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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PRINTABLE VERSION

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Dinner Menu

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To Try
$9/ea

Tartare Toast
Sauce Secrète

Oeufs
Deviled Eggs / Caviar

Corn Fritter
Harissa Aioli

To Start

Garden Salad: Bourbon Roasted Pear / Shropshire Blue / Blood Walnuts / Pomegranate Vinaigrette 18.0

Beets: California Goat Cheese / Hazelnut / Arugula Pesto 17.0

Cauliflower: Blood Orange / Pine Nuts / Golden Raisin 16.5

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

Totten Canal Mussels: Green Chorizo / Tomato Broth / Baguette 18.0

Butternut Squash Soup: Candied Pecans / Beech Mushrooms / Cinnamon Crème 16.5

Mission Oysters: Champagne Mignonette / Tabasco Granita* 19.0

Beef Carpaccio: Egg Mimosa / Caperberries / Truffle Oil / Croutons* 20.5

To Follow

Chino Farms Ravioli: Sweet Potatoes / Pumpkin / Sage
28.5

King Salmon: Chanterelle Mushrooms / Couscous Pearls / Purslane* 37.5

Maine Scallops: Cauliflower / Persimmons / Turnips* 39.0

Pacific Swordfish: Snap Peas / Ambrosia Potatoes / Tarragon-Mustard Sauce* 37.5

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

Muscovy Duck: Chino Farm Carrots / Yellow Polenta Cake / Roasted Garlic Sauce* 35.5

Prime New York 14oz: Confit Potato / Haricots Verts / Roasted Onion Jus* 49.50

To Add

Haricots Verts 10.0

Chino Farm Carrots 10.0

Frites 9.0

Wild Mushrooms 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