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.


Restaurant Week Menu, January 2017

* Choose any 2 wine pairings for $21.50*


* Items are subject to change due to seasonal availability


Four Mushroom Risotto
Truffle Oil, Radicchio, Escarole, Parmesan (prepared vegan upon request)


Jerusalem Artichoke Soup
Duck Skin Sucklings, Chervil-Parsley Pesto (prepared vegan upon request)


Ibérico Ham and Spinach Salad
Medjool Dates, Pretzel Croutons, Cabernet Verjus, Olive Oil

2014 Arneis, “Lange”, Cerretto Langhe, Piedmont, Italy

2014 Dry Riesling, Schafer-Frohlich, Vulkangestein, Nahe, Germany

2015 Sauvignon Blanc, Cade, “Estate”, Napa


Lamb “Osso Buco” and “Crépinettes”
Harissa, Couscous, French Green Beans, Lamb Jus


Prime Beef Hanger Steak
Kohlrabi-Potato Gratin, Roasted Heirloom Carrots, Black Peppercorn-Cognac Sauce


Cioppino Seafood Stew
Scallops, Clams, Mussels, Whitefish, Salmon, Rice, Fennel, Tomato, White Wine

*Vegetarian and Vegan Course Available According to Product Availability*

2013 Chardonnay, “Cuvee”, Tantara, Santa Barbara

2013 Cabernet Sauvignon, Olema, “Estate,” Sonoma Valley

2014 Zinfandel, Turley, “Old Vines”, California

2012 Pinot Noir, “Cuvée” Tantara, Santa Barbara


Mont Blanc
Chestnut Mousse, Chocolate Meringue


Chilled Passion Fruit Soup
Coconut Sorbet, Fresh Berries, Mint Chiffonade


Vanilla Bean Crème Brûlée
Seasonal Fruit, Homemade Biscotti


$ 40

Chef de Cuisine:
Martin Woesle

A service charge of 18% will be automatically added to your check
A 4% benefit surcharge will be added to your check

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