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
may 15-17, 2026
smaller dishes
jayme’s grilled nopales stew – w/ tiki farm tomatillos, poblano, coconut milk, torched fresh mozzarella, black bean croquette 16
farmer's salad - tiki farm field greens & mesclun mix, feta cheese, cherry tomato, grapes, vinegar sumac pita chips, tiki farm herb & fresh coriander vinaigrette 15.5
grecian sheppard’s gratin – lamb & pork meatballs, root veggie mash, puff pastry, orange basil gravy 16.5
char grilled louisiana shrimp – carrot top pesto, mango & green onion sticky rice 17.5
fabulous mezze plate - bourbon cured salami, rogue smokey blue cheese, beemster xo aged gouda, 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
5 spice grilled pork chop – malaysian kuah masak sauce, rapini, tiki farm heirloom carrots & ronde de nice squash, wonton crispies 29.5
foragers pasta – local porcini mushrooms foraged by mycologist scott johnson, panèed veal, mafaldine pasta made w/ house milled grains, sherry lemon brown butter, tiki farm japanese mizuna & radish, sundried tomato 29.5
italian countryside special – pan fried polenta, baked brussels sprouts w/ pomegranate gastrique, caramelized vidalia onion & fennel, spicy tofu, coconut peach sauce 22.5 (vegan)
happy endings
house made ice cream – mocha espresso w/ macerated devils harvest tequila strawberries 8
strawberry ricotta puff pastry pinwheel - cayenne powdered sugar & mint 8
lemon sponge cake – chocolate mousse & baru nuts 7