Setting a Course for 2000

So you’ve been mulling over your options for New Year’s Eve and have settled on the idea of fine dining.

But which establishments will be open--and still accepting reservations? Read on for a sampling.

Longtime customers of Le Rendezvous in Newbury Park will appreciate a homecoming touch to go with their black-tie revelry: The restaurant’s founder, Francois Zanni Sr., has returned from Bonneville, France, to prepare the dinner marking the new millennium and reacquaint himself with old friends and patrons. Francois Zanni Jr., who operates the family’s restaurant, assumes wine selection duty for the event. The courses and wines:

* Foie gras de Canard de Barborie soule au Vinaigre de Xeres (duck liver foie gras sauteed in Xeres vinegar.) Domaine Schlumberger Gewurztraminer (1995).

* Huitres a la Florentine (Oysters Rockefeller). Gilles Noblet (1997).

* Sorbet framboise, spiked with raspberry Stolichnaya, served with champagne.

* Venaison Canadienne Grand Veneur (roasted venison with Grand Veneur sauce). Reignac Bordeaux (1997).

* Beauford cheese (cellar aged for two years in a French cave.) Croft Port (1994).

* Crepes Bonne Femme, with wild raspberries finished with a Chambord flambe. Chateau Dusseau Loupiac (1996).

The evening will begin at 9 p.m. Cost: $127 per person (including tax, tip and a bottomless glass of Trouillard Cuvee 2000 Champagne Brut).

For reservations, call 498-1019. Note: a dinner seating for regular menu service will be held at 6 p.m. The restaurant is at 1282 Newbury Park Road, Newbury Park.

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Boccaccio’s, overlooking Westlake Lake, will be New Year’s Eve-ready for dancing and live entertainment to go along with a seven-course dinner.

The menu:

* A choice of foie gras with toast or smoked Scottish salmon, capers and sour cream.

* Endive and baby greens with beefsteak tomato, buffalo mozzarella and balsamic dressing.

* Lobster bisque.

* Lemon sorbet with champagne.

* Choice of: Roast rack of veal with garlic mashed potatoes and vegetable; St. Pierre (fish) with baby lobster, Chardonnay sauce, mashed potato and vegetable; roast tenderloin of beef bouquetiere, bordelaise sauce, potato and vegetable; a lobster entree to be determined.

* Cheese and fruit tray.

* Profiteroles and chocolate sauce or vanilla ice cream with fresh berries and Grand Marnier.

Included with the dinner will be two wines, red and white selections, and party favors. Seating will begin at 9 p.m. Attire: black tie. Cost: $225 per person, tax and tip included. Note: a limited a la carte menu will be available from 4-6:30 p.m. For reservations, call (818) 889-8300. The restaurant is at 32123 W. Lindero Canyon Road, Westlake Village.

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Serge Bonnet has planned a black-tie affair with an Arabian twist at his Cafe Provencal in Thousand Oaks. The revelry will include live entertainment, dancing and more “until the sun comes up,” Bonnet said.

A 7:30 p.m. reception will kick things off with cocktails and canapes, followed by an appetizer of foie gras and caviar.

The rest of the menu: scallops and lobster Imperiale; sorbet; filet of caribou and cepes; dessert. The dinner includes: one bottle of champagne Roederer Brut for four or half a bottle for two, party favors and onion soup for those hardy enough to stick around till 5 a.m. Wine and other champagne selections available a la carte.

Cost: $200, excluding tax and tip. For reservations, call 496-7121. The restaurant is at 2310 Thousand Oaks Blvd., Thousand Oaks.

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Chef Didier Poirer has drafted a five-course celebratory meal at his 71 Palm Restaurant in downtown Ventura.

The courses:

* Russian potatoes with two types of caviar and creme fraiche or warm asparagus flan with fresh vegetable confetti and tomato vinaigrette.

* Lobster bisque or winter greens with pears, walnuts & Roquefort cheese.

* Lemon sorbet with Mandarin Absolut vodka.

* Choice of: rack of lamb Provencal with flageolet and haricot vert; roasted salmon with artichoke barrigoule and basil sauce; wild mushroom ravioli with baby winter vegetables, roasted garlic and fava beans; half pheasant Normand with Calvados sauce and wild rice with sour cherries.

* Choice of: strawberry Napoleon; vanilla ice cream with seasonal berries in a chocolate cup with Godiva white chocolate liqueur.

The dinner will include a glass of champagne, coffee and tea. Seating hours: 6:30-10 p.m. Cost: $80, excluding tax and tip. For reservations, call 653-7222. Note: regular menu service will be held 5-6 p.m. The restaurant is at 71 Palm St., Ventura.

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The Mediterranean-styled Jonathan’s at Peirano’s in downtown Ventura will serve its New Year’s dinner from 5:30 to 9:30 p.m.

The courses:

* A choice of: grilled portabello mushrooms en croute with black olive tapenade; seared shrimp and scallops with walnuts and lemon-mango chutney.

* A choice of: endive and asparagus salad with breaded goat cheese and orange-pistachio vinaigrette; Mediterranean clam and pancetta chowder with fresh tarragon and thyme.

* Raspberry-zinfandel sorbet.

* A choice of: tornados Rossini (filet mignon topped with foie gras and mushroom-zinfandel reduction sauce); veal chop stuffed with cheese and herbs, finished with pan-roasted garlic demi-glaze; grilled Ahi tuna and fresh escolar; vegetables en croute with light red and yellow pepper sauce.

* A choice of: Jonathan’s chocolate surprise or lemon pudding cake with fresh strawberries.

The dinner includes Kir Royale (champagne and creme de cassis), hors d’oeuvres, coffee and tea. Cost: $70 per person, excluding tax and tip. For reservations, call 648-4853. The restaurant is at 204 E. Main St., Ventura.

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Landmark No. 78 in downtown Ventura, housed in a late Victorian-style home built in 1912, will keep its regular hours for New Year’s Eve dining. Proprietor Jorge Ramirez will prepare his grilled meats and seafood from a limited menu, plus offer special “turn-of-the-century” preparations of lamb, frog legs, veal and lobster. The restaurant will also offer horse-drawn carriage rides through the downtown area. Cost: $20 per couple. Dinner hours: 5-11 p.m. For reservations, call 643-3264. The restaurant is at 211 E. Santa Clara St.

Rodney Bosch writes about the restaurant scene in Ventura County and outlying points. He can be reached at 653-7572, fax 653-7576 or by e-mail at: rodney.bosch@latimes.com.