HAPPY HOUR | DINNER MENU | KIDS MENU | BRUNCH | WINE | COCKTAILS & BEER | GIFT CARDS | RESERVATIONS
We will be serving brunch on Sundays beginning March 17 from 10:30am to 2pm.
OUR VISION
To create a social gathering atmosphere – kind of like a second home, for our guests to enjoy great food and hospitality.
THE BAR
Enjoy classic cocktails, dinner and other unique creations in our spacious and comfortable bar area. There’s plenty of room for your friends and neighbors.
THE DINING ROOM
We have designed for you a casual mix of tables and booths in an open dining room close to the main bar. Enjoy watching the show as our chefs prepare your dinner in our open kitchen.
THE PATIO
Whether it’s a date night, family meal or private party for up to 30 guests, you will have a great time relaxing under one of our large umbrellas in our outdoor seating space.
HAPPY HOUR
HALF PRICE DRINKS | 4-6 DAILY | BAR ONLY
Select 1st Tier Wines, Well Liquor, Domestic Beer
HAPPY HOUR MENU ITEMS | 4-5 | BAR ONLY
Please no substitutions & no split plates during this time.
The Burger 17 – 8oz blend of brisket, short rib and ground chuck with mature cheddar, honey chipotle aioli, served all the way on a buttered sesame seeded bun – ADD: smoked bacon 3 • avocado 3
Short Rib Grilled Cheese 17 – Crisp sourdough, nanas pimento cheese, cheddar, pickled onion, & chimichurri
PCS House Salad 11 GF – Hard boiled egg, cucumber, vine ripe tomato, cheddar, smoked bacon, sunflower seeds, and field greens dressed in buttermilk garlic dressing
Truffled Street Corn Guacamole 15 VEGN, GF – Mashed Hass avocado, pico de gallo, black truffle, roasted corn, cotija cheese, served with house tortilla chips
Spinach Artichoke Dip 15 VEG, GF – Boursin and Parmesan blend with roasted artichokes and wilted spinach served warm with house tortilla chips, sour cream, and salsa
Jumbo Lump Crab Cake 17 – Butter Crumb crab cake served pan roasted with charred yellow pepper and saffron aioli finished with petite salad of baby arugula in lemon balsamic vinaigrette
DINNER MENU
SHARED
*Deviled Eggs 9 VEG, GF – Traditional southern style creamy yolks, hot sauce Gastrique, smoked pork belly, baby herb
*Southwest Tuna Stack 20 GF – Diced ahi tuna atop chipotle infused mashed avocado and fresh mango salsa served with house tortilla chips
Truffled Street Corn Guacamole 18 VEGN, GF– Mashed hass avocado, pico de gallo, black truffle, roasted corn, cotija cheese, served with house tortilla chips
*Heirloom Sourdough 8 VEG– Sliced and toasted red wheat sourdough with whipped everything butter and house pimento cheese
Spinach Artichoke Dip 19 VEG, GF– Boursin and Parmesan blend with roasted artichokes and wilted spinach served warm with house tortilla chips, sour cream, and salsa.
Crab Cake 22 – Butter crumb and lump crab cake served pan roasted with charred yellow pepper and saffron aioli topped with lemon balsamic dressed arugula
Charcuterie Board 28 – A rotating selection of our favorite varieties of meats and cheeses seasonally paired with preserves, local honey, artisan mustards, fresh fruit, nuts and crackers.
