The Sicilian Butcher introduced a reimagined menu across its three Valley locations, bringing a selection of house made pastas, signature entrees, antipasti, pizzas and handcrafted beverages to the popular eatery.
Created by Chef Joey Maggiore and Chef Omar Bernal, the reimagined menu combines longtime guest favorites with new chef-driven dishes inspired by family recipes and traditional Italian cooking. The updated offerings continue to highlight the bold, comforting Sicilian flavors for which the restaurant is known.
Among the new dishes is the Lasagna al Forno, featuring 10 layers of pasta, three-meat ragù, ricotta, béchamel and mozzarella. Guests can also try the Amalfi Gold, made with tagliatelle, shrimp, calamari, roasted garlic, heirloom tomatoes, olives, capers and breadcrumbs. Another highlight is the Ravioli Cacio e Pepe, which pairs house made spinach and cheese ravioli with pecorino cream and black pepper.
New entrées include the Chicken alla Tomaso, an herb-breaded chicken dish topped with prosciutto, roasted cherry peppers, mozzarella and a lemon-wine demi. The Shrimp Fra Diavolo features jumbo prawns served with spicy heirloom tomato sauce, mozzarella and toasted oregano breadcrumbs.
Guests can also order the East Coast Stuffed Pepper, a Cubanelle pepper filled with Italian sausage and ricotta and finished with tomato-herb sauce. The menu also introduces house made Sicilian Sodas crafted with San Pellegrino sparkling water and topped with sweet cream soft whip. Flavors include Strawberry, Blood Orange, Pear, Black Cherry and Sicilian Almond. Learn more: Sicilian Butcher – The Sicilian Butcher.
