Diamond's 69 RT 156 Hamilton NJ 08620
DINNER MENU
TODAYS DINNER FEATURES

"Soup of Day" Chicken and Orzo
Chicken in a seasoned broth with rice

"Soup of the Day" Chicken Soup
Chicken with Summer Vegetables and Pasta in a delicious Broth

"Soup of the Day" Three Mushroom Soup
A Variety of Mushrooms Bended into a Decadent Cream Soup

"Soup Of the Day" Tortellini Soup
Cheese Tortellini in a homemade Chicken Broth

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

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

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

App Mozzarella En Carrozza

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

App Smoked Salmon Flatbread
Smoked Salmon with Marscapone Cheese and Fresh Dill on Italian Flatbread

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

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

Charcuterie Board (Shar-KOO-ta-REE)
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 Scamorza
Chicken cutlet sautéed with Shitake mushrooms in a Marsala wine sauce & topped with Parma Prosciutto & Scamorza Cheese

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

Halibut with Lemon Wine Sauce
Broiler Halibut with a Lemon Wine Suce

Pappadelle and Lobster
Flat Ribbon Like Noodle with Lobster meat in a pink tomato basil sauce
Pork Chop Milanese Primavera
Breaded pork chop topped with arugala, tomato and onion and drizzeled with olive oil and balsamic

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

Seasonal Fruit
Assortment of Fresh Cut Seasonal Fruit
Veal Chop topped with Shiitake, Portabello and Silver Dollar Mushrooms in a Marsala Wine Reduction
French Cut Veal Chop topped with fresh Shiitake, Portabello and Silver Dollar Mushrooms in a Marsala Cream Sauce
Appetizers

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

App Shrimp Parmigiana
Breaded and pan fried Jumbo shrimp topped with mozzarella and marinara sauce

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

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

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

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

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

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

Lobster St. Jacques APP
South African cold water lobster tail sautéed in a cognac cream sauce served over mashed potatoes

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

Mozzarella Marinara
Homemade floured mozzarella served with marinara sauce

Pork and Figs
Pork loin sautéed with figs and brown sugar

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

Stuffed Mushrooms
Mushroom caps stuffed with sweet sausage and melted provolone
Raw Bar

Clams on the 1/2 Shell (6)
6 little neck clams served ice cold with cocktail sauce.

Colossal Lump Crabmeat Cocktail
The ultimate crab cocktail served with huge chunks of delicate, sweet colossal crab meat

Jumbo Shrimp Cocktail
Jumbo shrimp chilled over ice with a spicy cocktail sauce

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

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

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

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

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

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

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

Chopped Antipasto
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

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

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

Tomato Salad
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
Breads

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

Garlic Fromage
Toasted Italian garlic bread topped with a creamy four cheese sauce

Sausage Bread
Sausage, prosciutto, and provolone baked in a fresh dough

Spinach Bread
Spinach and provolone cheese baked in a fresh dough
Dinner Entrees

Francaise
Chicken or Veal Cutlet dipped in egg then sautéed in a lemon and butter sauce
Marsala
Chicken or Veal Cutlet sautéed with marsala wine and fresh mushrooms

Parmigiana
Chicken or Veal Breaded cutlet topped with melted mozzarella cheese and marinara sauce
Portabella
Chicken or Veal Cutlet sautéed in a gorgonzola cheese and marsala sauce topped with portabello mushrooms
Primavera
Chicken or Veal breaded cutlet pounded thin topped with arugula, tomato and onion drizzled with a balsamic glaze

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

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

St Tropez
Cutlet sauteed with white wine, mushrooms and artichokes
Charcoal
Chicken or Veal cutlet char-broiled with tomato, EVOO and Italian seasoning.

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

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

Prime Broiled Pork Chop
16 oz. French center cut prime pork chop seasoned and grilled

Prime N.Y. Strip Steak
14 oz. broiled Prime New York strip steak

Rack of Lamb
New Zealand rack of lamb served with a honey mint sauce

Surf and Turf
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

Broiled South African Lobster Tails
Two 6 oz. cold water lobster tails broiled and served with a side of drawn butter
Linguini Pescatore
Jumbo shrimp, calamari, mussels, and clams, in marinara sauce over linguine

Lobster St. Jacques DINNER
2 South African cold water lobster tails sautéed in a cognac cream sauce over mashed potato
Salmon Florentine
Wild Scottish salmon pan seared in a light cream sauce with spinach and mushrooms

Shrimp
Jumbo shrimp served francaise, scampi, or fra diavolo, or parmigiana style
Tilapia
Francaise or broiled

Bucatini Cacio e Pepe
Pasta with black pepper and Pecorino Romano cheese
Campanelle with White Truffle Oil and Peas
Bell flower pasta with imported Italian White Truffle Oll with cheese, peas and butter
Capellini Fileto Pomodoro
Angel hair pasta in a fresh plum tomato basil, and EVOO with prosciutto
Cavetelli Rabe
Cavetelli served with broccoli rabe, sweet sausage in garlic and olive oil
Cheese Ravioli
Ricotta cheese ravioli in a marinara sauce
Eggplant Parmigiana
Thinly sliced eggplant, breaded and fried, topped with melted mozzarella and marinara sauce
Fettuccine Alfredo
Fettuccini and bits of sweet sausage in a creamy sauce topped with parmigiano-reggiano
Gnocchi Florence
Italian potato dumplings with tomatoes, swiss cheese and ham in pink cream sauce
Linguine and Clams
Linguine and clams served in a red or white sauce
Linguine Escargot Aioli
Linguine with escargot and artichokes sautéed with mushrooms in garlic and EVOO
Linquine Matriciana
Linguini with sweet onions, bacon and plum tomatoes
Pappardelle Bolognese
Wide ribbon-like pasta with ground sirloin beef in a plum tomato sauce

