My New Year's Eve merriment used to be accompanied by a flurry of elaborate resolutions that, come the next day, I would be thinner, fitter, smarter, nicer — an all-around paragon, as if the only thing between me and perfection was a little will power.

Well, I am so over that!

The great thing about age is that it lets you off the hook. These days New Year's Eve is not about what I haven't done yet, but about everything I've managed to accomplish in the past year. And it is definitely not the time for a test of will power but rather an opportunity to treat myself to a sumptuous feast.

If you are also in the market for a delicious New Year's Eve, Bloomington is the place to be. Here is a sampling of some of the wonderful special menus that local independent restaurants are offering, ranging from casual to fancy. Reservations are definitely recommended. Eat well, drive safely and have a splendid new year!

• In addition to its regular menu, the City Grille's New Year's Eve specials include a Crab-Stuffed Portobello Mushroom appetizer, Smoked Prime Rib dinner, Creamy Shrimp and Scallop Fettuccine, Beef Medallions and Lobster dinner and a Chicken Parmesan dinner. The soup will be Lobster Bisque and a Chocolate Layer Cake will be added to the dessert options. Watch the ball drop on Times Square at midnight and ring in the new year with midnight party favors. Call 336-6869.

• Colorado Steakhouse will present a New Year's Appetizer Buffet featuring Buffalo wings, potato wedges, stuffed mushrooms, meatball appetizers, cheese and vegetable platters and a champagne toast. The buffet costs $11.95 per person and begins at 6 p.m. Call 339-9979.

• Fourwinds Resort's special a la carte menu includes:

Appetizers: House Smoked Salmon with a horseradish cream; Wild Mushroom Pate with Fresh Herbs; shrimp cocktail; black olive and red pepper tapanades presented with grilled pita bread; and shrimp bisque.

Entrees: Maple and Bourbon Smoked Chicken, served on a bed of cranberry wild rice pilaf; steak and lobster; portabella mushroom; Morningstar Farms Garden Vegetable Patty on grilled polenta with a roasted red pepper sauce and tomatillo salsa; Raspberry-Glazed Salmon with Risotto-Style Barley; and beef filet with two sauces.

Desserts: Kentucky Bourbon Cake; chocolate pate in a pool of vanilla creme anglais with a swirl of raspberry puree; creme brulee; caramelized apple omelet; and raspberry and white chocolate napoleon cake

There will be a disc jockey in the lounge from 9 p.m. until 1 a.m., with complimentary toast at midnight. Call 824-9901, Ext. 519.

• Limestone Grille's complete dinner menu will be available along with the following special New Year's Eve selections:

Salad: Camembert with Mache, White Truffle Oil and French Sea Salt ($6.95).

Entree: "Fruit de Mer Vol-au-Vent," luscious morsels of crab, lobster and scallops with beurre blanc in a pastry shell, haricots verts, baby carrots and waxed beans almondine ($26.95).

Dessert: individual chocolate coffee almond tart ($7.95).

The special offerings will be available a la carte, or can be ordered together, along with a champagne toast and Lustau Moscatel Superiore Emilin Sherry with dessert for $50 per person. Call 335-8110.

• For New Year's Eve at Michael's Uptown Cafe, Michael creates an a la carte menu based around the year's menu favorites. Everyone receives a complimentary glass of sparkling wine in gratitude to the past year and best wishes for the new year.

Specials will include: Smoked Trout Bruschettas, Shrimp Bisque, the Uptown Steakhouse Wedge Salad with Gorgonzola, Blackened Bone-In Giant Ribeye with Garlic Butter, Pan Seared Sea Bass with Chive Buerre Blanc, Shagbark Hickory Glazed Duck Breasts, Tomato Saffron Seared Lamb Chops and Wild/Exotic Mushroom Risotto. A fine variety of housemade desserts are also available, such as: Tribeca Triple Chocolate Torte and a Raspberry Crostata. Price range is $20-$30 per person. Call 339-0900.

• First course at Restaurant Tallent: Jumbo Crab Cake with Champagne and Caviar Buerre Blanc or Terrine of Foie Gras with Housemade Brioche, or Wild Mushroom Tart with American Triple Cream Brie Cheese.

Second course: Lobster Bisque or local green salad with fresh goat cheese crouton or Endive Salad with Blue Cheese, Apple and Warm Bacon Sherry Vinaigrette.

Third course: Peppercorn Crusted Yellow Fin Tuna with Mashed Sweet Potatoes, Braised Collard Greens, and Green Peppercorn Sauce or Surf and Turf of Grilled Beef Filet and Butter-Braised Lobster Risotto or Organic Chicken, Roasted and Braised with Potato Gratin and Sauteed Spinach or Gnocchi with Winter Vegetable Ragu

Fourth course: Molten Valrhona Chocolate Cake with Housemade Chocolate Mint Ice Cream or Pear and Dried Cranberry Crisp with Creme Fraiche Ice Cream

Four courses are $55; wine pairings are $25. Call 330-9801.

