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.

Dinner Menu Sample

Italian Pesce Crudo

OYSTERS ON THE HALF SHELL* 3
OSSETRA CAVIAR 1 OZ 45
OSSETRA CAVIAR BEGGAR’S PURSE 32
HAMACHI* RAISIN-CALABRIAN CHILI MOSTARDA, BELL PEPPER 14
SEA URCHIN TOAST LEMON-RAMP SPREAD, PEPPER FLAKES 14
SALMON* CREMINI MUSHROOM, TROUT ROE, MARSALA DASHI 13
FLUKE* SESAME-LEMON, APPLE, CUCUMBER, ALMOND 13
OCTOPUS POTATO, EGGPLANT, FENNEL, ORANGE, HARISSA 14
KING CRAB CARROT-GINGER SALAD, ONION CRUMBLE 14
CLAM DIP & CRACKERS 9

Antipasti

SHRIMP COCKTAIL 14
SLICED PROSCIUTTO 11
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
SALMON GRAVLOX SPRING PEA PANCAKE, TROUT ROE 13
GRILLED OCTOPUS COTECHINO, POTATOES, ARUGULA 13
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 11
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 13
KING CRAB BRUSCHETTA ASPARAGUS, WHITE BEANS, BASIL 15
CACIO E PEPPE FRITELLE LILIA STYLE 10
BURRATA OSSETRA CAVIAR, SOTO’OLIO 28

Insalata

CASTELFRANCO LETTUCE GORGONZOLA, PULLED CROUTONS, ANCHOVIES, PANCETTA DRESSING 10
GREEN ASPARAGUS POTATO SALAD, OLIVES, GRAIN MUSTARD VINAIGRETTE 10
LOCAL LETTUCES FARINA ‘ITALIAN DRESSING’ 9
FRISEE-FAVA BEAN SALAD FENNEL, HOUSE MADE BRESAOLA, SHAVED GRANA, LEMON-OLIVE OIL DRESSING 10
SEASONAL SOUP 7

Pasta Atipica

Rolled, hand-formed, extruded

POTATO GNOCCHI BRAISED RABBIT, LEEKS, SHIITAKES, GRANA PADANO 15
SAFFRON-NETTLE LINGUINE BAY SCALLOPS, SPICY CALABRIAN CHILI, BASIL, BREADCRUMBS 16
CARAMELLE CRESCENZA CHEESE, MUSHROOM MARSALA SAUCE 14
WHOLE WHEAT CAMPANELLE PHEASANT SUGO, ASPARAGUS, AGED GOAT CHEESE 15
MORTADELLA TORTELINI COTECHINO SALAMI, PISTACHIO PESTO 14
LEMON SPAGHETTI PEAS, MINT, RICOTTA ESPELETTE PEPPER 14

Four Kings of Rome

SPAGHETTI CACIO E PEPE GRANA PADANO, PECORINO, BLACK PEPPER 14
RIGATONI ALL’AMATRICIANA PRESERVED TOMATO, RED ONION, GUANCIALE 14
TAGLIATELLE BOLOGNESE BEEF AND PORK RAGOUT, TOMATO, GRANA PADANO 14
BUCATINI CARBONARA PANCETTA, GRANA PADANO, EGG, BLACK PEPPER 14

Secondi

MICHAEL SMITH PORK ROAST SAFFRON RISOTTO, TOMATO MARMALADE, CRISP ZUCCHINI, NATURAL JUS 26
BRAISED VEAL CHEEKS FARINATA, FAVA BEANS, PEARL ONIONS, GREEN OLIVES, SAVORY 30
AGED RIBEYE WOOD GRILLED, MUSHROOM-GARLIC BUTTER, CARAMELIZED ONIONS, MASHED POTATOES 40
VEAL SCALLOPINI BABY CARROTS, SPINACH-ENOKI MUSHROOMS, CAPER-LEMON-HERB SAUCE 32
ALASKAN HALIBUT FINGERLINGS, SHISHITO PEPPERS, CONFIT SHALLOTS, CHIMICHURRI 40
BROILED ARCTIC CHAR ARTICHOKE-RAMP RAGU, SUN-DRIED YELLOW TOMATOES, SEA BEANS, BASIL 27
VEAL CHOP PIZZAIOLA GRILLED OVER WOOD FIRE, SPICY TOMATO BRAISING SAUCE, ONION RINGS 42
GRILLED SWORDFISH BROCCOLINI, TAGGIASCA OLIVES, GIGANTE BEANS, HARISSA AIOLI 29
CAMPO LINDO CHICKEN BREAST WHITE ASPARAGUS, MOREL MUSHROOMS, TARRAGON SAUCE 25

Contorni

MASHED POTATOES 8
GNOCCHI POMODORO 8
TOMATO BRAISED WHITE 
GRILLED BROCCOLINI 8
SAFFRON RISOTTO 8
GRILLED OYSTER MUSHROOMS 8
GRILLED ASPARAGUS 8
OREGON MORELS
15

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.