Diamond's 69 RT 156 Hamilton NJ 08620

Beans and Escarole in Chicken Broth

A Variety of Mushrooms Blended into a Decadent Cream Soup

Cheese Tortellini in a homemade Chicken Broth

Burratta cheese layered over heirloom tomatos and topped with basil, prosciutto and drizzeled with olive oil and balsamic glaze

Fresh Cardoons Lightly Battered & Fried served with lemon wedge. Also called artichoke thistles, cardoons are thorny vegetables native to the Mediterranean. Reminiscent of large bunches of celery, they have a flavor similar to artichokes.

1 Cluster of Northwest Pacific Dungenous Crab served in Old Bay Seasoning, Melted Butter and Fresh Lemon.

Seafood Sampler with 2 BBQ Shrimp, 2 Mushrooms stuffed with Crabmeat and 2 Clams Casino

Long Hot Peppers stuffed with Sausage & Broccoli Rabe and baked with Imported Provolone Cheese

Italian Delicacy prepared in a Spicy Marinara Sauce

Charcuterie (shar-KOO-ta-REE) is a specific term with origins reaching as far back as 15th century France; literally translated, it means the products of a fancy pork butcher. Charcuterie (shar-KOO-ta-REE) is a assortment of cured meats and cheeses, artisan bread, olives, peppadews, fruit, candied walnuts. dried cranberries, Pork & Chicken Mousse Truffee, fig preserves Meats include Colocolo, Salami, black peppered coated Salami & Prosciutto.

Chicken cutlet sautéed with Shitake mushrooms in a Marsala wine sauce & topped with Parma Prosciutto & Scamorza Cheese

Roasted chicken pieces on the bone with garlic and seasonings

Shrimp, Scungilli, Calamari, Clams & Mussels in a Hot Fra Diavolo Sauce with Sliced Cherry Peppers

Breaded and pan fried Jumbo shrimp topped with mozzarella and marinara sauce

Artichokes dipped in egg and sautéed in a lemon and butter sauce

Jumbo shrimp wrapped in bacon then char-broiled in a barbecue sauce

Spicy baked clams topped with chopped peppers, onions, celery, and crispy bacon

Thinly sliced eggplant, breaded and fried, topped with melted mozzarella and marinara sauce

Snails sautéed in a cognac cream sauce served over toasted garlic bread

Calamari and sliced cherry peppers, lightly floured and fried, complimented with a side of spicy marinara sauce