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
VSARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 18
GRILLED OCTOPUS TANGY MARINATED MUSHROOMS, SUMAC, SUNCHOKE PUREE 18
BURRATA & CAVIAR OSSETRA CAVIAR, SLICED TOMATO 38
MARINATED VEGETABLES BURRATA, ARTICHOKES, FENNEL ROASTED PEPPERS, EGGPLANT, ZUCCHINI 18
BEEF CARPACCIO PLUMS, ARUGULA, CAPERS, CACIO E PEPE CREMA 18
PARMESAN CLAM TOAST GARLIC, BASIL, SUN DRIED TOMATO 12
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 14
SEASONAL SOUP 10

MIXED GREEN BEAN SALAD PINE NUTS, MOZZARELLA, SUN DRIED TOMATO VINAIGRETTE 14
BELGIAN ENDIVE SALAD FIGS, GORGANZOLA, RED WINE SYRUP, PINE NUTS, WHITE BALSAMIC VINAIGRETTE 14
LOCAL GREEN LETTUCES 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
BRAISED SHORT RIB RAVIOLI GRANA PADANO, BRAISED MEAT SAUCE 17
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 17
LEMON CRESTE DI GALLO SHRIMP, CASTELVETRANO OLIVES, PISTACHIO, CALABRIAN CHILI 17
SAFFRON & SQUID INK PACCHERI MUSSELS, SHRIMP, CALAMARI, CHILI-TOMATO SAUCE 22
BUTTERNUT SQUASH RAVIOLINI SWEET GARLIC PUREE, HAZELNUTS, SABA 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

SICILIAN STYLE PRAWNS ALLA BUSARA TOMATO RAGU, SHALLOTS, GARLIC, KALAMATA OLIVES, CROSTINI 38
HOKKAIDO SCALLOPS KALE PESTO, SAUTEED POTATOES, CHANTERELLES, POTATO CHIPS 49
SAUTEED ALASKAN HALIBUT RED BELL PEPPER SAUCE, ROASTED BUTTERNUT SQUASH, BROCCOLINI 52
SMOKED MOZZARELLA STUFFED VEAL CHOP PROSCIUTTO, SPICY TOMATO SAUCE, ONION RINGS* 55
CHICKEN SALTIMBOCCA PROSCIUTTO, WHITE BEANS, BUTTERNUT SQUASH, TUSCAN KALE 30
WOOD GRILLED KC STRIP STEAK MUSHROOM-GARLIC BUTTER, CARAMELIZED ONIONS, MASHED POTATOES* 55
SEARED DUCK BREAST PARSNIP PUREE, CARAMELIZED LEEKS, PEAR MOSTARDA, RED CURRANT DEMI 39
MICHAEL SMITH PORK ROAST SAFFRON RISOTTO, TOMATO MARMALADE, CRISP ZUCCHINI, NATURAL JUS 32

MASHED POTATOES 10
GARLICKY SPINACH 10
SAFFRON RISOTTO 10
GRILLED BROCCOLINI 10
GNOCCHI POMODORO 10
ONION RINGS 10
GRILLED OYSTER MUSHROOMS 10
OREGON CHANTERELLES 20

TUESDAY  |  SPAGHETTI SUNDAY GRAVY 33
WEDNESDAY  |  LOBSTER FRA DIAVOLO 45
THURSDAY  |  FILET MIGNON SPECIAL MASHED POTATOES, ONION RING, MUSHROOM-RED WINE DEMI 65

MIXED BERRY CHANTILLY CAKE** 14
FERRERO ROCHER CANNOLI** CHOCOLATE, HAZELNUTS, J. RIEGER WHISKEY-CARAMEL 14
PLUM TRIFLE BERRY SAUCE, BUTTER COOKIE, MASCARPONE, CHANTILLY, PEACH BELLINI SORBET 14
BLACKBERRY TART ALMOND CHANTILLY CREAM, PEACH ICE CREAM 14
BUTTERSCOTCH BUDINO (GF) POACHED PLUM, CHERRY SAUCE, GLUTEN-FREE GRANOLA BARK 14
DARK CHOCOLATE BROWNIE TOASTED MERINGUE, RASPBERRIES, GRAHAM CRACKER CRUMB 14
CHOCOLATE-HAZELNUT TIRAMISU** 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 2022 55
CHATEAU d’YQUEM SAUTERNES, FRANCE 2016 75
CHATEAU RIEUSSEC GRAND CRU SAUTERNES, FRANCE 2007 26
CASA MANDEL BOULLOSA CARCAVELOS, PORTUGAL 13
KIRALYUDVAR TOKAJI 6 PUTTONYOS ASZU, HUNGARY 2017 24
FAR NIENTE ‘DOLCE’, NAPA VALLEY, CA 2017 20
INNISKILLIN ‘NIAGRA ESTATE’ ICEWINE, CANADA 2023 16
FELSINA VIN SANTO DEL CHIANTI CLASSICO, TUSCANY, ITLAY 2017 14
IL GUSTO DI AMALFI FINOCCHIETTO 13
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
FRED JERBIS 14
AMARO AMARINO 12
CYNAR 70 12
BRAULIO 12
RIEGER CAFE AMARO 9
CARDAMARO 9
ANGOSTURA AMARO 9

MICHAEL SMITH EXECUTIVE CHEF
NANCY SMITH WINE DIRECTOR / VICE PRESIDENT / EVENT PLANNER
DIEGO PAULIN GENERAL MANAGER
RACHAEL HAWKINS CHEF DE CUISINE
SEAN EHRMAN 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.