Diamonds Of Hamilton

Mozzarella cheese, sliced heirloom tomato, basil, EVOO.

Mozzarella cheese, plum tomato, basil and EVOO.

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

Norwegian smoked salmon with mascarpone cheese and dill.

Imported plum tomatoes, basil, munster cheese, dijon mustard, and EVOO.

Please ask the restaurant for today's selection.

Chopped romaine, tossed with Caesar dressing, 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.

Homemade soup with a vegetarian option.

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 tenderlion 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 artichoke 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 thingly pounded, floured and sauteed in sage butter, seasoned with salt and pepper or fradivalo 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.

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 a huge chunk of delicate, sweet colossal crab meat.

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 and celery over greens drizzled with a lemon, EVOO dressing.

Baby spinach leaves, hard boiled eggs, smoked bacon, 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 on an Italian dressing.

Burrata cheese, heirloom tomatoes, prosciutto, and peppadew pepper drizzled with a balsamic vinaigrette.

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.

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

Broccoli rape sauteed with garlic, EVOO, and hot pepper seeds.

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

Spinach sauteed with garlic and EVOO.

Hot Italian finger peppers sauteed with mushrooms in olive oil.

12 oz. Diamond's special ground beef bled with your choice of toppings on a fresh bread Kaiser roll.

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

Rib-eye served on Italian breaded with sauteed onions.

Filet mignon with mushrooms and 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 rape on Italian bread.

Nueske bacon, lettuce, spinach, and tomato on seeded rye breaded 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 sharmp provolone cheese topped with shredded lettuce ,tomato, onion, EVOO, and red wine vinegar served on fresh baked Italian bread.

Shrimp wrapped in crepes topped with a cream sauce.

Served with mashed potato and broccoli rabe in apple cider pan aujus.

Served with toasted English muffin, topped with Canadian bacon.

Chef's Whim.

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.

Presented in our classic meat sauce over linguine.

Presented with a side of penne.

Presented with our classic meat sauce.

Served with a side of penne.

Presented over Linguine.

Slow cooked and seasoned to perfection with a side of penne.

Shell-shaped pasta stuffed with ricotta in marinara sauce.

In our famous Diamond recipe.

In a butter brown sugar sage reduction.

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 soppressata 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.

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

Spinach and provolone cheese baked in a fresh dough,

Sausage, prosciutto and provolone baked in fresh dough.

14 oz. broiled New York stip 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-boiled and topped with sauteed mushroom.

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.

10 oz. French cut veal rib chop pounded, breaded, and pan-fried then topped with arugula, heirloom tomatoes and onions, drizzled with a balsamic glaze and EVOO

16 oz. French cut veal chop seasoned and grilled.

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

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

Cutlet sauteed in lemon, white wine, butter sauce topped with capers.

Egg battered cutlet sauteed in a lemon butter sauce.

Cutlet char-broiled with tomatoes, EVOO, 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, gorgonzola cheese sauce topped with portabella mushrooms.

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

Cutlet sauteed in lemon, white wine, butter sauce topped with capers.

Egg battered cutlet sauteed in a lemon butter sauce.

Cutlet char-broiled with tomatoes, EVOO, and Italian 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, gorgonzola cheese sauce topped with portabella mushrooms.

Wode ribbon-like pasta with ground sirlion 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 a garlic and olive oil.

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

Rigatoni, arugula, black olives, mushrooms, sun-dried tomatoes, and walnuts sauteed in garlic and EVOO.

Ricotta cheese ravioli in a marinara sauce.

26 oz. cold water lobster tail 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 franchise, scampi or fra diavolo style.

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

Twin South Africa cold water lobster tail prepared either franchise, scampi or fra diavolo style.

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

Sushi grade tuna encrusted in black and white sesame seeds and pan seared in EVOO served with cucumber wasabi sauce.

9 oz. halibut filet broiled to perfection with a touch of lemon, butter, and Italian seasoning.