Primi Westerpak menu (for menu Primi Vondelpark see below)

English menu (for dutch see below)

ANTIPASTI (hot and cold starters)
 
Primi style parmigiana: eggplant, smoked scarmorza, parmesan, basil 13

Burrata: roasted pumpkins, spinach cream, hazelnuts 13,5

Scallops: cauliflower, seasonal mushrooms, crispy pancetta 14

Slow cooked pork belly: Italian barley minestrone, homemade basil pesto 15

Fritto misto: Italian squids and Australian prawns, zucchini, squid ink mayo 15

Italian platter: charcuterie, cheeses, grilled veggies, jam 24/36

Sicilian sashimi for 2: 25
 

CUCINA (homemade pasta and mains)
 
Pasta forno Sicilian style: veal and beef ragout, provola cheese, aubergine 15,5

Butternut squash tortelli: white sausage ragout, ameretti and parmesan tuiles 18

Beetroot risotto: gorgonzola cream, hazelnuts, thyme, cress 16

Linguine: black ink cuttlefish ragout, nduja, pecorino 17

Ricotta gnocchi: raw red prawns tartare, fish sauce, chives, petit cress 18

Tagliata: ribeye steak, grilled seasonal mushrooms, rocket, parmesan 24

Pesce del giorno: with seasonal veggies 24
 

CONTORNI (sides and salads)
 
Fried potatoes, truffle mayo 6

Insalata Soncino, apple, walnuts, parmesan, aceto balsamico vinaigrette 8

Beetroot, goat cheese, chicory, hazelnuts, rocket 9

Broccoli sauté, chilli, garlic 7,5
 

DOLCI (homemade desserts)
 
Coconut and ginger panna cotta, raspberry jelly, white chocolate crumble, fresh berries 8

Sgroppino 7,5

Tiramisu 8

Selezioni di fromaggi 12

Cake of the day 9

Affogato al caffè 6,5

——-PRIMI VONDELPARK MENU——-

English menu (for dutch see below)

Cicchetti (Bar snack)

Olive & nuts 6

Sicilian arancini 9

Chicken liver crostini 8

Antipasti ( hot and cold starters)

Quail | smoked Jerusalem artichokes cream | quail eggs 15

New style aubergine Parmigiana 14

Burrata | Carrot | Black eyes beans | Crispy pancetta | Aceto Balsamico vinaigrette [GF]. 13.5

Squids and prawns | Salsa verde | Fennel | Lime gel | Capers [LF] 15

Italian charcuterie, cheeses 24/36

Italian sashimi for 25

Primi ( home made pasta)

Paccheri | Octopus ragout | Taggiasche olives | Confit tomato [LF] 15

Butter squash tortelli | Sausage ragout | Amaretti and Parmesan tuiles 18

Potatoes gnocchi | Savoy cabbage | Guanciale Romano | Pecorino cream 17

Spaghetti di grano duro | Clams | Lemongrass | Chilli | “Pane fritto” with citrus fruit and parsley [LF] 18
Beetroot risotto | Gorgonzola cream | Hazelnuts | Thyme cress [GF] 16

Secondi (meat and fish mains)

Duck breast | Pearl Italian farro buffalo ricotta | Baby veggie | Dill [GF] 23.5

Catch of the day | Seasonal vegetables / potato 25

Braised ox cheeks | Vino rosso | Leeks | Mash potato [GF] 24.5

Scallops | Spinach cream | King bolete | Lardo di Colonnata | Sherry vinaigrette [GF] 25

Contorni (Sides and Salads)

Fried skin-on potatoes and truffle mayo 6

Insalata soncino | Apple | Walnuts | Aceto Balsamico vinaigrette 8 Beetroot | Goat cheese | Chicory |Orange 9

Broccoli sauté | Chilli and garlic 7.5

Dolci

Vanilla panna cotta | Grappa jelly | Figs | White chocolate [GF] 9 Sgroppino [GF, LF] 7.5

