Make Your Reservation
Roasted Beet Salad
Chicken Liver Pate
Veal Eggplant Parmesan
pan sauteed veal medallions, fried eggplant medallions, served with pasta in a sundried tomato sauce …26
pork belly hash, tarragon chicken jus, vegetable medley…21
Sword of John Adams
ribeye, jumbo grilled prawns, loaded potato skins, vegetable medley, coleslaw, cocktail sauce…39
pear and ricotta stuffed raviolis, toasted nut cream sauce, fresh pear, sun-dried tomato…21
Corn Crusted Halibut
sweet corn crusted halibut, bourbon shallot demi-glace, white cheddar yukon mashed potato…32
Pineapple Upside Down Cake
Chocolate Molten Cake
Not So Healthy Granola Bar
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”.