Pencil Points Calabrese
Penne with sweet sausage, pepperoncinis, plum tomatoes and mozzarella cheese
Tortellini Diamante
Meat tortellini sautéed with prosciutto, peas, onions, and mushrooms in a butter sauce

Vodka Rigs
Rigatoni in a pink vodka cream sauce with prosciutto
DIAMOND'S SPECIALTIES

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

Broiled South African Lobster Tails
Two 6 oz. cold water lobster tails broiled and served with a side of drawn butter

Chicken Cordon Bleu
Sauteed Chicken filled with Swiss Cheese and Ham

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

Lobster St. Jacques DINNER
2 South African cold water lobster tails sautéed in a cognac cream sauce over mashed potato

Steak Diane
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

Surf and Turf
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 Oscar
Veal cutlet sautéed with Shitake mushrooms in a Marsala wine sauce & topped with Parma Prosciutto & Scamorza Cheese
Sides
Broccoli Rabe
Broccoli rabe sautéed with garlic, EVOO, and hot pepperseed

Four Cheese French Fries
French Fries topped with a blen of 4 different melted cheeses
French Fries
Gluten Free Pasta Marinara
Hot Finger Peppers
Hot Italian finger peppers sautéed with mushrooms in olive oil
Linguni with Garlic and Oil
Mashed Potatos
Creamy mashed potato mixed with brussel sprouts
Pasta Marinara Linguini
Pasta Marinara Penne
Plain Mashed Potatos
Sauteed Spinach
Spinach sautéed with garlic and EVOO
Vegetable of the Day
Sauteed Mushroom Melody
Assorted mushrooms sautéed with garlic oil & EVOO and parsley
Pasta marinara Capellini
Gluten free pasta G/O
Desserts
A La Mode - Vanilla

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

Cannoli
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.

Chocolate Lava Cake
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!

French Vanilla Ice Cream

Limoncello Cake
Limoncello liquer cake topped with limoncello marscapone cheese

Vanilla Peanut Butter Swirl Ice Cream
Half Side of Pasta w/ Entree
HS Pappardelle Bolognese
HS Gnocchi Florence
HS Fettuccine Alfredo
HS Tortellini Diamante
HS Bucatini Cacio e Pepe
HS Linquine Matrician
HS Cavetelli Rabe
HS Pencil Points Calabrese
HS Linguine and Clams
HS Cheese Ravioli
HS Linguine Escargot Aioli
HS Capellini Fileto Pomodoro
HS Vodka Rigs
Kids Menu
Beverages
Soups
CATERING MENU
Catering Appetizers

Bourbon BBQ Shrimp - Catering
Clams Casino - Catering
Clams on the Half Shell - Catering
Escargot Parisenne - Catering
Fried Calamari - Catering
Jumbo Shrimp - Catering
Meatballs Bolognese - Catering
Mozzarella Marinara - Catering
Mussels w/ Marinara Sauce - Catering
Mussels w/ White Sauce -Catering
Lobster St. Jacques
Oysters on the Half Shell - Catering
Pork and Figs - Catering
Shrimp Parmigiana - Catering
Stuffed Mushrooms - Catering
Catering Chicken Entrees
Catering From The Grill
Catering Homemade Breads
Catering Pasta
Baked Penne- Catering
Capellini Filletto Di Pomodoro - Catering
Cavatelli with Broccoli Rabe and Sausage- Catering
Fettuccine Alfredo - Catering
Gnocchi Florence - Catering
Linguine & Clams - Catering
Linguine Matriciana - Catering
Linguini Aioli - Catering
Pappardelle Bolognese - Catering
Pencil Points Calabese - Catering
Ravioli Marinara - Catering
Rigatoni Alla Vodka - Catering
Tortellini Diamante - Catering
Catering Salads
Catering Sandwiches
Catering Mikey Sal Cheese Steak -C
Catering Sandwich BLT -C
Catering Sandwich Chicken Cutlet-C
Catering Sandwich Filet Mignon -C
Catering Sandwich Italian Hot Dog- C
Catering Sandwich Italian Sausage-C
Catering Sandwich Meatball Parmigiana -C
Catering Sandwich Pepper and Egg -C
Catering Sandwich Philly Cheese Steak-C
Catering Sandwich Ribeye -C
Catering Sandwich Roast Pork -C
Catering Sandwich Spicy Grilled Chicken -C
Catering Seafood Entrees
Seafood Pescatore - Catering
Shrimp Scampi - Catering
Shrimp Fra Diavolo - Catering
Shrimp Francaise - Catering
Tilapia Francese - Catering
Lobster Tail - Catering
Lobster Francaise - Catering
Lobster St Jaques - Catering
Salmon - Catering
Salmon Florentine - Catering
Catering Sides
Catering Soup
Catering Specialties
Catering Thin Crust Pizza
Catering Veal Entrees
BANQUET PACKAGES MENU
Lunch Banquet
Upgrades
APPETIZERS
Appetizers (Deep Copy)
Artichoke Francaise

Bourbon BBQ Shrimp
Clams Casino

Colossal Lump Crabmeat Cocktail
1/4 lb of Lobster Meat served with a Louie Sauce
Eggplant Parmigiana APP

Escargot Parisienne
Fried Calamari
Jumbo Shrimp Cocktail
Lobster St. Jacques APP
Meatballs Bolognese
