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.
DAILY SPECIALS
TUESDAY for 2
Filet Special: 2 – 8oz Black Angus beef tenderloins served fire grilled with beef tallow and garlic confit “butter”, smoked tomato demi-glace,
cippolini onions over whipped Palm City potatoes and local vegetables, 2 Caesar Salads and 1 slice of peanut mousse
(Dine in or carry out)
$100
WEDNESDAY
½ price on all bottles of wine
THURSDAY
½ price on all speciality cocktails
SUNDAY FUNDAY
½ price on all spirits, beer, wine and cocktails between 4pm-9pm
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
Jerry’s Peanut Butter and Marscapone Mousse 15 – with Reese’s crumble, house made whipped cream and shaved chocolate
Creme Brulee 15 – Chef’s whim
Fireman Derek’s Chocolate Cake ala Mode 17 – with Hagen Daz vanilla ice cream, house made whipped cream and chocolate ganache
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
Spanish Coffee 12 – Myers, Kahlua, Grand Marnier, finished with whipped cream
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 – 10 glass / 35 bottle
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
Stag’s Leap Hands of Time, Napa Valley – 60 bottle
Sauvignon Blanc
Emmolo, (Wagner), North Coast – 10 glass / 35 bottle
LaCrema, Sonoma County – 50 bottle
Drylands, Marlborough – 13 glass / 41 bottle
Ferrari Carano Fume Blanc, Sonoma County – 47 bottle
Pinot Grigio
Santa Margherita, Alto Adige, Italy – 55 bottle
Santa Christina by Antinori, Delle Venezia – 9 glass / 30 bottle
Ferrari Carano Pinot Grigio, Sonoma County – 10 glass / 33 bottle
Maso Poli Pinot Grigio, Trentino – 53 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
Blindfold Blanc De Noir, Sonoma – 60 bottle
Feudi Di San Gregorio, Falanghina, Italy – 51 bottle
Bubbles
Zonin Prosecco, Italy – split 9 glass
Chandon Brut, Napa/Sonoma – 69 bottle
Jaffelin Cremant, Rose Brut, Burgandy, France – 51 bottle
Segura Viudas, Cava Brut, Spain – 9 glass / 30 bottle
Mumm Napa, Blanc De Blancs, Napa Valley – 72 bottle
REDS
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 – 80 bottle
The Prisoner Red Blend, St Helena – 90 bottle
Bodega Norton Reserve Malbec, Mendoza, Argentina – 50 bottle
Stag’s Leap Hands of Time Red Blend, Napa Valley – 75 bottle
Charles Krug Merlot, Napa Valley – 63 bottle
Seghesio Red Zinfendal, Sonoma – 68 bottle
Cabernet
Old Soul, Lodi – 10 glass / 35 bottle
Bonanza by Chuck Wagner, Napa Valley – 11 glass / 35 bottle
Joseph Phelps, Napa Valley – 225 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
Joseph Carr, Napa Valley – 85 bottle
Chateau Caronne St Gemme “Landott” Haut Medoc Bordeaux France – 75 bottle
Simi Cabernet, California – 15 glass / 48 bottle
Quilt, Napa Valley – 108 bottle
Pinot Noir
Sea Sun (Wagner Family), North Coast – 9 glass / 30 bottle
Four Graces, Willamette Valley – 16 glass / 50 bottle
Belle Gloss, Clark and Telephone Santa Maria Valley – 60 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
Italians
Aida Montepulciano D’ Abruzzo, Italy – 11 glass / 35 bottle
Ruffino Chianti Classico Aziano, Italy – 13 glass / 41 bottle
Banfi Chianti Classico Riserva, Tuscany – 56 bottle
Ceretto Barolo, Piedmont Italy – 145 bottle
La Mennella Cortonesi Brunello, Tuscany – 115 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
Cucumber Martini
Drumshanbo Gunpowder citrus gin, fresh cucumber, lime juice, agave
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
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
Empress Martini
Empress, fresh lemon, St Germaine elderflower, simple syrup
Chocolate Martini
Smirnoff Vanilla, Licor 43 Chocolate, Kahlua, white chocolate liqueur, chocolate drizzle
COCKTAILS – 13
All cocktails poured with 2oz of liquor
Blackberry Bramble
Tito’s, fresh lemon, blackberry purée, 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
Empress, 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
Texas Sipper
Tito’s, elderflower liqueur,
grapefruit juice, club soda
The Social Sour
House infused blackberry
Makers Mark, fresh lemon and
lime juice, agave
Coconut Creamsicle
Mi Campo Reposado, fresh Orange and Lime Juice, Cream Of Coconut, Agave
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
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: 4-9*
FRIDAY & SATURDAY: 4-10*
SUNDAY: 4-9*
*Bar opens at 4, 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.