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先付け
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無花果クリームチーズ
生ハム、芝海老、アロエ
キャビア、イタリアンパセリ
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前菜
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青梅ワイン煮、のし梅、花百合根、タピオカ
紫陽花饅頭
オクラ養老豆腐、べっ甲餡、山葵、叩きオクラ
ずんだ和え、煮込み麩、占地、くこの実
籠盛り
川海老艶煮、絹かつぎ、焼もろこし
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吸物
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鱧葛打ち
小メロン、順才、紅芯大根、梅肉
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造り
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煮物
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冬瓜スープ煮
玉子餡、フカヒレ、大山鳥
白木海月、姫ちんげん、白髪葱
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焼物
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すずき香草焼き
パプリカ、馬鈴薯、舞茸、セルフィーユ
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中皿
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和牛ロースステーキ
法蓮草、エリンギ、人参、南瓜
割ぽん、青葱、紅おろし
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揚物
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揚物替、お凌ぎ
鮎三色素麺
錦糸玉子、茗荷竹、芽葱、生姜、美味出し汁
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変り鉢
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胡麻酢敷き
茄子、糸瓜、ずわい蟹、きびなご、白瓜、海月