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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, GFTraditional 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, GFMashed hass avocado, pico de gallo, black truffle, roasted corn, cotija cheese, served with house tortilla chips

*Heirloom Sourdough 8 VEGSliced and toasted red wheat sourdough with whipped everything butter and house pimento cheese

Spinach Artichoke Dip 19 VEG, GFBoursin 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 GFHard boiled egg, cucumber, vine ripe tomato, cheddar, smoked bacon, sunflower seeds, and field greens dressed in buttermilk garlic dressing

Thai Noodle Salad 17 VEGAvocado, baby greens, basil, peanuts, pineapple, and mint tossed in citrus sesame vinaigrette

Arugula Salad 16 VEG, GFCrumbled 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 GFFire grilled organic Scottish salmon served with lemon butter glaze and dill crema over Basmati rice and local vegetables

Filet Mignon 55 GFBeef 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 GFAvocado, 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 GFFire 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 VEGGraham cracker crust, whipped cream, amaretto cherry coulis

Banana Split Board 19 VEG, GFHaagen-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 VEGHouse made milk chocolate mousse, toasted marshmallow, graham cracker and chocolate shaving

Fireman Dereks Salted Caramel Pie 13 VEGOatmeal 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

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
Laroche, Pays d’ Oc, France – 8 glass / 28 bottle
Scattered Peaks, Fume Blanc, Napa Valley – 12 glass / 38 bottle
White Haven, New Zealand – 12 glass / 38 bottle
Emollo, (Wagner), North Coast  – 69 bottle
Honig, Napa Valley – 53 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
Miraval Rose, Cotes de Provence, France – 60 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, 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
Tercos Malbec, Mendoza, Argentina – 11 glass / 35 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
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 – 88 bottle
Zonin Prosecco, Italy split – 9 glass
Chandon Brut, Napa/Sonoma – 69 bottle
Jaffelin Cremant, Rose Brut, Burgandy, France – 51 bottle
Piper Heidsick Reims, France – 120 bottle

ITALIANS

Caparzo Brunello Di Montalcino, Italy – 108 bottle
Aida Montepulciano D’ Abruzzo, Italy – 11 glass / 35 bottle
Bocelli Family Wines, Sangiovese, Tuscany – 10 glass / 33 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 reposado, chocolate bitters, dash of simple syrup

Peanut Butter Old Fashion
Revel Stoke Peanut butter whiskey, Makers Mark, chocolate bitters

Chocolate Old Fashion
Makers Mark, splash of chocolate liqueur, 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, Dorda Double Chocolate Liqueur, 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

Aviator
Aviator, Luxardo maraschino liqueur, Crème de Violette, fresh lemon

White Peach Sangria
White wine, white peach nectar, peach schnapps, fresh fruit, splash of club soda

Ranch Water  (FLAVORS: blackberry, peach, coconut and pomegranate) Tajin rim , Mi Campo Blanco,
fresh lime juice, 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%

Dogfish Head 8
– Dogfish Brewery, Milton, DE – 
60 Min IPA – 6.0%

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

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