Events

New Year’s Eve Chef’s Tasting Menu

December 30 & 31, 2020

Is it 2021 yet?
Like the rest of this very unexpected year, we’ve shifted our traditional New Year’s Eve celebration a bit. In order to accommodate the 10 p.m. mandate for restaurant closings and limited seating due to COVID restrictions, Chef Michael Smith will offer an extraordinary five-course tasting menu with choices for each course, paired with Nancy Smith’s exceptional optional wine pairing (full menu not available).

Five Course Chef’s Tasting Menu $125 per person ++
Optional Wine Pairing $60

Bar opens at 4 p.m.

Seating times between 5-8:30.
 Due to restrictions, our last seating will be at 8:30 p.m. to ensure guests finish by the 10 p.m. mandate.

Reserve now!
farinakc.com/reservations/ 816-768-6600
Nancy@farinakc.com 
(no social media reservations, please)


FIRST COURSE
Choice of:
Maine Lobster Roll
Ahi Tuna Ceviche
Merry Edwards Sauvignon Blanc, Russian River Valley, California

SECOND COURSE
Choice of:
Sherry Chestnut Soup
Pear & Local Lettuce Salad, parmesan, truffle vinaigrette
Dakota Shy Rosé of Cabernet, Napa Valley, California

THIRD COURSE
Choice of:
Truffled Sweetbread Risotto
Handmade Pappardelle Pasta with braised wild boar
Pride Mountain Vineyards Merlot, Napa Valley, California

FOURTH COURSE
Choice of:
Sautéed Fluke, sea scallop studded mashed potatoes, crispy leeks
William Fevre ‘Montmains’ Chardonnay, Chablis, France

Lamb en Croûte, carrot purée, truffle sauce
Silver Oak Cabernet Sauvignon, Napa Valley, California

FIFTH COURSE
Choice of:
Frozen Chocolate Truffle
Spiced Apple Beggar’s Purse, vanilla ice cream

Bubbles to go for your midnight toast!


ANNUAL HOLIDAY ITALIAN WINE & TRUFFLE DINNER

6:30 p.m. Wednesday, December 16, 2020

$250 per person ++

Amuse
Ken Frank Truffled Grilled Cheese
Truffled Pork Croquette

First Course    
Sunchoke-Parmesan Sformato,
truffles, crispy bits      
Alois Lageder Pinot Grigio, Alto Adige, Italy 2019

Second Course
Sauteed Sturgeon,
truffled brandade sauce      
Vietti Barbera d’Asti, Piedmont, Italy 2018

Third Course
Piedmontese Raviolini del Plin,
pomodoro
Vietti ‘Castiglione’ Barolo, Piedmont, Italy 2016

Fourth Course
Beef Tenderloin,
pommes maxim, truffle studded mashed potatoes, ‘The Godfather Gagliardo’ wine sauce
Cassanova di Neri ‘Cerretalto’ Brunello di Montalcino, Tuscany 2013

Fifth Course
Torta di Nicciola

Limited, socially distanced seating.
Email Nancy@farinakc.com for reservations.
Payment taken at time of reservation.


News

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Chef Michael Smith chosen for elite distinction by the Order of the Knights of the Truffles & Wines of Alba, Italy. 

Michael Smith Wine Dinner Series presents Napa’s Keenan Winery for Halloween event.

Brancaia Italian Wine Dinner Sept. 24 to support NFL’s hunger relief efforts in Kansas City.

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