-
二月：焼肴（鰆 新筍西京焼き）
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三月：造り（桜一枝、大根単衣見立て）
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三月：焼き物（甘鯛、筍黒コショウ焼き、豆富田楽）
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三月：椀盛（はまぐり安平、金目鯛、独活、浜防風）
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三月：お造り
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三月：前八寸（海素麺、鯛白子ポン酢、サーモン琥珀金柑、紅茶玉子、葉桜鶏皮ゴボウ、天豆昆布粉揚げ、姫サザエチーズ味噌）
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三月：煮物（竹の子の土佐煮、飯蛸、うるい）
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三月：あさりご飯、グリーンピース乗せ
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三月：油物（新じゃが黄身衣、白玉ぶぶ揚げ、たらの芽）
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三月：油物（新じゃが黄身衣、白玉ぶぶ揚げ、たらの芽）
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三月：お雛様の着物を、極薄の大根桂むきで表現
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三月：前八寸（海素麺、鯛白子ポン酢、サーモン琥珀金柑、紅茶玉子、葉桜鶏皮ゴボウ、天豆昆布粉揚げ、姫サザエチーズ味噌）
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二月：油物（白魚化粧揚げ、山菜いろいろ、ローズ岩塩）
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二月：煮物（里芋道明寺饅頭、カニ、もち銀杏、うるい、べっこうあん）
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二月：極薄の桂むき大根の中に、お造り
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二月：大根の極薄の桂むきで、独楽を作ってある
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二月：造り（春独楽大根）
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二月：椀盛（うぐいす白玉、衣せ蕪、うずら安平、ぶぶあられ）
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二月：前菜（福マス、五色豆、いくら金柑、鰯卵の花寿し、絵馬牛タン博多、天豆蜜煮）
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二月：前菜（福マス、五色豆、いくら金柑、鰯卵の花寿し、絵馬牛タン博多、天豆蜜煮）
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一月＝お正月の椀盛
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お祝いのお料理（鯛の塩焼き）
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一月＝お正月
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からすみの椀盛
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四月＝春
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十月＝お月見の椀盛
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お祝いのお料理
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九月＝お月見
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紅白のお造り（金粉をまぶして）
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富士山の世界遺産登録記念
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松茸の椀盛
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揚げ物（長寿を願う海老）
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五月＝端午の節句
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松茸
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ゆず釜のお造り
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冬の「あわ」しるこ
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六月＝梅雨
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あゆ
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五月＝端午の節句
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八月＝お盆
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八月＝お盆
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器も福尽くし
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蟹
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一月＝お正月
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二月＝節分
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揚げ物
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九月＝お月見
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一月＝お正月
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一月＝お正月
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お祝いのお料理（鯛のお造り）
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五月＝端午の節句
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五月＝端午の節句
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お祝いのお料理（鯛の塩焼き）
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お祝いのお料理、器に鶴
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揚げ物（長寿を願う海老）
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十月＝お月見
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一月：椀盛（のし餅掛け 蛤とウニ、結び水引、甘草）
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一月：やきもの（寒ブリ、新筍柚庵焼き）
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一月：たきあわせ（蕪宝船黄金煮）
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一月：油もの（くわい姿揚げ ホタテと穴子）
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一月：お造り（のし大根）
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一月：祝い肴
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一月：祝い肴
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一月：椀盛（のし餅掛け 蛤とウニ、結び水引、甘草）
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一月：お造り（のし大根）
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一月：やきもの（寒ブリ、新筍柚庵焼き）
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縁起物の器
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一月：たきあわせ（蕪宝船黄金煮）
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一月：油もの（くわい姿揚げ ホタテと穴子）
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ひょうたん柄の器
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一月：デザート（イチゴ、キーウイのマンゴーソースがけ）
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一月：甘味（アワしるこ）
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一月：甘味（アワしるこ）
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二月：椀盛（白梅椀）
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二月：お造り（筍皮盛り）
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二月：お造り（筍皮盛り）まぐろ、たい
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二月：焼肴（マナガツオ麹焼き）
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二月：焼肴（マナガツオ麹焼き）
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二月：煮物（里芋福ませ）
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二月：油物（白魚化粧揚げ）
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二月：食事（竹の子ご飯）
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二月：料理長の達筆な色紙
