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.


Father’s Day Brunch 2015



Chilled Spinach Gazpacho Vegetable Soup
Basil, Olive Oil 12

Fisherman’s Soup
Tomatoes, Fennel, Croutons, Aioli 16

Chino’s Farm Corn Soup
Seared “Foie Gras”, Caramelized Shallots 15

Fresh Morel Mushrooms
Fettuccini, Peas, Parmesan, Cream Sauce 21

Garden Salad
Sliced Vegetables, Roquefort, Red Wine Vinaigrette 14

Lobster Salad
Garden Greens, Avocado, Grapefruit, Dill, Lemon Dressing 27

Tomato and Roasted Bell Pepper Salad
Buffalo Mozzarella, Fried Eggplant, Olive Oil Dressing 21

Warm Duck Confit Salad with Endive
Duck Cracklings, Peach, Blackberry Dressing 22


Eggs Benedict
Applewood Smoked Bacon, Shrimp, Spinach, Hollandaise 26

Two Maryland Soft Shell Crab
Chino’s Farm Corn, Bell Peppers, Garlic Lemon Butter 34

Grilled Mahi Mahi on Wild Rice
Spicy Pineapple Curry Sauce 28

Braised Beef Ribs and Broccoli
Polenta, Small Beans, Cabernet Sauce 31

Lamb Carpaccio with Green Beans
Cherry Tomatoes, Sweet Onions, Parmesan, Garlic Oil 25

“Wiener Schnitzel” of Strauss Farm Veal
Escarole, Radishes, Quail Egg,Capers 35

Oven-Roasted Chicken Breast in Porcini Mushroom Sauce
New Potatoes, Grilled Radicchio, Fried Leeks, Porcini Mushroom Sauce 29


Chocolate Tofu “Pot de Crème”
Blueberry Coulis, Chocolate Marshmallow 12

Farmer’s Market Peach Cobbler
Poppy Seeds, Vanilla Ice Cream 12

Classic Crème Brûlée
Served with Lavender Cookies 12

International Cheese Plate
Assortment of Six with Condiments 19

Martin Woesle
Chef De Cuisine

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