Aperture
Epicurean Delight at Greater Heights
Prepare to be dazzled as you indulge in sparkling panoramic views of downtown Philadelphia and bold, eclectic cuisine. From Chef’s Tastings complete with sommelier pairings to first-class butcher chops and steaks, Aperture welcomes you to embark on a culinary journey.
New Anytime Lounge
Some of the best ideas and connections are sparked at the bar. From happy hours to date nights, experience the electric energy of the anytime bar and lounge offering craft cocktails, an array of fine wines and local craft beer.
Aperture Dining Menus
ENTREES
Two Eggs Any Style | 14
sausage or bacon, milk bread toast, breakfast potatoes
Avocado toast | 12
avocado, dill creme fraiche, cucumber, tomato, pickled red onion,
capers
add smoked salmon | 6
Pyramid omelet | 13
spinach, goat cheese, mixed greens
Cory's Breakfast Sandwich | 14
pork sausage or applewood smoked bacon, muenster cheese,
fried egg, Philly muffin, breakfast potatoes
Shakshuka | 14
roasted tomatoes, sunny side egg, charred onion, bell pepper,
harissa, avocado, creme fraiche
Shrimp & Grits | 18
parmesan grits, spice-rubbed shrimp, red pepper coulis
Breakfast Burrito | 14
eggs, black beans, avocado, chipotle tomato sauce, queso fresco,
pico de gallo, breakfast potatoes
Bagel & Lox | 15
choice of bagel, smoked salmon, dill cream cheese, capers,
tomatoes, red onion
French Toast | 12
thick-cut milk toast, rum, bananas foster
Greek Yogurt Parfait | 10
house-made granola, honey, mixed berries
SIDES
Applewood Smoked Bacon | 6
Chicken Apple Sausage | 6
Crispy Breakfast Potatoes | 5
Assorted Bagels | 3.5
Milk Toast | 3
resh Fruit | 5
COFFEE, TEA & JUICE
Coffee | 4
LaVazza regular and decaf
Cold Brew | 6
Grady's New Orleans style iced coffee
Cappuccino | 6
espresso, steamed milk, foam
Latte | 6
hot or iced espresso, steamed milk
Americano | 5
hot or iced espresso and hot water
Macchiato | 5
espresso, dollop of foamed milk
Hot Tea | 4.5
Harney & Sons selection of teas
Juices | 5
orange, grapefruit, or cranberry (120z)
FOR THE TABLE
Organic Chickpea Hummus | 14
Spanish olive oil, za'atar, grilled pita, local farm crudite
Tempura Vegetables | 13
yuzu-ponzu, sesame seed
Tempura Jumbo Shrimp | 18
tempura fried, soy dashi, togarashi spice
Artisanal Cheese Board | 19
chef's selection of three cheeses, seasonal accouterments,
truffle lavender honey
SOUP & SALAD
Roasted Tomato Soup | 10
parmesan croutons
Caesar Salad | 11
baby romaine, white Spanish anchovies, shaved parmesan,
focaccia croutons
Cobb Salad | 13
boston bib lettuce, applewood smoked bacon, bleu cheese
dressing, boiled egg
Southwest Salad | 13
pico de gallo, avocado, corn, black beans, tortilla strips, cilantro
lime crema
Market Salad | 10
arcadian greens, heirloom tomatoes, cucumbers, carrots,
balsamic dressing
Protein Additions
Chicken | 9
Salmon | 12
Jumbo Shrimp | 15
Steak | 14
SANDWICHES
Korean Fried Chicken Sandwich | 17
gochujang tossed fried chicken, kimchi slaw
Roasted Turkey BLT Club | 16
roasted turkey, applewood smoked bacon, LTO, spicy mayo,
toasted Lost Bread sourdough
Caprese | 13
heirloom tomatoes, fresh mozzarella, basil, pesto,
balsamic reduction
Add prosciutto | 6
French Dip Au Jus | 14
thin sliced roast beef, horseradish creme fraiche
Pyramid Smash Burger |15
pepper jack cheese, iceberg lettuce, red onion, burger sauce
