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
Ricotta Salad
21
Ricotta Salad with prosciutto, asparagus and white balsamic vinaigrette (VO)
Crab Mascarpone Raviolo
26
Crab Mascarpone Raviolo
Smoked Salmon Fritter
23
Smoked Salmon Fritter served with mint dill yogurt sauce
AAA Beef Tartare
25
AAA Beef tartare served on marrow bone topped with cured egg yolk (GFO)
Cajun Scallops
28
Scallops served with hush puppies, candied bacon and topped with creamy cajun sauce (GFO)
To Share
House Made Bread & Butter
7
(V) (VGO)
Arancini & Brie Fondant
35
Arancini & Brie Fondant topped with honey mustard vinaigrette & served with marinara
RRL Creamy Leek Mussels
25
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)
Mains
Creamy Italian Salmon
44
Garlic salmon in arugula tomato cream sauce with lemon basil orzo, asparagus (GFO)
Halibut
46
Halibut, poached in miso broth, served with rice noodles & rainbow carrots (GF)
Filet Mignon
70
8oz Filet Mignon, twice baked potato, stuffed cremini mushrooms, blistered tomatoes & blue cheese sauce (GF)
Mushroom Braised Chicken
43
Mushroom braised chicken, sweet potato gnocchi & fiddleheads (GFO)
Lemon Dill Lobster
MP
Lemon Dill Lobster with lemon basil orzo and blistered tomatoes (GFO)
River & Sea Fusion
175
(Lobster tail, 5 cajun scallops, 5 grilled shrimp with mango salsa, 4 oysters Rockefeller, 6oz halibut, 6oz salmon, 1/2 lb RRL mussels, blistered tomatoes, fiddleheads, lemon basil orzo)
Make Your Turf Surf
22 | 28 | MP
3 Cajun Scallops or 5 Grilled Shrimp with Mango Salsa | 5 Cajun Scallops | 1 Lobster Tail
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.”
Summer 2025 season
May 8 - October 10
Please call us to reserve
(506) 753-8004

Location
Call
Hours
Thursday–Sunday 5pm–9pm
First Day of the 2023 Season:June 1st, 2023