When experiencing shows 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 inspired by our sister restaurant, Wild Ginger. Our menu adds an exciting and delicious cultural dimension to the live show experience.
chicken potstickers 4 for 15.
House-made potstickers filled with chicken and mushroom are pan-seared and served with a black vinegar dipping sauce.
tuna bruschetta* 24.
Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds.
malay chicken satay 6 for 13. GF
Marinated in lemongrass, ginger, shallots and spices. Skewered and grilled and comes with a rice cake, pickled cucumbers and a peanut dipping sauce.
wagyu beef satay 6 for 18.
Marinated in turmeric, cumin, coriander and garlic. Skewered and grilled and comes with a rice cake, pickled cucumbers and a peanut dipping sauce.
thai mushroom satay 4 for 16.5 V GF
Fresh local shiitake mushrooms marinated in coriander, garlic and ginger. Skewered and grilled and comes with a rice cake, pickled cucumbers and a chili vinegar dipping sauce.
chieu cabbage salad 14. V GF
with chicken 18.5 GF
Thinly sliced cabbage, red onion, carrot, peanuts and aromatic herbs in a slightly spicy Vietnamese dressing.
thai beef salad 24.5
Grilled wagyu steak over mixed greens, cucumber, mint and cilantro in
a lime dressing.
seasoned steak fries 10. GF
Served with sambal mayo.
sichuan green beans 10. V
Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.
entrees served with brown rice
beef rendang 28. GF
A classic slow cooked rich beef dish flavored with lemongrass, galangal, shallots and coconut milk.
chinese bbq ribs 27.
Tender, sweet and savory sustainably farmed pork ribs are slow roasted and finished on the grill.
green curry chicken 23. GF
A classic Thai coconut curry with green chili, galangal, lemongrass and lime peel.
sea bass 45. GF
Pan-fried and topped with aromatic herbs and crushed peanuts.
hanoi tuna* 48. GF
Fresh sashimi grade ahi tuna, seared rare and topped with scallion oil, crushed almonds and fresh dill.
monk’s curry 22. V GF
A vegetarian curry featuring eggplant, spiced hard tofu, sweet potato, green beans, daikon and peanuts in an exotic Thai curry sauce.
vegan pad thai 20. V GF (not served with rice)
Rice noodles, fried tofu, red onion, bean sprouts, garlic chives and peanuts in a vegan sweet/hot/sour tamarind sauce.
chicken pad thai 22. GF (not served with rice)
Rice noodles, chicken, fried tofu, egg, red onion, bean sprouts, garlic chives, and peanuts in a traditional sweet/hot/sour tamarind sauce.
chocolate mousse 8.5
Housemade topped with whipped cream
coconut sago 8.5 V GF
Light and refreshing tapioca pearls topped with a fennel pandan syrup.
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.
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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.
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…