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先付け
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新蓮根吉野寄せ
ドライ野菜(さつま芋、赤大根、大根、人参、里芋)
蓮根チップ、マイクロハーブ、旨出し
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前菜
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手長海老、タタミ鰯
絹かつぎ、芽キャベツオイル焼き、昆布
白瓜粉節まぶし
牛タン赤ワイン煮
ヤングコーン、イタリアンパセリ
南瓜東寺クリーム、サラミ、パスタ、トマト、バジル
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椀物
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鱧葛打ち
小メロン、アワビ茸、梅肉、芽葱
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お造り
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焼物
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鮎一夜干し
蓼酢、うるか、はじかみ、水饅頭
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凌ぎ
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そばの実掛け
玉子豆腐、大和芋、葉葱、芝海老、山葵
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中皿
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和牛ローストビーフ
キャベツ、赤長ピーマン、茄子
ロックチャイブ、エリンギ、グレイビーソース
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煮物
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焚き合わせ
かえで冬瓜、南瓜、占地、穴子、青ダツ
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変り鉢
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ピースの滝川
ズワイ蟹、水玉胡瓜、茗荷、紅芯大根、タピオカ