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Luke Pyenson wanted to create a Passover menu that stayed true to the holiday’s roots, with the point of departure being the traditional Seder plate.

Essdras M Suarez/Globe Staff

Pyenson prepared the braised brisket with red wine, spices, prunes, carrots, onions, and leeks.

Essdras M Suarez/Globe Staff

In the absence of grains at Passover, starchy potatoes rise to the occasion as a side dish, amplified with the addition of the ubiquitous prepared horseradish.

Essdras M Suarez/Globe Staff

For a Seder, pair it with diced apples, and dress it simply with apple cider vinegar, olive oil, and a pinch of salt; it needs nothing else.

Essdras M Suarez/Globe Staff

For dessert, notoriously the most difficult course in any Passover meal (flour and some other ingredients are not allowed), Pyenson chose a simple chocolate mousse.

Essdras M Suarez/Globe Staff

The mousse was garnished with a piece of matzo brittle covered in a caramel made from sugar and butter and sprinkled lightly with sea salt.

Essdras M Suarez/Globe Staff

Seder guests in Jamaica Plain included (top left) Dan Richards, Jackie Jahn, Jonah Furman, Madeline Weisburg, and Helen Tsykynovska.