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, Biters
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.

SLICED PROSCIUTTO di SAN DANIELE 15
BEEF CARPACCIO CAPERS, ARUGULA, LEMON-OLIVE OIL, SHAVED GRANA PADANO 16
CHICKEN LIVER TART TART CHERRIES, HONEY, BALSAMIC ONIONS 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

TREVISO & KOHLRABI SALAD MARCONA ALMONDS, CORIANDER VINAIGRETTE 14
BEET SALAD ORANGE, FRISEE, OLIVES, GOAT CHEESE, ORANGE VINAIGRETTE 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
BARTLETT PEAR & GORGONZOLA TORTELLONI ARUGULA PESTO, HAZELNUTS, ONION ASH 16
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 16
LEMON ORECCHIETTE SHRIMP, CASTELVETRANO OLIVES, PISTACHIO, CALABRIAN CHILI 16
NORI & CAVIAR SPAGHETTI DASHI BROTH, FURIKAKE, OSSETRA CAVIAR 22
BRAISED LAMB RAVIOLO CARROT PURÉE, CRISPY CARROTS, DEMI 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 SQUASH-PANCETTA HASH, PORCINI SOTT’OLIO, MUSTARD BEURRE BLANC 48
GRILLED SWORDFISH ROASTED BABY CARROTS, SALSIFY, CHUNKY WALNUT-OLIVE VINAIGRETTE 39
HALIBUT WELLINGTON MUSHROOM DUXELLES, SPINACH, PRESERVED YELLOW TOMATO SAUCE 45
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 JAPANESE MATSUTAKE, BRAISED POTATO, MADEIRA DEMI GLACE 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
CHANTERELLE MUSHROOMS 18

CRANBERRY-YUZU TART ROSEMARY-ORANGE ICE CREAM, CRANBERRY-HIBISCUS SAUCE 14
APPLE CIDER CAKE SALTED CARAMEL CREAM, FIG-PEAR BUTTER 14
DARK CHOCOLATE CAKE POACHED PEAR, CARAMEL, CHAI-CIDER SORBET, OATMEAL COOKIE GRANOLA 14
GINGER-PEAR CRISP VANILLA ICE CREAM 14
CHOCOLATE-HAZELNUT TIRAMISU ESPRESSO SOAKED LADY FINGERS, CHOCOLATE SAUCE 14
COCONUT LAYER CAKE BLACKBERRY SAUCE 14
ITALIAN COOKIES & SOFT SERVE ICE CREAM 14
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.