While rich in holiday menus (even Washington's Birthday!), our collection has very few historical Valentine's Day menus, a holiday that we readily associate with food and dining. However, Valentine's Day used to be a day about exchanging valentines, and perhaps the idea of sharing intimate candlelit dinners was not as prevelant as it is today.
This menu from the Partridge Inn in Augusta, Georgia depicts an arrow and two hearts, symbols we would expect to find on a Valentine's Day menu. The entree choices include fried sea bass remoulade, lemon cream fritter, small filet of mignon saute Montebello, sweetbreads braised jardiniere, broiled spring chicken, and roast ribs of prime beef au jus. Dessert choices are hot mince pie, assorted fancy cakes, peach melba, swiss meringue, fancy macaroons, Spanish fruit cake, and steamed Yorkshire pudding with hard and brandy sauce. The Inn was a popular winter resort that was flourishing in the 1920s.
From the Culinary Institute of America Menu Collection, Smiley Family Menu Collection, menu 27-121.