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先付
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雲子豆腐
鱈酒蒸し、焼き雲子、紅心大根
蕗、もみじおろし、ロックチャイブ
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前菜
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せり浸し、椎茸、桜海老
豚角煮奉書巻き
黄身バター、カダイフ、イタリアンパセリ
姫林檎釜盛り
白和へ(林檎、セロリ、すだれ麩)
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御椀
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白味噌仕立て
五穀饅頭、大根、人参、山伏茸、絹サヤ
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お造り
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焼物
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海老芋田楽、けしの実
馬鈴薯グラタン
(蟹、慈姑、マッシュルーム、チーズ)
たたみ鰯、焼目丸十
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凌ぎ
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糸縒鯛かぶら蒸し
百合根、銀杏、春菊、柚子風味餡
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中皿
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和牛ローストビーフ
キャベツ、カリフラワー、茄子、伏見唐辛子
和風ソース
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煮物
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鰤塩糀煮
大浦牛蒡、舞茸、ベツ、人参梅香煮
木の芽人参、天蕪、九条葱
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変り鉢
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芦ノ湖産公魚オイル漬け
紫キャベツ、ズッキーニ、フリルレタス
アワビ茸、下仁田葱、紫スプラウト