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
oct 30 - nov 1, 2026
check out our fall series of tiki food lab food experiences! next up is "The Sounds of Flavor - Evolution" on 11/7. Details and book at www.tikifoodlab.com
smaller dishes
alien blue crab - sesame wasabi lime, tiki farm fuyu persimmon, snow peas, red radish, tamarind sauce, marcona almonds 18.5
soylent green salad - tiki field greens, beating heart roast beat, garlic oil marinated & grilled celery, cumin paprika pita strips, herb & onion neufchatel cheese, fresh jicama, date kumquat vinaigrette dressing 15.5
zombie fingers - fried chicken strips, hand foraged porcini mushroom curry, tiki farm kurinishiki kabocha & pumpkin 16.5
the forbidden fruit - puff pastry, brandy herbsaint baked apple, torched brie cheese 15.5
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
camp crystal lake killer ragu - duck sausage, grilled lamb sirloin tips, beef tenders, tortured tomato gravy, buttered whole grain hominy w/ cracked pepper 27
american psycho seared scallops - lemon garlic parmesan risotto, grilled asparagus 32
requiem for a dream platter - severed tofu fingers, potato & jackfruit croquettes, coconut fried sticky rice, oyster mushroom & cashew oat milk sauce 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - chili fish sauce caramel swirl 8.5
dark chocolate miso flourless chocolate cake 8.5