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 25-27, 2026 the "godfather menu"
we have two 3 course coolinary nola menus through september- this week, we have:
- the omnivore for $45. vitello involtino, artichoke fennel amberjack, cannoli.
- the vegan for $38: pistachio arancini, tofu scaloppine marsala, banana rum sorbet.
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! Next up is "pizza making & why fermentation makes it better" on 9/26. Details and book at www.tikifoodlab.com
smaller dishes
connie & carlo's vitello involtino - veal cutlet rolled w/ sage & prosciutto then pan seared w/ bell pepper, white wine, capers & lemon 18
the don's salad - tiki field greens, romaine lettuce, radicchio, orange, marinated broccolini, kalamata olives, red onion, dijon oregano sherry dressing 15.5
johnny fontane's arancini - toasted pistachio & moromi cashew cheese, w/ baby carrots & pesto genovese 16 (vegan)
an offer you can't refuse - gulf blue crab cake, smoked trout roe avgolemono sauce, peas 17
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
luca brasi sleeps with the fishes - brown butter amberjack, artichoke, fennel, eggplant, cannellini beans & garlic herb cream sauce 27.5
clemenza's sunday gravy - slow cooked sicilian marzano tomato sauce, house made pasta, duck sausage, elk meatballs, pork belly, served w/ lemon garlic butter asparagus 26
tom hagan's tofu scaloppine marsala - chanterelle mushroom marsala sauce, fagiolini alla genovese lemon garlic walnut & fermented soybean green beans 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
leave the gun, take the cannoli - orange ricotta filling, pistachio & chipotle powdered sugar 8.5
fredo's tiki farm banana rum daquiri sorbet 8.5 (vegan)