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 2017

PRINTABLE VERSION

3 Course Prix Fixe Menu

Appetizers

*White Asparagus Soup
Toasted Almonds, Orange, Chervil
or
Lobster Bisque
Chino’s Farm Spring Garlic, Wild Caught Prawns
or
Duck Liver Mousse
Pistachios, Kumquats, Black Sea Salt, Sourdough Crostini
or
King Salmon Cake with Mussels
Fresh Peas, Sorrel, Rosé Champagne Beurre
or
*Organic Multicolor Beet Carpaccio
Humboldt Fog Chèvre, Seka Hills Olive Oil, Sweet Onion Tempura
or
Maine Scallop and Lobster Salad
Watercress, Organic Avocado, Citrus, Papaya

Entrees

Eggs Benedict with Applewood Smoked Bacon
Savory Brioche, Sautéed Spinach, Truffle Hollandaise, Fingerling Potatoes
or
Grilled John Dory with Basil Sprouts
Green Asparagus Risotto, Pineapple, Pecorino
or
Duo of Lamb Chop and Lamb Osso Buco
Thyme Polenta, Small White Beans, Red Turnips
or
Hanger Steak and Hen Egg
Purple Potatoes, Broccolini, Green Peppercorns, Cognac-Mustard Sauce
or
Jidori Chicken Breast “Schnitzel Holstein”
Pan-Fried Egg, Anchovies, Parsley Salad, Capers, Lemon Butter

or
*Chino’s Farm Spring Vegetable Medley
Steamed Quinoa, Herb and Garlic Olive Oil, Parmesan Shavings

Dessert

Lemon Curd Tartelette
Mascarpone Whipped Cream, Raspberry Sauce
or
Easter Coconut Nest
Pineapple, White Chocolate Mousse, Pistachio Eggs
or
Caramel Flan
Chilled Passion Fruit Soup, Berries
or
Assorted Ice Creams and Fruit Sorbets
Served with Homemade Biscotti

$59.5
~* denotes a vegetarian dish~

Martin Woesle
Chef De Cuisine

A 4% benefit surcharge will be added to your check
An 18% service charge will be added to parties of eight or greater

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