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
june 26-28, 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
nikkei ceviche - ahi tuna, tiki farm heirloom cucumber & tomato, shallots, edamame, fried wonton skins, ginger lime sake miso marinade 17.5
kale salad - orange olive oil rubbed kale, cabbage, almonds, fried shallots, bacon, shaved parmesan cheese & maple tahini white balsamic dressing 15.5
parisian carrot galette - creamy cheasy onion garlic & carrot filling, coriander & fennel seed crust, cute little parisian carrots, shisso basil & carrot top coulee 16.5
ghar grilled lamb t-bone - roast garlic & mushroom gravy, wheatberry tabouli 18.5
fabulous mezze plate - tartufo 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
14 ounces of jonah crab claws - house made plankton pasta, curried conch pomodoro sauce, bell peppers, asparagus 29.5
pallotte cacio e uova - pan seared parmesan crusted airline chicken breast, potato & leek hash forbidden rice, fried egg, orange peach gochujang glaze 24
felfela zooba - coconut & herb falafel, poppy nut crusted tofu, olive tapenade, baba ghanoush, tiki farm squash, roast red bell pepper sauce, mint oregano oil drizzle 22 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – persian basil & date 8
coconut mango sorbet 7.5 (vegan)
flourless chocolate cake - basil macerated strawberries 9