Farina’s Modern Italian menu is built around classic recipes from every region of Italy—kept pure or re-imagined by the hands and heart of Executive Chef Michael Smith.

Chef Smith seeks out the freshest ingredients from local growers and farmers: beautiful produce, fresh herbs and succulent pork, beef and fowl. Fish and shellfish are flown in daily for the restaurant’s menu and oyster bar.

At the heart of Farina (Italian for “flour”) are its pastas. Each ribbon, strand, tube and pocket is rolled, twisted, filled and shaped by hand every afternoon, ready to be topped with savory, luscious sauces that evening. Freshly baked focaccia is served to sop up every delicious bite.

5 – 7 p.m. Tuesday – Friday at Farina’s Bar & Oyster Bar only. 

Reservations for Happy Hour are accepted on our website through Open Table. (Please request bar seating for Happy Hour under “Add Special Requests” at the end.)

$10 Cocktails
Farina Old Fashioned
Rieger’s Kansas City Whiskey, Bitters
You Apricota Be Kidding Me
Tito’s Vodka, Apricot, Basil, Serrano Pepper, Grapefruit

$9 Cocktails
Aperol Spritz 
Aperol, Prosecco, Orange

$9 Wines by the Glass
Acinum Prosecco, Veneto, Italy
crisp apple, honeysuckle, dry finish
Fabio Oberto Roero Arneis, Piedmont, Italy
fresh, clean, bright lemon, nectarine
Tenuta Terra Nere Rosé, Etna, Sicily
organic, wild strawberry, blood orange, dry finish
D66 Grenache Blend, France
92 points, rich, complex, plum, black cherry, herbs

No substitutions, please. No carryout order.

OYSTERS ON THE HALF SHELL* ASK YOUR SERVER OR BARTENDER FOR TODAY’S EAST & WEST COAST OYSTER SELECTIONS 4 EACH
FLORIDA STONE CRAB CLAWS 3 CLAWS, COCKTAIL SAUCE, LEMON 36
OSSETRA CAVIAR 1 OZ POTATO CHIPS, CRACKERS, CREME FRAICHE 45
CAVIAR SANDWICH CREME FRAICHE, THIN WHEAT TOAST 45
AHI TUNA TARTARE MISO AIOLI, NORI PASTE, CUCUMBER, YUZU-GINGER DRESSING 18
HAMACHI CRUDO CUCUMBER, DAIKON, BLACK LIME POWDER, PICKLED TURMERIC, FRIED QUINOA 18
SEA URCHIN TACOS TARO ROOT SHELL, DAIKON, UNI, CUCUMBER 20
SMOKED TROUT DIP HOUSE MADE RYE CRACKERS 14
JUMBO SHRIMP COCKTAIL LEMON, COCKTAIL SAUCE 18

PROSCIUTTO SAN DANIELE GRISSINI, PICKLED CHERRIES 18
HOUSE SMOKED SALMON POTATO CROISSANT, TROUT ROE, CUCUMBER CREME FRAICHE 22
BURRATA OSSETRA CAVIAR, TOMATO 35
SHRIMP BRUSCHETTA YELLOW TOMATO, BASIL, SPICY PEPPER JAM, LEMON 15
BEEF CARPACCIO PARMESAN, FENNEL-HERB SALAD, TRUFFLE VINAIGRETTE, PIPARRA 18
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 14
GRILLED OCTOPUS GRILLED ARTICHOKE, BASIL, PARSLEY, SUN-DRIED TOMATO, ROMESCO 18
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 16
SEASONAL SOUP 10

ASPARAGUS SALAD GREEN & WHITE ASPARAGUS, LEMON-DILL MASCARPONE, EGG, BOTTARGA 19
POACHED LEEK SALAD FAVA BEANS, GRANA PADANO, FRISEE, PINE NUTS, MUSTARD VINAIGRETTE 15
MIXED GREENS RADISH, FARINA ‘ITALIAN DRESSING 11
FARINA ITALIAN SALAD SALAMI, OLIVE JARDINIÈRE, ICEBERG LETTUCE, PARMESAN 13

ROLLED, HAND-FORMED, EXTRUDED

POTATO GNOCCHI BRAISED RABBIT, LEEKS, SHIITAKES, GRANA PADANO 17
MUSHROOM AGNOLOTTI GORGONZOLA CREAM SAUCE, HAZELNUTS 17
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 17
LEMON CRESTE DI GALLO SHRIMP, CASTELVETRANO OLIVES, PISTACHIO, CALABRIAN CHILI 17
COCOA LUMACHE VENISON SAUSAGE, BROCCOLINI, PICKLED CHERRY PEPPERS, GRANA PADANO 17
STRAW & HAY LINGUINI SPINACH & SEMOLINA LINGUINI, PROSCIUTTO, GRANA CHEESE SAUCE, SPRING PEAS 17

SPAGHETTI CACIO E PEPE GRANA PADANO, PECORINO, BLACK PEPPER 17
RIGATONI ALL’AMATRICIANA PRESERVED TOMATO, RED ONION, GUANCIALE, CHILI FLAKE 17
TAGLIATELLE BOLOGNESE BEEF AND PORK RAGU, TOMATO, GRANA PADANO 17
BUCATINI CARBONARA PANCETTA, GRANA PADANO, EGG, BLACK PEPPER* 17

