Dinner Menu: Restaurant in San Diego | French Restaurant
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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
Piano Bar Hours: Open nightly until Close
Fri & Sat Open until Midnight ( 12am )

 

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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PRINTABLE VERSION

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Dinner Menu

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To Try
$9/ea

Duck
Confit Donut

Oeufs (3)
Deviled Eggs / Caviar

Salmon
Gravlax

To Start

Truffles: Alba / Linguine 70.0

Ahi: Pear / Taro Root / Meyer Lemon* 24.5

Crab: Dungeness / Blood Orange / Hoja Santa 25.0

Lobster Salad: Maine Lobster / Papaya / Grapefruit / Avocado / Lemon Dressing 29.0

Beets: Red and Yellow Beets / Goat Cheese / Hazelnut Tuile 19.0

Mussels: Totten Canal / White Wine / Crostini 20.0

Oysters: Kumamoto / Kusshi / Champagne Mignonette / Tabasco Granita* 21.0

Spinach Soup: Bloomsdale Spinach / Broccolini / Papitas 18.0

Foie Gras: French Toast / Foie Syrup / Strawberry 25.0

Steak Tartare: Dijon Aioli / Cornichons / Chicharrón* 23.0

Garden Salad: Honeycrisp Apple / Walnuts / Cranberries / Parmesan / Dijon Vinaigrette 17.0

To Follow

Chino Farms Ravioli: Carnival Squash / Pumpkin Seeds
28.5

Scallops: Sprouting Cauliflower / Kohlrabi / Champagne Beurre Blanc* 38.5

Seabass: Beech Mushroom / Spinach Gnocchi / Mushroom Broth* 39.0

Swordfish: Le Puy Lentils / Fennel / Butternut Squash* 37.0

Short Rib: Heirloom Carrots / Morels / Polenta 34.0

Pork Chop: Savoy Cabbage / Duck Fat Potatoes / Whole Grain Mustard* 42.0

Wiener Schnitzel: Arugula / Capers / Quail Egg / Lemon Butter 38.0

Filet: Prime / Aspiration / Sweet Onion / Steak Sauce*52.5

To Add

Brussels Sprouts 10.0

Cauliflower 9.0

Spinach Gnocchi 12.0

Duck Fat Potatoes 12.0

*Denotes items served raw or undercooked or may contain raw or undercooked ingredients

Split charge for appetizer $5 / Split charge for entrée $7

A 4% surcharge will be added to your check

An 18% service charge will be added to parties of eight or greater

Chef de Cuisine
Sean McCart

Maître D’
Marko Dedic