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 | 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.
HH FRENCH FRIES 5 VEG, GF – Crisp parmesan garlic fries served with fresh herb and truffle aioli
STUFFED JALAPENOS 11 – Tempura battered and fried jalapenos stuffed with cheddar jack cheese and roasted chicken served with buttermilk- garlic ranch
SHORT RIB QUESO 11 GF – Spiced overnight braised short rib in white queso topped with fresh pico de gallo served with house made tortilla chips
HH 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
BURGER SLIDERS 13 – Ground shortrib, brisket, and chuck served fire grilled and finished with white cheddar and ltop on toasted brioche bun
CHICKEN AND WAFFLES 14 – 2 Mabels style fried chicken tenders served with pearl sugared belgian waffle, black dot gravy, and chipotle maple syrup
CRAB CAKE SLIDERS 15 – Lump crab cakes, pan roasted with baby arugula and saffron aioli atop toasted brioche bun
DINNER MENU
SHARED
*Deviled Eggs 11 GF – Traditional southern style creamy yolks, hot sauce Gastrique, smoked pork belly, baby herb
*Southwest Tuna Stack 16 GF – Diced ahi tuna atop chipotle infused mashed avocado and fresh mango salsa served with house tortilla chips
Truffled Street Corn Guacamole 18 VEG – Mashed Hass avocado, pico de gallo, black truffle, roasted corn, cotija cheese, served with house tortilla chips
Heirloom Sourdough 9 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 pepper aioli topped with arugula salad and lemon vinaigrette
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.
TT’s Goat Cheese Croquettes 18 VEG – Baby arugula, pickled onion, jalapeno jam, chimichurri
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
Pear and Bleu 17 VEG – Baby arugula, ripe pear, Asher Bleu, candied walnuts, pomegranate seed in white balsamic 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.
Steak Frites 45 GF – 8oz fire grilled Black Angus hanger steak served with garlic aioli and chimichurri with Parmesan fries
*Scottish Salmon 30 GF – Fire grilled organic Scottish salmon served with lemon butter glaze and dill crema over Basmati rice and local vegetables
Filet Mignon 55 GF – Fire grilled 8oz Black Angus tenderloin, red wine & cracked black pepper molasses, balsamic onions over Palm City potatoes and local vegetables
– ADD: Stilton blue cheese crust 6
Scallops 36 GF – Pan roasted diver scallops, vanilla bean beurre blanc, pomegranate salsa, toasted pistachio over Basmati rice and local vegetables
*Local Swordfish 29 GF – Fire grilled with cilantro pesto, aji crema and pickled onion pico over over Basmati rice and local vegetables
Wild Mushroom Risotto 25 VEG, GF – Roasted assorted local wild mushrooms, baby herb, and Parmesan Reggiano infused risotto
Pear Purses 24 – Roasted pear and four cheese stuffed pasta, goat cheese creme, pistachio gremolata, sage, proscuitto, and hot honey
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
Eva’s Pretzel Crusted Snapper 37 – Pan roasted, pretzel crust over Basmati rice and local vegetables served with honey-dijon Beurre Blanc
Short Rib 35 – 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
DESSERTS
Banana Split Board 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
Jerry’s Smores Mousse 15 – Housemade chocolate mousse with bruleed marshmallow, graham cracker crumble and fresh whipped cream
Vanilla bean crème brûlée 15 – Classic Madagascar vanilla bean custard with crisp burnt sugar topping served with fresh whipped cream and berries
Fireman Derek’s chocolate cake 15 – A Wynwood favorite! Served with fresh whipped cream, chocolate, ganache and berries
Apple cobbler 15 – Roasted and spiced Granny Smith apples served warm with cornbread streusel topping finished with caramel, whipped cream, and vanilla Häagen-Dazs ice 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
Pistachi-oh! Martini 14 – Vanilla vodka, pistachio liqueur,
RumChata, blackberry preserves
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
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
Ducumber 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: 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.