Menu
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.
starters
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 tartare* 25.
Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds.
malay chicken satay 6 for 16. GF
Marinated in lemongrass, ginger, shallots and spices. Skewered and grilled and comes with a rice cake, pickled cucumbers and a peanut dipping sauce.
singapore 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.
nonya pork satay 6 for 16.
Local pork is marinated in turmeric and spices. Skewered and grilled and comes with a rice cake, pickled cucumbers and a pineapple peanut dipping sauce.
thai mushroom satay 4 for 17. 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.
salads
chieu cabbage salad 15. V GF
add chicken or prawns 20. GF
Thinly sliced cabbage, fried shallot, red onion, carrot, peanuts and aromatic herbs in a slightly spicy Vietnamese dressing.
thai bean salad 16. GF
add chicken or prawns 20. GF
Fresh green beans are blanched, chilled and tossed with a hot sweet and sour dressing along with shallots and minced lime leaves.
sides
seasoned steak fries 12. 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
indonesian beef 34.
Beef short rib is slow cooked in a soy and ginger sauce until tender.
chinese bbq ribs 27.
Tender, sweet and savory sustainably farmed pork ribs are slow roasted and finished on the grill.
northern style pork 29.
A classic from the Golden Triangle. Pork shoulder and belly are slow cooked in a aromatic sauce with peanuts, hints of mace, cinnamon, cardamom and pickled garlic.
indian butter chicken 26. GF
Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
green curry chicken 24. GF
A classic Thai coconut curry with green chili, galangal, lemongrass and lime peel.
sea bass 48. GF
Pan-fried and topped with aromatic herbs and crushed peanuts.
assam prawns 29. GF
When we say assam we mean irresistibly sour. Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric.
vegan pad thai 21. 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 24. 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.
chickpea and cauliflower curry 19. V GF
An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.
dessert
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.
gelatiamo gelato or sorbet 7.5
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.
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…