SOUPS & SALADS
Seafood Bisque 15 – Maine lobster, lump blue crab, sherry crème, fresh herb
Caesar Salad 14 – Romaine hearts, hand grated Reggiano, butter baked croutons, house Caesar dressing
PCS House Salad 14 GF – Hard boiled egg, cucumber, vine ripe tomato, cheddar, smoked bacon, sunflower seeds, and field greens dressed in buttermilk garlic dressing
Thai Noodle Salad 17 VEG – Avocado, baby greens, basil, peanuts, pineapple, and mint tossed in citrus sesame vinaigrette
Arugula Salad 16 VEG, GF– Crumbled feta, quinoa, chia seed, crushed Marcona almonds, pears, dried pomegranates, tossed in fig vinaigrette
ADD TO ANY SALAD: ahi tuna (8oz) 14 • beef tenderloin (8oz) 24 • grilled chicken (8oz) 11 • salmon (8oz) 14 • 2 blackened jumbo shrimp 15
ENTREES
The Burger 20 – 8oz blend of brisket, short rib and ground chuck with mature cheddar, honey chipotle aioli, served all the way on a buttered sesame seeded bun – ADD: smoked bacon 3 • avocado 3
Chicken Fried Steak 28 – Texas style with black dot gravy over whipped Palm City potatoes and local vegetables.
Bucatini Carbonara 22 – Caramelized cipollini onions, smoked bacon, farm egg, creme and Reggiano
*Scottish Salmon 29 GF – Fire grilled organic Scottish salmon served with lemon butter glaze and dill crema over Basmati rice and local vegetables
Filet Mignon 55 GF – Beef tallow and garlic confit “butter”, smoked tomato demi-glace, cippolini onions over whipped Palm City potatoes and local vegetables
Macadamia Crusted Grouper 37 – Pan roasted with panko macadamia crusted over coconut red curry beurre blanc accompanied by Basmati rice and local vegetables
*Local Swordfish 32 GF – Served fire grilled with charred tomato vinaigrette finished with fresh farm tomaoto and olive bruschetta over basmati rice and local vegetables
Kung Pao Cauliflower 16 VEGN, GF – Arbol chilies, peppers, sesame, scallions, and peanuts over Basmati rice
Ahi Tuna Poke 25 GF – Avocado, cucumber salad, edamame, pineapple, wakame, and sesame over Basmati rice
Chicken Milanese 22 – Crispy chicken cutlets over piquillo pepper and artichoke bruschetta topped with a salad of vine ripe tomatoes, arugula, and lemon balsamic vinaigrette finished with hand grated Reggiano
Berkshire Pork Chop 36 GF – Fire grilled 16oz double bone pork chop topped with Gruyere, caramelized onion crème, and wilted spinach over whipped Palm City potatoes and local vegetables
Kansas City Strip 47 – 16oz Black Angus KC Strip served fire grilled with black truffle bearnaise and crispy leeks over whipped Palm City potatoes and local vegetables
Short Rib 34 – Overnight braised short rib topped with roasted wild mushrooms and red wine demi glace accompanied by whipped Palm City potatoes and local vegetables
DESSERTS
Key Lime Pie 12 VEG – Graham cracker crust, whipped cream, amaretto cherry coulis
Banana Split Board 19 VEG, GF – Haagen-Dazs vanilla bean topped with fresh whipped creme, candied pecans and cherries accompanied by hot fudge, strawberry coulis and caramel finished with carmelized bananas
Smores Mousse 15 VEG – House made milk chocolate mousse, toasted marshmallow, graham cracker and chocolate shaving
Fireman Dereks Salted Caramel Pie 13 VEG – Oatmeal crust, sugar dust, espresso infused cajeta, pirouline cookies
VEG (Vegetarian) • VEGN (Vegan) • GF (Gluten Free)
*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food-borne illness – especially if you have certain medical conditions.