SAUTEED BRANZINO NAPA CABBAGE, LEEKS, POTATO, GRANA PADANO, LEMON BUTTER SAUCE 35
GRILLED JUMBO SHRIMP SPIEDINI WHITE BEANS, OLIVE TAPENADE, MARINARA 35
SEARED DUCK BREAST LEEK PANCAKE, LOCAL OYSTER MUSHROOMS, DEMI 39
ROAST VENISON LOIN CARROT TIMBALE, ‘DIRTY FARRO,’ BLACK CURRANT DEMI-GLACE 40
MICHAEL SMITH PORK ROAST SAFFRON RISOTTO, TOMATO MARMALADE, CRISP ZUCCHINI, NATURAL JUS 32
SMOKED MOZZARELLA STUFFED VEAL CHOP PROSCIUTTO, SPICY TOMATO SAUCE, ONION RINGS* 52
CAMPO LINDO CHICKEN MARSALA MARSALA MUSHROOM CREAM SAUCE,  POTATOES, SAUTEED SPINACH 30
WOOD GRILLED KC STRIP STEAK MUSHROOM-GARLIC BUTTER, CARAMELIZED ONIONS, MASHED POTATOES* 55

MASHED POTATOES 10
GARLICKY SPINACH 10
SAFFRON RISOTTO 10
GNOCCHI POMODORO 10
ROASTED BRUSSELS SPROUTS PINENUTS, BREADCRUMBS 10
ONION RINGS 10
GRILLED OYSTER MUSHROOMS 10
GRILLED BROCCOLINI 10
SCALLOPED POTATOES 10

COCONUT LAYER CAKE** TOFFEE-DATE SAUCE 14
LEMON MERINGUE MEYER LEMON MARMALADE, BLACKBERRY SAUCE, LAVENDAR MERINGUE 14
CHERRY PIE BAR (GF) PISTACHIO ICE CREAM 14
STRAWBERRY CROSTADA STRAWBERRY ICE CREAM 14
CHOCOLATE-PEANUT BUTTER CAKE** CARAMEL SAUCE, PEANUT BRITTLE 14
CHOCOLATE-HAZELNUT TIRAMISU 14
BUTTER PECAN BANANA SPLIT** BUTTER PECAN ICE CREAM, CHOCOLATE SAUCE, CARAMELIZED BANANA, PECAN PRALINE 14
COOKIES & SOFT SERVE ICE CREAM** 14
AFFOGATO (GF) ESPRESSO & VANILLA SOFT SERVE 14
ITALIAN COOKIES TO GO 14

**CONTAINS NUTS

CHATEAU d’YQUEM SAUTERNES, FRANCE 2019 55
CHATEAU d’YQUEM SAUTERNES, FRANCE 2014 75
CHATEAU RIEUSSEC GRAND CRU SAUTERNES, FRANCE 2007 26
CASA MANDEL BOULLOSA CARCAVELOS, PORTUGAL 13
KIRALYUDVAR TOKAJI 6
FAR NIENTE ‘DOLCE’, NAPA VALLEY, CA 2015 20
FELSINA VIN SANTO DEL CHIANTI CLASSICO, TUSCANY, ITLAY 2017 14
IL GUSTO DI AMALFI FINOCCHIETTO 13
TENUTE CISA ASINARI GRAPPA 15
BOCALE SAGRANTINO GRAPPA 15
GAJA ‘SPERSS’ GRAPPA 25
GAJA ‘DARMAJI’ GRAPPA 25
TENUTA SAN GUIDO SASSICAIA GRAPPA 30
AVERNA 9
FACCIA BRUTTO FERNET 10, ALPINO 10, GORINO 10
BORDIGA CHIOT 12
AMARO DEL CANSIGLIO 10
RAMAZZOTTI 9
FERNET BRANCA 9
AMARO DELL’ETNA 12
AMARA 9
FORTHAVE MARSEILLE 14
CASONI AMARO 9
NONINO AMARO 9
CARDAMARO 9
AMARO SFUMATO 9
AMARO CINPATRAZZO 12
MONTENEGRO 9
AMARO SIBONA 10
BRAULIO 12
DON CICCIO FERRO-KINA 9
RIEGER CAFE AMARO 9
CARDAMARO 9
ANGOSTURA AMARO 9
DON CICCIO FERRO-KINA 9
ESPRESSO MARTINI 15

MICHAEL SMITH EXECUTIVE CHEF
NANCY SMITH WINE DIRECTOR / VICE PRESIDENT / EVENT PLANNER
DIEGO PAULIN GENERAL MANAGER
RACHAEL HAWKINS CHEF DE CUISINE
MISHA SMITH SOUS CHEF 
BERTO SANTORO BEVERAGE DIRECTOR
ALI WOODY PASTRY CHEF

22% gratuity will be added to all to-go orders & parties of five or more.

*Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.

Our menu changes with each season. Some of the dishes and ingredients pictured are only available during certain times of the year. For current dishes, please review the above menu.