River Run Lodge
Menu
Entrée
Bread & Butter
6
Smith's Charcuterie
32
Locally sourced pepperoni and salami, rillette, 3 cheeses, smoky blueberry jam, chutney, bacon jam, pickled veg, marinated olives, fresh fruit, served w/ crostini
Honey Chipotle Calamari
18
Honey Chipotle marinated, pan seared
Crispy Chicken Livers
15
Sweet Chili lime glazed
Escargot Jardinière
17
Poached in a rich creamy vegetable sauce served on a warm puff pastry
Porchetta
18
Slow braised stuffed pork belly with crispy skin
Duck Beet Salad
18
Duck confit served on a fresh arugula and beet salad finished with a lemon vinaigrette
Seafood Risotto
22
Calamari, shrimp and scallops in a lobster-infused risotto
Mains
Spicy Honey Mustard Glazed Salmon
40
Salmon seared + glazed w/ spicy honey mustard served on lemon basil orzo
Maple Whisky Scallops
43
Five fresh scallops sautéed + flambé w/ a Whisky Maple sauce served on lemon basil orzo
Black Cod
40
Pan seared cod fillet served on lemon basil orzo topped with lemon pink peppercorn cream reduction
Tenderloin
46
8oz AAA, grilled to preference, served on a bed of mushrooms, topped with a porto-pepper reduction accompanied with a twice baked potato
Chicken Baluchon
38
Leg of chicken stuffed with chicken vegetable mousse served with pomme fricassée and forester sauce
Duck Confit
41
Served on buttercup squash puree with raspberry gastrique
Make Your Turf Surf
20
5 BBQ Marinated Tiger Shrimp OR 3 Maple Whisky Scallops OR 3 BBQ Marinated Tiger Shrimp & 2 Maple Whisky Scallops
Dessert
Chef's Inspiration
15
"Cake Cutting" Fee | 5 per person
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.”
Re-opening May 9, 2024
Location
Call
Hours
Thursday–Sunday 5pm–9pm
First Day of the 2023 Season:June 1st, 2023
