Great write up and pictures ReneG! I need to give Ruby's a try, and soon. I have been immersed in Filipino culture for the past 18 months, and I'm now 20# heavier to show for it!
You asked for corrections, but knowing how much food and restaurant history I've read from you over the years, I'd rather say that I am offering a few "data points", only in case someone sees names on a menu somewhere and it helps them.
Just as you mentioned "some sort of pancit" (there are quite a few kinds, and that menu picture lists 4) I wanted to just add a word about lumpia. Lumpia too has many "kinds" and many different recipes that make up each kind. The lumpia Jim posted above (and he knows this of course as he has mentioned his wife's cooking many times) is known primarily as lumpia shanghai. I don't know the filling from the picture, as there are many kinds, but it appears to be shanghai.
The "banana lumpia" will normally be listed as "Turon" on a menu, or lumpiyang saging. This is commonly served as more of a "dessert" lumpia. Josephine, as far as sweet versus savory, I don't view these as overly sweet (although there is sometimes a thin caramel sauce I have had with them). Picture the banana component to be more of the plantain side of the banana family, which I don't personally find to be sweet at all.
I only saw lumpia shanghai on the menu posted, and not turon or any derivation of lumpia saging, but my eyes are not what they use to be.
Thanks again for the write up!
Additional data point here: https://en.wikipedia.org/wiki/Turon_(food)