TAKE A CULINARY TOUR OF ITALY

No passport needed.

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.

Happy Hour Menu

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.)

Small Plates
Duck Meatballs (4 count) $8
Clam Toast $8
Sliced Prosciutto $8
Raw Oysters on the Half Shell $2 each

$2.50 Beers
Boulevard Unfiltered Wheat
Boulevard Pale Ale
Menebrea Blonde

$8 Cocktails
Farina Old Fashioned
Rieger’s Kansas City Whiskey, Biters
You Apricota Be Kidding Me
Tito’s Vodka, Apricot, Basil, Serrano Pepper, Grapefruit
Aperol Spritz
Aperol, Prosecco, Orange

$8 Wines by the Glass
Art of Earth Pinot Grigio
organic, certified sustainable, tropical & citrus fruits
Scarpetta Brut Rosé, Italy

wild strawberry, fresh cut flowers, crisp, dry
Rodano Chianti Classico, Italy  
plum, bright cherry, toasted oak

No substitutions, please. No carryout order.

Dinner Menu

Oyster Bar

OYSTERS ON THE HALF SHELL* ASK YOUR SERVER OR BARTENDER FOR TODAY’S EAST & WEST COAST OYSTER SELECTIONS 3 EACH
OSSETRA CAVIAR 1OZ 45
CAVIAR SANDWICH 45
AHI TUNA CEVICHE* STRAWBERRY-CUCUMBER PONZU, BASIL, PISTACHIO, FRUITCAKE CRACKER  18
SCALLOP CRUDO* PINEAPPLE-GINGER SAUCE, SERRANO, CILANTRO, FRIED SHALLOT 16
SMOKED STURGEON DIP HOUSE MADE RYE CRACKERS 10
CRAB LOUIE AVOCADO, CUCUMBER 18
JUMBO SHRIMP COCKTAIL HOUSE COCKTAIL SAUCE, LEMON 16

Antipasti

SLICED PROSCIUTTO di SAN DANIELE 15
BEEF CARPACCIO RADISH, HERB SALAD, CANTALOUPE, SEEDED CRACKER 16
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
MUSHROOM TART CHANTERELLES, FIGS, PROSCIUTTO, CRESCENZA CHEESE 15
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 13
GRILLED OCTOPUS POTATOES, PARSLEY, TOMATOES, LEMON, BLACK GARLIC 16
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 15
BURRATA OSSETRA CAVIAR, TOMATO 30
SEASONAL SOUP 8

Insalata

AVOCADO-CUCUMBER SALAD TZATZIKI DRESSING, CRISPY SHALLOT, BURNT ONION POWDER 12
LOCAL LETTUCES FARINA ‘ITALIAN DRESSING’ 11
TREVISO & CASTELFRANCO SALAD PEARS, WALNUTS, CROUTONS, FETA, POMEGRANATE DRESSING 14
ITALIAN CHOPPED SALAD SALAMI, OLIVES, ICEBERG LETTUCE, PEPPERS, PARMESAN 13

Pasta Atipica

Rolled, hand-formed, extruded

POTATO GNOCCHI BRAISED RABBIT, LEEKS, SHIITAKES, GRANA PADANO 16
SPINACH MAFALDE PHEASANT, SPINACH, PINE NUTS, GORGONZOLA 16
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 15
LEMON CRESTE DE GALLO SHRIMP, PISTACHIO, CALABRIAN CHILI, CASTELVETRANO OLIVES, BASIL 16
BURNT ONION FARFALLE SWEETBREADS, CHANTERELLES, PROSCIUTTO, BREADCRUMBS 16
BRAISED BEEF CRESPELLE BUTTERNUT SQUASH, CRESCENZA CHEESE

Four Kings of Rome

SPAGHETTI CACIO E PEPE GRANA PADANO, PECORINO, BLACK PEPPER 15
RIGATONI ALL’AMATRICIANA PRESERVED TOMATO, RED ONION, GUANCIALE, CHILI FLAKE 15
TAGLIATELLE BOLOGNESE BEEF AND PORK RAGU, TOMATO, GRANA PADANO 15
BUCATINI CARBONARA PANCETTA, GRANA PADANO, EGG, BLACK PEPPER* 15

Secondi

MICHAEL SMITH PORK ROAST SAFFRON RISOTTO, TOMATO MARMALADE, CRISP ZUCCHINI, NATURAL JUS 28
BRAISED BEEF SHORTRIBS PLUM SAUCE, MASHED POTATOES, MUSHROOMS, GREEN BEANS 36
WOOD GRILLED RIBEYE MUSHROOM-GARLIC BUTTER, CARAMELIZED ONIONS, MASHED POTATOES* 46
VEAL MILANESE GREENS, LEMON-CAPER BUTTER, POMODORO, BUFFALO MOZZARELLA, POTATOES 38
SAUTEED STRIPED BASS CHORIZO, POTATOES, CLAMS, SAFFRON BROTH, CHANTERELLES 34
SHRIMP SCAMPI POTATO GRATIN, GARLIC BUTTER, POMODORO 36
SMOKED MOZZARELLA STUFFED VEAL CHOP PROSCIUTTO, SPICY TOMATO SAUCE, ONION RINGS* 44
CAMPO LINDO CHICKEN SPIEDINI HERBED BREADCRUMBS, YELLOW TOMATO SAUCE, AMOGIO SAUCE, KALE 28
SEARED DUCK BREAST FOIE GRAS, TUSCAN KALE, CHANTERELLES, MARSALA DEMI GLACE 40
BAKED EAST COAT SKATEWING WHOLE GRAIN MUSTARD, BUTTER, SHALLOTS, CHANTERELLES, JASMINE RICE 32

Contorni

MASHED POTATOES 9
GARLICKY SPINACH 9
SAFFRON RISOTTO 9
GNOCCHI POMODORO
9
SAUTEED GREEN BEANS 9
ONION RINGS 9
GRILLED OYSTER MUSHROOMS 9
OREGON CHANTERELLES 18

Dolce

MIXED BERRY COBBLER ALMOND-PECAN CRUMBLE, PEACH ICE CREAM 10
TRIPLE CHOCOLATE PARFAIT DARK CHOCOLATE BUDINO, CHOCOLATE MOUSSE, COOKIE CRUMB 10
BAKED ALASKA PEACH SORBET, PISTACHIO ICE CREAM & FLAMBÉ MERINGUE 10
PUMPKIN LAYER CAKE SPICED HONEY BUTTTERCREAM, ORANGE-PERSIMMON SAUCE, TOASTED PINE NUTS 10
POACHED MISSOURI PEACHES TOASTED BRIOCHE, RASPBERRIES, VANILLA ICE CREAM, ALMONDS 10
ITALIAN COOKIES & SOFT SERVE 10
AFFOGATO VANILLA SOFT SERVE & ESPRESSO 9
ITALIAN COOKIES TO GO 12


MICHAEL SMITH EXECUTIVE CHEF
NANCY SMITH
GENERAL MANGER/WINE DIRECTOR
DIEGO PAULIN 
MANAGER
DANIEL EHRHARD CHEF DE CUISINE
BERTO SANTORO BEVERAGE DIRECTOR
ALI WOODY PASTRY CHEF

20% 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.