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Martinis & Tapas tonight–Enjoy a complimentary Lobster Arancini with your order of any martini or try it at home: http://ow.ly/RKGsL
It’s Martini Night! Enjoy a complimentary Lobster Arancini with your purchase of any martini.
week of August 31st
bison meatloaf, spinach, fontinella cheese, toast points, bourbon shallot demi-glace, grilled caesar salad, crispy shoestring tobacco onions 24
corndance crab cakes, jalapeño tartar sauce, house-blend rice, apple coleslaw 27
chicken ratatouille, herb roasted airline chicken breast, goat cheese ravioli, basil pesto cream sauce, toasted pine nuts, micro basil 22
grilled double-cut pork chop, salsa verde, chorizo & black bean puree, carnitas & rice stuffed banana pepper, queso fresco, chicharrones, cilantro 28
halibut cartoccio, julienne vegetables, saffron rice, white wine butter sauce, basil, cooked in a parchment paper bag 34
sword of john adams, grilled rib-eye, rotisserie pollo rico, jalapeño-cheddar bratwurst, loaded potato skins, apple coleslaw, vegetable medley, chipotle bbq sauce 39
peruvian pork ham hock, braised for ten hours in our signature black water sauce, vegetable medley, roasted yukon mashed potato 34
grilled hanger steak, chili rubbed, sweet corn risotto, charred cherry tomatoes, crispy shoestring tobacco onions, popcorn shoots 29
“three sisters” roasted acorn squash, stuffed with grilled sweet corn, black beans, bell peppers, spinach & roasted garlic custard, smoked mozzarella, arugula salad, chipotle vinaigrette, cilantro 19
28 day dry-aged steak, red rock cheddar polenta, roasted orange & purple cauliflower,
chanterelle mushroom demi-glace, charred scallions, choice of hand-cut steak:
12 oz. new york strip 39 | 8 oz. filet mignon 43
let us introduce ourselves
The Potawatomi Indians, “Keepers of the Fire,” lived in this region for nearly 200 years. They were adaptable hunters and farmers, skillfully using what the land offered to sustain every aspect of their culture – from food and clothing to shelter.
In the Potawatomi tribes, the secrets of farming as well as the songs and legends that accompanied them, were guarded and passed from mother to daughter in the cornfields as they worked the land together. As with many native American tribes, they gave thanks to their gods and made requests for bountiful harvests through elaborate rituals… corndances.
At Corndance, we celebrate and honor the traditions of the “Keepers of the Fire” by offering you a cuisine made from only the freshest ingredients, respectfully acquired from the land. Chef George Pesek sources his ingredients from local ranches, orchards, and fields whenever possible to create unique flavorful dishes and an unforgettable dining experience. Paired with wines and beer from the the Americas, he strives to create an imaginative cuisine that offers the familiar… and something altogether new.
Welcome to the “Corndance”.
From Our Farm to Your Fork
how it all came to be…
After rising to the forefront of the bustling Chicago culinary scene, George Pesek and his family chose the town of Culver, Indiana to open their own restaurant, the Corndance Café, which has been a part of downtown Culver since 1999. They also purchased another location in Culver, which would eventually become the Evil Czech Brewery, after George attended master brewing classes at UC Davis. After a long and successful run in Culver, George selected Mishawaka, Indiana as the site of his next venture, the Corndance Tavern on Grape Road, competing against nationally known chain restaurants, and giving Mishawaka a taste of fresh local food that the Corndance brand has become famous for.
George and Tammy built their home in Argos, Indiana, where they operate Rooster Hill Farm, a 50-acre bison ranch. George, Tammy, their son Nick and daughter Olivia have all spent time working on the farm and tending to the bison themselves, doing everything from administering vaccinations and processing the bison for use in their family of restaurants. To this day, Chef George Pesek continues to seek new challenges, acquire new knowledge, and drive himself to be a better chef, while exposing his guests to new and exciting food and spirits done in a way that is healthier, fresher, and above all, local.