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.



Don’t feel like a large meal?

Come enjoy our casual menu which includes Chef Woesle’s favorite small plates and well-priced wines by the glass!

*All menus on the website are sample menus and items are subject to change.*


Dinner Menu


• Prix-Fixe Five-Course Menu 90
With Wine Pairings 130

• Prix-Fixe Seven-Course Menu •
Includes Fruit Sorbet And Cheese Course 110
With Wine Pairings 165

• Available Until 9Pm •
Entire Table Only Please



Six Kumamoto Oysters
On the Half Shell, Shallot-Champagne Mignonette 21

North Sea Herring and White Spanish Anchovies
Beets, Potatoes, Crème Fraîche, Caviar, Aquavit 23

Cold “Foie Gras” Terrine
Arugula, Endive, Grilled Brioche, Chino’s Farm Peach Jam 28

*Angus Beef Carpaccio
Shitake Mushrooms, Watercress, Truffle Oil, Parmesan 24


Soup of Jerusalem Artichokes V
Light Cream, Parsley Pesto 12

Fennel Soup V
Toasted Almonds, Orange Segments, Gluten Free 11

*Lobster Bisque
Steamed Cauliflower, Shrimp, Cream, Dill 16



Farmer’s Market Garden Salad V
Sliced Vegetables, Red Wine-Shallot Vinaigrette 16

Spinach Salad with Ibérico Ham
Pear, Olive Oil Dressing 19

Salad of Maine Lobster
Garden Greens, Grapefruit, Avocado, Lemon Dressing 28

~ V denotes a vegetarian dish ~

Split charge for appetizer $4



Butternut Squash Ravioli
Brown Butter, Bread Crumbs, Sage, Pecorino, Pickled Pumpkin Pearls 26

Four Mushroom Risotto
White Truffle Oil, Arugula, Radicchio, Frisée 28



*Seared Sea Scallops
Red Quinoa, Cauliflower, Truffle-Champagne Cream Sauce 38

Grilled Spanish Turbot
Fettuccini, Green Asparagus, Grapefruit, Pink Peppercorn Sauce 46

Horseradish Crusted King Salmon
Wild Rice, Leeks, Lemon Confit, Saffron Sauce 36



Three Lamb Rib Chops
Green Beans, Couscous, Harissa, Lamb Jus 38

Angus Beef Filet
Broccoli, Blue Cheese, Cipollini Onions, Cabernet Sauce, Thyme 45

“Wiener Schnitzel” of Strauss Farm Veal
Capers, Radishes, Potato Salad, Quail Egg, Lemon Butter 38

*Medium Rare Venison Loin
Homemade Spätzle, Braised Red Cabbage, Cacao Nibs, Juniper Berry Sauce 42

Sautéed Calf’s Liver and Onions
Potato Purée, Kohlrabi, Carrots, Madeira Wine Sauce 29


Side Dishes

Spätzle with Gruyère Cheese 9

Green Beans with Garlic 6.5

Braised Red Cabbage with Apples 6

Steamed Cauliflower, Lemon, Olive Oil, Curry 6

Split charge for entrée $6

A 4% benefit surcharge will be added to your check

An 18% service charge will be added to parties of eight or greater

*Most Of Our Vegetables Grow At Nearby Chino’s Farm*

Chef De Cuisine: Martin Woesle

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