Mille Fleurs Reservations
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Address:
6009 Paseo Delicias
Rancho Santa Fe, CA 92067

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

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


EMAILS:
Company Email / General Information
info@MilleFleurs.com

Special Events / Private Dining
events@MilleFleurs.com


Executive Chef / Kitchen
chef@MilleFleurs.com

Jobs / Applications
jobs@MilleFleurs.com

JUST FIVE MINUTES FROM THE 5

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.

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Easter Brunch 2016

PRINTABLE VERSION

3 Course Prix Fixe Menu

Appetizers

*Green and White Asparagus Soup
Toasted Almonds, Tangerine Zest, Gluten Free
or
Clam and Mussel Saffron Bisque
Chino’s Farm Spring Garlic, Cream, White Burgundy
or
Chicken Liver-Pink Peppercorn Pâté
Pickled Savoy Cabbage, Kumquats, Sunflower Seeds, Sourdough Crostini
or
Salmon and Whitefish Cake
Fresh Pea Tendrils, French Sorrel, Rosé Champagne Beurre
or
*Organic Multicolor Beet Carpaccio
Fleur Vert Chèvre, Seka Hills Olive Oil, Sweet Onion Tempura
or
Shrimp and Lobster Ravioli
Watercress, Nasturtium Petals, Citrus, Pecorino

Entrees

Eggs Benedict with Applewood Smoked Bacon
Savory Brioche, Sautéed Spinach, Truffle Oil Hollandaise
or
Grilled Mahi Mahi with Sesame Seeds
Green Spring Vegetable Risotto, Pineapple Chutney, Mild Harissa
or
Duo of Lamb Chop and “Osso Bucco”
Saffron Couscous, Small White Beans, Braised Radishes, Thyme
or
New York Steak and Hen Egg
Steamed Broccolini, Green Peppercorns, Rösti, Cognac-Mustard Sauce
or
Chicken Breast “Schnitzel Holstein”
Pan-Fried Egg, Anchovies, Parsley Salad, Capers, Lemon Butter

Dessert

Double Chocolate Mousse Cake
Dark Chocolate, White Chocolate, Cocoa Powder, Espresso Sauce
or
“Oeufs a la Neige”
Vanilla English Cream, Fresh Berries, Caramel
or
Orange Grand Marnier Parfait
Lace Cookie, Chantilly, Orange Reduction, Truffle
or
Assorted Ice Creams and Fruit Sorbets
Served with Homemade Biscotti

$59.5
~* denotes a vegetarian dish~

Martin Woesle
Chef De Cuisine

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