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先付け
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南京豆乳寄せ
芝海老、叩きオクラ、紅芯大根、焼き雲丹、美味出汁
麦とろ(海苔佃煮、忍び山葵)
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前菜
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車海老射込み(びしゃ玉、絹サヤ人参)
焼湯葉胡桃掛け
鱧皮煮凍り(青葱、茗荷)
ずんだ和え(コンニャク、すだれ麸)
箱根山麓豚ヒレ山椒煮
牛蒡、イタリアンパセリ
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吸物
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丸吸
玉子豆腐、芽葱、玄米餅、白木海月、露生姜
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造り
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煮物
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冬瓜包み蒸し
葛打ち甘鯛、一文字人参、舞茸
隠元豆、餡、白髪葱、青柚子
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焼物
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鱸香草焼き
焼きトマトチーズ掛け、セルフィーユ、蓮根チップ
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中皿
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ローストビーフ
馬鈴薯、カリフラワー、パプリカ
ズッキーニ、和風ソース
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揚物
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小茄子鴨つみれ挟み
もろこし真薯、ゴーヤ、エリンギ茸、天出汁
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変り鉢
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鰻ざく盛り
鰻、錦子巻き(胡瓜、ガリ生姜)
白瓜昆布〆、ずわい蟹、茗荷竹、水酢、黄身酢