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Tuesday Night Wine Safari – Tangley Oaks Merlot – 2011 COLOR – Medium Garnet AROMA – Rich plums, dark cherries, chocolate and savory herbs. TASTE – Lush plums and cherry fruit with undertones of mocha. http://terlatowines.com/brands/california/tangley-oaks/merlot-napa-valley
Sundays at Corndance Tavern. Try a few of Chef’s gourmet slyders along with an adult milkshake. A perfect cap to another beautiful weekend!
Sunday Slyders and Shakes. Starting at 5:00! Grab some friends, grab some gourmet slyders and enjoy an evening with us here at Corndance Tavern.
week of November 19th
“surf-n-turf” sword of john adams, ny strip, jumbo fresh water prawns,
loaded potato skins, vegetable of the day, drawn butter, lingonberry steak sauce 39
veal with grilled tomatillo sauce, spanish rice, avocado salad, crispy corn tortilla strips, queso fresco, grilled cebollita 27
bangkok mahi mahi, ginger lime glaze, pad thai noodles, julienne vegetable, fried egg, thai peanut sauce, coco cayo calamari, sweet chili sauce, crushed peanuts 32
chicken ‘n’ waffles, buttermilk battered and double fried half chicken, apple coleslaw,
bacon infused cheddar waffle, balsamic laced maple syrup 23
pork roulade, stuffed with medjool dates, bleu cheese, caramelized onions, and nueske’s apple wood smoke bacon, with spiced sweet potato gnocchi, brown butter, toasted pecans, apple cider demi-glace, sautéed rainbow swiss chard, roasted kalettes 29
bison meatloaf, spinach, fontinella cheese, toast points, bourbon shallot demi-glace,
yukon mashed potatoes, crispy shoestring tobacco onions 27
peruvian pork ham hock, braised ten hours in our signature black water sauce,
yukon mashed potato, vegetable medley 34
beef wellington, duxelles of mixed mushrooms, foie gras, celery root purée,
chantrelle mushroom demi-glacé, truffle herb salad 39
duck cassoulet, guiness braised bratwurst, duck confit, white northern beans, pickled knob onion, nueske’s applewood smoked bacon, garlic crutons 28
roasted pumpkin risotto, mascarpone cheese, brown butter pecans, crispy sage, shaved pecorino cheese, toasted pepitas 21
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.