week of May 22nd
copper river salmon, grilled on a cedar wood plank, lemon aioli, house-blend rice, chipotle tangerine coleslaw 37
veal roulade, spinach, goat cheese, artichokes, bell peppers, goat cheese ravioli, basil pesto cream sauce, toasted pine nuts, basil 27
pretzel crusted lake perch, tempura fried green beans, apple coleslaw,whole grain mustard dipping sauce 26
brazilian style ribeye, over toast points, asiago garlic crust, bourbon shallot demi-glace, thick cut onion rings, sriracha aioli, green onions 37
red grouper cartoccio, julienne vegetables, house-blend rice, basil, white wine butter sauce, baked in a parchment paper bag 33
bison bolognese, tagliatelle pasta, sweet corn butter sauce, shaved pecorino cheese, corn relish, charred cherry tomatoes, crispy shoestring tobacco onions 21
peruvian pork ham hock, braised ten hours in our signature black water sauce, spring vegetable medley, yukon mashed potato 33
grilled lamb chops, pomegranate demi-glace, harissa spiced fingerling potatoes, spring vegetable medley, micro herbs, fresh pomegranate seeds 32
sweet corn risotto, pecorino cheese, toasted corn nuts, truffle popcorn shoots 21
chicken florentine, spinach-artichoke stuffed, over yukon mashed potato, steam broccoli, four cheese sauce, crispy shoestring potato 23
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.