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Chopped romaine, tossed with Caesar dressing and garlic crostini.
Baby spinach leaves, hard boiled eggs, bacon, mushrooms served with a sweet and sour dressing.
Served with creamy horseradish, capers, chopped onion and eggs.
Lightly floured calamari and sliced cherry peppers served with a spicy marinara sauce.
Shrimp wrapped in crepes topped with a cream sauce.
Served with mashed potatoes and broccoli rabe in apple cider pan au jus.
Served with toasted English muffin and topped with Canadian bacon.
Pan seared over spring mix with a champagne cream sauce.
Layered with ricotta and Parmigiana cheese, topped with mozzarella and marinara.
Smothered with fresh strawberries and mascarpone cheese.
A variety of mushrooms in 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.
Jumbo shrimp wrapped in bacon then char broiled in a barbecue sauce.
Pork tenderloin sauteed with figs and brown sugar.
Jumbo shrimp chilled over ice with a spicy cocktail sauce.
House made meatballs served in a meat sauce with peas and topped with ricotta cheese.
Pan fried jumbo shrimp topped with mozzarella and marinara sauce.
Mushroom caps stuffed with sweet sausage and melted provolone.
East coast oysters served with a mignonette sauce.
Mussels sauteed in a choice of sauce.
Imported Italian artichokes with stem, stuffed with imported Italian Gorgonzola cheese, wrapped in prosciutto di Parma and drizzled with our creamy quattro fromage sauce.
Spicy baked clams topped with chopped onions, peppers, celery and crispy bacon.
Snails sauteed in a cognac cream sauce served over toasted garlic bread.
The ultimate crab cocktail served with huge chunks of delicate and sweet colossal crab meat.
Calamari and cherry peppers, lightly floured and fried and complimented with a side of spicy marinara sauce.
Colossal lump crabmeat sauteed with peppers and spices.
South African cold water lobster tail sauteed in a cognac cream sauce served over mashed potatoes.
Tender conch thinly pounded, floured and sauteed in sage butter, seasoned with salt and pepper or fra diavolo style with marinara and hot spices.
Iceberg wedge topped with cucumber, heirloom tomatoes, Nueske smoked bacon and imported Italian Gorgonzola drizzled with bleu cheese dressing.
Chopped romaine topped with shaved parmigiana cheese and garlic croutons tossed with Caesar dressing.
Romaine lettuce, heirloom tomatoes, onions, provolone, prosciutto, soppressata, pepperoncinis, chopped egg, peppers and black olives tossed in an Italian dressing.
Baby spinach leaves, hard boiled eggs, smoked bacon and mushrooms topped with a sweet and sour dressing.
Burrata cheese, heirloom tomatoes, proscuitto and peppadew peppers drizzled with a balsamic vinaigrette.
Grilled octopus, olives and celery over greens drizzled with a lemon and extra virgin olive oil dressing.
Heirloom tomatoes topped with Buffalo mozzarella and basil drizzled with extra virgin olive oil and balsamic vinegar.
Large heirloom tomatoes topped with Nueske applewood smoked bacon, imported Italian Gorgonzola cheese, capers, anchovies and basil drizzled with extra virgin olive oil, balsamic vinegar and Peter Luger's sauce.
Arugula, strawberries, apples and Gorgonzola cheese topped with walnuts in a raspberry vinaigrette.
Cutlet sauteed and topped with baby spinach, prosciutto, and melted provolone cheese.
Cutlet sauteed in lemon, white wine and butter sauce topped with capers.
Egg battered cutlet sauteed in a lemon butter sauce.
Cutlet char broiled with tomatoes, extra virgin olive oil and Italian seasoning.
Pieces of chicken on the bone roasted with garlic and seasoning.
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 and Gorgonzola cheese sauce topped with portabella mushrooms.
14 oz. broiled New York strip steak.
24 oz. porterhouse steak seasoned and grilled.
The best cut of rib eye available on a 14" long bone.
A preparation of filet mignon coated with truffled pate and duxelles baked in a puff pastry.
