Weekend Dinners

Weekend Dinners

$125.00 per person (incl. tax)

  • May 2022
  • Su
  • Mo
  • Tu
  • We
  • Th
  • Fr
  • Sa
  • 01
  • 02
  • 03
  • 04
  • 05
  • 06
  • 07
  • 08
  • 09
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
    35 avail.
  • 27
    21 avail.
  • 28
    35 avail.
  • 29
  • 30
  • 31

Please pick an arrival date

What's included

$125.00 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.


Join us at Ruby 360 Lodge 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. Any occasion, whether 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 during the Summer and Fall months with cocktail hour and music beginning at 5 PM followed by dinner service at 7PM. Dinner Service is reservation only, up to 35 guests each night.

Have more guests than number of reservations available? Call us and we will do our best to accommodate your entire party.

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 $215.00 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

One glass of house red, white, or rose wine included per guest


Glazed pork belly canapé with pickled cucumber ribbons

Gazpacho shooters

Peach, prosciutto, and basil bites

Bacon-wrapped jalapeño poppers

Salad Course

Boston lettuce and herb garden salad, sesame citrus vinaigrette, house-made sourdough focaccia

Main Course (choice of one)

Grilled ribeye with charred pepper steak sauce

Pan-seared salmon, tzatziki, savory Greek olive streusel

Red wine braised lamb shank, whipped potatoes, fried Brussels sprouts

Chef’s choice vegetarian option


Ricotta gnocchi, sage brown butter

Charred cabbage, lemony tahini

Fresh corn fritters

Honey harissa farro with roasted carrots, arugula, and feta cheese

Dessert (chef's choice)

Summer fruit crostata with house-made ice cream

Flourless chocolate cake

Lemon semifreddo