• The regular menu at Tortilla Flat will be served, with several holiday specials. Among the special entrees (served with salad) are Black Angus Filet with Corn Cakes in Tomatillo Cream Sauce, Shrimp with Chipotles and Roasted Tomatoes, and Fettuccine with eggplant, fresh spinach and mushrooms in a garlic Chimayo cream sauce. Desserts include Mexican Chocolate Cake and a Lemon-filled Flourless Almond Torte with whipped cream. Call 330-1212.

• Truffles' first course: Baby Spinach Salad with Applewood Smoked Bacon, Bleu Cheese and a Smokey Apple Vinaigrette or Spring Greens with Butternut Squash, Toasted Pumpkin Seeds and Sweet Sesame Vinaigrette.

Second course: Shrimp Bisque or Curried Butternut Squash Soup.

Third course: Duck Confit and Brie in Puffed Pastry with Dried Fruit Compote or Shellfish Spring rolls with a Soy, Honey, Lemon Sauce or Wild Mushroom Strudel with White Port Reduction.

Fourth course: Roasted Supreme of Chicken on a Butternut Squash Risotto Cake with Apple Cider Jus or Seared Atlantic Salmon on Basil Mashed Yukon Gold Potatoes with a Balsamic Brown Butter Sauce or Grilled Filet of Beef with Duchess Potatoes, Shiitake Mushroom Butter and a Red Wine Sauce or Grilled Five Peppercorn Loin of Pork on Roasted Garlic Sweet Potato Puree with a Marsala Cream Sauce or Grilled Marinated Portobello Mushrooms on a Couscous Cake with a Roasted Red Pepper Coulis.

Fifth course: Flourless Dark Chocolate Tort or Lemon Pudding Cake with Raspberry Coulis or Pumpkin Flan with Cinnamon Creme Fraiche and Pumpkin Seed Brittle.

Five courses: $60; four courses: $50 (excludes third course). Call 330-1111.

Christine Barbour would love to hear from you on the topic of food. Contact her at cbarbour@heraldt.com.

Tortilla Flat's Mexican Chocolate Cake

Becky Wann, Tortilla Flat's owner, said this cake freezes well but is best served at room temperature. She also notes that it is "not health food," but we've already decided New Year's Eve is not about willpower. Indulge and enjoy!

For the cake

1/2 cup butter

1 cup sugar

3 eggs

1 1/2 tablespoons vanilla

1/8 teaspoon almond extract

2 cups sifted flour

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup buttermilk

4 ounces semi-sweet chocolate

3/4 cup espresso

Extra flour and softened butter for preparing cake pans

Preheat oven to 350 degrees. Line three, 8-inch cake pans with waxed paper, butter and flour.

Melt chocolate in espresso in double boiler or microwave. Reserve.

Sift together dry ingredients, except sugar.

In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time to butter and sugar mixture, beat about two minutes, then add vanilla and almond extract.

Add dry ingredients alternating with the buttermilk. Beat until well-blended (do not over-beat), then add the espresso and chocolate mixture. Mix until well blended and pour into pans. Bake 10 minutes, rotate pans and bake about 10 minutes longer. Cake will spring back to touch. Cool in pans about 10 minutes, remove and cool on racks.

For the buttercream filling

3 tablespoons flour

1/4 cup sugar

1/2 cup heavy cream

1/2 cup milk

4 egg yolks, whisked to blend

2 teaspoons vanilla

1/4 teaspoon salt (do not use salt if using salted butter)

8 tablespoons softened butter, separated

Combine flour, sugar, milk and cream in heavy saucepan. Stir over medium heat until mixture comes to a boil. Cook about two minutes, then add to egg yolks. Always add hot mixture to egg yolks. If you add yolks to hot mixture, they will scramble. Return mixture to pan, bring to boil and cook another two minutes. Add 2 tablespoons of butter, pour in bowl. Cool a few minutes and add vanilla. As is, this is a very nice filling for a fruit tart.

Whip in additional 6 ounces butter; chill in refrigerator until a good consistency to spread.

Put bottom layer upside down on cake plate, spread half of filling on cake. Top with second layer and remainder of frosting. Put final layer on top. It is a good idea to chill the cake to stabilize it before frosting.

For the Espresso chocolate frosting

9 ounces semi-sweet chocolate

3/4 cup espresso, or very strong coffee

2 sticks butter

Melt chocolate in coffee in microwave or in double boiler. Do not overheat the chocolate. Cut butter in small pieces and whisk into chocolate mixture. When butter is completely combined with chocolate, chill until the frosting is the consistency of pudding, then frost cake. This frosting is very simple, but if you overwork it when it is too cold it will separate. If this should happen, warm it up to combine the ingredients, then try it again when it is not so cold.