KIDS
(Age 10 and under)
All kids menu items served with choice of one: parmesan garlic fries, fresh fruit, daily selection of local vegetables, or dressed greens
Pasta Bucatini 10 – with choice of grass fed butter or tomato crème finished with grated parmesan
Cheeseburger Sliders 10 – served naked with ketchup
Popcorn Chicken 10 – buttermilk marinated, served with honey dijon dipping sauce
Grilled Cheese 10 – classic Cheddar on sourdough
BRUNCH MENU
Avocado Toast 16 VEG – Toasted Heirloom Sourdough topped with mashed avocado, heirloom tomato, balsamic onion, everything spice, and creme fraiche Add Scrambled Farm Egg $3
Tropical Parfait 17 – VEG, GF Acai infused greek yogurt accompanied with mango, pineapple, strawberry, candied nut granola, and toasted coconut. Dressed with acai syrup
Caesar Salad 14 VEG Romaine hearts, hand grated Reggiano, butter baked croutons, house Caesar dressing
PCS House Salad 14 GF – Hard boiled egg, cucumber, vine ripe tomato, cheddar, smoked bacon, sunflower seeds, and field greens dressed in buttermilk garlic dressing
ADD TO ANY SALAD: ahi tuna (6oz) 15 • skirt steak (6oz) 15 • grilled chicken (8oz) 11 • salmon (8oz) 14 • 2 blackened jumbo shrimp 15
Biscuits and Gravy 14 – 2 Classic buttermilk biscuits topped with black dot sausage gravy
Chef Inspired Quiche 15 – House made daily selection of quiche made with farm fresh eggs, butter crust, and local ingredients, served with petite arugula salad
Maine Lobster Crepes 27 – Cassolette baked butter poached lobster and tarragon boursin stuffed house made crepes topped with hollandaise and finished with creme fraiche and caviar
Brunch Burger 22 – 8 oz special blend black angus burger served fire grilled atop a sesame brioche bun with lettuce, tomato, onion, pickle, smoked bacon, white cheddar, and a fried egg, served with palm city home fries
Steak and Eggs 27 – Fire grilled 6oz black angus skirt steak with red chimichurri accompanied by three scrambled eggs and palm city home fries
Shrimp and Grits 26 GF – 3 blackened jumbo shrimp over jalapeno cheese grits finished with avocado crema and cotija cheese
Chicken and Waffles 25 – 2 buttermilk marinated chicken breast served oil crisped with sugared waffles accompanied by black dot gravy and chipotle maple syrup
Short Rib Omellete 19 GF – Braised Shortrib, carmelized onion, shitake mushroom, white cheddar, in a three egg omelette finished with horseradish creme accopanied by palm city home fries
Dulce De Leche French Toast 17 – Hand cut Brioche bread, cinnamon mousse, three milk caramel, vanilla bean whipped cream, and butter cookie crumble
Chicken Milanese 22 – Crispy chicken cutlets over piquillo pepper and artichoke bruschetta topped with a salad of vine ripe tomatoes, arugula, and lemon balsamic vinaigrette finished with hand grated Reggiano
SIDES
Smoked Cheshire Bacon (3 Slices) 8 GF
Cheshire Sausage Link (2 Links ) 8
Scrambled Farm Egg 3ea GF
Local Palm City Roasted
Home Style Potatoes 7 VEG, GF
Jalapeno Cheese Grits 7 GF
Biscuits with Strawberry Jam
and Whipped Butter (2) 10 VEG
Butter Toasted Sourdough
with Strawberry Jam and
Whipped Butter 5 VEG
Daily Fruit 6 VEG, GF
KIDS – All Items 10
(Ages 10 and under)
French Toast
hand cut Brioche bread, vanilla bean whipped cream and syrup,
