Schaller and Weber’s Upper East Side restaurant is a natural fit when it comes to Easter favorites. Specials of roast ham with sauteed white cabbage, caraway seeds ,and horseradish sauce; lamb chops with roasted marble potatoes and sautéed spinach; and smoked salmon with roasted beets, Swiss chard, creme fraiche, and salmon roe are holiday additions at this Alsatian spot. A regular menu of dishes like kasespatzle and venison goulash is also available.

A four-course prix fixe ($75) is the all day holiday offering at this rusti trattoria in Astoria. Roman chef Antonio Morichini is kicking off the meal with foie gras encrusted with dried figs, pistachios, orange dust, and red onion marmalade. Lamb comes in the form of ragu atop pappardelle, served with asparagus and black truffle sauce as well as almond-encrusted lamb chops with broccoli rabe and sweet garlic sauce.  

Hot cross buns with honey butter and raspberry jam or artichokes with Pecorino Romano, mint, and Fresno chilis are a great way to kick off Easter at this Lincoln Center restaurant from chef Daniel Boulud. Entree selections include lamb navarin with Meyer lemon and turnips; and trout amandine with morels and spring onion. Among the dessert offerings are strawberry rhubarb cheesecake with rhubarb confit and poppy seed ice cream.

This cozy West Village Italian focusing on fish and vegetables is offering seasonal holiday specials, including appetizers of asparagus, poached egg, and Parmigiano-Reggiano fondu (with or without black truffles); and burrata toast with a spring vegetable salad. Entree additions include ravioli with ricotta and Swiss chard; a morel frittata; and local black bass with artichoke and salsa verde. A traditional Easter cake with chantilly finishes the meal. 

A Spanish holiday fiesta will begin with tapas like bunuelos de bacalao made with fresh cod. Lamb paella is available on Sunday, along with the more classic seafood version. Torrijas with poached pear and vanilla ice cream or churros with hot chocolate sauce are among the desserts.

An Israeli chef with classical French training, Guy Kairi prepares food more sophisticated than his simple Williamsburg setting would suggest. Yes, the regular brunch dishes includes crowd favorites like brioche French Toast with pears, bananas, marcona almonds, whipped cream, and maple syrup or grass-fed Vaca Vieja with fried eggs. But the holiday menu will include a roasted whole leg of lamb with rosemary roasted potatoes, and a dessert of hazelnut carrot cake.  

A massive open air garden enlivens this Mediterranean spot in Williamsburg, which will serve up a festive brunch from noon to 4 p.m. In addition to the regular menu, specials will include salmon lox toast with whipped goat cheese, pickled cucumber, and a micro green salad on crispy sourdough bread. For a lamb dish, there is a nod to the tradition with a lamb kofta burger. Mimosas and bloody marys will be $10.

Along with the regular brunch menu and raw bar in the new hotel’s heated outdoor “Pool House,” Easter specials will include Eggs Arlington (poached eggs on an English muffin with smoked salmon and Hollandaise); mortadella flatbread with pistachio pesto, stracciatella and pepperoncini; and corned beef hash with crispy potatoes and caramelized onions.