every year...make it different or better.

It's not blasphemy, it's making things more amusing and agreeable. Every year we have the same festivities, so why not brighten them up?    
Easter, like Christmas, is one of those occasions where the same, or very similar, things happen, year in - year out, one of the main differences being that nowadays it all starts earlier, like Christmas!
I think the Christmas chocolate decorations, non-sold, are remelted and turned into Easter Eggs!

mock oysters

Bearing in mind that, like Christmas, a great amount will be presented - if not eaten - a simple, natural starter is probably best. Salads...coquillages...... or (if- you have access) asparagus flan...another favourite, and very Easter, is - of course- 'Eggs Mimosa'- one of my favourites 

Even simpler......fresh tomato salad...
These things leave room for the rest....to come!

Even in Germany one of the favourites is 
lamb (lamm) not eaten a great deal in that country, but probably more often the better known 'hasenbraten', for which rabbit can be substituted. It is normally served with 'knoedel' and 'rotkraut'..........   The ever popular and served on almost all occasions-'Eintopf'- (so called from the fact that it is all cooked in one(ein) Pan (topf) is also present, as it was during the wars even popular with certain vegetarians........well known to all!
You will note that I don't often talk about vegetables. This is because they are either part of the main course (as in roast potatoes and green vegetables) or they take the place of a main course! It's very much a personal choice, but even here one can make something special for Easter like  'Cauliflower Mornay' or 'potatoes gratinated'.....in fact - depending on where you live, most vegetables have come out of hibernation and are freely available, some exotic ones as well-try a ratatouille.....Many of these vegetable dishes can replace easily the main meatingredient for those who wish to, and many are sold preserved - frozen or canned - not as good as the original of course, but properly treated with some little changes/adaptations, they can be good too, and easier for the 'amateur'!
In certain parts of the USA, the sun is coming back, so the ogligatory barbecue is on the menu, and a baked ham can often be found on the table.......or on the grill  The British follow their 'American Cousins' with a few differences. You may find roast turkey, since the Americans have stuffed themselves, and the Turkeys at Thanksgiving and Christmas, they can't face it again, but the British have small yeasty pastries (bun) called 'Hot Cross Buns'-made supposedly to represent the cross on the back of a donkey and/or the cross at Calvary (never sure which) - they are a yeast product, a bun with varied spices.eaten at all times of day, with or without butter or jam.
Which brings us to desserts! Chocolate and eggs seem a must, but why not a bit differently? The creation chocolate cake decorated with small profiteroles (which resemble small eggs) is going to delight everybody  ......too full?
Well, how about a simple ice sorbet, also known as a 'pousse' because it really does push the food down - the simpler, the better lemon or apple is perfect!
Since it is Easter, a café is accompanied by a SMALL chocolate pleasure. I prefer a if anything, but - please yourselves!



In any case...Have a nice time