With its gold-leaf ceilings, gold drapes, Murano glass light fixtures and richly patterned carpets, Tatiana Restaurant and Nightclub in Hallandale Beach resembles the Fabergé eggs displayed there in a glass case along with crystal vodka bottles and tiny toasting cups. A sea of tables on multiple levels affords views of the stage. This is a place to dress in your holiday finery and dig into a sumptuous feast.

Orthodox and Western Easter fall on the same date this year, and Tatiana will serve kulich, a traditional Easter bread, on Sunday. There will be matzoh on every table, too, as Easter falls during Passover. The continental menu is à la carte or banquet-style (for parties of four or more), with Russian influences from blini to borscht.

Odessa native Tatiana Varzar and her St. Petersburg-born business partner, Rita Abolsky, met 20 years ago in New York through their husbands. Varzar has two restaurants in Brighton Beach and splits her time between Brooklyn and South Florida. The two women opened Tatiana about three months ago.

Easter, the most important feast of the Russian Orthodox calendar, is celebrated with the exchange of kisses and eggs, an ancient symbol of rebirth. St. Petersburg jeweler Peter Carl Fabergé made exquisite jeweled versions for the czars between 1885 and the 1917 revolution.

Tatiana's Sunday brunch offers salads, tuna tartare, pickled herring with caper berries, salmon caviar, snow-crab legs, shrimp cocktail, oysters on the half shell, smoked salmon, roasted chicken, scrambled eggs, bacon, hash browns and breads. Berry juice, tea or coffee, house-made pastries and fresh fruit are included.

If you come for dinner, start with cold spinach borscht. There's also solyanka, a mixed meat soup with sausages and pickles served with olives and lemon. Starters also include double-smoked bacon, salami and cabbage salad and mussels in a pot with white wine and butter.

Entrees are huge. One of the best is the braised short ribs in apricot sauce with nuts. The fork-tender meat is served on a bed of Israeli couscous. There's also whole fried tilapia, grilled branzini (European sea bass), duck in cherry sauce and filet mignon in mushroom-wine sauce, all with vegetables and potatoes.

Russian specialties include Georgian lamb chops, baby lamb tongue au jus with garlic, pelmeni (meat dumplings) and vareniki (half-moon dumplings filled with sour cherries and served with potatoes).

Then its time to raise a glass of vishnevka, the house-made sour cherry vodka, and hit the dance floor.