Makefield’s Public House has replaced the former Highlands Grille.
Our newly inspired menu appeals to both active golfers and local diners alike. Whether you worked up an appetite out on the course and are looking for a great burger and fresh-cut fries, or you are looking for a new place for dinner and want a fresh, inventive four-course meal paired with a favorite wine – Makefield’s Public House is the place for you. Friday’s are for the Raw Bar lovers with specials on oysters, and clams.
We are delighted to introduce you to our new culinary offering, the Woodside Smokehouse Grille.
Did you know that we have been using smoke to flavor our food for millennia. Before the invention of refrigeration, our ancestors used wood smoke which has microbial properties, to preserve meats and perishable foods. Today’s chefs use wood and modern appliances to flavor everything from burgers at backyard barbecues to fine cheeses and seafood.
We will be offering four smoked flavors, Mesquite, Apple Cherry, Hickory, and Maple, as well as other culinary favorites.
Meet our new chef,
formerly of the Vault Brewery
Chef Joshua Northcutt has a passion for bringing people together around the table with an approachable, yet contemporary take on classic favorites.
Chef Josh was born in Texas and relocated back to the Greater Philadelphia area at a young age. Josh grew up cooking alongside his Italian grandparents in their home kitchen in South Philly, learning all of the secret family recipes and quickly developing a knack for creating his own iterations along the way. His early love for delicious homemade meals and the power they had to gather families around the table remains influential in how he approaches food today. We are proud to include Josh as a member of our team bringing you exceptional new tastes and pairings.
Our new seasonal menu will be out soon so stay tuned and watch for our new exciting offerings.
A few of our favorites —
Iced or Grilled North Atlantic Oysters
HORSE RADISH, LEMON AND COCKTAIL SAUCE
— 2.75 PER
6 OR 12 WITH OUR HOUSE MADE HOT SAUCE AND BUTTERMILK BLUE CHEESE
6 WINGS FOR 12 — 12 WINGS FOR 18
Soft Pretzel Sticks
2 BAVARIAN SOFT PRETZELS WITH BEER CHEESE – 4
Highland Chicken Nachos
WHITE CORN TORTILLAS PILED HIGH WITH MELTED CHEESE, LETTUCE, TOMATO, PICKLED ONION, STREET CORN, AVOCADO AND JALAPENO – CHILPOTLE CREMA – 11
Steak & Deviled Egg
CRUNBLED BROSKET – 3
ADD PULLED SMOKED CHICKEN, TUNA SALAD, CHICKEN SALAD, SHRIMP OR GRILLED PORTABELLA TO ANY SALAD
TRADITIONAL CREAMY DRESSING WITH GRANA PADANA, GARLIC CROUTONS – 9
ADD CHICKEN – 3 OR SHRIMP – 3
THICK CUT BACON, HEIRLOOM TOMATO AND BUTTERMILK BLEU CHEESE DRESSING – 11
ADD CHICKEN – 3 OR SHRIMP – 5
Heirloom Tomato and Burrata
SUMMERS BEST – BASIL, BLACK VINEGAR, AND OLIVE OIL – 12
Lobster Roll in a Bowl
BUTTER LETTUCE, TOMATO, LOBSTER SALAD AND BRIOCHE CROUTONS – 18
GRILLED ONIONS, PICKLE ON BRIOCHE – 12
TARRAGON LOBSTER SALAD, BUTTERED BRIOCHE, BABY LETTUCE, HEIRLOOM TOMATO – 17
ROAST TURKEY, LETTUCE, TOMATO, THICK CUT BACON, MAYO – 11
Smoked Chicken Sandwich
PULLED CHICKEN, LETTUCE, TOMATO AND AVOCADO, BARBEQUE AIOLI – 11
California Chicken Salad Wrap
LETTUCE, TOMATO, AVOCADO & PICKLED ONION ON WHOLE WHEAT WRAP – 11
WHEAT TORTILLA WRAP WITH FRESH TUNA SALAD, LETTUCE, TOMATO AND AVOCAD – 9
Public House Grilled Cheese
BUTTERY BRIOCHE WITH YOUR CHOICE OF SWISS OR AMERICAN, HEIRLOOM TOMATO – 8
ADD BACON – 2
3 CHEESE GRILLED TO PERFECTION ON A WHOLE GRAIN TORTILLA WITH PICKLED ONION, JALAPEÑO, STREET CORN, TOMATO, ROTISSERIE CHICKEN AND QUESO FRESCO – 12
OUR HOUSE RECIPE – HAND BREADED TENDERS, AND FRIES – 10
UNCURED THICK CUT -BLACK PEPPER AND MAPLE MUSTARD LACQUERED – 7
“Hiring Chef Mark Miller and investing in updating the bar and grill will allow us to offer great food and cocktails. Makefield’s has always been a great place to relax and enjoy some of the best golf and views in town. Now we are the perfect place for you to enjoy a great meal and socialize with your friends and family too.”
— ED GIBSON, HEAD GOLF PROFESSIONAL
“I’m really looking forward to bringing my experience in fine dining and my relationships with local farmers to the gastropub concept and making Makefield’s a destination for great food.”
— MARK MILLER, EXECUTIVE CHEF