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 9-11, 2026
check out our fall series of tiki food lab food experiences! next up is "the mystical chakra menu" on 10/17. Details and book at www.tikifoodlab.com
smaller dishes
quacker in a blanket - smoked duck sausage, puff pastry, garlic mustard sauce, brussels sprout kimchi 16
farmer's salad - tiki field greens, apples, star anise allspice molasses walnuts, english cucumber, shaved carrot, orange cinnamon clove dressing 15.5
baked louisiana oysters - garlic white wine & herbs, tiki farm wing beans, mirliton, crispy shallots 18
corn & leek bisque - artichoke stuffed roast poblano 16
fabulous mezze plate - summer truffle salami, maytag blue cheese, prairie breeze aged cheddar 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
boneless beef short ribs - braised in tiki farm roselle flower tea, lemon horseradish pumpkin mash 29
moru pulissery pineapple curry - herb & citrus roast goose, snow peas, sweet potato, bell, pepper, onion, carrot, pita 26
spinach mushroom manicotti - cashew cheese, macadamia ricotta, coconut mushroom marsala sauce, garlic bread 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
sicilian cannoli - orange ricotta filling, pistachio & chipotle powdered sugar 8.5
tiki farm banana rum daquiri sorbet 8.5 (vegan)
house made ice cream - pumpkin chocolate cayenne 8.5