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先付け
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雲子豆腐
鱈酒蒸し、雲子、姫慈姑、糸雲丹、バラフ
梅じゃが芋、春菊、ポンズジュレ、べっこう餡
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前菜
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湯葉クリームぜんざい、栗きんとん
鯛押し寿司、白板昆布、錦糸玉子、ワサビーズ
胡桃松風、唐墨
網笠柚子豆乳寄せ、のし梅
数の子奉書、千枚蕪、梅人参、壬生菜
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椀物
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蛤つみれ
手綱かまぼこ、あわび茸、姫ちんげん、柚子
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お造り
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進肴
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糸縒俵焼き
明太ホワイトソース、金柑、結び生姜
焼き五三竹、稲穂
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凌ぎ
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鮟鱇みぞれ蒸し
白占地、百合根、芽葱
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中皿
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和牛ローストビーフ
パパイヤ、赤パプリカ、エリンギ
ロックチャイブ、南瓜、和風ソース
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煮物
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焚き合わせ
大根、筍、根芋、蕗、穴子博多、手毬麩、木の芽
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変り鉢
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なます盛り
蟹爪、網小肌、蓮根、菜花、黄味酢