Menu
When experiencing live music at The Triple Door, you’ll enjoy full dinner and drink service right from your seats. The Triple Door’s kitchen features local ingredients, fresh Pacific Northwest seafood and award-winning Southeast Asian dishes from our sister restaurant, Wild Ginger. Our menu adds an exciting and delicious cultural dimension to the live show experience.
starters
chicken potstickers 4 for 10.
House-made potstickers filled with chicken and mushroom are pan-seared and served with a black vinegar dipping sauce.
satay
skewered and grilled and comes with a rice cake and pickled cucumbers
malay chicken 6 for 9.
Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.
wagyu beef 6 for 18.
Marinated in turmeric, cumin, coriander and garlic. Served with a peanut dipping sauce.
thai mushroom 4 for 12. V GF
Fresh local shiitake mushrooms marinated in coriander, garlic and ginger. Served with a chili vinegar dipping sauce.
salads
chieu cabbage salad 8. V GF
with chicken 12. GF
Thinly sliced cabbage, red onion, carrot, peanuts and aromatic herbs in a slightly spicy Vietnamese dressing.
sri lanka carrot salad 8. V GF
Julienne carrot, fresh coconut, lime juice and chili.
sides
sichuan green beans 8. V
Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.
sri lanka dahl 8. V GF
Yellow lentils are slow cooked with onion, garlic, ginger, fenugreek, cumin and turmeric. Finished with fresh curry leaves and dried chili.
entrees
served with brown rice
indonesian braised wagyu beef 24.
Slow cooked with shallots, soy sauce, bay leaves and orange peel.
seven flavor beef 22.
Wagyu beef fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger. A Vietnamese specialty.
chinese bbq ribs 22.
Tender, sweet and savory sustainably farmed pork ribs are slow roasted and finished on the grill.
green curry chicken 18.
A classic Thai coconut curry with green chili, galangal, lemongrass and lime peel.
sea bass 32.
Pan-fried and topped with aromatic herbs and crushed peanuts.
hanoi tuna* 33.
Fresh sashimi grade ahi tuna, seared rare and topped with scallion oil, crushed almonds and fresh dill.
vegan pad thai 16. V
Mung bean noodles, fried tofu, red onion, bean sprouts, garlic chives and peanuts in a vegan sweet/hot/sour tamarind sauce.
traditional pad thai 17.
Rice noodles, chicken, fried tofu, egg, red onion, bean sprouts, garlic chives, and peanuts in a traditional sweet/hot/sour tamarind sauce.
dessert
flourless chocolate torte 8.
Rich with dark chocolate. Served with whipped cream.
coconut sago 5.
Light and refreshing tapioca pearls topped with a fennel pandan syrup.
gelatiamo 4.
Small batch gelato and sorbet. Ask about our current flavors.
vegan = V gluten free = GF
*A note from the Washington State Health Department: “Items can be ordered undercooked. Consuming raw or undercooked meat, seafood & egg may increase your risk of food borne illness.
DOWNLOAD PDF'S OF OUR MENUS BELOW
In the Cellar
Happy Hour (soon)
Dessert & After Dinner Drinks (soon)
Our Wine List
We offer an outstanding selection of wines at great value from our cellar or by the glass. Our sommelier staff is happy to answer questions or assist with your selection. Our aim is to serve vintages at their peak — cellaring bottles that benefit from aging, decanting reds, and serving all wines at the proper temperature. We offer two wine lists: our everyday list features wines specifically selected for their value or their ability to complement our menu, and the reserve list containing rare bottles and verticals.
Something Bubbly?
If you are celebrating or just kicking up your heels We have an outstanding selection of champagne and sparkling wine. Invented on a cocktail napkin at Wild Ginger, the Perlage system has quickly become the industry standard for preserving sparkling wines. The system re-pressurizes Champagne bottles so that they stay fresh and don't lose their bubbles.
Shaken or Stirred?
Classic cocktails and distinctive creations from the bar…
