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先付： 玉葱悉葛玉と畔豆掻き揚げ； 松茸、名残の秋田じゅんさい、溶き和からし、上澄み餡
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御碗： 薄葛仕立て； 茶香金目鯛、淡路玉葱、白瓜、つる紫の花、口・青柚
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造り； 本鮪、鱧の落し、福子の洗い、芽物いろいろ、有東木の山葵、土佐醤油
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焼物； 無花果の葉包み焼き、鱸味噌、無花果、山桃蜜煮、どんこ伽羅煮
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無花果
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煮物： 伝助穴子と白菜の煮びたし、蓮根と蓮根餅
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鮎炊き込み御飯
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食事： 鮎炊き込み御飯、赤出汁、香の物、添え天麩羅、あすぱら、白茄子
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水菓子： ラフランスのかき氷、季節の恵み果実いろいろ
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毎日の外食が楽しくなるグルメ情報
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