Easter Brunch at Serafina

After a winter of heavy, hearty root veggies and greens, the light, luminous flavors of spring—like rhubarb, cherry, fava bean, and asparagus—are eminently welcome. To that effect, Serafina chef Christian Chandler has composed a two-course prix-fixe Easter brunch with the best of the season in mind, including smoked pork belly with local cherries, ras el hanout, pistachio butter, and quail egg; brioche French toast with rhubarb jam, maple-vanilla whip, and house sausage; and porchetta hash with green garlic, spring onion, salsa verde, and a sunny side up egg. Musician Pasquale Santos will regale brunch-goers with contemporary violin, and, should the weather prove to be suitably clement, the restaurant’s lush, romantic secret-garden patio will also be open.