Though we know that chef Joshua McFadden is a genius when it comes to vegetable dishes, he also knows his way around a pasta maker. For Easter, have the rabbit agnolotti: small raviolis filled with hare, asparagus, and spring onion.

Have the pappardelle, thick ribboned pasta, topped with a rich rabbit ragu for Sunday dinner. Or if more traditional is your thing, you could order the lamb meatballs with tomato sauce, mint, and pecorino. [Photo]

Chef John Leach's rabbit agnolotti at Clyde comes stuffed with the added element of escargot, red wine, garlic, and chive.

Michael Stanton's "chef charcuterie" options vary from potted duck confit rillettes to a chicken liver pot de creme, but for this Easter, it's all about the country rabbit terrine. [Photo]

Fried chicken for Easter? Nope, it's fried rabbit on the menu at Vitaly Paley and Ben Bettinger's downtown restaurant. The crispy hare comes with a semolina corn cake, pickled watermelon rind, and bacon. (Oh, and the bacon is fried, too.)

Chef Simone Savaiano's downtown authentic Italian spot offers a rabbit stew with prunes, spinach, and potatoes. [Photo]

Chef Paley offers a house made rabbit rillette with pistachio and green garlic at his smaller eatery in Northwest.

Now this is Easter dinner: Newish chef Troy Furuta offers rabbit rotisserie cooked over the open fire and paired with fighting Irish potatoes, buttered baby carrots, rosemary, and a Dijon cream.

Order chef Rich Meyer's rabbit fricassee for the occasion here — a stewed meaty dish with mushrooms, torpedo onions, and celeriac.

If you're lucky (and if the weather holds up), snag a seat on the patio to enjoy chef Annie Cuggino’s house-made rabbit pate, served with prune jam, brioche, and mustard. [Photo]