HAPPY HOUR | DINNER MENU | KIDS MENU | BRUNCH | WINE | COCKTAILS & BEER | GIFT CARDS | RESERVATIONS
Serving brunch on Sundays 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 | 3-6 DAILY | BAR ONLY
Select 1st Tier Wines, Well Liquor, Domestic Beer
HAPPY HOUR MENU ITEMS | 3-5 | BAR ONLY
Please no substitutions & no split plates during this time.
*Deviled Eggs 9 GF
– Traditional southern style creamy yolks, hot sauce gastrique, smoked pork belly, baby herb
Tuna Tartare 12 GF – Diced sushi grade tuna, avocado lime puree, and fresh mango salsa accompanied with chipotle gastrique, served with house made tortilla chips
Truffled Street Corn Guacamole 15 VEG – 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
Crab CakeS 15 – Butter crumb and lump crab cake served pan roasted with charred pepper aioli topped with arugula salad and lemon vinaigrette
The Burger 15 –
8oz blend of brisket, short rib and ground chuck with mature cheddar, PCS burger sauce, served all the way on a buttered
sesame seeded bun
ADD smoked bacon 3 • avocado 3
Caesar Salad 10 – Romaine hearts, hand grated Reggiano, butter baked croutons, house Caesar dressing
Pork Milanese 22 – Bone In Berkshire pork chop, panko and parmesan crusted served pan roasted over piquillo pepper and artichoke bruschetta and lemon dijon beurre blanc. Topped with a salad of vine ripe tomatoes, arugula, and balsamic vinaigrette finished with hand grated Reggiano
Short Rib Queso 14 – Spiced overnight braised short rib in white queso topped with fresh pico de gallo served with house made tortilla chips
DINNER MENU
SHARED
*Deviled Eggs 12 GF
Traditional southern style creamy yolks, hot sauce gastrique, smoked pork belly, baby herb Truffled Street Corn
Guacamole 18 VEG
Mashed Hass avocado, pico de gallo, black truffle, roasted corn, queso fresco cheese, served with house tortilla chips
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
Grilled Sourdough 12 VEG
Heirloom red fife, whipped pimento cheese, honey infused chili crunch
*Southwest Tuna Stack 17 GF
Diced ahi tuna atop chipotle infused mashed avocado and fresh mango salsa served with house tortilla chips
Crab Cake 22
Butter crumb and lump crab cake served pan roasted with charred pepper aioli topped with arugula salad and lemon vinaigrette
Lamb Lollies 29 GF
Citrus-herb marinated and fire grilled lamb chops over smoked pepper hummus, house chimichurri, summer tomato gastrique
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
Seasonal Salad 17 GF –FL watermelon, baby arugula in chipotle – lime vinaigrette, basil & mint, queso fresco, Marcona almond crumble, pickled onion, and toasted coconut
Southwest Salad 17 – Local baby greens in avocado ranch, roasted corn, farm tomato, black beans, pickled onion, charred sweet peppers, and cheddar jack finished with corn tortilla strips
ADD TO ANY SALAD:
ahi tuna (8oz) 14 • hanger steak (8oz) 24 • grilled chicken (8oz) 11 • salmon (8oz) 14 • 3 jumbo shrimp (blackened or grilled) 16
ENTREES
The Burger 22 – 8oz blend of brisket, short rib and ground chuck with mature cheddar, on a non-seeded brioche bun, PCS burger sauce on the side.
