Easter Eggs

Busy plotting your brunch plans for Easter Sunday? There are plenty of restaurants and hotels around the county vying for your business. Just make your decision soon, as reservation lists are fast filling up. Following is a cross-section of some of your options.

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Westlake Village Inn--The well-cared-for grounds at this large property attract hundreds of youngsters each year who come with Easter baskets in hand for egg hunts. One lucky searcher will discover the golden egg and win a special prize. Other fun stuff includes a petting zoo, face painting at the lakeside gazebo and stories with the Easter bunny.

The petting zoo will open at 9 a.m., and the egg hunt begins at 10 a.m. at the hotel waterfall. Activities continue until about 3 p.m. Some highlights from the well-stocked buffet: Belgian waffles, flambe and bananas Foster included; omelet station; seafood bar; salads; the usual carved meats, plus slow roasted Colorado lamb with mint chutney; breads; and a lavish dessert station.

Champagne brunch service: 10 a.m.-3 p.m. Cost: general, $28.95; children, $15.95; 4 and under, free. The inn is at 32001 Agoura Road, Westlake Village.

For more information or reservations, call (818) 889-1662.

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2087: An American Bistro--On Easter Sunday, the restaurant will serve from its regular dinner menu, plus offer a few specials from 5 to 10 p.m. Reservations are highly suggested. Most notable, though, is what 2087 has planned for another religious holiday, Passover.

On Wednesday and Thursday the restaurant, located across from the Civic Arts Plaza in Thousand Oaks, will offer a four-course meal consisting of traditional staples: matzo ball soup; gravlax; brisket of beef served with potato pancakes, sweet red cabbage and kugel; plus a choice of dessert from the regular dessert menu.

The meal, which is also available for takeout, costs $38 per person. The restaurant is at 2087 E. Thousand Oaks Blvd.

For more information or reservations, call 374-2087.

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71 Palm--Chef Didier Poirier will start his guests with a glass of champagne and fresh orange juice, followed by mixed garden salad or fruit salad.

Next, diners will choose one of the following: toasted bagel with smoked Scottish salmon, cream cheese, red onion and tomato; cold poached Norwegian salmon filet with tarragon mayonnaise on a bed of spring mix salad; three-cheese omelet with fresh asparagus and sauteed mushrooms; eggs Benedict Florentine; grilled chicken breast Provencal over penne pasta; prime rib sandwich with horseradish sauce.

Vanilla ice cream profiteroles with chocolate sauce, plus coffee or tea will finish the meal. Cost: general, $28.95; children, $9.95. The restaurant is at 71 Palm St., Ventura.

For more information or reservations, call 653-7222.

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Fillmore & Western Railway--While lots of folks will be moving methodically down a brunch line April 23, those aboard the San Cayetano Diner Car will be rolling down the Santa Clara Valley.

F&W; Railway will offer its Easter-themed lunch during a 2 1/2-hour jaunt across the orange-grove-rich landscape. Participants will choose between two dishes: honey-baked ham with scalloped potatoes and vegetables or pasta primavera with vegetables.

The meal will also include salad, rolls, dessert, coffee and tea. Cost, including train ride: general, $35; children ages 4-12, $20; 3 and under with lunch, $17 or without lunch, $5. Participants will board the train at 2 p.m. near Central Park in downtown Fillmore.

For more information or reservations, call (800) 773-8724.

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Capistrano’s--One of the attractions at this brunch spread will be the seafood bar. Highlights: large chilled black tiger peel-and-eat shrimp; Baja-style marinated sea scallops; champagne poached salmon with yogurt cucumber dill sauce; smoked trout; and New Zealand green-lipped mussels in herbed vinaigrette. Entree items include mahi mahi with brandied lobster sauce; meat-filled cannelloni with pesto cream sauce; grilled chicken in Mexican almond sauce; eggs Benedict Florentine.

From there it’s on to the carving stations, which will include the requisite beef and ham, plus leg of lamb with sun-dried cherry and mint sauce. There will be fresh fruits and vegetables, salads and lots of desserts. Hours: April 23, 10:30 a.m.-4:30 p.m. Cost: general, $26.95; senior citizens 62 and older, $21.95; children 5-12, $15.95; 4 and under, free. For more information or reservations, call 984-2500.

The restaurant is at the Mandalay Beach Resort, 2101 Mandalay Beach Road, Oxnard.

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Pierpont Inn & Racquet Club--Executive chef Louis Ludwig will oversee an Easter Sunday production of a different sort.

Instead of constructing a brunch line, Ludwig and staff will prepare several different special menu items a la carte. Included with each order: champagne, orange juice and milk, plus coffee or tea; a choice of clam chowder, tossed green salad or fresh fruit bowl; cinnamon buns and biscuits. The following items will be served from 8:30 a.m. to 3 p.m.: eggs Benedict; eggs Sardou; spinach-brie cheese omelet; seafood omelet (bay shrimp, Dungeness crab). Each item is $18.95.

For $14.95, lighter fare will include buttermilk pancakes, French toast, Belgian waffle, Denver omelet and eggs to order with potatoes, plus a choice of sausage or bacon. Served from 11 a.m.-7 p.m.: hazelnut chicken; German-style schnitzel (pork tenderloin cutlet); tortellini primavera; almond-crusted calamari steak; salmon in puff pastry; oven-roasted lamb chops; and herb-roasted prime rib.

Price range: $20.95-$24.95. Some entree selections can be served as a child’s plate for $10.95. Note: on April 22 only, the racquet club will host Easter-themed activities from 11 a.m. to noon at the inn’s Cottage Rose Garden. There will be egg hunts, crafts, pictures with the Easter bunny and more. Members, $5.50; nonmembers, $8. Reservations are required to take part in the activities. The inn is at 550 Sanjon Road, Ventura.

For more information or reservations, call 643-6144.

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.