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.)

Small Plates
Duck Meatballs (4 count) $8
Clam Toast $8
Sliced Prosciutto $8
Raw Oysters on the Half Shell $3 each

$2.50 Beers
Boulevard Unfiltered Wheat
Boulevard Pale Ale
Menebrea Blonde

$8 Cocktails
Farina Old Fashioned
Rieger’s Kansas City Whiskey, Bitters
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.

OYSTERS ON THE HALF SHELL* ASK YOUR SERVER OR BARTENDER FOR TODAY’S EAST & WEST COAST OYSTER SELECTIONS 4 EACH
OSSETRA CAVIAR 1 OZ POTATO CHIPS, CRACKERS, CREME FRAICHE, SCALLION 45
CAVIAR SANDWICH CREME FRAICHE, THIN WHEAT TOAST 45
SEARED AHI TUNA BATTUTO VERDE, PICKLED ROMANESCO BROCCOLI, RAMPS, BASIL 18
HAMACHI CRUDO PICKLED STRAWBERRIES, FAVAS, RAMP COULIS 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

SLICED PROSCIUTTO di SAN DANIELE 18
STUFFED CALAMARI POMODORO SAUCE 16
BURRATA OSSETRA CAVIAR 32
STEAK TARTARE PRESERVED LEMON, CASTELVETRANOS, CALABRIAN CHILI, ROMESCO, CHIPS 16
DUCK PROSCIUTTO BRUSCHETTA EGGPLANT SPREAD, PISTACHIOS 16
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 14
GRILLED OCTOPUS HARISSA HUMMUS, CUCUMBER SALAD, KUMQUAT DRESSING 18
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 16
SEASONAL SOUP 9

ASPARAGUS SALAD LEMON DILL DRESSING, AVOCADO, CRISPY QUINOA, ALMONDS 14
ESCAROLE & CAULIFLOWER RADISH, CAULIFLOWER FLORETS, TORN CROUTONS, BLUE CHEESE DRESSING 13
LOCAL LETTUCES 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 16
SPRING PEA CAPPELLETTI GREEN GARLIC PESTO, GRANA PADANO 16
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 16
LEMON CRESTE DI GALLO SHRIMP, CASTELVETRANO OLIVES, PISTACHIO, CALABRIAN CHILI 16
STRAW & HAY LINGUINI PROSCIUTTO, SPRING PEAS, CREAM 16
DUCK FUSILI MUSHROOMS, BRAISED DUCK SUGO 16

SPAGHETTI CACIO E PEPE GRANA PADANO, PECORINO, BLACK PEPPER 16
RIGATONI ALL’AMATRICIANA PRESERVED TOMATO, RED ONION, GUANCIALE, CHILI FLAKE 16
TAGLIATELLE BOLOGNESE BEEF AND PORK RAGU, TOMATO, GRANA PADANO 16
BUCATINI CARBONARA PANCETTA, GRANA PADANO, EGG, BLACK PEPPER* 16

DIVER SEA SCALLOPS SPRING PEA PUREE, WHITE ASPARAGUS, TARRAGON VINAIGRETTE 48
SAUTEED STURGEON HERBED RICE, ROMANESCO BROCCOLI, SPRING PEA CHIMICHURRI 35
SKULL ISLAND PRAWNS TOMATOES, LEMON, WHITE ASPARAGUS, POTATOES 40
BRAISED VEAL SHORTRIBS GRILLED ARTICHOKES, FAVA BEANS, TURNIPS, BRAISING SAUCE 37
MICHAEL SMITH PORK ROAST SAFFRON RISOTTO, TOMATO MARMALADE, CRISP ZUCCHINI, NATURAL JUS 32
SMOKED MOZZARELLA STUFFED VEAL CHOP PROSCIUTTO, SPICY TOMATO SAUCE, ONION RINGS* 46
ROASTED CHICKEN BREAST GNOCCHI ALLA ROMANA, CHANTERELLES-HARICOT VERT, RAMPS 26
WOOD GRILLED RIBEYE MUSHROOM-GARLIC BUTTER, CARAMELIZED ONIONS, MASHED POTATOES* 52

MASHED POTATOES 10
GARLICKY SPINACH 10
SAFFRON RISOTTO 10
GNOCCHI POMODORO 10
ONION RINGS 10
GRILLED OYSTER MUSHROOMS 10
GRILLED BROCCOLINI 10
SPRING PEAS 10
CHANTERELLE MUSHROOMS 18

STRAWBERRY CROSTATA HONEY BASIL ICE CREAM
CARROT COFFEE CAKE FIG-PEAR BUTTER, PISTACHIO ICE CREAM, STREUSEL
DARK CHOCOLATE CAKE PASSIONFRUIT-CHOCOLATE GANACHE, BLOOD ORANGE SORBET 14
CHOCOLATE-HAZELNUT TIRAMISU ESPRESSO SOAKED LADY FINGERS, CHOCOLATE SAUCE 14
GATEAU BASQUE HUCKLEBERRY JAM, PASTRY CREAM, LIMONCELLO ICE CREAM 14
COCONUT LAYER CAKE GUAVA-CITRUS SAUCE 14
COOKIES & SOFT SERVE ICE CREAM AFFOGATO VANILLA ICE CREAM & ESPRESSO 14
ITALIAN COOKIES TO GO 14

MICHAEL SMITH EXECUTIVE CHEF
NANCY SMITH WINE DIRECTOR
DIEGO PAULIN GENERAL MANAGER
RACHAEL HAWKINS CHEF DE CUISINE
ANDREW DERING CHEF DE CUISINE
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.