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JOIN US FOR OUR GOURMET NIGHT FOUR COURSE WINE DINNER

On Tuesday, January 31, 2017, join us at the Trout House for an evening of gourmet food paired with wine. Reservations Required 2 Seatings Available Cocktail Hour 4-5 p.m. 1st Sitting – 5-7 p.m. 2nd Sitting – 7... read more

The Trout House and Rushing Waters Retail will be closed New Years Day

Hope everyone is having a wonderful Holiday Season. Both Retail and the Restaurant will be closed New Years Day as well as Monday, January 2. We are filling up fast for our New Years Eve Dinner, so please get your reservation in soon. read more

Join Us At The Trout House for a Special New Year’s Eve Celebration

BRING IN THE NEW YEAR!! We will be serving a reservation only special selection menu for our New Year’s Eve celebration. Mix and match your favorite selections to customize your dinner. Dinner Service Starting at 5 p.m. Come join us for live music featuring Double-Shot Duo playing all your Country favorites and more. 8:45 p.m. – 12:45 a.m. Click on the link Below to See the Menu new-years-eve-2016... read more

Very nice Janesville Gazette review

We are very proud of this latest review of The Trout House at Rushing Waters in the Janesville Gazette.   http://www.gazettextra.com/20161201/restaurant_review_dishes_fawn_over_fish_at_palmyras_trout_house   read more

Welcome Chef Jonathan Cross

The Trout House at Rushing Waters welcomes Chef Jonathan Cross as Executive Chef. A little bit about Jonathan: “I have been cooking in the restaurant industry for 38 years. My career started as a breakfast and Friday fish fry cook at Marcal’s family restaurant in Brillion, WI. After realizing I had a passion for food, I attended UW Stout for two years in the hotel and restaurant program. My career brought me to my summer playground of Door County where I was chef at multiple area establishments including the Baily’s Harbor Yacht Club, Maxwelton Braes Golf Club, Bayside Tavern, C&C Club and the Summertime Kitchen. After leaving Door County, I spent a few winters in the Fort Meyers Beach and Sanibel area in Florida and summers in Minneapolis, Minnesota at the Hyatt Regency and Vie de France Corporation. Later in my career I opened numerous brand new establishments as a consultant-working chef including The Log Den in Egg Harbor, Neighbor’s Grill in Green Bay, and Mason’s On Main in Oregon, WI. I had a brief stint as co-owner of Jonathan’s fine dining in Sullivan, WI. Where I met such a diversified clientele and always longed to return to such great customers and friends. My travels have now brought me back to the area where my wife and two adopted daughters now reside in Fort Atkinson and I now am executive chef at The Trout House at Rushing Waters. I am truly enjoying working here with our fresh trout, seasonal seafood selections and organic produce. The sky’s the limit with what Peter, WT and Darren allow me to create with both seafood and farm to table fair. I am looking forward to a long and lasting relationship here at my new home at Rushing Waters.”... read more

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