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 $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.

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 FURIKAKE, PINK PEPPERCORN, BALSAMIC POMEGRANATE VINAIGRETTE, CRISPY SHALLOTS 18
HAMACHI CRUDIO PICKLED BEETS, KUMQUAT, CHIVE OIL, MICROGREENS 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 15
ITALIAN BLACK TRUFFLE GRILLED CHEESE SANDWICH 50
BEEF CARPACCIO CAPERS, ARUGULA, LEMON-OLIVE OIL, SHAVED GRANA PADANO 16
DUCK PROSCIUTTO BEETS, ARUGULA, OLIVE AIOLI, JUNIPER DRESSING, PARMESAN CRACKER 16
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 14
GRILLED OCTOPUS CONFIT POTATO, PICKLED SHALLOT, ROSEMARY-APRICOT PESTO, ARUGULA 18
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 16
BURRATA OSSETRA CAVIAR, TOMATO 32
SEASONAL SOUP 9

Insalata

ARUGULA & TREVISO SALAD PISTACHIO, DRIED APRICOT, APPLES, GARROTXA CHEESE, APPLE VINAIGRETTE 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

Pasta Atipica

Rolled, hand-formed, extruded

POTATO GNOCCHI BRAISED RABBIT, LEEKS, SHIITAKES, GRANA PADANO 16
BUTTERNUT SQUASH AGNOLOTTI COCOA PASTA, MUSHROOM BROTH, GRANA PADANO 16
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 16
LEMON CRESTE DI GALLO SHRIMP, CASTELVETRANO OLIVES, PISTACHIO, CALABRIAN CHILI 16
SAFFRON LINGUINI CLAMS WHITE WINE SAUCE, CLAMS, FENNEL, GARLIC 16
SPINACH ORECCHIETTE ESCARGOT, SPINACH, GARLIC BUTTER 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 SQUASH-PANCETTA HASH, MUSTARD BEURRE BLANC 48
GRILLED SWORDFISH STUFFED EGGPLANT, WHITE BEANS, TOMATO SAUCE 39
SAUTEED BRANZINO CRISPY CAULIFLOWER, CHIVE SAUCE, MEDITERRANEAN RELISH 35
SMOKED DUCK BREAST FARRO PILAF, SUNCHOKES, CHANTERELLES, HUCKLEBERRY 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 MUSHROOMS, BRAISED POTATO, MADEIRA DEMI GLACE 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
BRUSSELS SPROUTS 10

Dolce

CRANBERRY-YUZU TART ROSEMARY-ORANGE ICE CREAM, CRANBERRY-HIBISCUS SAUCE 14
APPLE CIDER CAKE
SALTED CARAMEL CREAM, FIG-PEAR BUTTER 14
DARK CHOCOLATE CAKE PEPPERMINT CREAM ICING, CHOCOLATE ALMOND ICE CREAM, CARAMEL SAUCE 14
HUCKLEBERRY APPLE CRISP VANILLA ICE CREAM 14
CHOCOLATE-HAZELNUT TIRAMISU ESPRESSO SOAKED LADY FINGERS, CHOCOLATE SAUCE 14
COCONUT LAYER CAKE BLACKBERRY SAUCE 14
HOLIDAY COOKIES & SOFT SERVE ICE CREAM AFFOGATO VANILLA ICE CREAM & ESPRESSO 14
ITALIAN HOLIDAY 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.