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
CAVIAR SANDWICH 40
HAMACHI* RED BELL PEPPER GLAZED,  YELLOW TOMATO, OLIVES 14
CHILLED HALF LOBSTER TAIL HEARTS OF PALM, TOMATO RELISH, ZA’ATAR 16
WILD IRISH SALMON* PICKLED CHANTERELLES, SEA URCHIN, SQUID INK 13
SMOKED KAMPACHI* MISO-AJI VINAIGRETTE, DRIED APRICOT, MINT, FENNEL PISTACHIO 13
BAY SCALLOPS LECHE DE TIGRE, AVOCADO, TROUT ROE, QUINOA 14
KING CRAB CARROT-GINGER SALAD, ONION CRUMBLE 14
CLAM DIP & CRACKERS 9

Antipasti

PROSCIUTTO PICKLED CHERRIES, GRISSINI 14
BROILED OYSTERS BREADCRUMBS, HERBS 18
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 11
CRISPY SWEETBREADS RED CABBAGE, APPLE 14
GRILLED OCTOPUS CHICKPEA-MORCILLA SAUSAGE RAGU 14
SEASONAL SOUP 7
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 13
BURRATA OSSETRA CAVIAR, TOMATO 28

Insalata

PERSIMMON & CARROT SALAD ORANGES, PISTACHIO, BURRATA 12
CRAB LOUIE  QUAIL EGG, BABY ROMAINE, CHERRY TOMATOES, AVOCADO 16
LOCAL LETTUCES FARINA ‘ITALIAN DRESSING’ 9
CUCUMBER & BURRATA CRISPY PROSCIUTTO, BLACK OLIVE TAPENADE, MIXED CHERRY TOMATOES 13
ITALIAN CHOPPED SALAD SALAMI, OLIVES, ICEBERG LETTUCE, PEPPERS, PARMESAN 11

Pasta Atipica

Rolled, hand-formed, extruded

POTATO GNOCCHI BRAISED RABBIT, LEEKS, SHIITAKES, GRANA PADANO 15
BEET FUSILLI PINE NUTS, ARTICHOKE, GORGONZOLA CREAM 14
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 14
PIEDMONTESE AGNOLINI RED WINE BRAISED BEEF RAGU 14
SPINACH PAPPARDELLE WILD BOAR RAGU 15
CAVATELLI ITALIAN SAUSAGE, BROCCOLINI, TOMATOES, GRANA PADANO 14

Four Kings of Rome

SPAGHETTI CACIO E PEPE GRANA PADANO, PECORINO, BLACK PEPPER 14
RIGATONI ALL’AMATRICIANA PRESERVED TOMATO, RED ONION, GUANCIALE, CHILI FLAKE 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
RED WINE BRAISED BEEF SHORT RIBS GNOCCHI ALLA ROMANA, BROCCOLINI, HORSERADISH CREMA 34
AGED RIBEYE* WOOD GRILLED, MUSHROOM-GARLIC BUTTER, CARAMELIZED ONIONS, MASHED POTATOES 40
PROSCIUTTO STUFFED DUCK LEG SWEET POTATO PUREE, APPLE, FRENCH BEANS, CELERY ROOT, CURRANTS 30
ALASKAN HALIBUT CHANTERELLES, POTATOES, PANCETTA, MARSALA SAUCE 40
GRILLED AHI TUNA WILTED GARLICKY SPINACH, CAPERBERRIES, ROASTED LOCAL CHERRY TOMATOES 36
VEAL CHOP PIZZAIOLA* GRILLED OVER WOOD FIRE, SPICY TOMATO BRAISING SAUCE, ONION RINGS 42
LAKE SUPERIOR WHITE FISH SICILIAN LENTIL PILAF, SAFFRON SAUCE, CUCUMBER RAITA 29
FARINA STYLE CHICKEN PARMESAN YELLOW TOMATO BASIL SAUCE, ZUCCHINI ‘SPAGHETTI’ 25

Contorni

MASHED POTATOES 8
GNOCCHI POMODORO 8
GARLICKY SPINACH 8
GRILLED BROCCOLINI 8
SAFFRON RISOTTO 8
GRILLED OYSTER MUSHROOMS 8
OREGON CHANTERELLES 15
SHAVED ALBA WHITE TRUFFLES 30

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.