ADD smoked bacon 3 • avocado 3
*Scottish Salmon 30 GF – Fire grilled organic Scottish salmon served with lemon butter glaze and dill crema
over quinoa basmati blend and local vegetables
Short Rib 35 GF – Overnight braised short rib topped with crispy leeks, roasted wild mushrooms and red wine demi glace accompanied by whipped Palm City potatoes and local vegetables
Swordfish Al Pastor 32 GF – Achiote rubbed and fire grilled local swordfish with pineapple pico de gallo, avocado crema, and guajillo oil over quinoa basmati blend and local vegetables
Pork Milanese 32 – Bone In Berkshire pork chop, panko and parmesan crusted served pan roasted over piquillo pepper and artichoke bruschetta and lemon dijon beurre blanc. Topped with a salad of vine ripe tomatoes, arugula, and balsamic vinaigrette finished with hand grated Reggiano
Filet Mignon 57 GF – 8 oz GW Premier Prime Black Angus served fire grilled, house made steak sauce and cowboy butter over Palm City whipped potatoes and local vegetables
Ahi Tuna 34 GF – Togarashi rubbed and fire grilled ahi tuna served rare with wasabi crema, kung pao reduction, and chile-nut crumble over quinoa basmati blend and local vegetables
Macadamia Crusted Snapper 37 – Locally sourced and pan roasted, finished
with coconut curry beurre blanc over quinoa basmati blend and local vegetables
Spaghetti Squash 22 VEG – Charred Tomato roasted spaghetti squash, grilled local corn, heirloom pico, queso fresco, and cilantro oil vegetarian
(omit the cheese for vegan option)
Chicken Under a Brick 23 GF – 10 oz Murrays pasture raised, airline chicken breast served oven roasted under a brick. Finished with dill- fennel slaw, pickle remoulade, and Nashville Hot Sauce over Palm City whipped potatoes and local vegetables
Local Beef Shank Ragu 26 – Braised Diamond B Ranch and Maitake mushroom ragu over rigatoni finished with sourdough breadcrumb, stracciatella, and baby herbs
Butcher Steak 45 GF – 9 oz fire grilled hanger steak accompanied by cognac peppercorn gravy and summer blackberry gastrique over Palm City whipped potatoes and local vegetables
DESSERTS
Key Lime Pie 14 – House made, Classic baked keylime custard in graham cracker crust served with Amarena cherry coulis and fresh whipped cream
PCS Banana Split 19 VEG, GF – Haagen-Dazs vanilla bean topped fresh whipped cream, candied pecans and cherries accompanied by hot fudge, strawberry coulis and caramel finished with caramelized bananas
Crème Brulee 13
Chefs Whims
FIREMAN DEREK’S Red Velvet Cake 15 – Layered red velvet cake with cream cheese icing with chocolate chips and vanilla bean whipped cream
NINO’S Ice cream sandwiches 15 – Classic cookie stuffed with cookies and cream ice cream finished with chocolate ganache, Reese’s crumble, and whipped cream
AFTER DINNER DRINKS
Espresso 6 • Double Espresso 8 • Cappuccino 7
PC Coffee 12 – Amaretto, Kahlua, Baileys, finished with whipped cream
Classic Irish Coffee 12 – Jameson (add Baileys if you prefer), finished with whipped cream
Nutty Irishman Coffee 12 – Jameson, Baileys, Frangelico, finished with whipped cream
Quintaliza Espresso Martini 16 – Quintaliza reposado, fresh espresso, Kahlua
Midnight Quintaliza Freeze 16 – FROZEN Quintaliza Espresso Martini
Nutty Islander Martini 15 – pistachio liqueur, coconut rumchata, splash of baileys irish cream
Chocolate Martini 15 – Vanilla vodka, kahlua, white and dark chocolate liqueur, chocolate drizzle
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 served with kids beverage and choice of french fries or fresh fruit – $12
(for ages 10 and under)
Cheese Pizza – Naan crust, pomodoro sauce, mozzarella
Hot Dog – Nathans All Beef Hotdog lightly toasted bun
Chicken Tenders – Buttermilk marinated, hand breaded, and oil crisped, free range chicken breast strips with house honey mustard
Kids Pasta – Rigatoni served your choice: plain, buttered, or in pomodoro
BRUNCH MENU
Avocado Toast 17 – Toasted heirloom sourdough, truffled avocado mash, lemon garlic aioli, radish, heirloom tomato, Parmesan, and aged balsamic
