Partridge Inn, Augusta, GA, March 17, 1926
This green menu features a cut-out on the cover of a leprechaun tipping his hat to a woman who is leaning on a windowsill. Bordering the cut-out are the Irish motifs of shamrock and a Celtic harp. The entrees include fresh shrimp and scallops, small filet of mignon, roast Guinea chicken, and roast spring lamb. In honor of the saint, the menu includes a St. Patrick’s Punch. Long before the holiday became a celebration of the Irish heritage, it was a religious holiday observing the death date (way back in the 5th century!) of St. Patrick, the patron saint of Ireland. St. Patrick is said to have taught the Irish about the Holy Trinity by using the three-leafed clover, or shamrock.
From the Culinary Institute of America Menu Collection, Smiley Family Menu Collection, menu 27-125.