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Wednesday night Prix Fixe Menu! A three course fine dining experience for one great price.
Tonight’s Wine Safari Full-bodied with vibrant flavors of black cherry, clove, and toasty oak. Complex and concentrated. Suggested food pairings include meaty pizza with as many toppings as you can fit (don’t forget anchovies), roast leg of lamb stuffed with garlic cloves, barbecued baby back ribs with plenty of sticky sauce, Cajun seared salmon.
Fresh farm-to-fork inspired snacks, hand-in-hands, small plates and flatbreads. Don’t these look delicious?! Find these and other colorful, flavorful and unique dishes on our bar menu as well as our Daily Specials.
week of February 4th
poblano fondue stuffed chicken, house-blend rice, grilled tomatillo sauce,
crispy corn tortilla strips, micro cilantro, crumbled queso fresco 21
venison stew, fingerling potatoes, pancetta braised collard greens, mcintosh apples,
lingonberry, crispy shoestring potatoes, apple chips 28
bison meatloaf, spinach, fontinella cheese, toast points, bourbon shallot demi-glace,
yukon mashed potatoes, crispy shoestring tobacco onions 24
21 day dry aged beef stir fry, 100% grass fed, house-blend rice, julienne vegetables,
general tso’s sauce, crushed peanuts, toasted sesame seeds, pickled ginger 27
peruvian pork ham hock, braised ten hours in our signature black water sauce,
yukon mashed potatoes, vegetable medley 34
wildwood veal medallions, roasted mushroom risotto, madeira wine pan jus, rainbow
swiss chard, shaved pecorino cheese, crispy enoki mushrooms, truffle herb salad 28
grilled lamb chops, pistachio falafel, pomegranate yogurt, cucumber salad,
harissa demi-glace, roasted heirloom baby carrots, crispy chickpeas, micro fennel 29
pear ravioli, roasted pear and ricotta cheese stuffed ravioli, toasted nut cream sauce,
parmesan cheese, sun-dried tomato 18
grilled sitka salmon, wild caught alaskan salmon, sautéed julienne vegetables,
sun-dried tomato pesto, fresh spinach, tomato-onion salad, 18 year balsamic vinegar 26
bison osso bucco, risotto milanese, roasted vegetables, gremolata 29
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.