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一月：前菜（天豆昆布粉揚げ、イワシみりん干し、いくら金柑、ふくさ卵、花豆淋かけ）
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二月：椀盛（白梅椀）
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二月：お造り（筍皮盛り）
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二月：油物（白魚化粧揚げ）
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三月：前菜（花わさび江戸びたし、姫サザエ肝焼き、扇厚焼き、ひさごレバー羹、天豆淋がけ、葉桜春子鯛うの花）
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三月：椀盛（やかた蛤、蒸しウニ、岩だけ、焼き餅、彩り野菜）
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三月：焼肴（サワラと筍黒コショウ、こんにゃく田楽）
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三月：焼肴（サワラと筍黒コショウ、こんにゃく田楽）
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三月：煮物（竹の子饅頭黄身煮、飯蛸、わらび、うるい）
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三月：油物（小柱ホタテ真丈、山菜）
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三月：油物（小柱ホタテ真丈、山菜）
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三月：食事（あさりご飯、赤だし、香の物）
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三月：粟汁粉
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三月：前菜（花わさび江戸びたし、姫サザエ肝焼き、扇厚焼き、ひさごレバー羹、天豆淋がけ、葉桜春子鯛うの花）
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葉桜春子鯛うの花
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三月：椀盛（やかた蛤、蒸しウニ、岩だけ、焼き餅、彩り野菜）
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三月：お造り（ぼんぼり見立て、まぐろ、くえ）
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三月：お造り（ぼんぼり見立て、まぐろ、くえ）
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三月：焼肴（サワラと筍黒コショウ、こんにゃく田楽）
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三月：桜模様の器
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三月：イチゴの砂糖がけ
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四月： 桜白玉、蛤とウニ、浜防風
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四月： さざえ田楽、タケノコ土佐煮、はじかみ
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四月： 油物（春包み、ホタテ真丈、山菜）
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四月：桜フォアグラ羹、かすご鯛うの花、サーモン燻製れもん羹、鶏皮ごぼう、牛タン博多、グリーンピースカステラ
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四月： お造り（青竹盛り、鯛とまぐろ）
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四月： お造り、桜一枚
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達筆な料理長の「春爛漫」が美しい
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四月： 桜杏仁
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四月： 煮物（黒豚角煮、衣せ大根、うつい）
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四月： 油物（春包み、ホタテ真丈、山菜）
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四月： 小玉スイカ
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七月：造り（氷室、まぐろ、ふっこ、ウド）
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七月：油物（夏がすみ、えび、ほたて）
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七月：焼肴（丸ナス田楽、あさり、はじかみ）
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七月：椀盛（夏草椀 浮き安平、雲丹、鴨、蟹、岩茸）
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甘味
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七月：前菜（屋形船 笹にうの花鮎、燻製れもん羹、チーズ玉子、ほうずきにトマト、短冊白瓜とサンド）
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七月：煮物（石川芋ミルク寄せ、たこ柔煮、かぼちゃ、スナップエンドウ）
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七月：食事（新生姜ご飯、枝豆、赤だし）
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七月：水菓子（マスカットと巨峰）
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七月：造り（氷室、まぐろ、ふっこ、ウド）
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九月：前菜（ぎんなん煎餅、茶豆赤土揚げ、柿の葉うの花寿司、柿ゆり根、杵きゅうり、イチョウ鶏レバー羹）
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九月：椀盛（秋草仕立て、満月椀、名残りはも、松茸、口柚子）
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九月：お造り（たい薄造り、赤貝、ちり酢）
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九月：油物（栗いが盛り、蟹養老揚げ、丸十、旨だし）
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九月：松茸ご飯
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九月：煮物（みたらし小芋、タコ柔煮、南瓜、青唐）
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お造り
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九月：焼肴（杉板焼き、銀だら、キンピラゴボウ、焼き栗、はじかみ）
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九月：焼肴（杉板焼き、銀だら、キンピラゴボウ、焼き栗、はじかみ）
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九月：煮物（みたらし小芋、タコ柔煮、南瓜、青唐）
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九月：油物（栗いが盛り、蟹養老揚げ、丸十、旨だし）
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九月：油物（栗いが盛り、蟹養老揚げ、丸十、旨だし）
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九月：松茸ご飯
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十二月：焼肴（寒ブリべったら焼き、酢だち、かじかみ）
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十二月：椀盛（雪ごもり椀、金目鯛、うずら安平、彩り野菜）
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十二月：前菜（白子羹、雲丹、ポン酢あん）
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十二月：お造り（杉板〆、旬魚）
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十二月：お造り
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十二月：お造り
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十二月：強肴（ふぐ叩き、添え野菜、ちり酢）
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十二月：前菜（ふくさ人参、くわいカステラ、からし蓮根、金柑に鶏レバー羹）
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十二月：煮物（京芋まんじゅう、福良あわび、あわ麩おらんだ煮、青菜、べっこうあん）
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十二月：食事（蟹ご飯）
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十二月：水菓子
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十二月：あわ汁粉
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十二月：あわ汁粉
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
（株）シェリロゼ社長、人材教育家、マナー美人塾塾長の井垣利英です。
１５年以上、こちらのお店で【会席料理のマナー講座】を開催しています。
http://www.c-roses.co.jp/personal/ko3-1
毎月、年中行事に関する特別なお料理を作って頂き、日本の伝統文化の奥深さに感動しています。受講生の皆さんも「日本っていいなあ」と喜び、全国から参加してくださいます。
５月の年中行事は、もちろん５月５日の端午の節句＝こどもの日。
端午の節句に欠かせない『ちまき』や『柏餅』などが出てきました。ただし、中身はお餅ではありません。
ちまきの中には、昆布じめした鯛のお寿司。『昆布』＝喜ぶ、『鯛』＝めでたいの語呂合わせも楽しい。
また、かしわもちでなく、柏の葉の中身は、焼いた鯛。柏の葉に、お祝いの気持ちが隠されていて、日本の奥ゆかしい美しさを感じます。
他のお料理も、出汁が効いていて、上品な美味しさ。すべて美しくて縁起がよく、幸福感でいっぱいになります。ごちそうさまでした。