• Welcome to Corndance Tavern

    A farm-to-fork dining experience!
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About Us

Why Corndance?

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.

Daily Specials

February 28

Small Plates

Greens and Things

  • Corndance Salad
    mixed baby greens, bibb lettuce, marinated tomato, black olive, red onion, 18-year aged balsamic vinaigrette
  • Caesar Salad
    chopped romaine, shaved parmesan cheese, garlic-herb crouton, parmesan crisp
  • Grilled Caesar Salad
    grilled heart of romaine, shaved parmesan cheese, garlic-herb crouton, parmesan crisp
  • Capriole Goat Cheese Salad
    baby spinach, bibb lettuce, poached pear, capriole goat cheese, candied carrot stick, fig-balsamic vinaigrette, walnut-honey baklava
  • B.L.T. Salad
    crouton cup, heart of romaine, tomato, grilled nueske’s applewood smoked bacon, bleu cheese dressing, lemon stilton shower
  • Margherita Flatbread
    sun-dried tomato pesto, garlic, tomato, buffalo mozzarella, basil, aged balsamic
  • Wildwood Flatbread
    roasted garlic parmesan spread, portobello mushroom, caramelized onion, fontinella cheese, nueske’s applewood smoked bacon
  • Bison Meatball Flatbread
    roasted tomato sauce, caramelized onion, basil, pepperoni, mozzarella cheese, parmesan cheese
  • Green Bean Fries
    tempura fried, truffle aioli
  • Corndance Fries
  • Portobello Mushroom Fries
    tempura fried, chipotle aioli

Oodles of Noodles

  • Corndance Pennine
    slow roasted tomato and four cheese sauce, grilled shrimp, grilled chicken, italian sausage
  • Pear Ravioli
    roasted pear and ricotta cheese stuffed ravioli, toasted nut cream sauce, sun-dried tomato, parmesan cheese
  • Pepperjack Mac
    farm country cheese house’s habanero jack cheese, four cheese sauce, orecchiette pasta, crushed fritos
  • Bison Bolognese
    bucatini pasta, four cheese sauce, corn relish, shaved pecorino cheese, charred cherry tomato, crispy t.r.o.
  • Fettuccine Lobster & Shrimp
    sautéed black tiger shrimp and maine lobster, classic alfredo sauce or spicy diavolo sauce

House Specialties

  • Monster Bison Burger
    rooster hill farm bison, toasted pretzel bun, trader’s point aged cheddar cheese, onion ring, chipotle aioli, corndance fries, smoked ketchup, giardiniera
  • Brick Chicken
    whole cornish hen, wood roasted garlic steak frites, nueske’s applewood smoked bacon green beans, natural jus, tarragon
  • Bison Meatloaf
    spinach, fontinella cheese, toast point, bourbon shallot sauce, mashed potato, crispy tobacco road onion
  • Grilled Pork Chop
    roasted root vegetable smashed potato, apple cider demi-glace, crispy sweet potato, nueske’s applewood smoked bacon green beans, apple and herb salad
  • Grilled Sitka Salmon
    wild caught alaskan salmon, julienne vegetable, sun-dried tomato pesto, spinach & tomato-onion salad, 18-year aged balsamic vinaigrette
  • Sashimi Tuna Steak
    sliced seared sashimi tuna, served rare, ginger-lime sauce, asian coleslaw, pad thai noodles, wasabi, pickled ginger

Char-Grilled Steaks

  • 8 oz. Filet Mignon
  • 10 oz. Flat Iron Steak
  • 12 oz. Filet Mignon
  • 12 oz. New York Strip Steak
  • 14 oz. Ribeye
  • New York Au Poivre
    12 oz. new york strip, tri-color peppercorn crusted, journeyman bourbon cream sauce, crispy t.r.o.
  • Steak Frites
    10 oz. usda prime flat iron steak, wood roasted garlic steak frites, white truffle oil, parmesan cheese, fried egg, crispy enoki mushroom, chipotle bbq roasted pearl onion

7 oz. Filet Mignon

Daily Deals

  • Tuesday Wine Safari
    We scour the Americas (North, Central, South) to find wines that you’re not going to see on local store shelves! We present all varietals, including wines from the Pacific Northwest, all the way down to the Andes Mountains. These glasses and bottles are brought to you at a great price, and our kitchen and bar staff love to help you pair them expertly with one or more of our nightly dinner specials to give your palate a completely satisfying experience!
  • Wednesday Prix Fixe
    Our Prix Fixe menu is all the best of Corndance, with a price to match! Choose from two appetizers, two entrees, and two desserts for $25. That’s right…three courses, one low price (always $25.00!). Whether it’s dinner after golf, a night out with the girls, or a family feast, we’ll fill you up with some of the best food in town, for the best price in town!
  • Thursday Martini Tapas
    Every Thursday, the martinis are flowing, and the food is right behind! Choose any of our handcrafted martinis, and we’ll reward your excellent taste with a complimentary tapa, perfectly sized for a post-martini snack…it’s the perfect way to whet your appetite before dinner! Martinis and tapas are a perfect combination, every Thursday night!

Contact Us

Get in Touch

Send us a message or if you’d like to make a reservation please call (574) 217-7584 or

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Prefer to make your reservation via phone? Give us a call! Our phone number is (574) 217-7584.