choice of bacon or sausage
Sugared Waffle
with Syrup & berries
choice of bacon or sausage
Scrambled Eggs GF
whipped and seasoned farm eggs with choice of bacon or sausage
Items BELOW served with choice of one:
parmesan garlic fries, fresh fruit, daily selection of local vegetables
Pasta Bucatini
with choice of grass fed butter ortomato
crème finished with grated parmesan
Cheeseburger Sliders
served naked with ketchup
Popcorn Chicken
Buttermilk marinated, served with
honey dijon dipping sauce
Beverages
Cappuccino 7
Espresso 6
Double Espresso 9
Hot Tea 3
Orange Juice 5
White Peach Sangria 9
Titos Bloody Mary 10
Bottomless Mimosas 25
with purchase of an entrée • 2 hour limit
no sharing please
WINE
WHITES
Chardonnay
Old Soul, Lodi – 9 glass / 30 bottle
Kendall Jackson, Sonoma – 11 glass / 36 bottle
Sonoma Cutrer, Russian River – 14 glass / 43 bottle
Mer Soleil, Santa Lucia Highlands, Monterey – 12 glass / 38 bottle
Decoy Duckhorn, Sonoma – 60 bottle
Jordan, Russian River Valley – 99 bottle
Sauvignon Blanc
Scattered Peaks, Fume Blanc, Napa Valley – 12 glass / 38 bottle
White Haven, New Zealand – 13 glass / 42 bottle
Emollo, (Wagner), North Coast – 10 glass / 35 bottle
Pinot Grigio
Gabbiano, Veneto, Italy – 8 glass / 28 bottle
Jermann, Fruilli, Italy – 55 bottle
Maso Canali, Trentino, Italy – 11 glass / 35 bottle
Santa Margherita, Alto Adige, Italy – 59 bottle
Interesting Whites
Fiori Moscato Frizzante, Italy – 8 glass / 28 bottle
B&G Tourmaline, Rose, Cote de Provence, France – 13 glass / 41 bottle
Sancerre, Michel Girault, Cuvee DeLice Sancerre, Vigneron, France – 63 bottle
Willamette Valley Vineyards, Oregon, White Pinot Noir – 60 bottle
REDS
Merlot
Postmark by Duckhorn, Central Coast – 14 glass / 45 bottle
Decoy by Duckhorn, Sonoma – 69 bottle
Interesting Reds
Caymus Suisin, Grand Durif, Petite Syrah – 60 bottle
Caymus Suisin, The Walking Fool Red Blend, Suisin Valley – 16 glass / 50 bottle
Leviathan Red Blend, Napa Valley – 90 bottle
The Prisoner Red Blend, St Helena – 98 bottle
Bodega Norton Reserve Malbec, Mendoza, Argentina – 46 bottle
Paraduxx by Duckhorn, Napa Valley – 99 bottle
Cabernet
Alexander Valley, Sonoma – 16 glass / 48 bottle
Old Soul, Lodi – 9 glass / 30 bottle
Bonanza by Chuck Wagner, Napa Valley – 11 glass / 35 bottle
Joseph Phelps, Napa Valley – 225 bottle
Postmark by Duckhorn, Paso Robles – 15 glass / 48 bottle
My Favorite Neighbor, Paso Robles – 150 bottle
Oberon, Napa Valley – 18 glass / 58 bottle
Jordan, Alexander Valley – 159 bottle
Faust, Napa Valley – 109 bottle
Caymus Vineyards, Napa Valley – 210 bottle
Joseph Carr, Rutherford, Napa Valley – 87 bottle
Chateau Caronne St Gemme “Landott” Haut Medoc Bordeaux France – 75 bottle
Hess Allomi, Napa Valley – 69 bottle
Pinot Noir
Sea Sun (Wagner Family), North Coast – 9 glass / 30 bottle
Erath, Willamette Valley – 60 bottle
Four Graces, Willamette Valley – 56 bottle
Willamette Valley, Founders Reserve – 16 glass / 50 bottle
Bell Gloss, Clark and Telephone, Russian River – 60 bottle
Flowers, Sonoma Coast – 108 bottle
The Prisoner, Sonoma – 105 bottle
Orin Swift ‘Slander’, St. Helena – 147 bottle
BUBBLES
Schramsberg Blanc de Blancs Napa Valley – 93 bottle
Zonin Prosecco, Italy split – 9 glass
