Diamond's Oceanside

Fresh soup made daily

Romaine lettuce tossed with a caesar dressing and garlic crostini topped with shaved aged provolone

Baby field greens topped with fresh mango, berries, maytag blue cheese and toasted pistachio nuts in an aged balsamic vinaigrette

Arugula tossed with aged balsamic vinaigrette served over tomato carpaccio, topped with chilled asparagus and shaved red onions

Marinated cucumbers, tomatoes and fresh mozzarella served over baby field greens

Baby spinach topped with a warm goat cheese fritter, toasted pine nuts and prosciutto crisps

Fresh roasted peppers with provolone cheese, oil cured olives and anchovies

Jumbo shrimp served with a citrus cocktail sauce

Norwegian smoked salmon served with a creamy horseradish, capers, and chopped onions

Jumbo lump crab meat topped with chunky guacamole and crispy tortilla

Tender mushrooms caps stuffed with sweet Italian sausage topped with provolone cheese

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

Pork tenderloin sautéed with figs and brown sugar

Tender P.E.I. mussels tossed with pan seared sweet Italian sausage, fresh plum tomatoes, chopped broccoli rabe, and garlic served in a fresh plum tomato and white wine sauce

Tender baby snails sautéed in a butter citrus sauce

Veal calves liver sautéed with bacon and onion demi-glace served with grilled asparagus

Baked brie crusted with brown sugar, walnuts and sun dried berries served with garlic crostini drizzled with a raspberry puree

Fried calamari served with a spicy marinara sauce

Jumbo shrimp wrapped in bacon topped with a bourbon BBQ sauce

Italian bread toasted with garlic and topped with our four cheese sauce

Sausage, prosciutto and provolone baked in a fresh dough

Spinach and provolone baked in a fresh dough

Potato dumplings with tomatoes, swiss cheese and ham in a pink cream sauce

Tender little neck clams and clams tossed with linguini and your choice of red or white sauce

Fresh plum tomatoes sautéed in extra virgin olive oil with garlic and parma prosciutto tossed with angel hair pasta

Fettuccini tossed in a romano cheese cream sauce with bits of sweet Italian sausage

Rigatoni sautéed in a vodka cream and marinara sauce with prosciutto

Pencil points tossed with fresh plum tomatoes, sweet Italian sausage, shredded mozzarella and pepperoncini with garlic and olive oil

Homemade spaghetti in a paramagiano reggiano cheese and butter sauce with peas

Homemade Ziti tossed with sautéed parma prosciutto and fresh broccoli served in a garlic and oil sauce finished with grated romano cheese

Sautéed plum tomataoes, onions, and crispy bacon and extra virgin olive oil tossed with linguini

Cup shaped pasta sautéed in garlic and oil tossed with shrimp and broccoli.

Pan seared Tilapia francaise topped with fresh artichoke hearts, plum tomatoes, chopped asparagus and spinach in a white wine and citrus sauce accompanied by whipped potatoes

Pan seared sesame crusted rare tuna served with a wasbi and ginger crème fraiche

Blackened Chilean sea bass drizzled with a harissa and lime aioli accompanied by whipped potatoes and sautéed summer vegetables

Crispy grilled sterling salmon drizzled with a harrissa and lime aioli accompanied by whipped potatoes and sautéed summer vegetables

Shrimp sautéed in garlic and simmered in a spicy marinara sauce over linguini

Lobster sautéed in garlic and simmered in cognac cream sauce over mashed potatoes

Grilled twin South African lobster tails accompanied by garlic whipped potatoes and sautéed summer vegetables

Pan seared diver scallops served over summer vegetable saffron risotto drizzled with a wasabi ginger crème fraiche

Shrimp sautéed in a garlic, white wine and butter sauce served over rice or linguini

Breast of chicken dipped in a light egg batter and sautéed in lemon butter

Sautéed chicken breast smothered with portabella mushrooms in a crumbled blue cheese and marsala sauce

Pan seared boneless chicken breast with mushrooms and capers in a white wine and citrus sauce

Chicken breast stuffed with lobster tail and topped with a porcini mushroom sauce and parmigiano

Half roasted chicken served with mashed potatoes and fresh summer vegetables

Sautéed veal topped with jumbo lump crab meat and fresh asparagus drizzled with a light hollandaise sauce

Sautéed veal medallions topped with parma prosciutto, provolone and baby spinach

Breaded veal cutlet topped with melted mozzarilla cheese and marrinara sauce served with lingunini

Chicken, veal, and shrimp sautéed in a vodka cream sauce with asparagus and artichokes accompanied by whipped potatoes

Sautéed tenderloin tips topped with lump crab meat and gorgonzola sauce

Sautéed in garlic and extra virgin olive oil

Sautéed with garlic and extra virgin olive oil

Served hot in butter or cold vinaigrette style

Served with fresh mushrooms

Baked seasoned chicken pieces finished with romano cheese and balsamic vinegar

Sautéed chicken with mushrooms in marsala wine sauce

Chicken pieces sautéed with sweet peppers, hot peppers, onion finished with red wine vinegar

Milk fed veal sautéed with black olives and baby artichoke hearts

Milk fed veal sautéed with onions and mushrooms in white wine sauce

Pork tenderloin pieces sautéed with onion, pepper and potatoes

Meat tortellini tossed with peas, onions, mushrooms in a butter and romano cheese sauce

Rigatoni with gorgonzola cheese and a basil and cream sauce

Shrimp and mussels sautéed with tomato, basil and garlic served over homemade angel hair pasta

Filet tips sautéed with black chopped olives and mushrooms in white truffle oil

Broiled jumbo shrimp with sautéed filet tips served with drawn butter