Mille Fleurs Reservations

6009 Paseo Delicias
Rancho Santa Fe, CA 92067

Phone Numbers:
Reservations: (858)756-3085
Facsimile: (858)756-9945

Lunch: Thursday and Friday 11:30am - 2:00pm
Dinner: Nightly 6pm; Saturday 5:30pm

Company Email / General Information

Special Events / Private Dining

Executive Chef / Kitchen

Jobs / Applications


Click here for Mapquest Directions

From the 5 Freeway

Take the I-5 freeway to Lomas Santa Fe Exit at Solana Beach. Head East. After one mile, you will come to the first stop sign. From this point, the road begins to wind and curve, continue going another four miles to the second stop sign. Go through this intersection and we are the first building on the right, in the Country Squire Courtyard. (Lomas Santa Fe turns into Paseo Delicias).

From 15 Freeway

Exit Via Rancho Parkway. Head West. Follow this road for about three miles to the end. Turn left onto Del Dios Highway and follow for twelve miles. You will come to a four way stop, keep going straight another four blocks into the village. Mille Fleurs is on the left in the Country Squire Courtyard. (Del Dios Highway turns into Paseo Delicias).

From Encinitas

Travel east on Encinitas Blvd. Once you pass the Harvest Ranch Market, just beyond the intersection of Rancho Santa Fe Road and Encinitas Blvd, you will travel over a small bridge and will come to a stop sign, turn right. Follow this winding road until you come to the second stop sign. Turn right onto Avienda De Acacias. Go two blocks and turn left onto Paseo Delicias. Mille Fleurs is on the right in the Country Squire Courtyard.


Christmas Day 2016


 Sunday, December 25th, 2016

* Ingredients subject to change due to seasonal availability


Pacific Oysters on the Half Shell
Cucumber-Champagne Mignonette 21

Lobster Bisque
Shrimp Quenelles, Cauliflower, Cognac, Dill 18

Pumpkin Soup
Austrian Pumpkin Seed Oil, Ginger, Cinnamon Croutons 14

Farmer’s Market Garden Salad
Tête de Moine, Cabernet Verjus, Arbequina Olive 18

Ibérico Ham and Persimmon Carpaccio
Olives, Meyer Lemon, Watercress 21

“Foie Gras” Terrine
Tres Leche, Green Olives, Red Wine Vinaigrette, Croutons 17

Diamond H Ranch Quail and “Foie Gras”
Quail Egg, Trout Roe, Sweet Onion, Honey Mustard 28


Four Mushroom Risotto with Black Truffle
Garlic Cloves, Curly Endive, Chervil, Parmesan 31

Duo of Sea Scallops and Trout Quenelles
Spinach, Lentils, Pink Peppercorns, Truffle-Vermouth Wine Sauce 38

Whole Dover Sole “Meunière”
Steamed Vegetable Medley, Lemon, Parsley, Brown Butter 56

“Wiener Schnitzel” of Strauss Farm Veal
Petite Salad Greens, Radishes, Golden Beets, Capers, Lemon Butter 39

Breast of Duck and Seared Foie Gras
Celery Root Potato Purée, Blood Orange-Ginger Sauce, Fried Sage 41

Beef Filet and New York Steak
Green Beans, Kohlrabi, Horseradish Potato Mash, Peppercorns, Red Wine Sauce 46


“Buche de Noel”
Chocolate Matcha Mousse, Meringue, Red Berry Coulis 13.5

Vanilla Crème Brûlée
Berries, Fresh Fruit, Holiday Cookies 13.5

Fresh Fruit Salad with Elderberry
Coconut Sorbet, Chocolate Mint 13.5

Artisan Cheese Plate with Quince Paste
Morbier, Valdeón, Humboldt Fog, Date-Walnut Cake 19

Chef de Cuisine:
Martin Woesle

A 20% service charge will be added to your check

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