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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Father’s Day Brunch 2017

Sunday, June 18th, 2017

PRINTABLE VERSION
*Items subject to change due to seasonal availability

 

Appetizers

Smoked Herring, Eel and Gravlax
Crème Fraîche, Trout Roe, Horseradish 21

Ibérico Bellota Ham
Asparagus, Leeks, Purslane, Sherry Vinaigrette 23

Tartar of Angus Beef
Quail Egg, Seeded Sourdough Crostini 22

Fresh Sautéed Frog Legs
Tomato, Garlic, Pernod, Herb Butter 21

Lobster Bisque
Steamed White Corn, Shrimp, Cognac 16

Four Mushroom Soup
Parsley Pesto, Dry Sherry 14

Chilled Eggplant Soup
Curry, Lemon, Puff Pastry 11

Duck Salad with Foie Gras
Endive, White Peach, Blackberry Dressing 24

Lobster Salad
Avocado, Papaya, Garden Greens, Lemon Emulsion 28

Garden Salad
Sliced Vegetables, Red Wine Vinaigrette 16

Entrees

Dungeness Crab Cakes
Chino’s Farm Corn, Tomatoes, Basil, Garlic-Lemon Butter 32

Grilled King Salmon
Horseradish Mashed Potatoes, Green Beans, Red Wine-Shallot Sauce 29

Eggs Benedict with Applewood Smoked Bacon
Spinach, Purple Potatoes, Savory Brioche 26

Kurobuta Pork Chop
Spätzle, Cipollini Onions, Caraway Seeds, Smoked Paprika Sauce 26

Oven-Roasted Lamb Osso Buco
Summer Vegetable Ratatouille, Couscous, Tarragon-Lamb Jus 26

Prime Beef Hanger Steak and Egg
Green Beans, Portabella Mushrooms, Peppercorn Sauce 30

Veal “Schnitzel Holstein”
Arugula Salad, Beets, Hen Egg, Anchovies, Capers, Lemon 34

Veal and Chanterelle “Blended Burger”
Emmental, Lemon Thyme Aioli, Golden Ketchup,
Backyard Avocado, Fried Chino’s Farm Spinach,
Grilled Sesame Seeded Brioche Bun, Served Open Face 26

Dessert

Artisan Cheese Plate
Quince Paste, Raw Apple, Dried Fruit Chutney 21

Mignardise-Cookie Plate (to share)
Homemade Mini Pastries and Chocolates 20

Classic Crème Brûlée
Served with Lavender Cookies 13.5

“Profiteroles au Chocolat”
Vanilla Ice Cream, Chocolate, Berries 14

Martin Woesle
Chef De Cuisine

A 4% benefit surcharge will be added to your check
An 18% service charge will be added to parties of eight or greater