we dare to be different!
local food loco ideas
weekly changing menu featuring exotic and unusual ingredients from our own farm and food lab!
Discover Suis Generis
from our farm to your fork with a focus on zero waste cooking
what is suis generis? it means from nothing - or one of a kind. it's what we do every week. we have created new and unique menus each week since march of 2012. people say this is crazy. it may be. however, we are energized by creativity - by ingredients & concepts. we cook because we love food, to seek umami, and we have a passion for experimentation. we call it food evolution. traditional restaurants waste food - our focus is the complete elimination of food waste by buying small amounts of ingredients, evolving and transforming food items with technique and fermentation. then, we compost whatever is left to create soil, to grow seeds, to provide for future menus.
What Makes Us Different:
- we create weekly menus that last 3 days only
- we use what we grow at our own Tiki Farm to drive creativity
- we have a full bar, craft cocktails and N/A options
- we have a Food Laboratory to push the limits of flavor
- we pickle, ferment and transform ingredients
- we buy small amounts of things so they stay fresh
- we always have vegan options
- we compost all scraps to build soil at our Tiki Farm
- we make koji, miso, vinegars, kosho, gochujang, tofuru, Tempe, amino pastes & amazake from scratch
- we mill our own flour because it tastes better & has more nutrients
- we love zombies (and cordyceps)
- we make our own ice cream
- we make our own pasta & dumplings
- we love our customers – and especially our fabulous regulars!
- we host fancy chef tasting dinners & private parties at our Tiki Farm
- we give cooking classes and fermentation demonstrations in our Food Lab and at Suis Generis
our menu chages weekly & is usually posted by friday morning
Current Menu
sept 25-27, 2026
check out our fall series of tiki food lab food experiences! next up is "the mystical chakra menu" on 10/17. Details and book at www.tikifoodlab.com
smaller dishes
orvia duck leg cassoulet - tiki farm herbs, eggplant, green beans, fennel, cannellini beans 17
farmer's salad - cranberry hibiscus, baby arugula, marinated zucchini, roast corn, pickled vidalia onion, avocado dijon dressing 15.5
baked oyster mushroom gyoza - sweet potato, asparagus & pea ponzu puree 16
roast porcelain princess pumpkin - black eyed pea curry, torched halloumi cheese, marcona almonds 16
fabulous mezze plate - summer truffle salami, maytag blue cheese, prairie breeze aged cheddar cheese, dip du jure, exotic olives, roast red pepper, baguette & pita 17 (add third cheese +4)
perky pickle plate - ever changing cast of house-made pickles 6
large plates
pork baby back ribs - slow braised in tiki farm muscadine grape pomace, ginger grape bbq sauce, smoked gouda & leek cheesy corn, chipotle pepper cornbread 26.5
asian cajun boullibaisse - gulf troller white shrimp, redfish, mussels, mirliton, radish, slow steeped hamachi & bone broth, saffron garlic rouille 28
poo poo platter - tofu drumettes, artichoke heart, jackfruit cake, fried brussels sprouts, pomegranate gastrique, tamarind coconut nopale sauce 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
leave the gun, take the cannoli - orange ricotta filling, pistachio & chipotle powdered sugar 8.5
fredo's tiki farm banana rum daquiri sorbet 8.5 (vegan)
house made ice cream - pumpkin chocolate cayenne 8.5