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.



Mother’s Day Brunch
3 Course Prix Fixe Menu

** Menu is subject to change due to seasonal availability**



Choice of

White Asparagus Soup
Valencia Orange, Toasted Almonds, Pink Geraniums

Maine Lobster Bisque
Shrimp, Green Zucchini, Curry Cream

King Salmon Gravlax with Trout Roe
Watercress, Avocado, Crème Fraîche

Chino’s Farm Garden Salad with Chèvre
Raw Vegetables, Artichokes, Champagne Vinaigrette

Sautéed Soft Shell Crab
Chino’s Farm Corn, Basil, Garlic Lemon Butter

Charcuterie and Cheese Plate
Prosciutto, Salami, Duck Liver Pâté, Tres Leche, Camembert


Choice of

“True Norwegian Cod”
Fava Beans, Beech Mushrooms, Fennel, Saffron Broth

Salad of Main Lobster
Garden Greens, Avocado, Grapefruit, Papaya, Lemon Emulsion

Eggs Benedict with Canadian Bacon
Spinach, Fingerling Potatoes, Savory Brioche

Chicken Breast “Wiener Schnitzel”
Warm Cucumber-Potato Salad, Quail Egg, Lingonberries

Veal Loin with White Asparagus
Green Herb Spätzle, Carrot Purée, Porcini Mushroom Sauce

Rare Grilled Prime Hanger Steak
Green Pole Beans, Cognac Reduction, Peppercorn Mustard Sauce

Housemade Vegetarian Ravioli Gratin
Celery, Leek, Carrots, Cave Aged Gruyère, Brown Onions, Chives


Choice of

Lemon Tart
Lavender Gelato, Whipped Cream

Mascarpone, Chocolate, Coffee

“Oeufs a la Neige”
Berries, English Cream, Caramel

Gelato and Fresh Fruit Sorbet
Homemade Cookie


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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