10 oz. center cut filet mignon char broiled and topped with sauteed mushrooms.
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.
10 oz. French cut veal rib chop pounded, breaded, and pan fried then topped with arugula, heirloom tomatoes and onion, drizzled with a balsamic glaze and extra virgin olive oil.
16 oz. French cut veal chop seasoned and grilled.
New Zealand rack of lamb served with a honey mint sauce.
26 oz. cold water lobster tailed broiled and served with a side of drawn butter.
2 South African cold water lobster tails sauteed in a cognac cream sauce over mashed potatoes.
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 a marinara sauce over linguini.
Sushi grade tuna encrusted in black and white sesame seeds and pan seared in extra virgin olive oil served with cucumber wasabi sauce.
9 oz. halibut broiled to perfection with a touch of lemon, butter and Italian seasoning.
Wide ribbon like pasta with ground sirloin beef in a plum tomato sauce.
Italian potato dumplings with tomatoes, Swiss cheese and ham in a pink cream sauce.
Fettuccini and bits of sweet sausage in a creamy cheese sauce topped with Parmigiano Reggiano.
Meat tortellini sauteed with prosciutto, peas, onions and mushrooms in a butter sauce.
Rigatoni in a pink vodka cream sauce with prosciutto.
Lobster filled ravioli served in a pink cream sauce.
Penne with sweet sausage, pepperoncini, plum tomato and mozzarella cheese.
Ear shaped pasta served with broccoli rabe and sweet sausage in garlic and olive oil.
Linguini and clams served in a red or white sauce.
Linguini with escargot and artichokes sauteed with mushrooms in a garlic and extra virgin olive oil.
Rigatoni, arugula, black olives, mushrooms, sun dried tomatoes and walnuts sauteed in garlic and extra virgin olive oil.
Ricotta cheese ravioli in a marinara sauce.
An assortment of imported taleggio, goat, Gorgonzola and pecorino Romano cheeses, served with grapes, crostini, stone mustard and fig jam.
An assortment of thinly sliced imported proscuitto cotto, mortadella and soppresata served with crostini, olives, grapes, fig jam and stone mustard.
A variety of meats and cheeses accompanied with grapes, crostini, olives, stone mustard and fig jam.
Warm toasted Italian garlic bread topped with melted mozzarella cheese and Diamond's famous plum tomato sauce.
Sausage, proscuitto, and provolone baked in fresh dough.
Spinach and provolone cheese baked in a fresh dough.
Toasted Italian garlic bread topped with a creamy 4 cheese sauce.
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.
Crispy seasoned chicken wings tossed in a spicy Buffalo sauce with a side of bleu cheese.
Thinly sliced eggplant, breaded and fried topped with melted mozzarella and marinara sauce.
Pork tenderloin sauteed with figs and brown sugar.
House made meatballs served in a meat sauce with peas topped with ricotta cheese.
Mushroom caps stuffed with sweet sausage and melted provolone.
Imported Italian artichokes with stem, stuffed with imported Italian Gorgonzola cheese, wrapped in prosciutto di Parma and drizzled with our creamy quattro fromage sauce.
Snails sauteed 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.
Tender conch thinly pounded, floured and sauteed in sage butter, seasoned with salt and pepper or fra diavolo style with marinara and hot spices.
A variety of mushrooms in a cream soup topped with a dollop of fresh sour cream.
Jumbo shrimp wrapped in bacon then char broiled in a BBQ sauce.
Jumbo shrimp chilled over ice with a spicy cocktail sauce.
Pan fried jumbo shrimp topped with mozzarella and marinara sauce.
Each. East coast oysters served with a mignonette sauce.
Mussels sauteed in a marinara, fra diavolo or garlic and oil 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.
Colossal lump crabmeat sauteed with peppers and spices.
South African cold water lobster tail sauteed in a cognac cream sauce served over mashed potatoes.
Iceberg wedge topped with cucumber, heirloom tomatoes, Nueske bacon and imported Italian Gorgonzola drizzled with bleu cheese dressing.
