Events

FARINA VALENTINE’S DAY FIVE-COURSE CHEF’S TASTING MENU

5-9 p.m. Sunday, February 14, 2021
$125 per person + tax & gratuity
Optional Wine Pairing $65 per person + tax & gratuity

Regular Menu not available on Sunday, February 14th

Reservations required. Reserve online or call 816-768-6600.

FIRST COURSE, choice of
MAINE LOBSTER & CAVIAR OMELET
Brewer Clifton Chardonnay, Sta. Rita Hills, California
OR
BEEF TARTARE, apples, pine nuts, Calabrian chili, ricotta
Grgich Hills Estate Rose, Napa, California


SECOND COURSE, choice of
CRAB RAVIOLO, spinach, tomato sauce
Rodano Chianti Classico, Tuscany, Italy  
OR
BLACK TRUFFLE TAGLIATELLE, grana padano
Gianni Gagliardo Barbera, Piedmont, Italy


THIRD COURSE, choice of
AMERICAN RED SNAPPER, ratatouille
Dei Vino Nobile di Montepulciano, Tuscany, Italy
OR
SEARED DAYBOAT SEA SCALLOPS, red wine-butter sauce, leeks
Van Duzer Pinot Noir, Willamette Valley, Oregon


FOURTH COURSE, choice of
BRAISED BEEF SHORT RIBS, parsnip purée, black trumpets
Duckhorn Vineyards Cabernet Sauvignon, California
OR
SEARED LAMB CHOPS, tarragon risotto
Chappellet Mountain Cuvee, Napa, California


DOLCE, choice of
PASSIONFRUIT PANNA COTTA, huckleberries
Henriot Brut Rosé Champagne, France
OR
CHOCOLATE CAKE, buttercream bouquet

Thai One On Collaborative Dinner with Chef Michael Smith & Chef Pam Liberda of Waldo Thai
***SOLD OUT***

6 p.m. January 31, 2021

Featuring dishes by Chef Michael Smith & Chef Pam Liberda
Cocktails by Berto Santoro & Darrell Loo

$100 per person + tax & gratuity
Email Nancy Smith to be placed on the waitlist: Nancy@MichaelSmithKC.com  
(no online/phone/social media, please)

FAMILY STYLE STARTERS

Heavenly Ears
Pok Pok Chicken Wings
Fried Spring Roll Lettuce Wraps
Green Curry Snails
Pickled Cucumbers
Fried Spicy Peanuts
Sai-Ua ไส้อั่ว (Northern style spicy pork sausage) 
Moo Kow Tord หมูข้าวทอด (Fried pork & rice patty)

Paired with Plantation Pineapple Rum, Lime, Thai Basil

El Dorado Rum, Bonanto Aperitivo, Monk fruit, Thai Tea, Lemon, Lime

 

AMUSE

MIANG KHAM เมี่ยงคำ
Leaf wrap with peanut, ginger, shallot, lime, Thai chili, roasted coconut flake, miang kham sauce
CHOR MUANG ช่อม่วง
Butterfly pea dumpling with ground pork, palm sugar, sweet radish, peanut, garlic
LA TIANG ล่าเตียง
Minced pork and shrimp in omelet casing 
Pam Liberda, Waldo Thai

Paired with MAO-CHI PAM
Rieger’s Gin, Butterfly Pea, Lemongrass, Makrut lime leaf, Galangal, Raspberry, Absinthe, Bubbles
Darrell Loo, Waldo Thai

LONG EGGPLANT SALAD ยำมะเขือยาว
dried shrimp shallots, cilantro, soft steamed duck egg 
Michael Smith
Paired with MAO MAK MAK
Bison Grass Vodka, Coconut Milk, Makrut Lime, Thai Chili, sesame/chili Oil
Berto Santoro

LAAB NUA DIB ลาบเนื้อดิบ
Laab beef tartare, Thai herbs, pak pai, chip
Pam Liberda Waldo Thai
Pavillon du Chavannes Cotes de Brouilly Beaujolais, France 2019
Nancy Smith

GRILLED RED PRAWNS กุ้งย่าง
nam jim seafood
Michael Smith
Paired with ANGEL’S BREATH
Angel’s Envy KSBW finished in Port Barrels, Suntory Toki, Orgeat, Mango-Pandan Gomme, Lime
Berto Santoro, Darrell Loo

KOW SOI ข้าวซอย
Northern Thai style coconut curry, braised brisket, Farina’s house made tagliatelle
Pingus PSI Tempranillo, Ribera del Duoro, Spain 2018
Nancy Smith

PINAPPLE SORBET CONE
JACK FRUIT CUSTARD
Ali Woody, Trisha Kearney


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