The menu of the Rainbow Room focuses on Modern American cuisine, and in 2017 was rated by Zagat as very expensive ($$$$).
This stems from its legacy as a lunch club, where New York's more elite and influential figures could gather to socialize over cocktails, dine on fine cuisine, and dance on the revolving floor.
A 1965 New York Times article stated that the dinner choices included "coquille joinville, steak marchand de vin, and parfait au liquers".
In 1984, New York magazine wrote that the menu of that time was very similar to the original menu, since "very little has changed over the years except the prices".
Smoked salmon, oysters/clams, onion soup gratinee, bay scallops saute, coffee, and sherbet were among the foods from the original menu that appeared in the 1984 menu.

Since the 2014 reopening, the dinner menu has consisted of a variety of appetizers, entrees, and desserts.
The Rainbow Room's appetizers included salads, a shallot artichoke soup, or chicken backbones.
According to Devra Ferst of Eater.com, the entrees included "scallops baked in the shell, lobster potpie with black truffles, short rib pot roast, beef wellington, roast duck, and baked Alaska."

Brunch is hosted a hybrid of waiter service and buffet-style servings.
 There are different buffet bars for "breakfast classics", fruit and vegetable juices, parfaits, and crepes.
There are also some cocktails and desserts served during brunch.
The Sunday brunches served at the Rainbow Room change every season.
In 2014, the New York Post's Steve Cuozzo wrote that the "well-turned out breakfast favorites" included "marvelously runny scrambled eggs, honey-baked ham, smoked salmon, sweet-spicy chicken sausage", and French toast.

SixtyFive's menu consists of two types of beverages.
There is a "classic list" featuring such drinks as a 1915 gin and tonic, and a "contemporary list" with items such as ginger beer.
Ferst writes that according to an informal tallying of prices, the cheapest beverage on the menu cost $14.
The menu of the Rainbow Room focuses on Modern American cuisine, and in 2017 was rated by Zagat as very expensive ($$$$). This stems from its legacy as a lunch club, where New York's more elite and influential figures could gather to socialize over cocktails, dine on fine cuisine, and dance on the revolving floor. A 1965 New York Times article stated that the dinner choices included "coquille joinville, steak marchand de vin, and parfait au liquers". In 1984, New York magazine wrote that the menu of that time was very similar to the original menu, since "very little has changed over the years except the prices". Smoked salmon, oysters/clams, onion soup gratinee, bay scallops saute, coffee, and sherbet were among the foods from the original menu that appeared in the 1984 menu.
Since the 2014 reopening, the dinner menu has consisted of a variety of appetizers, entrees, and desserts. The Rainbow Room's appetizers included salads, a shallot artichoke soup, or chicken backbones. According to Devra Ferst of Eater.com, the entrees included "scallops baked in the shell, lobster potpie with black truffles, short rib pot roast, beef wellington, roast duck, and baked Alaska."
Brunch is hosted a hybrid of waiter service and buffet-style servings.  There are different buffet bars for "breakfast classics", fruit and vegetable juices, parfaits, and crepes. There are also some cocktails and desserts served during brunch. The Sunday brunches served at the Rainbow Room change every season. In 2014, the New York Post's Steve Cuozzo wrote that the "well-turned out breakfast favorites" included "marvelously runny scrambled eggs, honey-baked ham, smoked salmon, sweet-spicy chicken sausage", and French toast.
SixtyFive's menu consists of two types of beverages. There is a "classic list" featuring such drinks as a 1915 gin and tonic, and a "contemporary list" with items such as ginger beer. Ferst writes that according to an informal tallying of prices, the cheapest beverage on the menu cost $14.
Rainbow Room