Diamond's 69 RT 156 Hamilton NJ 08620

Chicken in a seasoned broth with rice

Chicken with Summer Vegetables and Pasta in a delicious Broth

A Variety of Mushrooms Bended 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

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

Fresh Jersey Tomatoes with Olive Oil, and Fresh Basil, white anchovies, Nueske bacon & Peter Lugers Sauce

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

Smoked Salmon with Marscapone Cheese and Fresh Dill on Italian Flatbread

Spring mix salad topped with fresh strawberries, blueberries, golden raisins and walnuts served with a berry vinegarette.

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

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

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

Broiler Halibut with a Lemon Wine Suce

Flat Ribbon Like Noodle with Lobster meat in a pink tomato basil sauce

Breaded pork chop topped with arugala, tomato and onion and drizzeled with olive oil and balsamic

Stuffed Purse Pasta with 4 Imported Italian DOP Cheeses and Pear Served in a Brown Sugar and Sage Butter Sauce.

Assortment of Fresh Cut Seasonal Fruit

French Cut Veal Chop topped with fresh Shiitake, Portabello and Silver Dollar Mushrooms in a Marsala Cream Sauce

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

South African cold water lobster tail sautéed in a cognac cream sauce served over mashed potatoes

House made meatballs served in a meat sauce with peas, topped with ricotta cheese

Homemade floured mozzarella served with marinara sauce

Pork loin sautéed with figs and brown sugar

Mussels sautéed in a marinara, fra diavolo, or white sauce

Mushroom caps stuffed with sweet sausage and melted provolone

6 little neck clams served ice cold with cocktail sauce.

The ultimate crab cocktail served with huge chunks of delicate, sweet colossal crab meat

Jumbo shrimp chilled over ice with a spicy cocktail sauce

4 ounces of chilled lobster meat without shell and served cocktail style

6 Oysters, 6 Clams, 4 Shrimp, 1/4 lb Colossal Lump Crab Meat, 1/4 lb Lobster Meat, Ahi Tuna

Black and White Sesame Encrusted Tuna served with pickled ginger wasabi & Seaweed salad

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.

Iceberg wedge topped with cucumber, heirloom tomatoes, Nueske smoked bacon, and imported Italian gorgonzola drizzled with bleu cheese dressing

Arugula, strawberries, apples, and Gorgonzola cheese topped with walnuts in a raspberry vinaigrette

Chopped romaine topped with shaved parmigiana cheese and garlic croutons tossed with Caesar dressing

Heirloom tomatoes topped with buffalo mozzarella and basil drizzled with EVOO and balsamic vinegar

Romaine lettuce, heirloom tomatos, onions, provolone, prosciutto, soppressata, pepperoncinis, chopped egg, peppers, and black olives topped with Imported Italian tuna and tossed in an Italian dressing

Romaine lettuce with heirloom tomatos and cucumbers and tossed with Italian house dressing

Baby Spinach leaves, hard boiled eggs, smoked bacon plus mushrooms topped with a sweet vinegarette dressing

Large heirloom tomatoes topped with Nueske applewood smoked bacon, imported Italian gorgonzola cheese, capers, anchovies, and basil drizzled with EVOO, balsamic vinegar, and Peter Luger’s sauce

Warm toasted Italian garlic bread topped with melted mozzarella cheese and Diamond’s famous plum tomato sauce

Toasted Italian garlic bread topped with a creamy four cheese sauce

Sausage, prosciutto, and provolone baked in a fresh dough

Spinach and provolone cheese baked in a fresh dough

Chicken or Veal Cutlet dipped in egg then sautéed in a lemon and butter sauce

Chicken or Veal Cutlet sautéed with marsala wine and fresh mushrooms

Chicken or Veal Breaded cutlet topped with melted mozzarella cheese and marinara sauce

Chicken or Veal Cutlet sautéed in a gorgonzola cheese and marsala sauce topped with portabello mushrooms

Chicken or Veal breaded cutlet pounded thin topped with arugula, tomato and onion drizzled with a balsamic glaze

Chicken or Veal Cutlet sautéed and topped with baby spinach, proscuitto and melted provolone cheese

Chicken or Veal Cutlet sautéed with white wine, cream and asparagus

Cutlet sauteed with white wine, mushrooms and artichokes

Chicken or Veal cutlet char-broiled with tomato, EVOO and Italian seasoning.

