＜献立例＞
前菜　　　旬の魚介や野菜を使った前菜
椀　　　　伊勢海老と松茸　土瓶蒸し
造り　　　伊勢海老の洗いと季節の魚
蒸物　　　伊勢海老の茶碗蒸し

次の三点からお選びください
焼物　　　伊勢海老の鬼殻焼
煮物　　　伊勢海老の具足煮
揚物　　　伊勢海老の竜田揚げ

酢物　　　マスカット
　　　　　伊勢海老　みぞれ酢
食事　　　松茸ごはん
　　　　　伊勢海老長寿汁

水菓子　　季節の水菓子

前菜　　　皮はぎ煮凍り　子持ち鮎有馬煮
　　　　　葉山牛黄ニラ巻　厚焼玉子　イクラ醤油漬け
椀　　　　土瓶蒸し　皮はぎ　舞茸
造り　　　皮はぎ糸造りと地魚
　　　　　肝醤油　皮はぎにぎり

-----お一つお選びください-----

煮物　　　皮はぎの煮付け
揚物　　　皮はぎ竜田揚げ

----------------------------------------

酢物　　　柿なます
食事　　　松茸と木の子の炊き込みご飯
　　　　　赤出し
水菓子　　季節の水菓子

Appetizer: Persimmons, shrimp, and chrysanthemum greens tossed with perilla oil
Sashimi: Assorted platter
Grilled dishes: Various grilled items
Simmered dish: Conger eel hiryūzu with vegetables
Fried dish: Shrimp tempura
Meal: Rice with wild mushrooms; Clam soup
Dessert: Seasonal fruit

Appetizers:
Roasted walnut tofu
Sanma simmered with sansho pepper
Ishigaki island yams
Shrimp tamagoyaki sushi
Ayu fish with roe, simmered in red sauce

Simmered dishes:
Conger eel kinuta-style with vegetables

Fried dishes:
Shrimp tempura

Sea bream rice porridge:
With various condiments

Desserts:
Seasonal fruits

Appetizers: Grilled sesame tofu
Sanma simmered with sansho pepper
Ishigaki yams
Shrimp tamagoyaki sushi
Ayu with roe, simmered in red sauce
Grilled dish: Momiji-tai grilled over charcoal
Fried dish: Hayaama conch tempura
Tai chazuke with assorted condiments
Fruit: Seasonal fruits

Appetizer: Butternut squash chawanmushi
    Katsuobushi nigiri
Soup: Shimizu-chawan
    Sea bream, boiled noodles, matsutake mushrooms
Sashimi: Chef’s choice
Grilled dish: Ami-yaki of Hayama beef tenderloin
    or
    Ise ebi grilled in its shell
Main dish: Momiji-tai shabu-shabu
Rice dish: Rice with salmon and salmon roe
    Clam soup
Dessert: Seasonal fruit

前菜　　　秋茄子豆乳寄せ
　　　　　子持ち鮎　赤煮
　　　　　太刀魚　焼目寿司
椀　　　　すっぽん椀
　　　　　すっぽん真丈　芽葱
造り　　　料理長おまかせ
強肴　　　葉山牛あみ焼き　または　伊勢海老竜田揚げ
煮物　　　吹き寄せやさい　黒酢あんかけ
食事　　　木の子ごはん
　　　　　浅利汁
水菓子　　季節の水菓子

Appetizers: Autumn eggplant in soy milk sauce
Ayu fish with roe, simmered in red sauce
Hiradate mackerel on grilled sushi rice
Shine Muscat grapes with mustard, vinegar, and miso sauce

Soup: Clear broth soup with scallops and yuzu

Sashimi: Assorted seasonal fish

Simmered dishes: Daikon radish with layered rings
Red carrots and burdock cooked like pine needles

Pickled dishes: Whelks, conch, yam jelly, and chrysanthemum paste

Meal: Rice with wild mushrooms
Soup with ark shells

Fruit: Seasonal fruits

Menu examples: Chawanmushi, sashimi, fried seasonal vegetables, fried food, grilled fish, egg rolls, tawara rice, rice bowl, ice cream

Menu examples: Chawanmushi, sashimi, fried seasonal vegetables, fried food, grilled fish, egg roll, rice, rice bowl, ice cream