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先付け
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百合根箱根湯葉寄せ
白麗茸、蕎麦の実餡、花百合根、マイクロハーブ
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前菜
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橙立釜、鮭津軽和へ
柿白絹、占地、壬生菜、椎茸
煮込み麩、くこの実
牡蠣旨煮、氷餅、もみじ大根
梅しそ胡麻豆腐
梅味噌、のし梅、セルフィーユ
焼き茄子浸し、つまみ湯葉
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吸物
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いしり仕立
帆立真薯、焼き下仁田葱、人参、たもぎ茸、柚子
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造り
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煮物
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焚き合わせ
里芋、蟹爪黄身煮、大浦牛蒡、白占地
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焼物
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鰆朴葉敷き
(山椒味噌、銀杏、パプリカ、いちょう麩)
丸十俵、稲穂
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中皿
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和牛ローストビーフ
カリフラワー、人参、キャベツ、万願寺
ジンジャーソース
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揚物
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揚げ物替わり 凌ぎ
飯蒸し
栗、むかご、胡麻塩、木の芽
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変り鉢
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菊花浸し
春菊、榎木茸、菊、長芋、蓮根、海月、芝海老、土佐酢