Diamonds of Hamilton

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

Pork loin sauteed with figs and brown sugar.

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

Mussels sauteed in a marinara, fra diavolo or white sauce.

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

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

Artichokes dipped in egg and sauteed in a lemon and butter sauce.

Mushroom caps stuffed with sweet sausage and melted provolone.

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

Jumbo shrimp wrapped in bacon then char-broiled in a BBQ sauce.

Jumbo shrimp chilled over ice with a spicy cocktail sauce.

Breaded and pan fried jumbo shrimp topped with mozzarella and marinara sauce.

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

Fresh made floured mozzarella in a marinara sauce.

Served chef style or traditional.

Snails sauteed in a cognac cream sauce served over toasted garlic bread.

Homemade soup with a vegetarian option.

A variety of mushrooms in a cream soup topped with a dollop of fresh sour cream.

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

Romaine lettuce, heirloom tomatoes, onions, provolone, prosciutto, soppressata, pepperoncinis, chopped egg, peppers and black olives tossed in an Italian 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.

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.

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

Romaine lettuce with oil and vinegar and condiments.

An assortment of imported Italian meats and cheeses with assorted condiments.

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

Spinach and provolone cheese baked in a fresh dough.

Sausage, prosciutto and provolone baked in a fresh dough.

Toasted Italian garlic bread topped with a creamy 4 cheese sauce.

Breaded cutlet topped with melted mozzarella cheese and marinara sauce.

Cutlet sauteed in a creamy white wine sauce with asparagus.

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

Breaded cutlet pounded thin topped with arugula, tomato, and onion drizzled with a balsamic glaze.

Cutlet sauteed with mushrooms in a marsala wine sauce.

Tilapia filet dipped in egg and sauteed in a lemon and butter sauce.

Sliced rib-eye steak topped with American cheese on Italian bread.

Rib-eye served on Italian bread with sauteed onions.

Chicken breast pounded thin, breaded and fried on Italian bread with lettuce, tomato and mayo.

Chicken breast pounded thin, breaded and fried, topped with melted mozzarella and marinara on Italian bread.

Served with broccoli rabe and long hot peppers.

Succulent roast pork topped with provolone cheese and broccoli rabe on Italian bread.

Grilled hot dog topped with peppers, potatoes and onions on Italian bread.

Homemade sausage with peppers, potatoes and onions on Italian bread.

Diamond's homemade meatballs topped with mozzarella and marinara on Italian bread.

Bell peppers and egg.

Mozzarella cheese, sliced heirloom tomatoes, prosciutto, basil, EVOO.

Mozzarella cheese, plum tomato, basil, and EVOO.

Clams sauteed in garlic and oil with pepperoncini, mozzarella cheese, oregano and parsley.

Imported plum tomatoes, basil, Munster cheese, Dijon mustard and EVOO.

Cutlet sauteed and topped with baby spinach, prosciutto and melted provolone cheese.

Egg battered cutlet sauteed in a lemon butter sauce.

Breaded cutlet topped with melted mozzarella cheese and marinara sauce.

Cutlet sauteed with mushrooms in a marsala wine sauce.

Cutlet sauteed in a creamy white wine sauce with asparagus.

Breaded cutlet pounded thin topped with arugula, tomato and onion drizzled with a balsamic glaze.

Cutlet sauteed in a marsala, Gorgonzola cheese sauce topped with portabella mushrooms.

Cutlet char-broiled with tomatoes, EVOO and Italian seasoning.

14 oz. broiled New York strip steak.

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

New Zealand rack of lamb served with a honey mint sauce.

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

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

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

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

2 south African cold water lobster tails sauteed in a cognac cream sauce over mashed potato.

Jumbo shrimp served Francaise, scampi or Fra Diavolo or parmigiana style.

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

Twin South African cold water lobster tails prepared either Francaise, scampi or Fra Diavolo style.

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

Francaise or broiled.

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

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

Fettuccini and bits of sweet sausage in a creamy sauce topped with Parmigiano-Reggiano.

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

Pasta with black pepper and Pecorino Romano cheese.

Linguini with sweet onions, bacon and plum tomatoes.

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

Rigatoni in a pink vodka cream sauce with prosciutto.

Penne with sweet sausage, pepperoncini, plum tomatoes, and mozzarella cheese.

Linguine and clams served in a red or white sauce.

Ricotta cheese ravioli in a marinara sauce.

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

Linguine with escargot and artichokes sauteed with mushrooms in garlic and EVOO.

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

Broccoli rabe sauteed with garlic, EVOO and hot pepper seed.

Spinach sauteed with garlic and EVOO.

Asparagus served cold in a vinaigrette or hot sauteed in butter.

Hot Italian finger peppers sauteed with mushrooms in olive oil.

Served with Brussel sprouts.

Broccoli rabe sauteed with garlic, evooand hot pepper seed.

Spinach sauteed with garlic and evoo.

Asparagus served cold in a vinaigrette or hot sauteed in butter.

Hot Italian finger peppers sauteed with mushrooms in olive oil.

Served with Brussel sprouts.