Mille Fleurs

French fine dining gets a Californian twist at Mille Fleurs, one of North County’s best and most popular restaurants. Executive chef Michael Moritz has curated a three-course prix-fixe menu that mixes traditional holiday flavors with the classics that are mainstays of their regular menu. Open with Duck Confit Presse with roasted apple and parsnip puree, Veal Agnolotti and Sweetbreads in Madeira truffle sauce or upgrade to Maine Lobster Salad for an additional charge. Main courses range from Fresh-Roasted Organic Diestel Farm Turkey with traditional accompaniments and gravy, to Mille Fleurs’ Traditional Wienerschnitzel with gratin dauphinois and lemon caper sauce. Executive pastry chef “Papa” Moussa brings dessert home with a trio of seasonally inspired selections to choose from, such as Pumpkin Crème Brûlée, Chocolate Pecan Profiteroles, and Apple Strudel. The menu includes a number of gluten-free, vegetarian and vegan options, and there’s a three-course children's menu as well.
Cost: $89.50 per person. $39.50 for children 12 and under. Upgrades and optional dishes run +$10-15.