Chandon Brut, Napa/Sonoma – 69 bottle
Jaffelin Cremant, Rose Brut, Burgandy, France – 51 bottle
Emmolo Sparkling No 7, California – 65 bottle
ITALIANS
Caparzo Brunello Di Montalcino, Italy – 108 bottle
Aida Montepulciano D’ Abruzzo, Italy – 11 glass / 35 bottle
Borgo Scopeto Chianti Classico, Italy – 12 glass / 39 bottle
Massalino Borolo, Piedmont Italy – 129 bottle
COCKTAILS • BEER
OLD FASHIONS – 14
All served with an orange peel & dark amarena cherry, poured with 2oz of liquor
PC Classic
Makers Mark, aromatic bitters, dash of simple syrup
Tequila Old Fashion
Casamigos anejo, Licor 43, orange bitters
Peanut Butter Old Fashion
Revel Stoke Peanut butter whiskey, Makers Mark, chocolate bitters
Chocolate Old Fashion
Makers Mark, chocolate sauce drizzle, chocolate bitters
Rum Old Fashion
Papas Pilar, chocolate bitters, dash of simple syrup
Pecan Old Fashion
Revel Stoke Pecan Whiskey, Makers Mark, Chocolate Bitters
MARTINIS – 14
All Martini’s are poured with 3oz of liquor
Lemon drop
Tito’s, triple sec, fresh lemon, simple syrup, sugar rim
Pomegranate Martini
Tito’s, triple sec, pomegranate purée
Brown Sugar Bourbon Espresso
Makers Mark, espresso, Kahlua, brown sugar syrup
Chocolate Martini
Smirnoff Vanilla, Licor 43, Chocolate, Kahlua, white chocolate liqueur, chocolate drizzle
Tequila Espresso Martini
Mi Campo Reposado, Kahlua, espresso
Classic PCS Martini
Ketel One – Add olive juice if you prefer to make it dirty – Blue cheese olives 1.50
Amigo Anejo
Casamigos Anejo, sweet vermouth, orange bitters, amarena cherries
Empress Martini
Empress, fresh lemon, St Germaine elderflower, simple syrup
COCKTAILS – 13
All cocktails poured with 2oz of liquor
Blackberry Bramble
Tito’s, fresh lemon, blackberry purée, dash of chambord, simple syrup
The Big Texan
Makers Mark, fresh basil, fresh grapefruit juice, simple syrup,
dark cherry garnish
Paloma
Mi Campo Blanco, agave, fresh grapefruit juice, splash of club soda
Spicy Pineapple Margarita
Mi Campo Blanco, fresh lime juice, pineapple purée, fresh jalapeño, agave
Tequila Honey Bee
Mi Campo Reposado, fresh lemon juice, honey syrup, dash of bitters
Lavender Lemonade
Empress, fresh lemon, lavender simple syrup, splash of soda
Coconut Mojito
Bacardi, fresh mint, fresh lime, coconut purée, club soda
Mezcal Sour
Montebello mezcal, Cointreau, fresh lime and lemon juice, agave
Lone Star Lemonade
Tito’s, fresh lemon juice, honey syrup, finished with club soda and a mint sprig
Texas Sipper
Tito’s, elderflower liqeur, grapefruit juide, club soda
CRAFT BEERS
Shiner Bock 8 – Spoetzl Brewery, Shiner, TX – American – 4.4%
Sandbar Sunday 8 - Islamorada Brewery, Fort Pierce, FL – American – Wheat Ale – 4.75%
Civil Society Fresh 8 – Civil Society Brewing Co., Jupiter, FL – IPA – 6.2%
Tag and Release 8 – Sailfish Brewing, Fort Pierce, FL – American Amber Ale 5.9%
Channel Marker 8 – Islamorada Brewing,Ft. Pierce, FL – American IPA FL 5.18%
DOMESTIC – 6
Bud Light • Michelob Ultra • Miller Lite • Coors light • Yuengling Traditional
FOREIGN – 7
Stella Artois Heineken • Heineken 00 • Corona Extra • Corona Light
PALM CITY SOCIAL
3162 SW Martin Downs Blvd | Palm City, FL
Executive Chef
Taylor Wilson
HOURS:
CLOSED MONDAYS
TUESDAY – THURSDAY: 4-9
FRIDAY & SATURDAY: 4-10
SUNDAY: 4-9