an evening with a view

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

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 beginning May 14th through November 1st.

Weekend Dinners

Prix Fixe Dining | Every Thursday, Friday and Saturday | $70/person

Your experience includes an incredible meal prepared by world-class chefs with the freshest ingredients, along with a fantastic dessert, extensive wine list, a variety of outdoor games, and a live band.

Sunset Wednesdays

Chef’s Choice Dining | Every Wednesday Evening | $35/person

Enjoy a rotating chef’s choice menu that brings creativity and freshness to every Wednesday night. Dine with us as the sun sets behind the Ruby Mountains for a relaxed and scenic experience at a lower pricepoint.

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

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 outside fire pit 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

$70.00 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 35 total guests.

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

Call us today and book your dream trip

Ruby 360 Lodge is a premiere lodging and helicopter skiing operation based in Lamoille, NV with over 49 years of experience in treating our guests to the best time of their lives.

Contact

Ruby 360 Lodge
P.O. Box 281192
Lamoille, Nevada 89828

775-753-6867
info@ruby360lodge.com

2025 summer and fall 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:

Skewered shrimp with romesco

Smoked salmon on a crispy potato chip with Crème fraîche

Arancini – golden fried risotto balls stuffed with cheese and peas, served with a tomato pomodoro sauce

Creamy whipped feta and honey on a toasted baguette

Southwest eggrolls – southwest spiced chicken mixed with corn, black beans, pepper and cheese

Rumaki – Sweet and savory marinated water chestnuts wrapped in bacon

Seasonal assorted flatbreads and canapes

Bacon wrapped jalapeño poppers

Skewered pork belly with fresh mango

Salad Course (chef's choice)

Served at 7pm, accompanied by grilled bread

Classic Wedge – iceberg lettuce, bleu cheese dressing, crispy bacon bites, diced tomatoes, pickled red onions, blue cheese crumbles finished with cracked black pepper

Watermelon Salad – creamy mild cheese and mint sandwiched between refreshing, crisp watermelon disks and a tangy and sweet balsamic glaze with thin sliced red onion

Harvest Salad – kale, apples, dates, nuts, dried cranberries and goat cheese with a maple vinaigrette

Asian Cucumber Ribbon Salad – cucumber and carrots ribbons, edamame, red onion tossed in a mild soy dressing

Berry Salad – spring mix with onions, berries, feta, spiced nuts, and a lemon dressing

entree (guest chooses one)

*All entrees served with a Ruby corn fritter and garnished with a grilled red onion and baby bell pepper.

Entrees cooked medium rare unless requested otherwise. If you would like a different temperature, please let us know ahead of time.

16 oz Boneless Grilled Ribeye with the Ruby famous finadene: red onion marinated in soy, olive oil and a few secrets

Grilled Lamb with garden mint Chimichurri

Pan seared Salmon with citrus relish

Chef’s choice vegetarian option: Examples include grilled marinated cauliflower steak with pesto sauce on a bed of farro and sautéed and mushrooms, stuffed portobello mushroom with roasted seasonal vegetables, savory vegetable mix stuffed in steamed cabbage, braised in rich tomato sauce

sides (chef's choice)

Creamy garlic mashed potatoes

Au Gratin potatoes

Smashed fingerling potatoes

Glazed carrots

Prosciutto bundled asparagus

Crispy brussels sprouts

Veggie towers

Roasted squash / seasonal vegetables

dessert (chef's choice)

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

Citrus Posset – custard-like tangy, sweet and creamy dessert served with flavored shortbread cookies

Granita – Refreshing frozen Italian dessert, a cross between Italian ice and sorbet with mint and fresh fruit garnish

Panna Cotta with berries – Delicate velvet custard set with gelatin, served with macerated berries and mint

Seasonal berry tart with vanilla ice cream

Sunset WEdnesdays 5:00 - 8:00PM

$35.00 per person

Automatic 20% gratuity on dinner and bar.

Menu for Wednesday, May 14th:

Appetizer – Margherita Flatbread: Mozzarella layered with fresh tomatoes and basil finished with a balsamic reduction.

Entree – Succulent Chicken stuffed with a savory, flavorful mix of spinach, feta, and sundried tomatoes with a white wine sauce. Served with creamy garlic mashed potatoes, roasted seasonal vegetables and blistered tomatoes.

Ruby Dinners