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先付け
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桜豆腐
菜花、ずわい蟹、穴子、美味餡、山葵、花百合根
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前菜
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浅利東寺和え（芹、舞茸、こんにゃく）
新ジャガ明太焼き、イタリアンパセリ
蛸オイル漬け、紫玉葱、セロリ、大根、パプリカ
道明寺饅頭（牛時雨煮、錦糸玉子、長葱）
焼きアスパラピース掛け
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吸物
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沢煮椀
蛤真薯、蕨、柚子
姫皮、人参、木海月、絹さや
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造り
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煮物
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筍土佐煮
鯛子、車海老芝煮、蕗、桜麸、粉節
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焼物
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春告魚白酒焼き
紫芋羊羹、丸十あられ、割干し大根、はじかみ
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中皿
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和牛ステーキ
春キャベツ、印元、エリンギ、人参、和風ソース
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揚物
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鮎魚女香り揚げ（新牛蒡、葉牛蒡、独活）
コゴミ、雪の下、天出し汁
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変り鉢
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馬鈴薯細引き
青ダツ、芝海老、富士マス昆布〆
天豆、花びら人参、紀州酢