Tiramisu 8.5

Selezioni di formaggi [GF] 12

Cake of the day 10 Affogato al caffè 6.5

Wine

Prosecco Le Carline, Bio                                             6.5/25

Cuvee Millesimato Solaragnese                                   5/20

WHITE

Chardonnay Le Carline Veneto Bio                             5.5/22

Pinot Bianco Cembra Trentino D.O.C,                        6/26

Verdicchio di Castelli di Jesi – Vigna di Gino Bio        6/27

Crudo Catarratto Zibibbo Bio                                     7/27

Lison Le Carline Veneto Bio                                       32

Ciuri Terrazze Dell’ Etna Nerello Mascalese              35

Nymphis Coda Di Volpe Beneventana IGP               37

Donnalaura D.O.P Falanghina Sannio, Bio               45

ROSE’

Orchis Purpurea Igp Beneventano Aglianico Bio      6/25

 

                                         RED

Merlot Le Carline Bio                                                     5.5/22

Rosso Piceno Vigna di Gino Biodynamic 2015             6/26

Montepulciano D’Abruzzo Doc Terra Viva 2014 Bio     7/28

Chianti Ridolfi Rocchetto DOCG                                  32

Valpolicella Superiore Mesal 2011                                42

Iovi Tonan Aglianico del Taburro DOCG                       50

Pecchenino Barolo San Giuseppe                               65

Primi Wesrwrpark DUTCH MENU (for Primi Vondelpark DUTCH menu see below)

CICCHETTI (bar snack)
 
Olijven & noten 5

Siciliaanse arancini 9

Selectie van gemixte crostini 8
 
 
ANTIPASTI (koude en warme voorgerechten)
 
Parmigiana Primi Style: aubergine, tomaten passata, gerookte scamorza, parmezaan, basilicum 13

Burrata: geroosterde pompoen, creme van spinazie, hazelnoten 13,5 

Coquilles: seizoens paddenstoelen, creme van bloemkool, knapperige pancetta 14 

Langzaam gegaarde buikspek: Italiaanse spelt minestrone, huisgemaakte basilicumpesto 15

Fritto Misto: Siciliaanse inktvis & Australische gamba’s, courgette, inktvismayo 15

Italiaanse plank: selectie van vlees, kaas, gegrilde groentes, jam  24/36
Siciliaanse sashimi voor 2: 25
 

CUCINA (huisgemaakte pasta en hoofdgerechten)
 
Pasta forno Siciliaanse stijl: ragout van kalfs en rundvlees, provola, aubergine, erwten 15,5

Muskaatpompoen tortelli; ragout van weisswurst, tuile van bitterkoekjes en parmezaan 18

Risotto van rode biet: creme van gorganzola, hazelnoten, tijm, kiemen 16

Linguine: ragout van zwarte inktvis, nduja, pecorino 17

Ricotta gnocchi: tartaar van rauwe rode gambas, vissaus, bieslook, kiemen 18

Tagliata: ribeye steak, gegrilde seizoens champignons, rucola parmezaan 24

Pesce del giorno: met seizoensgroente 24 

CONTORNI (bijgerechten en salades)
 
Geroosterde aardappels, truffelmayo 6

Salade soncinco, appel, walnoten, parmezaan, vinagrette van aceto balsamico 8

Rode biet, geitenkaas, witlof, hazelnoot, rucola 9

In de pan gefrituurde broccoli, chilli, knoflook 7.5
 

DOLCI (huisgemaakte desserts)
 
Panna cotta; van kokosnoot en gember, frambozengelei, witte chocolade crumble, verse bessen 8

Sgroppino 7,5

Tiramisu 8 

Torta del giorno; cake van de dag 9

Selezione di fromaggi: selectie van kaas, fruit & jam 12

Affogato; vanilleijs met espresso 6,5

PRIMI VONDELPARK DUTCH MENU

Cicchetti (snackbar)

