Our seasonly inspired menus appeal 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. Our addition of our Woodside Smokehouse Grille adds another culinary level of great smoked meats and side dishes.
We are delighted to introduce you to our new 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.
A few of our favorites —
HOUSE-MADE TORTILLA CHIPS, CHEDDAR, JACK, PICKLED JALAPENOS, PICKLED ONIONS, , AND PICO DI GALLO SERVED WITH SOUR CREAM AND SALSA – 12.95
ADD PULLED CHICKEN – 6 / ADD SMOKED PULLED PORK – 7
SERVED WITH CELERY, AND BLUE CHEESE DRESSING, BUFFALO SAUCE
10 WINGS – 14
Served with ranch — 5.45
Fried Jalapeno Coins
Served with ranch — 6.45
Fried Cheese Curds
FRIED WISCONSIN CHEESE CURDS SERVED WITH OUR hIGHLANDS SAUCE – 8.95
Chicken Tenders & Fries
OUR HOUSE RECIPE – HAND BREADED TENDERS, AND FRIES – 11.95
ALL SALADS CAN BE MADE INTO WRAPS
ADD PULLED SMOKED CHICKEN ~ 5
ROMAINE LETTUCE, CAESAR DRESSING, GRATED PARMESAN, CROUTONS – 8.45
BUTTER LETTUCE, BEEF STEAK TOMATO, CANDIED BACON, MAPLE BACON VINAIGRETTE – 11.95
Manor House Salad
SPRING MIX, TOMATO, ONION, BALSAMIC VINAIGRETTE – 7.95
ADD AN EGG ~ 2
ADD FRIES ~ 3
ADD ONION RINGS ~ 4
DOUBLE BEEF PATTY, LETTUCE, TOMATO, ONION, ON BRIOCHE BUN – 12.95
Black & Bleu Burger
DOUBLE BEEF PATTY, BLEU CHEESE, BACON ON BRIOCHE BUN – 13.45
DOUBLE BEEF PATTY, AMERICAN CHEESE, PORKROLL ON BRIOCHE BUN – 13.45
ROASTED TURKEY, LETTUCE, TOMATO, MAYO, BACON ON SLICED BRIOCHE – 11.95
Pulled Pork Sandwich
SMOKED PORK SHOULDER, BBQ SAUCE ON A BRIOCHE BUN – 12.45
Pork Roll & Cheese Sandwich
PORK ROLL, AMERICAN CHEESE ON A BRIOCHE BUN – 8.50
Fried Tilapia Sandwich
FRIED TILAPIA, ORANGE CHILI GLAZE, LIME SLAW ON A BRIOCHE BUN – 13.45
Brisket Cheesesteak Sandwich
CHOPPED BRISKET, CARAMELIZED ONION, AMERICAN CHEESE, LONG ROLL – 14.95
Shrimp Tacos (3)
GRILLED SHRIMP, LIME SLAW, PICKLED RED ONION, CHIPOTLE CREMA – 13.95
FRIED SHRIMP, SHREDDED LETTUCE, TOMATO, ONION, REMOULADE, LONG ROLL – 14.45
CHEDDAR CHEESE, PICO DE GALLO SERVED WITH SOUR CREAM AND SALSA – 9.95
ADD PULLED CHICKEN – 5 / ADD SMOKED PULLED PORK – 6
“Hiring Chef Joshua Northcutt 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