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先付け
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天豆葛寄せ
（姫竹、花百合根、味噌クリーム）
琥珀ジュレ掛け（玉葱ジュレ）
（アスパラ、蛸、オクラ、南瓜、トマト、帆立貝）
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前菜
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白瓜梅香和え、ちりめん
稚鮎田楽
牛タン塩麹焼き、ライム、人参チップ
カマス小袖寿司
竜皮昆布（ガリ生姜、胡麻）
小ジャガ明太焼き、イタリアンパセリ
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吸物
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水雲椀
玉子豆腐、独活、人参、針生姜
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造り
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煮物
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けんちん蟹餡掛け
（蓮根、豆腐、筍、人参、椎茸、百合根）
大黒占地、印元、柚子、あやめ麩
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焼物
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えぼ鯛茶干し
花豆ワイン煮、谷中生姜（金山寺味噌）
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中皿
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和牛ステーキ
青パパイヤ、カリフラワー、ズッキーニ
赤長ピーマン、グレービーソース
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揚物
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変り鉢
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山葵風味酢
（福子〆、茗荷茸、豆乳羹、芝海老
岡ひじき、紅芯大根、セルフィーユ、黄身酢）
