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.



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

*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


Dinner Menu



Pickled North Sea Herring
Purple Potatoes, Vinaigrette, Fresh Horseradish,
Red Onion, Fallbrook Capers, Aquavit 21

*Salmon Tartar Cannelloni
Daikon Radish, Three Caviar, Crème Fraîche 23

Crispy Sautéed Veal Sweetbreads
White Asparagus, Vinaigrette, Purslane, Grain Mustard Emulsion 19

*Beef Carpaccio
Truffle Oil, Beech Mushrooms, Karashina, Crostini 21



White Asparagus Soup V
Toasted Almonds, Orange Segments, Pink Geraniums 14

Watercress Soup V
Light Cream, Garlic Croutons 13

Lobster Bisque
Chino’s Farm Corn, Shrimp, Cream, Dill 16



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

Endive-Arugula Salad V
Shropshire Blue Cheese, Candied Walnuts,
Medjool Dates, Olive Oil, Strawberry Dressing 19

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

~V denotes a vegetarian dish~

Split charge for appetizer $4



*Seared Maine Sea Scallops
Bed of Corn, Basil, Fried Eggplant, Saffron Sauce 38

*Grilled Sockeye Salmon
Steamed Vegetable Medley, Sorrel-Champagne Sauce 35

Sautéed Whitefish with Clams
Sautéed Spinach, Tomato, Garlic-Saffron Sauce 31



Fresh Pea, Artichoke, and Asparagus Risotto
Radicchio, Arugula, Parmesan 25

Shitake Mushrooms with Garlic
Vegetable Ravioli, Cave Aged Gruyère, Cherry Tomatoes 26


Fowl and Meat

Sautéed Quail with Foie Gras
Orange, Mashed Potatoes, Cacao-Red Wine Sauce 34

Oven-Roasted Veal Chop
Spaghetti, Fava Beans, Porcini Cream Sauce 39

Prime Ribeye Steak
Green Vegetables, Rosemary Potato Croquettes, Peppercorn-Cognac Sauce 48

Angus Beef Filet
Broccoli, Fingerling Potatoes, Blue Cheese, Cabernet Sauce 45

“Wiener Schnitzel”
Quail Egg, Arugula Salad, Beets, Capers, Lemon Butter 38

*Medallions of Venison Loin
Handmade Spätzle, Blueberries, Green Romano Beans, Juniper Berry Sauce 41


Side Dishes

Chino’s Farm Wild Spinach with Hazelnuts 6.5
Green Beans with Garlic and Parsley 6
Chino’s Farm White Corn with Butter 8
Spätzle with Gruyère Cheese 9
Authentic Bavarian Pretzel with Dijon Mustard 3.5

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

Chef De Cuisine: Martin Woesle

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