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先付け
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秋茄子養老寄せ
芝海老、銀杏、紅芯大根、木の芽、栗蜜煮、胡麻味噌
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前菜
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菊花浸し、壬生菜、榎木、蟹
新そばの実粥、べっこう餡、山葵
胡桃豆腐、あめ胡桃、くこの実
牛タントマト煮、人参チップ、イタリアンパセリ
黄味酢掛け
甘海老、蓮根、帆立、諸胡瓜、独活
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吸物
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蓮根すり流し
海老つみれ、山伏茸、芽蕪
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造り
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煮物
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焚き合わせ
里芋、もみじ冬瓜、紅芋麸
絹さや、秋刀魚有馬煮
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焼物
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小鯛栗ソース敷き
車海老、スナップピース、紅葉麸
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中皿
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和牛ロース塩糀焼き
蕪、南瓜、椎茸、人参
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揚物
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太刀魚東寺揚げ
海老真薯磯辺揚げ、丸十、茗荷
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変り鉢
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戻り鰹火取り
打ち野菜
玉葱、胡瓜、大根、人参、葉葱、ラディッシュ
セルフィーユ、ワンタン皮、松の実
黒酢ドレッシング