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Our Wine Safari opens with delicate aromas and flavors of cherry, raspberry and pomegranate and a hint of vanilla. The Mac Murray Pinot Noir displays an excellent balance of flavor, acidity and texture.
Beer Safari: Czech Mate made with Journeyman Distillery’s Last Feather Rye, lemonade, and Evil Czech Brewery and Public House’s Blonde Czech
It’s Wednesday which means you can get a fantastic 3-course meal for $25!
week of October 12th
bison meatloaf, spinach, fontinella cheese, toast points, bourbon shallot demi-glace, yukon mashed potatoes, crispy shoestring tobacco onions 26
chicken florentine, spinach fondue stuffed, four cheese sauce, crunchy broccoli 21
wildwood filet mignon, roasted wild mushroom risotto, madeira demi-glace, grilled portobello mushroom cap, shaved pecorino cheese, truffle herb salad, crispy enoki mushrooms 39
columbia river king salmon, cast iron seared skin on, sausage braised lentils, sautéed broccolini, baby carrots, oj demi-glace, micro radish 32
peruvian pork ham hock, braised ten hours in our signature black water sauce, yukon mashed potato, vegetable medley 34
braised oxtail ragu, roasted root vegetables, parsnip puree, polenta gnocchi, parsnip chips, crispy sage 28
mixed grill sword of john adams, grilled ribeye, pollo rico, jalapeño-cheddar bratwurst, loaded potato skins, vegetable medley, coleslaw, chipotle bbq 39
double-cut pork chop, root vegetable and sweet potato gratin, roasted apples, crispy brussels sprouts, apple cider demi-glace, crispy shoestring sweet potato 29
roasted butternut squash risotto, mascarpone cheese, brown butter, crispy sage, shaved pecorino cheese, toasted pecans 19
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.