Mirepoix
Now Open for Dinner! Thursday, Friday, and Saturday Nights 5:30pm- 9:00pm.
Four Course Prix Fixe $48. Daily Menu Created by Chef Laurent Brazier.
Choose your wine from our extensive wine cellar at retail prices! Reservations Recommended. Call 949-494-4006- New Café Lunch Menu
Lunch served 11:30am to 3pm.
Our chefs have upgraded the quality of everything on our lunch menu – from the bread to the meat and everything in-between. All sandwich meats are now roasted in-house for freshness and flavor. We’ve kept your favorites but added upgrades, and in keeping with the theme of our cheese shop, your favorite cheeses continue to be featured throughout the menu. We’ve also added a house specialty dessert – Crème Brûlée! Come in and experience the new lunch items and let us know what you think! - Saturday Tasting Room:Every Saturday Starting July 9!
1 – 4pm Saturday.
We’ve extended our Saturday Tasting events to every Saturday! Come down and taste a selection of 8 different wines. Laguna Culinary Arts is constantly looking for new and delicious wines from all over the world. We currently offer more than 350 selections, with new wines arriving each week!
$5 per person for 8 tastes - Travel with Laguna Culinary Arts!
Stay tuned for more information about next year’s trip to northern Spain’s wine country, the Loire Valley in France, and more! Details to follow …
Download Our 2011 Schedule!
Download Our 2011 Schedule!Download Now
Our Certifications
Qualified and CertifiedWSET & Women Chefs
Wine Basics • Wine & Spirits Certification Courses
Classes for Kids • Full Course Listing
Classes in Orange:
The Gourmet Series • Full Course Listing
Culinary Team Building
Saucing Like a Professional
Join the chefs from our Professional Chef Program for an in-depth lesson in saucing like a pro. These classes focus on the construction, creation and flavoring of sauces.
Sauces for Pasta
Tuesday, October 14, 6pm; Maurice Brazier
Basic recipes include: Alfredo cream sauce; Classic tomato-basil sauce; Cajun spicy shrimp & green onion sauce; Bolognaise sauce; Carbonara sauce; Variety of noodles (not hand made) for tasting the sauces, and seasonal vegetables. Price: $85 per person, per class.
Sauces for Fish
Tuesday, December 16, 6pm; Maurice Brazier
Recipes include: Lobster homardine sauce; Mediterranean bouillabaisse sauce; White wine mushroom Bonne Femme sauce; Grapefruit beurre blanc sauce; Pan-roasted salmon, sea bass and shrimp; Rice pilaf and seasonal vegetables. Price: $90 per person, per class.