St. Patrick’s Day 2009
Dinner Menu also available all day
CEAD MILE FAILTE to you
and yours from all of us at Springfield’s
Prionsa Staidearch
LEPRECHAUN Cocktail a la SULLIVAN………………………………………..$6.95
LYNCH’S Irish Mist,
DONOVAN’S Crème de Cocoa, McCARTHY’S Lime Juice
Shamrock
Cocktail a la WALSH……………………………………..………….$6.95
BOYLE’S? or is it
CORRIDAN’S? (You be the judge!) Whiskey,
CURRAN’S Vermouth,
McBRIDE’S Menthe, GUERIN’S & FENTON’S Ice
SHEA’S
Irish Cocktail in MULLANEY’S Glass………………..………...…..$6.95
REILLY’S Irish Whiskey,
McCORMICK’S Crème de Menthe,
O’CONNOR’S Green
Chartreuse
THE
HURLEY CLAN DINNER.........$17.50
Cream of Fresh Spinach
Soup - The O’BRIEN Way - with McDERMOTT’S Crackers,
CALLAGHAN’S Pumpernickel,
HEGARTY’S Rye, NOONAN’S Butter,
MURPHY’S Corned Beef
Sliced by ROOKE, CROWLEY’S Salt Pork,
with CAHILLANE’S Mustard,
A’HEARN’S Horseradish,
Cured by MORIARTY, DERBY,
GILCHRIST and MURRAY,
CONNELLY’S Parsley, NEAL’S
Boiled Onions, BURKE’S Carrots,
ELLIOT’S Beets, FOLEY’S
Spuds, O’CONNELL’S Cabbage,
DOHERTY’S Bread Pudding
with McNEISH’S Whiskey Sauce,
CARON’S Homemade Cake -
EGAN’S Shamrock Frosting - GRANFIELD’S Sherbet
ASHE’S Tea with GARVEY’S
Milk (RYAN’S Coffee may be substituted) GOONAN’S Sugar,
DOWNEY’S Tax for HANIFIN’S
Old Age 5% - KELLY’S Gratuity ???????
CROSSON’S Doggy Bag
KILLEEN’S Special with
TOOMEY’S Ice Cream………………….$8.50
HENNESSEY’S Irish
Whiskey……………………………………….$5.00
FITZGERALD’S Irish Coffee
with McDONOUGH’S Cream…….$6.00
DELANEY’S
Stinger…………………………………………………...$7.25
O’DONNELL’S Green
Menthe………………………………………..$5.00
BOWLER’S Irish
Mist………………………………………………….$5.00
SAMPSON’S Irish
Cream……………………………………………..$5.00
CARNEY, COLLINS, McGUIRK,
DALY & DONNELLY’S
Greetings on St.
Patrick’s Day:
Let the Germans run the
breweries
and thoroughly sweep the
street,
But when it comes to
politics
The Irish can’t be beat.
The O’Scherff Family
wishes you a
Happy St. Patrick’s Day
Menu Subject to Change
The Story Behind Our
St. Patrick’s Day Menu
The Student Prince is best known as a German Restaurant. However, like most institutions in Massachusetts, we become an Irish establishment on March 17 whether or not we like it. We have always had a substantial group of Irish customers, some of whom occasionally even consume food.
During the early 1950’s, we ran a special of corned beef and cabbage to commemorate the man who drove the snakes out of Ireland. If you have a special, you should have a flyer on your menu. So we added a flyer, which looked empty, so a few names of our most loyal customer rooted in the auld sod were added to the flyer.
Once we started the flyer, we kept adding names by popular demand. Some customers were getting sensitive over the menu items with which their names were associated. It is strange that, although salt pork is a traditional garnish for corned beef and cabbage, no one seemed honored by having their patronymic paired with this fine old staple. This problem was solved by giving the honor to one of my fellow Restaurateurs.
We have a lot of fun with the menu. Our accountant’s name appears next to the tax. A few of our medical customers were credited with curing the beef. The gratuity of ?? was paired with the name of a gentleman known far and wide for his frugality. Tom Hanifin, who had been too old to serve in the first World War, would bring in a green carnation for Rupprecht each St. Pat’s Day. Tom was honored in the Old Age component of the Tax. A plaque commemorating Tom sits above his favorite spot and every March 17 a green carnation appears on the plaque. Rupprecht always said a leprechaun put up the flower.
One March 17, as we were approaching closing time, one party remained. Rupprecht was suggesting in his unique manner that it was time for them to leave. This family was equally subtle in their adamant refusal to leave. As a compromise, the family suggested that they would leave promptly after consuming one more beverage with the proviso that Rupprecht purchase said beverage. Rupprecht said that he was not going to subsidize stupidity. Finally the pater familias of the Irish group came up with a brainstorm. “Look you Prussian B*stard, the only way we’re leaving is if you name the whole dinner after us.” Rupprecht, realizing that this was the best deal he was going to get, reluctantly agreed. We still don’t know if St. Patrick’s Day is the closest the Irish are to being German or the German to being Irish, but a good time can be had by one and all.
Rudi O'Scherff
All menus subject to change