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



Capital Oysters
½ Dozen on the Half Shell, Shallot-Champagne Mignonette 18

Spicy King Salmon Tartar
Dill Cucumbers, Radishes, Crème Fraîche, Trout Roe 23

*Seared Hudson Valley “Foie Gras”
Apple, Arugula, Dried Figs, Grilled Brioche 28

*Beef Carpaccio
Trumpet Mushrooms, Truffle Oil, Mizuna, Parmesan, Crostini 21


Soup of Assorted Mushrooms V
Dry Sherry, Parsley Pesto, Light Cream 12

Stinging Nettle Soup V
Poached Hen Egg, Black Truffle Shavings 18

Lobster Bisque
Cauliflower, Cream, Dill 15



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

Chino’s Farm Spinach Salad V
Anjou Pear, Chèvre, Roasted Walnuts, Olive Oil 19

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


~ V denotes a vegetarian dish ~

Split charge for appetizer $4



Four Mushroom Risotto
Arugula, Radicchio, Truffle Oil 28

Organic Pearl Barley and Vegetable Gratin
Green Spring Garlic, Micro Bok Choy, Blue Cheese, Bread Crumbs 27



*Sautéed John Dory
Bed of Fettuccini, Fennel, Saffron Sauce 42

Grilled King Salmon
Red Quinoa, Asparagus, Lemon Confit, Grain Mustard Sauce 38

Lake Superior Whitefish “Meunière”
Steamed Vegetable Medley, Lemon, Parsley, Brown Butter 31


Meat and Fowl

Duck Breast with Blackberries
Braised Apple-Red Cabbage, Fava Bean Leaves, Orange-Ginger Sauce 35

Beef Filet with Blue Cheese
Onion Tart, Green Beans, Cabernet Sauce 46

“Wiener Schnitzel” of Strauss Farm Veal
Arugula, Beets, Quail Egg, Capers, Lemon Butter 38

Sautéed Calf’s Liver
Green Vegetable Medley, Mashed Potatoes, Sherry Vinegar, Veal-Jus 29

*Oven-Roasted Venison Loin
Handmade Spätzle, Huckleberry-Cacao Red Wine Sauce 44

Duo of Lamb Chops and Osso Buco
Couscous, Flageolets, White Turnips, Harissa, Lamb Jus 36


Side Dishes

Spätzle with Gruyère Cheese 9

Brussels Sprouts with Garlic and Parsley 6.5

Braised Red Cabbage with Apples 6

Grilled Green Asparagus with Balsamico 6.5


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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