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 10-12, 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
phoenician flatbread - cooked to order pita, brûléed fresh figs, burrata feta & gorgonzola cheese, tiki farm herbs w/ almonds, black garlic balsamic drizzle 16.5
farmer's salad - tiki farm field greens, bibb lettuce, pickled tiki farm cucumbers, sweet banana peppers, japanese sweet potato, heirloom & cherry tomato, summer herb green goddess dressing 15.5
lump crab & jayme's nopales - louisiana blue crab, nopale chili coconut verde, chorizo, red daikon radish, grilled jimmy nardello pepper 17.5
lamb exohiko - phyllo dough bowl, greek spiced lamb & lamb feta sausage, gigante beans, tiki farm horyatiki herbs, red bell pepper coulee, virgin olive oil 17
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
char grilled duck breast - beet gastrique, corn & leek sauce, roast patty pan & delicata squash 28.5
ruby red trout - pan seared & carribian spiced, tiki farm pandan rice w/ zucchini & garlic, coconut cucumber & galia melon gazpacho 26.5
pea protean & gana basil gnocchi - maitake mushrooms, torpedo onions, edamame, oat milk coconut tofuru cashew sauce 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – persian basil & date 8
coconut mango sorbet 7.5 (vegan)