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
Complimentary enhanced continental breakfast is offered for members Monday through Friday from 8:30 am - 10:30 am.
SHAREABLES
Charcoal Grilled Mushroom Shwarma 13
confit leeks, herb salad, lemon
Raw or Grilled Oysters 18
panko, parmesan, hotel butter
Fritto Misto 18
shrimp, squash, sweet potato, cauliflower, smoked tomato dip
Braised & Grilled Octopus 19
salsa macha, whipped garlic feta, grilled broccoli rabe
Seasonal Crudité 10
fresh petite veg with pumpkin hummus
SOUP & SALAD
Soup Du Jour 10
Grain Bowl 12
farro, quinoa, wild rice, sweet potato, squash, cauliflower, arugula,
Gochujang dressing, herbs
Caesar Salad 14
baby gem, boquerones, parmesan, sourdough
Cobb Salad 15
iceberg lettuce, tomatoes, avocado, red onion, bacon, egg,
cucumbers, bleu cheese
Chicory Salad 14
shaved fennel, orange, sumac-sesame dressing, Italian chicories
Add Ons
Grilled Chicken | 12
Seared Salmon | 12
Jumbo Shrimp | 15
Sliced Steak | 22
HANDHELDS
Grilled Cheese and Tomato Soup 17
sourdough, gruyere and cheddar cheese, classic tomato soup
Crab Cake Sandwich 18
lump crab, remoulade, lettuce, tomato, onion, brioche bun
Falafel Sandwich 14
house made falafel patty, zhoug aioli, lettuce, tomato, onions,
brioche bunn
Hot Beef Sandwich 15
house carved roast beef with jus, caramelized onions, provolone and giardiniera
Club Burger 16
two 4oz allen brothers beef patties, brioche bun, pepper mayo, cheddar, lettuce, tomato, onion
bacon +3
Cubano 15
mojo pork, sliced ham pickles, mustard sauce
Turkey BLT 16
smoked turkey, bacon, garlic aioli, 9 grain toast, lettuce, tomato, onion
ENTREES
Steak Frites 34
Australian Wagyu, hotel butter, bordelaise, frites
Roasted Cauliflower 26
whole roasted head of cauliflower, herbal couscous salad, turmeric-tahini sauce
Pan Roasted Salmon 32
farro, summer squash, saffron broth
Roasted Amish Chicken 31
creamy polenta, Nola jus, collard greens
BEVERAGES
Reading Soda Works 4
Cola, Root Beer, Vanilla Cream Soda
Lemonade 3.50
Iced Tea 3.50
Arnold Palmer 4
Reading Soda Works Botanical Seltzers 4
peach-basil, blueberry-lavender
SHAREABLES
Chicory Salad 14
shaved fennel, orange, sumac-sesame dressing, Italian chicories
Kale and Walnut Pesto Salad 15
meyer lemon vinaigrette, shaved manchego
Blood Orange Salad 15
blood orange, candied hazelnut, ricotta salata, watercress,
citrus dressing
Braised & Grilled Octopus 19
salsa macha, whipped garlic feta, grilled broccoli rabe
Gnocchi Cacio e Pepe 18
pecorino, black pepper
Crab Cakes 19
three 2 oz crab cakes, old bay aioli, coleslaw
Raw or Grilled Oysters 18
panko, parmesan, hotel butter
Charcoal Grilled Mushroom Shawarma 13
confit leeks, herb salad, lemon
SOMMELIER SELECTIONS BY THE GLASS
Pra, Monte Grande
Soave Classico, Piedmont, Italy 2020 24
Ramʼs Gate
Pinot Noir, Sonoma Coast, California 2018 26
ENTREES
"handkerchief" pasta with duck ragu, mushroom, radicchio
Pan Roasted Salmon 32
farro, summer squash, saffron broth
Cauliflower & Couscous 26
whole roasted head of cauliflower, herbal couscous salad,
tumeric-tahini sauce
Grilled Swordfish 34
roasted potatoes, cherry tomatoes, saffron nage, Sicilian pesto
Roasted Amish Chicken 31
creamy polenta, Nola jus, collard greens
28 Day Aged Prime Strip Steak 65
12 oz served bone-in, choice of two shareables
Roasted Duck Breast 31
sunchokes, beets, jus
SIDES
Patatas Bravas 10
Creamed Collard Greens 11
Black Eyes Peas 8
Pommes Puree 10
CAESAR SALAD 14
baby gem, boquerones, parmesan, sourdough
chicken +$9 grilled shrimp +$15 salmon filet +$12
OYSTERS ON THE HALF SHELL 18
1/2 dozen raw oyster selection, mignonette, cocktail sauce, hot sauce, lemon
SEASONAL CRUDITE 10
house assortment of fresh petite veg with pumpkin hummus
SALMON RILLETTE 16
sourdough, everything spice, dill, chive
CHICKEN WINGS 16
smoked jumbo wings, house buffalo sauce, choice of bleu cheese
or ranch, carrots and celery
AHI TUNA LETTUCE CUPS 17
nuoc cham, pickled radish, avocado, puffed rice, nishi pear
FRITTO MISTO 18
shrimp, squash, sweet potato, cauliflower, smoked tomato dip
MARGHERITA PINSA FLATBREAD 14
house made tomato sauce, fresh basil, handmade mozzarella
CRAB CAKE SANDWICH 20
lump crab, remoulade, lettuce, tomato, onion, brioche bun, fries
HOUSE CURED OLIVES 8
rosemary, citrus
PYRAMID CLUB BURGER 16
two 4oz Allen brothers beef patties, brioche bun, pepper mayo,
cheddar, lettuce, tomato, onion, fries
+bacon 3
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.
Join the Pyramid Club community
Maureen Coyle
Membership Director
Serving since 1997
215-645-5919
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.
