The Diplomat Steakhouse


2032 Broad Street, Regina, SK, Canada

Opens at 11:00 AM


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Place Settings

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  • Number of Plastic Cutlery

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  • Garlic Bread


  • Cheese Bread


  • Crispy Calamari

    Lightly breaded and tender calamari accompanied with homemade tzatziki.


  • Shrimp Scampi

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


  • Greek Ribs

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


  • Scallops and Bacon

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


  • Shrimp Cocktail

    Jumbo shrimp served with horseradish cocktail sauce.


  • Smoked Salmon and Wild Rice Soup

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


  • Tuscan Goat Cheese & Tomato Sauce

    Served with Pesto Crostinis


  • Tomato Salad

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


  • Village Greek Salad

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


  • Smoked Salmon and Wild Rice Soup

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


  • Beef & Barley Soup (1 cup)


  • Filet Mignon


  • Rib Steak (19 oz)

    Nineteen-ounce ribeye steak.


  • Cajun Rib Steak (19 oz)

    Nineteen-ounce cajun style ribeye steak.


  • Tomahawk Ribeye (36 oz)

    An imposing thirty-six ounce Tomahawk ribeye steak.


  • New York Strip


  • T-Bone (24 oz)

    Twenty-four ounces of juicy T-bone steak.


  • Kobe/Wagyu Filet (8 oz)

    A most tender and unique steak experience.


  • Bison Tenderloin (10 oz)

    Ten-ounce bison tenderloin served with a Saskatoon berry sauce reduction.


  • Chateaubriand for Two (16 oz)

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


  • Filet Peppercorn (8 oz)

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


  • Filet Neptune (8 oz)

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


  • Tournedos Rossini

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


  • Steak Maitre D

    A ten-ounce New York steak broiled with three pieces of shrimp and sauteed in savoury scampi sauce.


  • Mid-East Kebab

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


  • Pepper Steak Saute

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


  • Steak Diane

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


  • Beef Stroganoff

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


  • World-Famous Rack of Lamb

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


  • BBQ or Greek Ribs

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


  • Diplomat Chicken

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


  • Chicken Parmesan

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


  • Chicken Maitre D'

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


  • Chicken Neptune

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


  • Bacon Wrapped Chicken

    Bacon wrapped chicken served with a grainy mustard sauce.


  • Fresh Pickerel

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


  • Steak and Lobster

    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...


  • Lobster Tail Dinner

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


  • King Crab and Steak

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


  • Alaskan King Crab (1 lb)

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


  • Seafood Casserole

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


  • Fresh Grilled Salmon

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


  • Shrimp and Pesto Risotto


  • Mediterranean Fettuccine

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


  • Shrimp Biryani

    Vegetarian. Sauteed jumbo prawns in flavourful curry herbed rice.


  • Caramelized Onions


  • Saskatchewan Wild Rice


  • Sauteed Mushrooms


  • Pan-Seared Asparagus


  • Garlic Fries


  • Peppercorn Sauce


  • Bearnaise Sauce


  • Blue Cheese Melt


  • Parmesan Truffle Fries


  • Dry Cajun Rub


  • Sweet Chipotle Rub


  • Sundried Tomato-Pesto Risotto



  • New York-Style Cheesecake

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


  • Chocolate Lovers Torte

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


  • Saskatoon Berry Pie

    Warm homemade Saskatoon pie.


  • Homemade Baklava

    A Greek-honey pastry delight.


  • Hot Chocolate Lava Cake

    Warm chocolate cake flowing with hot chocolate sauce.


  • Sticky Toffee Pudding

    Hot toffee cake.


  • SEX IN A PAN (Pistachio Pudding Pie)



  • Sparkling Water (Large)


  • Flat Water (Large)


  • Canned Pepsi


  • Canned Diet Pepsi


  • Canned Coke


  • Canned Diet Coke