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 11-13, 2026 the "world comfort food menu"
we have two 3 course coolinary nola menus through september- this week, we have:
- the omnivore for $46. scallop tostada, porcini lamb lasagna, banana split.
- the vegan for $38: chanterelle poutine, tempeh red red stew, apple crisp.
see full details for each of these dishes on the a-la-carte menu below!
also - check out our fall series of tiki food lab food experiences! First up is "mushroom foraging & fermentation" on 9/26. Details and book at www.tikifoodlab.com
smaller dishes
aglio y olio scallops tostada - queso fresca, tiki farm ground cherry salsa verde, salsa roja 17
horyatiki salad - tiki field greens, cucumber, heirloom tomato, red onion, feta, marinated chickpeas, marcona almonds, greek red wine vinaigrette dressing 15.5
chanterelle poutine - french fries, hand foraged chanterelles, oyster & black trumpet mushroom gravy 16.5 (vegan)
artichoke & prosciutto mac & cheese - aged prairie breeze cheddar, green beans, onion, pepper 16.5
fabulous mezze plate - summer truffle salami, shropshire english cheddar blue, tomme de savoie 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
italian countryside white lasagna - hand foraged mississippi porcini mushrooms, char grilled lamb, smoked mushroom pate, ricotta, mozzarella & parmesan cheese, pistachio & red chili flake 29.5
korean whole fish - soy ginger & nopale bbq sauce, edamame radicchio & leek rice [price based on fish size - ask server for the list - we have a variety from small to large]
ghanaian red red black eyed pea stew - tempeh, sweet potato, tiki farm cucuzza, bottle gourd & luffa 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
banana split - house made vanilla bourbon ice cream, hot fudge, crushed peanuts 9
parfait! vanilla custard, strawberry jello, caramelized pineapple jello 8.5 (vegan)
apple crisp - an american classic 7.5 (vegan)