Weekend Dinners

Weekend Dinners

$70.00 per person (incl. tax)

  • May 2025
  • Su
  • Mo
  • Tu
  • We
  • Th
  • Fr
  • Sa
  • 01
  • 02
  • 03
  • 04
  • 05
  • 06
  • 07
  • 08
  • 09
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
    36 avail.
  • 16
    34 avail.
  • 17
    34 avail.
  • 18
    40 avail.
  • 19
    40 avail.
  • 20
    40 avail.
  • 21
    40 avail.
  • 22
    40 avail.
  • 23
    40 avail.
  • 24
    28 avail.
  • 25
    40 avail.
  • 26
    40 avail.
  • 27
    40 avail.
  • 28
    40 avail.
  • 29
    40 avail.
  • 30
    33 avail.
  • 31
    35 avail.
+

Please pick an arrival date

Do you have more guests than the number of reservations available, or would you like to book for tonight’s dinner? Call us at (775) 753-6867 and we will do our best to accommodate your entire party!

What's included

$70.00 per person (incl. tax), includes appetizers, plated salad, plated dinner service, glass of house red, white or rose wine with dinner and chef’s choice dessert.

*Entrees cooked medium rare unless requested otherwise.

Description

Join us at Ruby 360 Lodge May 15th through November 1st for an incredible evening of live music, lawn games, various fire pits, jaw dropping views, over the top service and an exceptional food and beverage menu. 

Then, beginning December 4th, join us for our holiday dinner series, featuring a delicious menu crafted specifically for the holiday season! Cozy up with a cocktail in front of the fireplace and take in the lodge festivities. 

Any occasion, whether a company party, celebrating an anniversary, birthday, achievement or just a night out, we welcome you to enjoy your time and treat Ruby 360 Lodge as a home away from home. We offer weekend dinners every Thursday, Friday and Saturday Nights, May through November 1st and again December 4th through January 3rd (off Christmas week).

Cocktail hour and music begins at 5 PM followed by dinner service at 7PM. Dinner Service is reservation only, up to 40 guests each night

Want to stay the night?

Relax and spend the evening at Ruby 360 Lodge. Ten spacious guests rooms are available for nightly booking on a first come first serve basis. Wake up with 360 panoramic views of the Great Basin Valley to the north and west and the Ruby Mountains to the south and east. Guests joining for dinner will receive a special pricing offer of $220.00 per room for the night. Breakfast is also available to any overnight guests, served from 8AM-9AM for $35 per person. Taxes & fees included.

** Discount applied at checkout. Must add both the room and dinner to cart.

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