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
Bread & Butter
6
(V) (VGO)
Smith's Charcuterie
36
Locally sourced meats, rillette, 3 cheeses, smoky blueberry jam, chutney, bacon jam, pickled veg, marinated olives, fresh fruit, served w/ crostini
Shell Trio
50
4 Oysters Rockefeller, 1/2 lb clams casino & 1/2 lb RRL mussels (GFO)
Ricotta Salad
20
Ricotta Salad with prosciutto, asparagus and white balsamic vinaigrette (VO) (GF)
Raviolo
26
Crab Mascarpone Raviolo
Sumac Scallops
26
Sumac scallops with pickled fennel and squash puree (GF)
Salmon Tartare
23
Scorched salmon tartare (GFO)
RRL Mussels
24
RRL Creamy leek Mussels with a bruschetta finish (GFO)
Tune Poke
22
Tuna poke with fried wontons (GFO)
Mains
Trout
41
Trout Filet with Citrus Sauce, black lentils, and roasted broccolini (GF)
Halibut
46
Herb Oil Halibut with purple cauliflower puree and fiddleheads (GF)
Beef Wellington
75
6oz Beef Wellington with stuffed mini Portobello mushroom, twice baked potato and blistered tomatoes
Lamb Shank
55
Lamb Shank with mint demi-glace, parsnip puree and glazed rainbow carrots (GF)
Lobster Thermidor
MP
Lobster Thermidor with lemon basil orzo and blistered tomatoes (GFO)
Make Your Turf Surf
20 | 26 | MP
3 Sumac Scallops | 5 Sumac 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.”
Opening May 9, 2024
Reservations Open April 1, 2024
Location
Call
Hours
Thursday–Sunday 5pm–9pm
First Day of the 2023 Season:June 1st, 2023
