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先付け
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豆鼓掛け
笹身、芽キャベツ、胡瓜、焼き椎茸
焼目蟹、パプリカ、セルフィーユ、ペティトマト
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前菜
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子持ち鮎生湯葉巻き、紅芯大根、生姜ジュレ
菊浸し、あみ茸、せり、いくら
蓮根と南瓜の南蛮漬け、糸唐辛子
秋刀魚ばってら、白板昆布、ガリ、錦子
芝海老松の実焼き、ホワイトソース、粉チーズ
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椀物
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清し仕立
銀杏豆腐、焼き松茸、人参、すだち
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お造り
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焼物
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カマス香り焼き
大黒占地、はじかみ、いちょう麩、柚子風味掛け
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凌ぎ
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じゃが芋ムース
サラミ、もろこし、粉パセリ
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中皿
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和牛ローストビーフ
ズッキーニ、キャベツ、人参
赤長ピーマン、オニオンソース
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煮物
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焚き合わせ
丸茄子、大根、合鴨、里芋、九条葱、美味餡
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変り鉢
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絹酢掛け
鱸酢〆、青ダツ、蕪、茎山葵、糸瓜、つる紫の花