Additional beef patty | 5
Add applewood smoked bacon | 3
MAINS
Crispy Wild Salmon | 32
brussels sprouts, feuille de brick, bavarian mustard vinaigrette
Ratatouille | 22
roasted vegetables, mushrooms, puff pastry, balsamic reduction
Ahi Tuna Tacos | 18
yellowfin tuna, wakame, whole corn tortilla, spicy mayo
SIDES
Three Cheese Macaroni & Cheese | 9
bacon, jalapeño
Truffled Parmesan Fries | 10
truffle garlic oil, parmesan, sea salt
White Asparagus | 12
bechamel, over easy egg, parmesan-panko bread crumb
Fried Brussels Sprouts | 10
applewood smoked bacon, apple cider vinaigrette
FOR THE TABLE
Organic Chickpea Hummus | 14
Spanish olive oil, za'atar, grilled pita, local farm crudite
Tempura Vegetables | 13
yuzu-ponzu, sesame seed, togarashi spice 13
Tempura Jumbo Shrimp | 18
soy dashi, togarashi spice
Charcuterie | 19
chef's selection of three meats, seasonal accouterments,
grain mustard
Artisanal Cheese Board | 19
chef's selection of three cheeses, seasonal accouterments,
truffle lavender honey
SOUP & SALAD
Roasted Tomato Soup | 10
parmesan croutons
Butternut Squash Soup | 12
Haitian hot honey, vanilla creme fraiche, chili threads
Caesar Salad | 9
baby romaine, white Spanish anchovies, shaved parmesan,
focaccia croutons
Cobb Salad | 10
boston bib lettuce, applewood smoked bacon, bleu cheese
dressing, boiled egg
Market Salad | 9
arcadian greens, heirloom tomatoes, cucumbers, carrots,
balsamic dressing
Baby Kale Salad | 9
apples, cherry tomatoes, aged bleu cheese,
banyul's dressing
CHEF'S TASTING
Three Course | 95
With sommelier wine pairing | 140
Five Course | 175
With sommelier wine pairing | 230
MAINS
Vegetable Wellington | 22
roasted vegetables, mushrooms, puff pastry, balsamic reduction
Pan-Seared Faroe Island Salmon | 32
cous cous, rainbow cauliflower, red pepper coulis
Organic Half Chicken | 33
faro, broccolini, pickled fennel, chicken jus
Roasted Black Bass | 34
lentils, honey nut squash, madras curry
BUTCHER's CUTS & CHOPS
All cuts are served with red wine reduction
Sides available a la carte
DOUBLE-CUT DUROC PORK CHOP | 36
PRIME NY STRIP LOIN, 12oz | 52
PRIME FILET MIGNON, 8oz | 56
PRIME RIBEYE, 22oz | 64
PRIME TOMAHAWK, 28oz | 145
Alexander Valley Vineyards
'CYRUS' 2015 | 24 (5oz)
Available exclusively with the purchase of a Butcher's Cut
Join the Pyramid Club community
Maureen Coyle
Membership Director
Serving since 1997
215-979-3131
About Maureen
Maureen Coyle joined the Pyramid Club in 1997 as the Club’s Membership Director. Prior to joining the Club, Maureen worked for Techni-Tool for five years as their Telemarketing Manager. She oversaw their Telemarketing and Mailing List departments, and created a Lead Qualifying Department as well as piloted an International Telemarketing Department. Prior to joining Techni-Tool, she was a Regional Recruiter for MetLife for five years. She was responsible for rebuilding their sales force that had been depleted as a result of their withdrawal from marketing auto insurance in PA.She began her career after attending Chestnut Hill College by working in their Admissions Office as an Admissions Counselor. Her position there was to recruit new students, to one of the few women’s colleges, during a period that challenged the value of an all-women’s institution. In 1987, she received her Master of Education.
