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

 
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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Mille Fleurs Logo

Mille Fleurs Xmas Bells

Christmas Day 2017

PRINTABLE VERSION

 

 Monday, December 25th, 2017

* Ingredients subject to change due to seasonal availability

Appetizers

Deep Bay Oysters on the Half Shell
Half-Dozen, Shallot-Champagne Mignonette 22

Gravlax with Caviar
Shallots, Crème Fraîche, Capers 25

Lobster Bisque
Shrimp Sausage, Dill, Cognac 19

Pumpkin Soup
Austrian Pumpkin Seed Oil, Ginger, Cinnamon Croutons 15

Farmer’s Market Garden Salad
Tres Leche, Avocado, Red Wine Vinaigrette 19

Seared Bison Carpaccio
Olives, Watercress, Truffle Oil, Quail Egg 23

Foie Gras Terrine
Belgian Endive, Cranberry-Orange Jam, Grilled Brioche 29

Entrees

Four Mushroom Ravioli with Black Winter Truffles
Garlic Confit, Cream, Chervil, Parmesan 36

Grilled Salmon and Sea Scallops
Sautéed Spinach, Oyster Mushrooms, Asparagus, Citrus Sauce 38

Whole Dover Sole “Meunière”
Steamed Vegetable Medley, Lemon, Parsley, Brown Butter 58

“Wiener Schnitzel” of Veal Loin
Ginger-Potato Salad, Arugula, Capers, Lemon Butter 42

Breast of Duck and Seared Foie Gras
Chestnuts, Potato Purée, Blood Orange Sauce, Fried Sage 41

Angus Beef Filet
Purple Potato Croquettes, Turnips, Cognac-Peppercorn Sauce 47

Desserts

Christmas Log
Pear, Praline Mousse, Meringue, Pecans 13.5

Vanilla Crème Brûlée
Berries, Fresh Fruit, Holiday Cookie 13.5

Fresh Fruit Salad with Kirschwasser
Coconut Sorbet, Fresh Mint 13.5

Greek Yogurt Cheesecake
Homemade Graham Cracker, Pomegranate 13.5

Chef de Cuisine:
Martin Woesle

A 4% service charge will be added to your check