Chopped romaine topped with shaved Parmigiana cheese and garlic croutons tossed with Caesar dressing.
Grilled octopus, olives, celery over greens drizzled with a lemon and extra virgin olive oil dressing.
Baby spinach leaves, hard boiled eggs, smoked bacon and mushrooms topped with a sweet and sour dressing.
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.
Burrata cheese, heirloom tomatoes, prosciutto and peppadew peppers drizzled with a balsamic vinaigrette.
Large heirloom tomatoes topped with Nueske applewood smoked bacon, imported Italian Gorgonzola cheese, capers, anchovies and basil drizzled with extra virgin olive oil, balsamic vinegar and Peter Luger's sauce.
Heirloom tomatoes topped with buffalo mozzarella and basil drizzled with extra virgin olive oil and balsamic vinegar.
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.
Egg battered cutlet sauteed in a lemon butter sauce.
Broiled certified Angus filet mignon served with 2 broiled jumbo shrimp.
Sushi grade tuna pan seared in extra virgin olive oil and encrusted in black and white sesame seeds.
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.
Bell flowers pasta with ground sirloin beef in a plum tomato sauce.
Fettuccini and bits of sweet sausage in a creamy cheese sauce topped with Parmigiano Reggiano.
Linguini with sweet onions, bacon and plum tomatoes.
Meat tortellini sauteed with prosciutto, peas, onions and mushrooms in a butter sauce.
Rigatoni, arugula, black olives, mushrooms, sun dried tomatoes and walnuts sauteed in garlic and extra-virgin olive oil.
Angle hair pasta with plum tomatoes, prosciutto and basil.
Rigatoni in a pink vodka cream sauce with prosciutto.
Lobster filled ravioli served in a pink cream sauce.
Ricotta cheese ravioli in a marinara sauce.
12 oz. Diamond's special ground beef blend with your choice of toppings on a fresh baked Kaiser roll.
Sliced rib eye steak topped with American cheese on Italian bread.
Rib eye served on Italian bread with sauteed onions.
Filet mignon with mushrooms on Italian bread.
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.
Grilled chicken breast served with roasted red peppers and melted mozzarella cheese on Italian bread.
Grilled provolone cheese with Nueske bacon and tomato on seeded rye.
Cases pork roll with American cheese on a fresh baked kaiser roll.
Succulent roast pork topped with provolone cheese and broccoli rabe on Italian bread.
Nueske bacon, lettuce, spinach, and tomato on seeded rye bread drizzled with sweet and sour dressing.
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.
Prosciutto cotto, prosciutto di Parma, soppressata and auricchio sharp provolone cheese topped with shredded lettuce, tomato, onion, extra virgin olive oil, and red wine vinegar served on fresh baked Italian bread.
Mozzarella cheese, sliced heirloom tomato, prosciutto, basil and extra-virgin olive oil.
Mozzarella cheese, plum tomato, basil and extra-virgin olive oil.
Clams sauteed in garlic and oil with pepperoncini, mozzarella cheese, oregano and parsley.
Norwegian smoked salmon with marscarpone cheese and dill.
Imported plum tomatoes, basil, munster cheese, Dijon mustard and extra-virgin olive oil.
An assortment of imported taleggio, goat, Gorgonzola, and pecorino Romano cheeses served with grapes, crostini, stone mustard and fig jam.
Thinly sliced prosciutto cotto, mortadella and soppresata served with crostini, olives, grapes, fig jam and stone mustard.
A variety of meats and cheeses accompanied with grapes, crostini, olives, stone mustard and fig jam.
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.
Toasted Italian garlic bread topped with a creamy 4 cheese sauce.
Sausage, prosciutto and provolone baked in a fresh dough.
Broccoli rabe sauteed with garlic, extra-virgin olive oil and hot pepperseed.
Asparagus served cold in a vinaigrette or hot sauteed in butter.
Spinach sauteed with garlic and extra-virgin olive oil.
Hot Italian finger peppers sauteed with mushrooms in olive oil.