Mille Fleurs Reservations
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Address:
6009 Paseo Delicias
Rancho Santa Fe, CA 92067

Phone Numbers:
Reservations: (858)756-3085
Facsimile: (858)756-9945

HOURS:
Lunch: Thursday and Friday 11:30am - 2:00pm
Dinner: Nightly 6pm; Saturday 5:30pm


EMAILS:
Company Email / General Information
info@MilleFleurs.com

Special Events / Private Dining
events@MilleFleurs.com


Executive Chef / Kitchen
chef@MilleFleurs.com

Jobs / Applications
jobs@MilleFleurs.com

JUST FIVE MINUTES FROM THE 5

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.

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PRINTABLE VERSION

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.*

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Dinner Menu

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Appetizers

*Yellowfin Tuna Tartar
Trout Roe, Raw Shaved Fennel,
Crème Fraîche 23

Seared “Foie Gras” with Lemon Thyme
Chino’s Farm French Berry Jam, Savory Brioche 16

White Asparagus with Parma Prosciutto
Escarole, Vinaigrette, Nasturtiums 19

*Beef Carpaccio
Shitake Mushrooms, Truffle Oil,
Arugula, Parmesan, Crostini 19

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Soups

Soup of Assorted Mushrooms V
Dry Sherry, Parsley Pesto 14

White Asparagus Soup V
Orange, Almonds, Pink Geraniums 13

Clear Duck Consommé
Hazelnut Quenelles,
Enoki Mushrooms, Spring Garlic 15

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Salads

Chino’s Farm Garden Salad V
Sliced Vegetables,
Red Wine-Shallot Vinaigrette 16

Radicchio-Spinach Salad V
Pear, Chèvre,
Roasted Walnuts, Olive Oil 19

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

Split charge for appetizer $4

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Vegetarian

Four Mushroom Risotto
White Truffle Oil, Radicchio, Arugula 25

White Asparagus Tasting, Three Ways
Pan Fried in Bread Crumbs, White Asparagus Velouté, In Champagne Vinaigrette 28

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Seafood

Lake Superior Whitefish “Meunière”
Steamed Vegetable Medley, Lemon, Parsley, Brown Butter 29

*Grilled King Salmon Fillet
Medley of Chino’s Farm Peas, Curry-Lemon Sauce 35

Seared Maine Sea Scallops
Artichokes, Quinoa, Olives, Tomato Pastis Sauce 36

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Fowl and Meat

Duo of Duck Confit and “Foie Gras”
Mashed Potatoes, Fried Sage, Orange-Pink Peppercorn Sauce 36

Angus Beef Filet
Purple Potatoes, Green Beans, Blue Cheese, Cabernet Sauce 46

Sautéed Veal Kidney
Pecorino Polenta, Quelite Wild Spinach, Porcini Mushroom Sauce 32

“Wiener Schnitzel”
Arugula, Beets, Quail Egg, Capers, Lemon Butter 36

*Medallions of Venison Loin
Sautéed Pear, Brussels Sprouts, Handmade Spätzle, Cacao-Red Wine Sauce 42

Herb Crusted Lamb Chops
Couscous, Flageolets, White Turnips, Garlic Confit, Lamb Jus 38

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Side Dishes

Spätzle with Gruyère Cheese 9
Brussels Sprouts with Garlic and Parsley 6.5
White Asparagus with Butter 9
French Green Beans with Garlic and Olive Oil 7
Authentic Bavarian Pretzel with Dijon Mustard 3.5

~V denotes a vegetarian dish~

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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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