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
nov 6-8, 2026
check out our fall series of tiki food lab food experiences! next up is the "Tiki Farm Boucherie" on 11/21 and the "Privative Watercraft Fishing Rodeo" on 11/28. Details and book at www.tikifoodlab.com
smaller dishes
duck gratin - char grilled dr. jurgielewicz duck breast, tik farm peppers, wing beans, long beans, roselle leaf pesto, gouda, grana padano cheese & dollop of torched burrata 18
farmer's salad - tiki field greens, english cucumber, shallot, cayenne garlic sunflower seeds, candied ginger, five spice rosemary mirliton, cranberry balsamic dressing 15.5
foactopus! pan seared foie gras, marinated & char grilled octopus, fennel & daikon, burmese herb chili sauce, marcona almonds 19.5
heirloom tomato - oil braised leek, torched raclette cheese, herbs, whipped feta filled chipotle candied roselle flower bud 16.5
fabulous mezze plate - fuet catalan salami, maytag blue cheese, tete de moine 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
char grilled one pound split lobster - coconut chimichurri, snow peas, polenta gigante 39.50
flank steak - house made koji buttermilk & paprika marinade, persimmon roselle gastrique, korean sweet potato w/ coconut kimchi sauce 28.5
pink oyster mushroom risotto cakes - beech mushroom, lobster mushroom & shredded brussels sprout coconut stew 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - chili fish sauce caramel swirl 8.5
fall apple bread pudding - coffee rum caramel drizzle 8.5
strawberry miso coconut sorbet (vegan) 8