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先付け
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白酒クリーム
天豆、蟹、キャビア、柚子の花
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前菜
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穴子ざく、白瓜、茗荷、香り山葵
漉し紫芋、粟麩、占地、クコの実
稚鮎田楽、けしの実
水雲酢、小柱、落し芋、蒸し雲丹
合鴨ロース、牛蒡チップ、イタリアンパセリ
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椀物
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清し仕立
鹿尾菜真薯、一文字大根、人参、
かもじ葱、焼き鮑、木の芽
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お造り
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焼物
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三味焼き
甘鯛西京焼き
伊佐木幽庵焼き
太刀魚酒塩焼き
芋羊羹、エシャレット、金山時味噌
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凌ぎ
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海老湯葉饅頭
フカヒレ餡、ロックチャイブ
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中皿
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和牛ローストビーフ
もやし、エリンギ、アスパラ
パプリカ、ジンジャーソース
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煮物
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炊き合わせ
白魚黄味煮、楓冬瓜、舞茸
道明寺麩、石川芋、あやめ人参
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変り鉢
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酢味噌掛け
鯛子煮凍り、若布、山蕗、独活、芝海老