Ruby Dinners

an evening with a view

Ruby 360 Lodge — 360° Views. 360° Service.

Reserve online or call our office at 775.753.6867 to book now!

Escape to Nevada’s most scenic dinner spot. Whether you’re planning a romantic evening or a night out with friends or colleagues, Ruby 360 Lodge offers two unforgettable dining experiences for the 2026 holiday season.

Holiday Weekend Dinners

Prix Fixe Dining | Every Thursday, Friday and Saturday

$80/person

Your experience includes an incredible meal prepared by world-class chefs with the freshest ingredients, along with a fantastic dessert, extensive wine list, cozy fireplace, festive decor, and a live band.

Festive Wednesdays

Chef’s Choice Dining | Every Wednesday Evening

$50/person

Enjoy a rotating chef’s choice menu that brings creativity and freshness to every Wednesday night. Stay cozy inside and dine with us overlooking a wintry Great Basin for a relaxed and scenic experience at a lower price point.

the experience

The prix fixe dinner will offer seasonal, fresh ingredients starting with a plated salad, followed by an incredible plated dinner. Francy Royer and her Chef team, who together have more than 80 years of culinary knowledge and experience, will team up to create a special evening that guests will be talking about for some time to come. 

Francy’s chef choice of dessert will conclude the dinner event. Then settle in by the fireplace with a glass of wine from our extensive wine list to finish the evening. 

live music

We will rock the Rubies each weekend with the Cheryl Powder Band performing from 6-7 outside overlooking the setting sun. With popular cover songs and some of her own music Cheryl brings it each night with jamming hits that everyone can get down with. Giant jenga, corn hole, and life size connect four will bring the fun out while grooving to the music under the Nevada sky. 

join us for an evening of ruby magic

$80.00 total per person*, which includes appetizers, dinner service, and a glass of house red, white or rose wine with dinner. 

Take a night off and spend it with us in one of our 10 cozy and spacious guest rooms with inspiring 360 degree views out every window in the lodge. Nightly lodging will be available for both nights on a first come first serve basis. Breakfast service is available for overnight guests at $35 per person. *

Weekend dinners are by reservation only and are capped at a maximum of 40 total guests.

Additional drinks from the bar are not included. An automatic 20% service charge is added to all meals and bar tabs. Payment is required at the time of booking. 

2026-27 holiday dinner menu, subject to seasonal and chef's choice changes

One glass of house red, white, or rose wine included per guest. Full service bar open 5pm-close on dinner evenings.

Appetizers

Typically 2 per event. Appetizers are served during cocktail hours from 5-7pm. Selections vary and will always favor seasonality. Examples below:

Slow-roasted Pork Coppa Tostadas w/ bitter citrus cabbage salad

Emmentaler Croquetts w/ pumpkin seed pesto

Seared Ahi Tostones w/ pickled daikon

Charred Tomato, Scallion & Roquefort Sourdough Flatbread (rotating)

Miso Ramen Deviled Eggs

Smoked Salmon on Sourdough Toast w/ fried capers

Mushroom Duxelle

Salad Course (chef's choice)

Served at 7pm, accompanied by house-made bread of the day: Dark rye rolls, Einkorn sourdough, Cacio e pepe focaccia, Seeded milk roll (rotating)

Winter Salad – Romaine, fennel, green apple, frisée, celery, toasted walnut, lemon Dijon vinaigrette, parmesan snowflake

entree (guest chooses one)

Ribeye and Lamb entrées are cooked medium rare unless requested otherwise. If you would like a different temperature, please let us know ahead of time.

Handcut Grilled Ribeye – pavé potato, mushroom poivre sauce, charred broccolini, fried garlic

Pan-Seared Coho Salmon – herbed farro, moutard velouté, maple-glazed carrots, crispy kale

Grilled New Zealand Lamb Chops – twice-baked fingerlings, gremolata, delicata squash, radish salad

Oven-Roasted Rosemary Chicken – fondant sweet potato, sauteed chard, pearl onion, pomegranate arils

Pressed Cauliflower Steak- parsnip pureé, shaved fennel, blistered green beans, beet chips

 

dessert (chef's choice)

All of our desserts are 100% made in-house.

Chocolate Carrot Cake w/ Neufchatel ganache, candied peel & pumpkin seeds

Kabocha Squash Tart w/ spiced custard & maple gelée

Cranberry Cardamom Coffee Cake w/ lemon cream & toasted walnuts

Citrus Olive Oil Cake w/ bitter orange curd & poppyseed tuile

Rotating Ice Cream & Sorbet

Sunset WEdnesdays 5:00 - 8:00PM

$50.00 per person

Automatic 20% service charge on dinner and bar. 

NO SERVICE in NOVEMBER

We will resume with Festive Wednesday Service on December 2nd. See you then!