add fried eggs $4
add smoked salmon $9
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 • 3 blackened jumbo shrimp 16
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
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
Smoked Salmon Carpaccio 19 – Baby arugula in white balsamic vinaigrette, red onion, capers, radish, and dill Creme fraiche and toasted sourdough
Banana Foster’s French toast 19 – Hand cut challah bread in vanilla farm egg custard layered with candied pecan infused marscapone mousse finished with carmelized banana and rum maple syrup
Pork Milanese 32 – Bone In Berkshire pork chop, panko and parmesan crusted served pan roasted over piquillo pepper and artichoke bruschetta and lemon dijon beurre blanc. Topped with a salad of vine ripe tomatoes, arugula, and balsamic vinaigrette finished with hand grated Reggiano
Short rib Chilaquiles 22 – House made tortilla chips tossed in fire roasted salsa Roja, 2 fried eggs, over night braised short rib, queso fresco, avocado crema, chipotle aioli, radish, pickled onion, and cilantro
Short Rib Omelette 19 GF – Braised shortrib, carmelized onion, shitake mushroom, white cheddar, in a three egg omelette finished with horseradish creme accompanied by Palm City home fries
Lobster omelette 22 – 3 egg omelette, herbed Boursin, sautéed spinach, hollandaise, Creme fraiche, caviar, and chive accompanied with Palm City home fries and sourdough
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 BRUNCH – All Items 12
(Includes kids bevereage • 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
Cheese Pizza
Naan crust, pomodoro sauce, mozzarella
Chicken Tenders
Buttermilk marinated, hand breaded, and oil crisped, free range chicken breast strips with house honey mustard
Hot Dog
Nathans All Beef Hotdog lightly toasted bun Kids Pasta
Rigatoni
served your choice: plain, buttered, or in pomodoro
Beverages
Cappuccino 7
Espresso 6
Double Espresso 9
Hot Tea 3
Orange Juice 5
Rose Sangria 10
Titos Bloody Mary 10
Pitcher of Mimosas or Sangria 25
WINE
WHITES
Chardonnay
Kendall Jackson, Sonoma 11 glass / 36 bottle
Jordan, Russian River Valley 102 bottle
Chalk Hill, Sonoma Coast 13 glass / 41 bottle
Charles Krug, Carneros, Napa 15 glass / 48 bottle
Louis Latour Pouilly Fuisse, France 75 bottle
Benziger Family Winery, California 10 glass / 33 bottle
Stag’s Leap Wine Cellars Karia,
Napa Valley 63 bottle
Sauvignon Blanc
Emmolo, (Wagner), North Coast 10 glass / 35 bottle
LaCrema, Sonoma County 50 bottle
Crowded House, New Zealand 13 glass / 41 bottle
Ferrari Carano Fume Blanc, Sonoma County 47 bottle
Barton & Guestier Sancerre les Caillottes, France 75 bottle
Interesting Whites & Italians
B&G Tourmaline, Rose,
Cote de Provence, France 13 glass / 41 bottle
Feudi Di San Gregorio, Falanghina, Italy 40 bottle
Cantina Casteggio Moscato, Italy 10 glass / 33 bottle
Ridge Vineyards Grenache Blanc, Sonoma County 65 bottle
Santa Margherita, Alto Adige, Italy 55 bottle
Santa Christina by Antinori, Delle Venezia 10 glass / 33 bottle
Maso Poli Pinot Grigio, Trentino 53 bottle
H LUN Pinot Grigio, Alto Adige, Italy 13 glass / 41 bottle
Bubbles
Chandon Brut, Napa/Sonoma 55 bottle
Segura Viudas, Cava Brut, Spain 10 glass / 33 bottle
Mumm Napa, Blanc De Blancs, Napa Valley 77 bottle
Valdo Marca Oro Prosecco Brut, Italy 10 glass / 33 bottle
Lucien Albrecht Cremant D’Alsace Brut Rose, France 48 bottle
REDS
Interesting Reds & Italians
Caymus~Suisin Grand Durif Petite Syrah 60 bottle
Caymus Suisin, The Walking Fool Red Blend, Suisin Valley 16 glass / 50 bottle
The Prisoner Red Blend, St Helena 90 bottle
Bodega Norton Reserve Malbec, Mendoza, Argentina 50 bottle
Aida Montepulciano D’ Abruzzo, Italy 11 glass / 35 bottle
Ceretto Barolo, Piedmont Italy 145 bottle
Rowen Red Blend, Sonoma County 75 bottle
Chianti Classico Borgo Salcetino, Italy 13 glass / 43 bottle
Ridge Vineyards Three Valleys Zinfandel Blend, Sonoma County 57 bottle
Tenuta di Sesta Brunello di Montalcino 117 bottle
Super Tuscan Piaggia Carmignano Riserva, Italy 106 bottle
Poggio Bonelli Chianti Classico DOCG, Italy 63 bottle
