A variety of mushrooms blended on a cream based soup topped with a dollop of fresh sour cream.
Thinly sliced eggplant, breaded and fried, topped with melted mozzarella and marinara sauce.
Pork loin sauteed with figs and brown sugar.
House made meatball served in a meat sauce with peas and 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 chunks of delicate and sweet colossal crab meat.
Artichokes dipped in egg and sauteed in a lemon and butter sauce.
Mushrooms 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 Barbecue 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.
An assortment of imported Italian meats and cheeses with assorted condiments.
Served with warm toasted Italian garlic bread topped with melted mozzarella cheese and Diamonds 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 four cheese sauce.
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, extra virgin olive oil and Italian seasoning.
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 acognac 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.
Cavetelli served with broccoli rabe, sweet sausage in a 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 extra virgin olive oil.
Angel hair pasta in a fresh plump tomato basil and extra virgin olive oil with prosciutto.
Broccoli rabe sauteed with garlic, extra virgin olive oil and hot pepperseed.
Spinach sauteed with garlic and extra virgin olive oil.
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.
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.
Penne with sweet sausage, pepperoncini, plum tomato and mozzarella cheese.
Italian potato dumplings with tomatoes, Swiss cheese and ham in pink cream sauce.
Linguini and clams served in a red or white sauce.
Wide ribbon-like pasta with ground sirloin beef in a plum tomato sauce.
Ricotta cheese ravioli in a marinara sauce.
Linguini with sweet onions, bacon and plum tomatoes.
Meat tortellini sauteed with prosciutto, peas, onions and mushrooms in a butter sauce.
Angel hair pasta with plum tomatoes, prosciutto and basil.
Rigatoni in a pink vodka cream sauce with prosciutto.
Fettuccini and bits of sweet sausage in a creamy cheese sauce topped with Parmigiano-Reggiano.
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.
Broccoli rabe sauteed with garlic, extra virgin olive oil and hot pepperseed.
Spinach sauteed with garlic and extra virgin olive oil.
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.