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 $2 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.

Dinner Menu

Antipasti

SLICED PROSCIUTTO di SAN DANIELE 15
STEAK TARTARE MUHAMMARA, CILANTRO TAHINI, CRACKERS 16
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
STRACCIATELLA GRILLED FOCACCIA, ROASTED TOMATOES 15
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 14
GRILLED OCTOPUS ROASTED BABY BELL PEPPERS, EGGPLANT PURÉE 18
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 16
BURRATA OSSETRA CAVIAR, TOMATO 32
SEASONAL SOUP 8

Insalata

SUMMER MELON SALAD WATERMELON, CANTALOUPE, MINT, FETA, BRESAOLA 12
LOCAL LETTUCES FARINA ‘ITALIAN DRESSING’ 11
HEIRLOOM TOMATO & PEACH SALAD MOZZARELLA, BASIL, POMEGRANATE VINAIGRETTE 13
ITALIAN CHOPPED SALAD SALAMI, OLIVE JARDINIÈRE, ICEBERG LETTUCE, PARMESAN 13

Pasta Atipica

Rolled, hand-formed, extruded

POTATO GNOCCHI BRAISED RABBIT, LEEKS, SHIITAKES, GRANA PADANO 16
GARGANELLI TOMATO VODKA SAUCE, GRANA PADANO 16
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 16
FAZZOLETTI DI SETA POMODORA, BASIL PESTO, GRANA PADANO 16
SQUID INK LINGUINI CON SARDE SARDINES, SAFFRON, FENNEL, APRICOTS, BREADCRUMBS 16
CORN AGNOLOTTI SHRIMP, SUMMER CORN SAUCE, BASIL, GRANA PADANO 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

MICHAEL SMITH PORK ROAST SAFFRON RISOTTO, TOMATO MARMALADE, CRISP ZUCCHINI, NATURAL JUS 32
TOMATO BRAISED LAMB STEW GNOCCHI ALLA ROMANA, RED & YELLOW SWEET PEPPERS 38
WOOD GRILLED RIBEYE MUSHROOM-GARLIC BUTTER, CARAMELIZED ONIONS, MASHED POTATOES* 50
GRILLED SWORDFISH RED BELL PEPPER SAUCE, GREENS, ARTICHOKES, OLIVE TAPENADE 36
SAUTÉED AMERICAN RED SNAPPER CHERRY TOMATOES, CASTELVETRANO OLIVES, OREGANATO SAUCE 38
SMOKED MOZZARELLA STUFFED VEAL CHOP PROSCIUTTO, SPICY TOMATO SAUCE, ONION RINGS* 46
CHICKEN SPIEDINI TOMATO SAUCE, HERBED BREADCRUMBS, ZUCCHINI RIBBONS, LEMON-CAPER BUTTER 28
ALASKAN HALIBUT SUMMER CORN, OREGON CHANTERELLES, CORN SAUCE, BASIL PESTO 43

Contorni

MASHED POTATOES 9
GARLICKY SPINACH 9
SAFFRON RISOTTO 9
GNOCCHI POMODORO
9
SAUTEED GREEN BEANS 9
ONION RINGS 9
GRILLED BROCCOLINI 9
OREGON CHANTERELLES 18

Dolce

PEACH TRIFLE HEIRLOOM TOMATO SORBET, BERRY SAUCE, PISTACHIO, MASCARPONE, BUTTER COOKIE 12
BLACKBERRY HAND PIE MACADAMIA ICE CREAM, PEACH-APRICOT SAUCE 12
ORANGE OLIVE OIL CAKE BLUEBERRIES, WHIPPED MASCARPONE, MULBERRY SAUCE 12
CHOCOLATE-HAZELNUT TIRAMISU 12
PISTACHIO LAYER CAKE APRICOT BUTTERCREAM, BLACKBERRY-CHERRY SORBET 12
CHOCOLATE FRENCH SILK TART CHANTILLY, MIXED BERRIES 12
RASPBERRY ROSÉ CHEESECAKE POACHED PEACHES & RASPBERRIES 12
ITALIAN COOKIES & SOFT SERVE ICE CREAM 12
AFFOGATO VANILLA ICE CREAM & ESPRESSO 12
ITALIAN COOKIES TO GO 12


MICHAEL SMITH EXECUTIVE CHEF
NANCY SMITH
GENERAL MANGER/WINE DIRECTOR
DIEGO PAULIN 
MANAGER
JONATHAN VAN SICKLE 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.