Cabernet & Bordeaux
Bonanza by Chuck Wagner, Napa Valley 11 glass / 35 bottle
My Favorite Neighbor, Paso Robles 85 bottle
Oberon, Napa Valley 18 glass / 58 bottle
Jordan, Alexander Valley 159 bottle
Faust, Napa Valley 100 bottle
Caymus Vineyards, Napa Valley 210 bottle
Quilt, Napa Valley 65 bottle
Heitz Cellars, Napa Valley 153 bottle
Silver Palm, California 11 glass / 35 bottle
Tribute, Paso Robles 14 glass / 45 bottle
Threadcount by Quilt, Paso Robles 16 glass / 50 bottle
Nickel & Nickel State Ranch, Yountville 243 bottle
Barton & Guestier Château Magnol Haut Medoc, France 60 bottle
Aspirant De Beychevelle, Saint Julien, France 90 bottle
Pinot Noir
Sea Sun (Wagner Family),
North Coast 10 glass / 33 bottle
Four Graces, Willamette Valley 16 glass / 50 bottle
Belle Glos Dairyman, Russian River Valley 63 bottle
Flowers, Sonoma Coast 92 bottle
En Route Les Pommiers Far Niente, Russian River Valley 90 bottle
Benton Lane, Willamette Valley 50 bottle
Lingua Franca Avni, Willamette Valley 68 bottle
COCKTAILS • BEER
OLD FASHIONS – 14
All served with an orange peel & dark amarena cherry, poured with 2oz of liquor
Seasonal Infusion
Old Fashion
Ask your server
PC Classic
Makers Mark, aromatic bitters,
dash of simple syrup
Tequila Old Fashion
Casamigos anejo, Licor 43,
orange bitters
Peanut Butter Old Fashion
Skrewball peanut butter whiskey, Makers Mark, chocolate bitters
Rum Old Fashion
Papas Pilar, chocolate bitters,
dash of simple syrup
Pecan Old Fashion
Revel Stoke pecan whiskey,
Makers Mark, chocolate bitters
TOP SHELF OLD
FASHION 18
Hemngway Rye
A Blend of Straight Rye Whiskey finished in rum-seasoned
Oloroso Sherry Casks
MARTINIS – 15
All Martini’s are poured with 3oz of liquor
Cucumber Martini
Drumshanbo Gunpowder citrus gin, fresh cucumber, lime juice, agave
Lemon drop
Tito’s, triple sec, fresh lemon,
simple syrup, sugar rim
Brown Sugar Bourbon Espresso
Makers Mark, espresso, Kahlua,
brown sugar syrup
Desert Island
Mi Campo Reposado, fresh lime juice, coconut infused agave
Classic Espresso Martini
Vanilla Vodka, Kahlua, espresso
Tequila Pineapple Infusion
Mi Campo Blanco house infused
with fresh pineapple
Classic PCS Martini
Ketel One
Add olive juice if you prefer to make it dirty
Blue cheese olives 1.50
Chocolate Martini
Smirnoff Vanilla, Licor 43 Chocolate, Kahlua, white chocolate liqueur, chocolate drizzle
Watermelon Basil Martini
Ketel One citron, triple sec,
watermelon purée, fresh basil
COCKTAILS – 13
All cocktails poured with 2oz of liquor
Blackberry Bramble
Tito’s, fresh lemon, blackberry preserves, dash of chambord, simple syrup
Paloma
Mi Campo Blanco, agave, fresh grapefruit juice, splash of club soda
Spicy Pineapple Margarita
Fiero Habanero Blanco, fresh lime juice, pineapple purée, agave
Lavender Lemonade
Nolet, fresh lemon, lavender simple syrup, splash of soda
Coconut Mojito
Bacardi, fresh mint, fresh lime,
coconut simple syrup, club soda
Moscow Mule
Titos Texas Vodka, Fresh Lime,
and Goslings Ginger Beer
PCS Spritzer
Nolet, Saint Germaine, fresh lemon, agave, finished with Prosecco
Blood Orange Margarita
Mi campo reposado, blood orange liquor, blood orange juice, agave,
with sugar rim
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 10 – 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
FEATURING QUINTALILZA TEQUILA
Quintaliza Honeybee 15
Quintaliza Reposado,
Grand Marnier, fresh lemon juice, and honey syrup
Quintaliza Espresso
Martini 16
Quintaliza Reposado,
kahlua, espresso
PALM CITY SOCIAL
3162 SW Martin Downs Blvd | Palm City, FL
Executive Chef
Taylor Wilson
HOURS:
CLOSED MONDAYS
TUESDAY – THURSDAY: 3-9*
FRIDAY & SATURDAY: 3-10*
SUNDAY: Brunch 10:30-2 / 3-9*
*Bar opens at 3, dining room opens at 5 for dinner
Polite Notice:
To better deliver a classic atmosphere,
proper dress is required.
Thank you for NOT wearing:
• Uncovered sports bras or other bra-style tops
• Excessively revealing clothing or exposed undergarments
• Any clothing with offensive language or images
Men’s shirts must have sleeves. Dress shorts are welcomed.