10 oz. center cut filet mignon char-broiled and topped with sautéed mushrooms

16 oz. French cut veal chop seasoned and grilled and onion drizzled with a balsamic glaze

16 oz. French center cut prime pork chop seasoned and grilled

14 oz. broiled Prime New York strip steak

New Zealand rack of lamb served with a honey mint sauce

10 oz. filet mignon topped with sautéed mushrooms served with a 6 oz. South African cold water lobster tail and a side of drawn butter

Two 6 oz. cold water lobster tails broiled and served with a side of drawn butter

Jumbo shrimp, calamari, mussels, and clams, in marinara sauce over linguine

2 South African cold water lobster tails sautéed in a cognac cream sauce over mashed potato

Wild Scottish salmon pan seared in a light cream sauce with spinach and mushrooms

Jumbo shrimp served francaise, scampi, or fra diavolo, or parmigiana style

Francaise or broiled

Pasta with black pepper and Pecorino Romano cheese

Bell flower pasta with imported Italian White Truffle Oll with cheese, peas and butter

Angel hair pasta in a fresh plum tomato basil, and EVOO with prosciutto

Cavetelli served with broccoli rabe, sweet sausage in garlic and olive oil

Ricotta cheese ravioli in a marinara sauce

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

Fettuccini and bits of sweet sausage in a creamy sauce topped with parmigiano-reggiano

Italian potato dumplings with tomatoes, swiss cheese and ham in pink cream sauce

Linguine and clams served in a red or white sauce

Linguine with escargot and artichokes sautéed with mushrooms in garlic and EVOO

Linguini with sweet onions, bacon and plum tomatoes

Wide ribbon-like pasta with ground sirloin beef in a plum tomato sauce

Penne with sweet sausage, pepperoncinis, plum tomatoes and mozzarella cheese

Meat tortellini sautéed with prosciutto, peas, onions, and mushrooms in a butter sauce

Rigatoni in a pink vodka cream sauce with prosciutto

Filet Mignon topped with Truffle Pate and Mushrooms and baked in a Puff Pastry

Two 6 oz. cold water lobster tails broiled and served with a side of drawn butter

Sauteed Chicken filled with Swiss Cheese and Ham

Colossal Lump Crab and Seasonings lightly floured and baked golden, served with Louie Sauce

2 South African cold water lobster tails sautéed in a cognac cream sauce over mashed potato

9oz Filet Mignon sliced and served in a classic Diane Sauce with Mushrooms. Diane sauce is a sauce with shallots, Dijon Mustard, Cognac and Cream

10 oz. filet mignon topped with sautéed mushrooms served with a 6 oz. South African cold water lobster tail and a side of drawn butter

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

Broccoli rabe sautéed with garlic, EVOO, and hot pepperseed

French Fries topped with a blen of 4 different melted cheeses

Hot Italian finger peppers sautéed with mushrooms in olive oil

Creamy mashed potato mixed with brussel sprouts

Spinach sautéed with garlic and EVOO

Assorted mushrooms sautéed with garlic oil & EVOO and parsley

Homemade Fudge Brownie topped with Vanilla ice-Cream and drizzeled with Chocolate

A Cannoli is a form of pastry that originated on the Island of Sicily. Consist of tube-shaped shells of deep fried pastry dough that are then filled with a slightly sweet and creamy filling made from ricotta cheese.

A decadent chocolate cake layer cradling a reservoir of smooth, luxurious molten chocolate. Served warm to experience a chocolaty eruption that your taste buds are guaranteed to ‘lava!’ WOW!

Limoncello liquer cake topped with limoncello marscapone cheese

1/4 lb of Lobster Meat served with a Louie Sauce