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 13-15, 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
spicy hamachi musubi - ginger wasabi & gochujang hamachi, nori, braised leek & pickled shallot chow chow, wasabi tobiko & smoked trout roe 17
farmer's salad - tiki field greens, grilled corn, cotija cheese, paprika vinegar tortilla crisps, red onion, black bean fritters, charred tomato & cuban oregano vinaigrette 15.5
savory puff pastry tart - tiki farm persimmon, green tea & thyme poached pear, torched brie cheese, persomon roselle gastrique, tiki farm yuzu syrup glaze 16
carrot falaffel - pork cracklings, watermelon tahini dipping sauce 14.5
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
cajun brisket stew - port wine, tart cherry & heriloom tomato gravy, baby carrots, fennel, lima beans, roast potato, burrata & sundried tomato crostini 27
jaimaican jerk spiced whole fish - ya'mon guava tartar sauce, calalloo greens -ask server for fish types & sizes avaiable ~ 3/4-1# is 23.5 ~ 1-1.5# is 28.5 ~ 1.5-2# is 33.5 ~
house made ravioli - artichoke, oyster & lobster mushrooms, tofu & cashew cheese filled, w/ basil coconut butternut squash sauce, lemon greek spiced grilled zucchini, marcona almonds 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - chili fish sauce caramel swirl -or- rosemary blue cheese 8.5
dark chocolate salted nutty balls 8
strawberry miso coconut sorbet (vegan) 8