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.)

$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.

Oyster Bar Menu

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

Dinner Menu

Antipasti

SLICED PROSCIUTTO di SAN DANIELE 18
TEMPURA SOFT SHELL CRAB WATERCRESS, FENNEL, ASPARAGUS, CALBRIAN PESTO 22
BURRATA OSSETRA CAVIAR, TOMATO 32
STEAK TARTARE PRESERVED LEMON, CASTELVETRANOS, CALABRIAN CHILI, ROMESCO, CHIPS 16
WILD MUSHROOM SALAD POACHED EGG, BLACK PEPPER, CROUTONS 16
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 14
GRILLED OCTOPUS CUCUMBER-TOMATO RELISH, SKORDALIA 18
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 16
SEASONAL SOUP 9

Insalata

ASPARAGUS SALAD LEMON DILL DRESSING, AVOCADO, CRISPY QUINOA, ALMONDS 14
SUMMER BEAN & CUCUMBER SALAD CAESAR DRESSING, SUNFLOWER SEED CRUNCH 13
LOCAL LETTUCES RADISH, FARINA ‘ITALIAN DRESSING’ 11
FARINA ITALIAN SALAD SALAMI, OLIVE JARDINIÈRE, ICEBERG LETTUCE, PARMESAN 13

Pasta Atipica

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
SUMMER CORN & CHEESE FILLED CASONCELLI WATERCRESS CREAM SAUCE 16

Four Kings of Rome

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

Secondi

DIVER SEA SCALLOPS SPRING PEA PUREE, ASPARAGUS, TARRAGON VINAIGRETTE 48
SAUTEED ALASKAN HALIBUT GRIDDLED CORNBREAD, TOMATO-CORN SALSA, CHANTERELLE CREAM SAUCE 42
SKULL ISLAND PRAWNS TOMATOES, LEMON, WHITE ASPARAGUS, POTATOES 40
BRAISED DUCK LEG WHITE BEANS, GRILLED APRICOT, CRISPY FRIED OYSTER MUSHROOMS 34
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

Contorni

MASHED POTATOES 10
GARLICKY SPINACH 10
SAFFRON RISOTTO 10
GNOCCHI POMODORO
10
ONION RINGS 10
GRILLED OYSTER MUSHROOMS 10
GRILLED BROCCOLINI 10
WHITE BEANS IN EXTRA VIRGIN OLIVE OIL 10
OREGON MORELS 20

Dolce


STRAWBERRY PUFF PASTRY HONEY BASIL ICE CREAM 14
MIXED BERRY CHANTILLY CAKE 14
CHERRY APRICOT BUCKLE PISTACHIO FRANGIPANE, VANILLA ICE CREAM 14
DARK CHOCOLATE CAKE PASSIONFRUIT-CHOCOLATE GANACHE, BLOOD ORANGE SORBET 14
CHOCOLATE-HAZELNUT TIRAMISU ESPRESSO SOAKED LADY FINGERS, CHOCOLATE SAUCE 14
CARROT COFFEE CAKE FIG-PEAR BUTTER, PISTACHIO ICE CREAM, STREUSEL 14
COOKIES & SOFT SERVE ICE CREAM AFFOGATO VANILLA ICE CREAM & ESPRESSO 14
ITALIAN COOKIES TO GO 14

CHATEAU d’YQUEM SAUTERNS, FRANCE 2019 55
CHATEAU RIEUSSEC GRAND CRU SAUTERNES, FRANCE 2019 20
CASA MANDEL BOULLOSA CARCAVELOS, PORTUGAL 13
KIRALYUDVAR TOKAJI 6 PUTTONYOS ASZU, HUNGARY 2012 24
FAR NIENTE DOLCE’, NAPA VALLEY, CA 2015 20
FELSINA VIN SANTO, CHIANTI, ITALY, 2016 12
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 FERN
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
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.