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
july 24-26, 2026
check out our 3 part summer series of fermentation classes & 6 course tasting dinners on 8/13, 8/27 and 9/3 at Suis-G - see details and book at the reservation button above:
smaller dishes
flight of fancy tea sandwiches - cucumber w/ garlic aioli & smoked trout caviar - prosciutto w/ roast red pepper & chipotle aioli - tepache marinated skirt steak w/ kimchi & horseradish 16
vietnamese farmer's salad - tiki farm field greens, bulgogi glazed char grilled eggplant, tri color baby peppers, pickled carrot, green onion, house made sesame snacks, chilled ginger cilantro & shallot dressed rice vermicelli 15.5
nebayaki udon soup - patagonian scallops, prince edward island mussels, smoked pickled watermelon rind, purple daikon radish, peppers, udon noodles 16.5
seared halloumi cheese - nopales cactus paddle salsa, falafel, marcona almonds 15.5
fabulous mezze plate - summer truffle salami, shropshire english cheddar blue, sweetgrass dairy cypress hand crafted 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
amazake marinated duck confit - peach tarragon & preserved orange dressed arugula, smoked beet & great northern bean hummus, roast garlic tzatziki, house made pita 28
seared ahi tuna loin - sweet chili miso glaze, coconut broccoli puree, soy garlic green beans 28
tahitian delight - banana leaf wrapped sichuan spiced tofu, polenta & tahitian vanilla curried cabbage & leeks, served w/ furikake spiced fried potato skin, vegan kewpie mayo, kosho mirin & ginger snow peas 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – farmhouse vanilla w/ pickled peach syrup 8
coconut strawberry mango sorbet 7.5 (vegan)