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 16-18, 2026
check out our fall series of tiki food lab food experiences! next up is "koji - how to make and how to use" on 11/1. Details and book at www.tikifoodlab.com
smaller dishes
steelhead trout carpaccio - ginger lemongrass persimmon, wasabi tobiko, red palm & annatto macadamia nuts, shisso, tiger melon & fermented pepper sauce, candied ginger, 3 year aged house made porcini mushroom soy sauce w/ tiki farm yuzu ponzu 18
farmer's salad - tiki field greens, pickled wing beans, roast sweet potato, balsamic cranberries, preserved kumquat cucumber & gin dressing 15.5
char grilled lamb bulgogi - lettuce wraps, pickled vidalia onion, carrot, radish, brussels sprout kimchi, wonton crispies 17
buffalo milk burrata - coffee cacao roast baby carrots, toasted sesame seeds, herb & pea pesto, fermented sichuan pepper hot honey, baguette 17
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
mishima reserve wagyu denver steak - shropshire blue cheese sauce, brabant fingerling potatoes 31.5
scallop shrimp & artichoke ravioli - lemon rosemary white wine butter, snow peas, parmesan reggiano 28
chicken of the woods mushroom & tofu burrito - esquites style corn, pickled red onion, black beans, avocado, spanish rice, cashew nacho cheese 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
tiki farm banana rum daquiri sorbet 8.5 (vegan)
house made ice cream - pumpkin chocolate cayenne 8.5