Make Your Reservation
Fried Green Tomatoes
Roasted Bone Marrow
corndance matchstick fries, tarragon-chicken jus, vegetable medley…21
Pan Seared Rainbow Trout
8oz fillets, sun dried tomato potato gnocchi, tomato pesto, cucumber red onion salad with yogurt dressing, dill …26
Pork Chop Valdostana
prosciutto, sage, fontinella cheese stuffed, kale salad with bruschetta, sweet cherry pepper vinaigrette…28
Sword of John Adams
irish nachos, 16oz grilled ribeye, peppers & onions, coleslaw, vegetable medley, lingonberry steak sauce …38
light corn butter sauce, charred cherry tomatoes, corn relish, shaved pecorino cheese, popcorn shoots…19
Braised Short Rib
white cheddar grits, fried green tomato, sauteed kale, basket demi glace, crispy tro’s …27
Chocolate Molten Cake
White Chocolate Creme Brulee
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”.