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.
edamame // 7. V GF
thai spring rolls (3) // 11. V
Crispy spring rolls filled with vegetables. Served with a sweet-hot dipping sauce.
chicken potstickers (5) // 14.
Our house-made, hand stuffed chicken potstickers are a perennial favorite at Wild Ginger. Served with a black vinegar dipping sauce.
shu mai dumplings (5) // 14.
Steamed house-made dumplings with hand chopped pork & shrimp. Served with a black vinegar dipping sauce.
chieu salad // 10. GF (vegan upon request)
Thinly sliced cabbage, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.
spicy sichuan green beans // 11. V (gluten free upon request)
garlic and ginger bok choy // 10. V GF
jasmine white rice // 3. V GF
california brown rice // 3. V GF
curry fries // 7. GF
Served with ketchup and sambal mayo
gelatiamo mango sorbet 7. (dairy free)
gelatiamo blackberry with vanilla swirl ice cream 7.
gelatiamo coconut gelato 7.
3 scoops // 15. V
Your choice of flavors
rich chocolate torte // 8. GF
Housemade flourless torte, garnished with fresh whipped cream and orange zest / add a scoop of gelato or sorbet for +3.5
malay cake // 8.
With coconut cream sauce and fresh berries
wild ginger classics
fragrant duck // 32.
Twice cooked fresh duck spiced with Sichuan Peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.
panang beef // 25. *contains shellfish
Boneless beef ribs are slow cooked in a rich southern thai curry with peanuts and lime leaves.Served with your choice of brown or white rice.
peanut & fresh herbs sea bass // 34. GF
Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.
mongolian triple chops // 33.
Tender lamb marinated in cognac and Sichuan peppercorn, grilled medium rare and finished with hoisin, fresh toasted coconut and crushed peanuts.
grilled malay chicken // 23.
Local bone in chicken thigh marinated in lemongrass, fennel, galangal and grilled over
open flame. Served with your choice of brown or white rice.
angkor wat chicken // 22.
Spicy wok fried chicken with aromatic herbs, spicy black beans, red and green bell peppers
and onions. Served with your choice of brown or white rice.
hanoi tuna* // 30. GF
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, and
topped with almonds and dill. Served with your choice of brown or white rice.
thai passion tofu // 19. V
Fried tofu, eggplant, soy sauce, kaffir lime leaf
and basil. Served with your choice of brown or white rice.
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.
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…