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先付け
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鱧皮煮凍り(青葱、針生姜)
白ダツ、白瓜昆布〆、茗荷、梅肉クリーム、つる紫の花
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前菜
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もろこし豆腐
焼もろこし、クコの実
湯葉琥珀寄せ、枝豆味噌
合鴨南蛮、長葱、糸辛子
水茄子絞り、舞茸、胡麻、大葉、大根
夏の甘味盛り
わらび餅、アロエ、巨峰
白ワインジュレ、ワッフル、抹茶
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椀物
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丸吸
焼豆腐、玄米餅、九条葱
あおさコンニャク、忍び生姜
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お造り
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焼物
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舌平目香草焼き
(バジル、セージ、粉チーズ)
丸十チップ、セルフィーユ、
カダイフ、エシャレット和風タルタル
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凌ぎ
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茶そば寿司
錦糸玉子、海老、木干し、胡瓜、ガリ生姜
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中皿
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ローストビーフ
豆苗、アスパラ、ロックチャイブ
椎茸、赤パプリカ、豆鼓ソース
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煮物
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甘鯛大和蒸し
松茸、人参、印元、小ジャガ、旨出し汁
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変り鉢
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夏野菜盛り合わせ
ズッキーニ、紫キャベツ、蓮根、ブロッコリー
オクラ、南瓜、フルーツトマト、生ハム、蟹
スプラウト、トマト風味