ARANICNI: Sicilian fried risotto balls 9

OLIVE: Olijven en pinda’s 6

CROSTINI :Tuscan style Chicken liver crostini 8

Antipasti (warme en koude hapjes)

QUAGLIE: Kwartel |gerookte aardpeer creme | kwarteleitjes. 15

MELANZANA: Aubergine parmigiana Pr1mi-stijl 13

BURRATA: Burrata | Wortel | Zwartoogbonen | Krokante pancetta | Vinaigrette met Balsamico azijn [GV} 13.5
FRITTO MISTO: Pijlinktvis en garnalen | Salsa verde | Venkel | Gel van limoen | Kappertjes [LV] 15

TAGLIERE: Italiaanse vleeswaren en kas (2 personen) 24/32

PESCE CRUDO: italiaanse sashimi (rauwe vis, 2 personen) 25

Primi (zelfgemaakte pasta)

PACCHERI: Octopus ragout | Taggiasche olijven | Gekonfijte tomaat [LV] 17

RAVIOLI: Butternutpompoen tortelli | worstragout amaretti en parmesan tuiles 18

GNOCCHI :Aardappel gnocchi | Savooiekool | Guanciale spek | Pecorino crème 16

SPAGHETTO: Durum-spaghetti | Vongole | Citroengras | Chilipeper | “Broodkruim” en bottarga [LF] 18
RISOTTO van rode biet | Gorgonzola creme | Hazelnoten | Tijmkers [GV] 15

Secondi (vis en vlees)

ANATRA: Eendenborst | Peer | Italiaanse parelspelt | babygroenten 23.5

PESCE: Vis van de Markt | Seizoensgroentes 24 .5

GUANCE: Gestoofde ossenwangetjes | Rode wijn | Prei | Aardappelpurée [GV] 24

CAPESANTE: Sint-jakobsschelpen | Spinazie crème | Koningsboleet| wild zwijn spek | Sherry vinaigrette 25

Contorni (zijden en salades)

PATATE: Op de schil gebakken aardappels and truffel mayonaise 6

INSALATA: Veldsla | Appel | Walnoten | Balsamico vinaigrette 8

BARBABIETOLE: Rode biet | Geitenkaas | Witlof | Sinaasappel 9

BROCCOLI: Roergebakken broccoli | Chilipeper en knoflook 7.5

Dolci (nagerecht)

Vanille panna cotta | Grappa gelei | vijgen | Witte chocolade [GV] 9
Sgroppino [GV, LV] 7.5

Tiramisu 8

Kas planke 12

Huisgemaakte taart 10 Affogato 6.5

WINES

Sparkling

Prosecco Le Carline, Bio             6.5/25

Cuvee Millesimato Solaragnese       5/20

WHITE

Chardonnay Le Carline Veneto Bio               5.5/22

Pinot Bianco Cembra Trentino D.O.C,                       6/26

Verdicchio di Castelli di Jesi – Vigna di Gino Bio       6/27

Crudo Catarratto Zibibbo Bio                             7/27

Lison Le Carline Veneto Bio                               32

Ciuri Terrazze Dell’ Etna Nerello Mascalese              35

Nymphis Coda Di Volpe Beneventana IGP              37

Donnalaura D.O.P Falanghina Sannio, Bio                 45

ROSE’

Orchis Purpurea Igp Beneventano Aglianico Bio       6/25

RED

Merlot Le Carline Bio                              5.5/22

Rosso Piceno Vigna di Gino Biodynamic 2015          6/26

Montepulciano D’Abruzzo Doc Terra Viva 2014 Bio   7/28

Chianti Ridolfi Rocchetto DOCG                      32

Valpolicella Superiore Mesal 2011               42

Iovi Tonan Aglianico del Taburro DOCG            50

Pecchenino Barolo San Giuseppe                   65