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先付け
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鮟鱇煮凍り
分葱、鮟肝レモン煮、独活、紅蓼、鮟肝味噌、バラフ
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前菜
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鯛押し寿司
白板昆布、錦糸玉子、イクラ、木の芽、ガリ
合鴨ロース
洋梨ソテー、バルサミコソース、イタリアンパセリ
紫芋葛豆腐、紅芋クリーム、くこの実
青ダツ八方煮、胡麻掛け、糸雲丹
芦ノ湖産公魚オイル漬け
ズッキーニ、紫玉葱、トマト、セルフィーユ
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吸物
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かぶら椀
百合根、木海月、銀杏、慈姑、せり、柚子
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造り
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進肴
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鰤塩〆煮
大根、舞茸、人参、印元、白髪葱、しのび生姜
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中皿
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和牛ローストビーフ
カダイフ、馬鈴薯、エリンギ
赤長ピーマン、赤ワインソース
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煮物
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海老芋、蓮根餅、小茄子、アスパラ、蟹餡
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変り鉢
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雲子柚子風味酢
春菊、焼き椎茸、菊、叩き芋
巻き白菜、鱈塩蒸し、スプラウト