River Run Lodge
At the turn of the century, the Restigouche River was the area where wealthy businessmen had the spirit of adventure. One of those individuals was Sir Isaak Walton Killam (IWK Hospital). A native of Nova Scotia, Sir Killam was considered as one of Canada’s wealthiest businessmen at the time and was among the first Canadians to be part of the famous Restigouche Salmon Club.
Menu
Entrée
House Made Bread & Butter
6
(V) (VGO)
Arancini & Brie Fondant
35
Arancini & Brie Fondant topped with honey mustard vinaigrette & served with marinara
RRL Creamy Leek Mussels
24
RRL Creamy Leek Mussels with a bruschetta finish served with housemade bread (GFO)
Shell Trio
50
4 Oysters Rockefeller, 6 Grilled Shrimp with mango salsa & 1/2 lb RRL Mussels (GFO)
Beet & Goat Cheese Salad
17
Beet & Goat Cheese salad served with arugula & lemon vinaigrette (GF) (V)
Crab Cakes
25
Crab Cakes served with Cajun ranch sauce
Smoked Salmon Fritter
23
Smoked Salmon Fritter serve with mint dill sauce
AAA Beef Tartare
20
AAA Beef tartare served on marrow bone topped with cured egg yolk (GFO)
Shrimp Ceviche
24
Shrimp Ceviche served with guacamole and tortilla chips (GF)
Maple Whisky Scallops
26
Maple Whisky flambéed Scallops served with pickled fennel and squash purée (GFO)
Mains
Honey Mustard Salmon
43
Honey Mustard Salmon with lemon basil orzo, bacon brussel sprouts (GFO)
Halibut
46
Halibut with black lentils, preserved lemon sumac cream reduction & fiddleheads (GF)
Filet Mignon
68
8oz Filet with twice baked potato, stuffed cremini mushrooms, blistered tomatoes & blue cheese sauce (GF)
Mushroom Braised Chicken
40
Mushroom braised chicken with sweet potato gnocchi & green beans (GFO)
Seafood Pasta
55
Seafood Pasta (shrimp, scallops, lobster, mussels, halibut) with rosé sauce
River & Sea Fusion
160
3 crab cakes, 5 maple whisky scallops, 5 grilled shrimp with mango salsa, 4 oysters Rockefeller, 6oz halibut, 6oz salmon, 1/2 lb mussels, blistered tomatoes, fiddleheads, lemon basil orzo
Make Your Turf Surf
20 | 26 | 25
3 Maple Whisky Scallops or 5 Grilled Shrimp with Mango Salsa | 5 Maple Whisky Scallops | 3 Crab Cakes
Dessert
Chef's Inspiration
16
"Cake Cutting" Fee | 5 per person
GF-Gluten Free | GFO-Gluten Free Option | VG-Vegan | VGO-Vegan Option
V-Vegetarian | VO-Vegetarian Option
Family
William
Boss Baby
This is our inspiration. William, who is seen here at sunset at the Tide Head Beach on the Restigouche River, where his mother, Jodi, played as a child with her sisters and has since returned to raise him. His father, Jean-Guy, hails from the Abitibi-Temiscamingue in Northern Quebec, now finds himself living on the north shore of New Brunswick.
Together, as a family, they aim to honour the history of this special lodge by treating guests as family, serving beautiful, casually sophisticated dishes and ensuring the essence of the running Restigouche River is felt while spending a few hours at The River Run Lodge.
Jean-Guy Bisson
Owner
Jean-Guy is a Civil Engineer turned piping specialist while working on various mining construction projects in Northern Quebec. Not ever having worked in a restaurant himself, Jean-Guy felt the Lodge was a natural choice and a beautiful project while raising their son, William. William (3) is one of three of Jean-Guy’s sons, Mathieu (27) and Guillaume (25). He takes pride in details but most of all, making sure his family is taken care of, a quality that is essential to taking care of The River Run Lodge Family and Guests.
Jodi Hackett
Owner
Originally from Campbellton, NB, Jodi left the region as a young child, always returning (home) to the Restigouche for every school vacation. Once an adult, Jodi had the itch to travel and her father, William (Billy) Hackett, affectionately referred to her as his ‘gypsy traveller.’
Travel and work opportunities took Jodi to locations across the globe, and interestingly, she ended up right back where she started, home.
The River Run Lodge is the type of project she has wanted to take on for years, but it wasn’t until this opportunity presented itself that she felt it was right.
“It just felt right. I worked there -at the former Salmon Lodge- as a summer student years ago. When I re-visited it in the capacity of potential owner, I felt a sense of calm. That’s the feeling that is and will remain at the Lodge: peaceful, calm, and prioritizing spending special time with special people in a special place.”
Open for the Summer 2024 season
Due to technical difficulties, please call 506-753-8004 to verify reservations if 'no availability' is displayed on Opentable application.
Location
Call
Hours
Thursday–Sunday 5pm–9pm
First Day of the 2023 Season:June 1st, 2023