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先付け
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蟹友和え
ずわい蟹、蟹味噌、蟹外子、蟹味噌豆腐
舞茸、芹、バラフ、土佐酢ジュレ
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前菜
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姫林檎釜
アボカドグラタン、じゃが芋
公魚オイル漬け、玉葱、青ダツ
大浦牛蒡湯葉掛け、くこの実
鮭博多寿司
千枚蕪、錦子、イクラ
合鴨炙り、ラフランス、オイスター風味
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吸物
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白味噌仕立て
帆立真薯、一文字人参、岡ヒジキ、平茸
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造り
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煮物
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蕪蒸し
甘鯛、銀杏、百合根、春菊、山葵
木海月、美味出し餡、香り柚子
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焼物
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糸より鯛若狭焼き
海老芋田楽、宇治干し柿、たたみ鰯、酢取り茗荷
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中皿
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和牛ステーキ
米茄子、エリンギ、ズッキーニ、人参、和風ソース
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揚物
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鱈二味揚げ
鱈、雲子、あわび茸、万願寺唐辛子、一味おろし
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変り鉢
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鮟鱇肝酢掛け
(身、皮、鮟肝、肝酢)
蛇腹胡瓜、長芋