The Diplomat Steakhouse
2032 Broad Street, Regina, SK, Canada
Opens at 11:00 AM
SkipTheDishes is not involved with food preparation. If you have a food allergy or intolerance (or someone you’re ordering for has), phone the restaurant at (306) 359-3366 before placing your order.
If your order contains alcohol items, please present your ID in a way that minimizes person-person contact, either by displaying it through a glass door or window, placing it on a surface, or presenting it from a distance.
Age Verification to order alcohol: 18+ in Manitoba, Alberta and Quebec, 19+ in all other provinces: If the order contains alcohol items, the recipient of this order is required to present a valid government ID to the courier at the time of delivery. This ID must match the name on the order. If the courier is unable to safely verify your ID, or if this condition or any other condition in the SkipTheDishes Terms of Service is not met the order will not be delivered.
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Supper Menu - Appetizers
Kefalotyri cheese lightly fried and flambeed. Served with pita chips.
Lightly breaded and very tender calamari, homemade tzatziki or lime aioli.
Sizzling in garlic butter, lemon, and white wine.
Jumbo shrimp sauteed in garlic, onions, and a creamy white wine sauce.
Rosemary Glazed Mushroom Crostini
Crostini topped with melted Taleggio cheese and glazed sauteed mushrooms,
Half a rack of tender ribs seasoned with savoury garlic, lemon, and oregano.
Baked mushroom caps stuffed with crab, shrimp, and cream cheese.
Jumbo shrimps with The Diplomat's horseradish cocktail sauce.
Raw Kobe beef dusted with parmesan, black pepper, basil, and olive oil.
PEI mussels steamed with fresh herbs, tomatoes, and white wine served with toasted baguette.
Crabe cake with remoulade or lime aioli.
Supper Menu - Soups
Salmon and Wild Rice Soup
A spectacular creamy soup.
Baked Tomato Soup with Puff Pastry
Hearty tomato and roasted red pepper bisque covered with a golden puff pastry dome.
Baked French Onion Soup
Caramelized onions in a savoury broth topped with toasted bread and melted cheese.
Supper Menu - Salads
Chipotle cob salad with smokey goat cheese, southwest dressing, shredded romaine, diced tomato, bacon bites, cheddar, corn, chicken, breast, sliced...
Vine ripe tomatoes, cucumbers, red onion, peppers, and olive oil.
A wedge of crunchy iceberg lettuce with creamy feta, cherry tomatoes, dried cranberries, bacon, and green onions covered in house tomato vinaigrette.
Tableside Caesar Salad (Two People)
Prepared at your table for two or more people.
Supper Menu - Prime Aged Steaks
All prime aged steaks are aged in-house for forty-five days. All the entrees include fresh bread and garlic butter.
Treasured for its tenderness and savoury taste.
Rib Steak (19 oz)
Nineteen-ounce ribeye steak. Well marbled for peak, flavor, deliciously juicy.
New York Strip
Hearty flavor, full-bodied texture, and robust taste.
T-Bone (24 oz)
Twenty-four ounces of juicy T-bone steak. A rich NY strip and a tender filet in one perfect cut.
Tomahawk Ribeye (36 oz)
This long bone Ribeye is guaranteed to please.
Kobe/Wagyu Filet (8 oz)
A most tender and unique steak experience.
Bison Tenderloin (10 oz)
Ultra lean and served with Saskatoon Berry Reduction.
Australian Wagyu Filet (8 oz)
Classic wagyu seared to perfection.
Supper Menu - Entrees
Entrees include fresh bread, garlic butter, a side salad, choice of side, and vegetables.
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 butterflied and topped with fresh crab meat, asparagus spears, and champagne mustard sauce.
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.
Supper Menu - Signature
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.
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.
Ground Filet Mignon makes this the ultimate burger. Taleggio, bacon, crispy onions, sautéed mushrooms, and peppercorn sauce topped with lettuce,
Red Wine Braised Lamb Shank
Lamb shanks simmered for hours in a herbed red wine jus. Served over roasted garlic mashed potatoes.
For two guests. 12oz filet, six Greek ribs, chicken with champagne mustard, rack of lamb, six shrimp scampi. Includes choice of sauce or butter,
Crisp and tender pork belly with sour cheery gastrique.
From the Lombard region of Italy, tender veal shank braised with white wine, vegetables, and rich stock. Served over roasted garlic mashed potatoes.
Supper - Table-Side
Two four-ounce filet mignon prepared with butter, shallots, cream, mushrooms, red wine, and demi-glaze, then flamed with brandy.
Ground uncooked Beef Tenderloin spiced with anchovies, capers, onions, parsley, black pepper, egg yolk, and a touch of brandy.
Supper Menu - Chicken
Oven-roasted half-boneless chicken stuffed with feta cheese then sprinkled with Greek seasonings and lemon butter.
Fresh pan-seared double chicken breast with a creamy marsala wine mushroom sauce.
Dill Pickle BBQ Chicken Thighs
Tangy house-made dill pickle bbq sauce on top of seasoned boneless chicken thighs.
Seared chicken breast with crab meat and asparagus, served with creamy tarragon sauce.
Supper Menu - Seafood
Sweet Mustard Salmon
Free salmon roasted with a sweet Dijon dill glaze.
An array of the best seafood the ocean has to offer in tomato herb and white wine broth. Served with toasted baguette to dip.
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...
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.
Linguini covered in a delicious garlic cream sauce with shell on clams.
Pappardelle Prawn Diavolo
Pappardelle noodles cooked with prawns in a peppery tomato sauce.
Lobster Tail Dinner
Nine-ounce succulent rock lobster tail broiled and served with hot drawn butter.
Supper Menu - Vegetarian
Vegetarian. Fresh marinara, olives, and feta, on a bed of fettuccine served with garlic bread.
Vegetarian. Sauteed jumbo prawns in flavourful curry herbed rice.
Supper Menu - Sides, Sauces, and Rubs
Saskatchewan Wild Rice
Blue Cheese Melt
Parmesan Truffle Fries
Dry Cajun Rub
Sweet Chipotle Rub
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.
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 Diet Pepsi
Canned Diet Coke