水無月（六月）の会席献立

【先附】　夏野菜ゼリー寄せ ビシソワーズソース

[Appetizers] Summer Vegetable Jelly with Vichyssoise, Chilled Potato Leek Sauce

 

【八寸】　
-鮎のうるかと加賀太胡瓜  
-鰻の白焼き酢味噌掛け
-但馬牛の生ハムとチーズのカナッペ  
-もち湯葉  
-とうもろこし真丈  
-砂肝のコンフィとニラのお浸し 

[Seasonal Dishes]

   -Salted Ayu, Sweetfish Guts and Kaga’s Cucumber 

   -Unseasoned Grilled Eel with Vinegared Miso

   -Tajima Beef Prosciutto and Cheese Canape

   -Soy Milk Skin Rice Cake

   -Fried Corn Fritters

   -Chicken Gizzard Confit with Boiled Garlic Chives

 

【造り】　季節の魚四種

[Raw Fish]  Sashimi Platter 4 types

 

【台物】　但馬牛鉄板焼き

[Main Dish] 

    – Grilled Tajima Beef　

 

【蓋物】　あご団子の煮物

[Soup Dish] Simmered Flying Fish Paste

 

【揚物】　夏野菜の揚げだし

 [Fried Dish] Deep-fried Vegetables with Dashi-based Sauce

 

【食事】　蛸と新生姜御飯  吸物  香物

[Last Dish]  Steamed rice with Octopus and Fresh Ginger, Clear Soup, Pickles

 

【甘味】　昭和のプリン

[Desserts] Custard Pudding Showa-era style