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 mornig
Current Menu
smaller dishes
escargot zhug - complex sauce made w/ tiki farm mustard greens, radish greens, herbs, garlic, turmeric & served w/ tiki farm baby radish, napa & jicama ponzu slaw 16.5
farmer's salad - tiki farm field greens, crispy prosciutto, english cucumber, tangerine chili olives, roast red bell pepper, olive oil & herb focaccia croutons, artichoke parmesan & sundry tomato oregano dressing 15.5
scottish mor steelhead trout tiradito - leche del tigre sauce, corn nuts, green onion, carrot, cilantro, banh phong chay 17.5
sundried tomato risotto - cashew pesto, torched mozzarella, pine nuts 16
fabulous mezze plate - fuet catalan salami, hand crafted sweetgrass asher blue cheese, red dragon mustard seed 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
elk, lamb & mushroom lasagna - w/ brussels sprout kimchee, sage oil ricotta, 4 cheese blend, horseradish sauce drizzle 29.5
grilled louisiana shrimp & avocado toast - sweet chili coconut bbq glaze, herbs, multigrain sourdough bread, coconut curry hushpuppies, chipotle sour cream 28.5
heart of palm, jackfruit & chickpea "crabcakes" - silken tofu garlic cream, stewed tiki farm heirloom greens, grilled zucchini 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - chocolate chunk macadamia nut 8
tiki farm fresh passionfruit panna cotta - w/ ginger snaps 8.5