Nordic Crepe: smoked salmon, sour cream, swiss cheese, capers, and lemon juice

CRÊPES

Sweet or Savory. We only use 5 ingredients to make our crepe batter: eggs, flour, milk, butter, and a pinch of salt. That's it. After that, it may become as decadent as it gets.

MORNING PASTRIES

We make all our morning pastries entirely from scratch using French butter (Isigny Ste Mère), French flour (Les Grands Moulins de Paris). The slow fermentation process we follow allows our dough to develop an incredible flavor profile. Croissants, pains au chocolat, croissants aux amandes, kouign-amanns, danishes, cruffins, savory croissants, and morning buns are some of the morning pastries you can find at Mille every morning.

Please do not settle for frozen/pre-proofed industrial products (usually curved croissants) you find in so many so-called "bakeries". Yes, the tariffs have had an impact on the cost of our production but we won't compromise on quality while keeping our prices reasonable.

Croissants made in house, from scratch, using imported ingredients: Isigny lactic butter and farine de gruau rouge from Les Grands Moulins de Paris.

Salade de Chevre Chaud: imported goat cheese melted on toasted baguette slices served with spring mix, cherry tomatoes, pine nuts, walnuts, honey, and lardons.

SALADS

We will do our own Tour de France with some of the most iconic salads France has to offer including the salade niçoise and the salade de chêvre chaud. Some salads come and go with the seasons and availability of the ingredients.

BAGUETTE
SANDWICHES

We would not be a French café if we did not serve some of the most iconic French sandwiches, from the jambon-beurre to the pâté/cornichon, and a quick detour through Italy with our delicious Caprese sandwich on fresh baguettes.

Blanquette de Veau: veal stew made with carrots, mushrooms, and served with rice and housemade sourdough bread. A seasonal dish served in the colder months.

TRADITIONAL DISHES

We are bringing some traditional but simple dishes to your table. That will include the cassoulet during the colder months, moules marinières (sailor-style mussels) with fries, escargots, duck confit, chicken cordon bleu, blanquette de veau, veal à la milanaise, and other seasonal dishes.

INDIVIDUAL DESSERTS

Everyday, in our dessert case, you will find many French classics, including eclairs, cream puffs, opera cakes, fruit tarts, almond tarts, and many pies.

Opera Cake: layers of joconde sponge cake soaked in coffee, coffee butter cream, and chocolate ganache topped with a beautiful mirror glaze. One of the most iconic French desserts.

House-made sourdough bread made daily for the lunch service.

ARTISAN BREAD

Bread, a story of France and traditions. We serve our homemade sourdough bread with most lunch dishes and salads on the menu. Like our croissants, this is a labor of love where patience means flavor.

DRINKS

All the espresso drinks you would expect from a French café plus the extras like chai lattes and a large selection of teas.

Pistachio raspberry cake. Layers of genoise sponge cake, raspberry jam, raspberries, and pistachio whipped cream.

CAKES

We make cakes to order from a limited selection of very traditional creations.

BRUNCH

From decadent French toasts to the iconic Croque Madame, we take brunch very seriously so we will make sure that you find something amazing on the brunch menu!