The Diplomat Steakhouse

Lightly breaded and tender calamari accompanied with homemade tzatziki.

Jumbo shrimp sauteed in garlic, onions, and a creamy white wine sauce.

Half a rack of tender ribs seasoned with savoury garlic, lemon, and oregano.

Pan-seared scallops with chili-lime glaze and thick Canadian bacon.

Jumbo shrimp served with horseradish cocktail sauce.

A spectacular creamy soup with smoked salmon and Saskatchewan wild rice.

A fresh mix of vine ripe tomatoes, red onions, capers, Parmesan Reggiano, olive oil, and basil.

Tossed vine ripe tomatoes, cucumbers, red onions, peppers, olives, feta, oregano, and olive oil.

A spectacular creamy soup with smoked salmon and Saskatchewan wild rice.

Nineteen-ounce ribeye steak.

Nineteen-ounce cajun style ribeye steak.

An imposing thirty-six ounce Tomahawk ribeye steak.

Twenty-four ounces of juicy T-bone steak.

A most tender and unique steak experience.

A sixteen-ounce center cut of filet mignon broiled to perfection, surrounded by mushrooms, roasted potatoes, Parmesan tomatoes, and a garden of...

Eight-ounce filet butterflied and broiled to perfection, topped with creamy peppercorn sauce.

Eight-ounce filet, butterflied and topped with fresh crabmeat, asparagus spears, and tarragon sauce.

Two four-ounce filets with mushroom caps and wine reduction, accompanied by chicken liver pate on crostini.

Pieces of beef tenderloin skewered with mushrooms, peppers, and onions, sprinkled with savoury seasonings, and served on a bed of rice.

Pieces of beef tenderloin sauteed with onions, peppers, and mushrooms. Finished with a red wine reduction and served on a bed of rice.

Two four-ounce filet mignon prepared with butter, shallots, cream, mushrooms, red wine, and demi-glaze, then flamed with brandy.

Strips of tenderloin beef sauteed with mushrooms, celery, onions, pickles, demi-glaze, and flamed in brandy, served with either rice pilaf or...

The finest New Zealand spring lamb prepared with the chef’s special seasonings.

Slow cooked in the oven for tenderness and brushed with either tangy barbeque sauce or Greek seasonings.

Oven-roasted half-boneless chicken stuffed with feta cheese then sprinkled with Greek seasonings and lemon butter.

Seared breast of chicken with tomato-basil marinara and baked with Parmesan cheese.

Seared chicken breast sauteed in a garlic-white wine sauce and three pieces of jumbo shrimp.

Seared chicken breast with crab meat and asparagus, served with creamy tarragon sauce.

Fresh pickerel pan seared to perfection then glazed with a very savoury white wine and fresh herb sauce.

Mouthwatering choice of an eight-ounce filet mignon or ten-ounce New York steak with a nine-ounce savoury rock lobster tail, served with hot drawn...

Nine-ounce succulent rock lobster tail broiled and served with hot drawn butter.

Broiled eight-ounce filet or ten-ounce New York steak with ten ounces of succulent Alaskan king crab legs, served with hot drawn butter.

One pound of succulent Alaskan king crab legs, served with hot drawn butter.

Delightful mixture of lobster, scallops, and shrimp, in a rich and creamy Newburg sauce.

Grilled fillet of salmon with a creamy horseradish and whiskey sauce.

Vegetarian. Fresh marinara, olives, and feta, on a bed of fettuccine served with garlic bread.

Rich and smooth cheesecake topped with the chef’s special Saskatoon berry sauce.

A rich chocolate treat accompanied with dollops of whip cream and chocolate sauce.

Warm homemade Saskatoon pie.

A Greek-honey pastry delight.

Warm chocolate cake flowing with hot chocolate sauce.

Hot toffee cake.