New Year's Eve Prix-Fixe Menu - Mille Fleurs
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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
Piano Bar Hours: Open nightly until Close
Fri & Sat Open until Midnight ( 12am )


Company Email / General Information

Special Events / Private Dining

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.

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New Year’s Eve Prix-Fixe Menu 2017


Sunday, December 31st, 2017

* Items are subject to change due to seasonal availability

King Crab Cocktail
Blood Orange, Avocado, Horseradish


Bison Carpaccio
Petite Mushrooms, Truffle Oil, Watercress

Jerusalem Artichoke Velouté / Foie Gras
Sunchoke Chips


“Uni” Spaghettini
Pea Tendrils, Champagne Sauce

Arugula Salad / Black Truffle Vinaigrette
Ibérico Ham


Spinach Salad / Medjool Dates
Persimmon, Chevré

Grilled John Dory
Oyster Mushrooms, Bok Choy, Pink Grapefruit


Veal Loin “Rossini”
Foie Gras, Black Truffle Jus, Savoy Cabbage

Praline Mousse
Pear, Chocolate, Pecans


Greek Yogurt Cheesecake
Graham Cracker Crust


Florish Divider

Chef de Cuisine:
Martin Woesle

A 4% surcharge will be added to your check