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
STEAK TARTARE MUHAMMARA, CILANTRO TAHINI, CRACKERS 16
PARMESAN CLAM TOAST GARLIC, BASIL, DRIED TOMATO 12
SOFT SHELL CRAB TEMPURA FRIED, ARUGULA-FENNEL SLAW, TOMATO VINAIGRETTE 20
DUCK MEATBALLS TOMATO-PROSCIUTTO SAUCE 14
GRILLED OCTOPUS ROASTED BABY BELL PEPPERS, CHICKPEA MORCILLA RAGU 18
SARDINIAN BLACK RICE CALAMARI, TOMATO, HERBS 16
BURRATA OSSETRA CAVIAR, TOMATO 32
SEASONAL SOUP 9

LITTLE GEM LETTUCES GREEN GODDESS DRESSING, PISTACHIO, POACHED EGG, GRAPE TOMATOES 13
LOCAL LETTUCES FARINA ‘ITALIAN DRESSING’ 11
SHAVED FENNEL SALAD GRANA PADANO, LEMON-HERB DRESSING 13
FARINA ITALIAN SALAD SALAMI, OLIVE JARDINIÈRE, ICEBERG LETTUCE, PARMESAN 13

Rolled, hand-formed, extruded

POTATO GNOCCHI BRAISED RABBIT, LEEKS, SHIITAKES, GRANA PADANO 16
SQUID INK LUMACHE KING CRAB, SICILIAN ALMOND PESTO 25
CHEESE FILLED CARAMELLE MARSALA MUSHROOM SAUCE 16
LEMON CRESTE DI GALLO SHRIMP, CASTELVETRANO OLIVES, PISTACHIO, CALABRIAN CHILI 16
STRAW & HAY LINGUINI PROSCIUTTO, SPRING PEAS, WHITE WINE CREAM SAUCE, GRANA PADANO 16
LEEK CAMPANELLE ARTICHOKES, WHITE ASPARAGUS, ARUGULA PESTO, PINE NUTS 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

MICHAEL SMITH PORK ROAST SAFFRON RISOTTO, TOMATO MARMALADE, CRISP ZUCCHINI, NATURAL JUS 32
WOOD GRILLED RIBEYE MUSHROOM-GARLIC BUTTER, CARAMELIZED ONIONS, MASHED POTATOES* 50
SWORDFISH MILANESE HERBED BREADCRUMBS, POMODORO SAUCE, SALSA VERDE, ARUGULA 36
SAUTEED ARCTIC CHAR WHITE ASPARAGUS SAUCE, FAVA BEANS, WHITE ASPARAGUS, ZUCCHINI 35
SMOKED MOZZARELLA STUFFED VEAL CHOP PROSCIUTTO, SPICY TOMATO SAUCE, ONION RINGS* 46
CHICKEN SCARPARIELLO SAUSAGE, PEPPERS, ONIONS, POTATOES, TOMATO BROTH 28
SAUTEED ALASKAN HALIBUT LEMON JASMINE RICE, SPRING PEA PESTO, SPRING PEAS, LEMON SAUCE 45
ROASTED RABBIT LEG STUFFED WITH SWEETBREADS, BEAN MEDLEY, WHOLE GRAIN MUSTARD SAUCE 33

MASHED POTATOES 10
GARLICKY SPINACH 10
SAFFRON RISOTTO 10
GNOCCHI POMODORO 10
ONION RINGS 10
GRILLED OYSTER MUSHROOMS 10
GRILLED BROCCOLINI 10

STRAWBERRY BLOOD ORANGE CAKE GUAVA COULIS, STRAWBERRIES, STRAWBERRY MASCARPONE CREAM 14
PANNA COTTA FLIGHT HONEY-HIBISCUS, PISTACHIO-ORANGE BLOSSOM, LEMON-ELDERFLOWER 14
APPLE COBBLER VANILLA ICE CREAM, FIG JAM 14
CHOCOLATE-HAZELNUT TIRAMISU ESPRESSO SOAKED LADY FINGERS, CHOCOLATE SAUCE 14
COCONUT LAYER CAKE PINEAPPLE-RUM SAUCE 14
PEANUT BUTTER CUP PARFAIT DARK CHOCOLATE BUDINO, CHOCOLATE CRUNCH PEANUT BUTTER MOUSSE 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 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.