice tomato ¼ inch thick. Toss tomato in panko mix. Lightly sear each side of tomato in skillet.

Hollandaise

Ingredients:
2 Egg yolks
½ lb. butter
2 teaspoons balsamic vinegar
2 teaspoons water
Pinch of salt
Pinch of white pepper
4 sprigs of thyme

Procedure:
Fill two-quart pot ½ to ¾ with water (for double boiler), bring to a boil. In a metal mixing bowl add yolk, balsamic, water, salt, pepper. Place the bowl over boiling water and whisk vigorously until mixture reaches 155 degrees. Remove from heat until ready to whisk in butter (below).

In a 1 ½ quart pot, melt butter over low heat, then raise the heat to medium-high. Once the butter starts to simmer, turn off heat and add thyme, then let rest for 5 min and strain. Once butter has cooled slightly without re-hardening, slowly whisk a steady stream butter into the egg mixture. Whisk until sauce coats the back of a wooden spoon without running off. Add salt and pepper to taste.

Additional items needed:
1 perfectly poached egg for each benedict
8 lightly fried thin prosciutto strips (crisps)

Assembling the Benedict:
Place seared tomato on the plate. Top with fried empanada and poached egg. Ladle on 1 to 2 ounces of hollandaise on top of egg. Garnish with one or two lightly fried prosciutto crisps.

 

 

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