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 23 & 25, 2026 (NOTE - we will be closed saturday 10/24 for a private party)
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
petit tenderloin - amazake marinated & char grilled, coconut chimichurri, duck fat fried brussels sprouts, carrot balsamic 19.5
farmer's salad - tiki field greens, roast beet feta, braised pink lady apple, english cucumber, cumin coriander honey nut & oat clusters, mandarin sesame & basil dressing 15.5
louisiana dirty rice - tempeh, trinity, fermented bean curd, pineapple chili garum, tiki farm winged beans, jicama 16 (vegan)
fall fest - za'atar rubbed jarrahdale pumpkin & tiki farm kurinishiki kabocha, coconut kimchi, roselle leaf pesto goat cheese 16
fabulous mezze plate - fuet catalan salami, maytag blue cheese, tete de moine 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
dr. jurgielewicz pekin duck - sweet hot burmese sauce, koji preserved kumquat cilantro mash potato, marinated grilled zucchini 31
furikake crusted lemonfish - sichuan spiced dan dan noodles, snow peas, diakon pepper, onion, carrot 29.5
hand pulled biang biang noodles - firm tofu, bok choy, chinese eggplant, daikon pepper, onion, carrot, coconut curry chili sauce 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
tiki farm banana rum daquiri sorbet -or- yuzu lemongrass sorbet 8.5 (vegan)
house made ice cream - pumpkin chocolate cayenne 8.5
dark chocolate miso flourless chocolate cake 8.5