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Our Culinary Program
Flóga’s culinary program is a celebration of Euro-Mediterranean heritage, reimagined through a modern lens. Grounded in seasonal ingredients and timeless techniques, our menu is designed to ignite the senses and spark connection around the table.
Each dish reflects a balance of tradition and creativity whether it’s a coastal-inspired small plate meant for sharing or a bold, soulful entrée that tells a deeper story. We work closely with trusted purveyors to source fresh, sustainable ingredients, allowing the purity of each flavor to shine.
From intimate dinners to lively gatherings, our food is crafted with intention meant not just to be enjoyed, but remembered.
PEARLS
Charred lemon horseradish cocktail, lemon herb mignonette,
pomegranate molasses mignonette, harissa lemon oil
East Coast Oysters MKT
Oyster Rochefeller MKT
Served with charred garlic lebneh
West Coast Oysters MKT
CHARCUTERIE
Smoked confit tomatoes, pickled onion, olives, cucumber, house preserves
Cheeses
Manchego 6
Mahon 5
Gruyere 7
Valdeon 8
Idiazabol 7
Garrotxа 7
San Simon 8
Meats
Jamon Iberico 9
Soppressata 6
Nduja 6
Duck Prosciutto 11
Magnelica 9
Sujuk 8
* Items priced per ounce.
PINTXOS
Marinated olives & manchego, smoked paprika aioli, grilled chorizo bites, anchovy-stuffed peppers, garlic herb crostini
Floga Trio 
16
Eggplant moutabal, hummus, pomegranate salsa.
Can be modified to be vegan or vegetarian.
Espetos 13
Andalusian sardines, avocado creme freche, confit tomatoes.
Steak Frites 28
Dijon bourbon, diane, rosemary, garlic frites.
Beet Tartar 15
Persian crunch, avocado, kaffir lime dressing, foccaccia.
Can be modified to be vegan or vegetarian.
Burkseli 13
Dukkah, pomegranate maple vinaigrette, manchego.
Can be modified to be vegan or vegetarian.
Croquettes 14
New Zealand lamb, Asian pear consomme, citrus.
Mussels 18
Alliums, romesco, pinot grigio reduction, focaccia.
Gambas 21
Prawns, saffron rice, focaccia.
Scallops 23
Taboulli, citrus oil and vinegar.
Porchetta 14
Roasted pork belly, Thai compressed apples, pickled fennel.
Octopus 18
Charred octopus with chimichurri and pickled onion.
Forest Mushrooms 22
Zebra linguine, fennel cream, seasonal mushrooms.
Can be modified to be vegan or vegetarian.
ORTO
Charred broccolini & romesco, roasted heirloom carrots, whipped goat cheese, pickled fennel, lemon thyme vinaigrette
Antipasto Shirazi 16
Mezzi rigatoni, butter lettuce, Greek blended oil and vinegar.
Can be modified to be vegan or vegetarian.
Kale Salad 14
Chickpeas, roasted corn, pickled onions, roasted pine nuts, tahini dressing.
Can be modified to be vegan or vegetarian.
Coaled Romaine 12
Heritage tomatoes, feta, tiger herbs, lemon vinaigrette.
Can be modified to be vegan or vegetarian.
BROCHETTES
Served with saffron rice, confit tomatoes, cucumbers, grilled scallions
Chicken 22
Joyce farm chicken, mint, yogurt, saffron.
Koobideh 28
New Zealand lamb, ground angus, peppered yogurt.
Shish 36
Certified angus medallions, chimichurri.
TAVOLA
Prosciutto & fig jam, marinated artichokes, Sicilian olives, aged pecorino, rosemary focaccia, balsamic glaze drizzle
Paella 38
Saffron rice, scallops, shrimp, clams, sweet peas.
Can be modified to be vegan or vegetarian.
Oura 32
Grilled lobster tail, pain perdu, beurre monte, sweet pea.
Arayes 19
Ground beef, caramelized onions, aragula, tomato mozzarella.
Can be modified to be vegan or vegetarian.
Saffron Hen 32
Farro, swiss chard, apricot, black garlic.
Branzino MKT
Sofrito, charred broccoliini, saffron rice.
Foreshank 32
Lamb, kapama, saffron rice, tabouli, zucchini.
Moussaka 18
Eggplant, mascarpone, ricotta, foraged mushrooms, romesco.
Can be modified to be vegan or vegetarian.
Rack of Lamb 72
Sweet potato polenta, braised cabbage, pomegranate bordelaise.
Bone In Strip 84
Burnt shallot butter, confit potatoes, summer radish salad.
Sea Bass 46
Fennel cream, chive oil, celery root.
Pappardelle 24
Herbed butter shank, parmigiano reggiano, summer truffles.
Can be modified to be vegan or vegetarian.
Disclaimer *
- Designated items can be modified to be vegan or vegetarian, please ask your server about aversions or gluten free modifications.
- Consuming raw or undercooked meats, seafood, or shellfish may increase your risk of foodborne illness.
- For parties of 6 or more, a 20% service charge will be automatically added to the bill. Additional gratuity is appreciated and goes directly to your server.
Host an Event or Book A Table
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Quick Links
Hours Of Service
Tue – Thu | Kitchen & Bar Service | 5PM – 10PM
Fri & Sat | Kitchen & Bar Service | 5PM – 11PM
Sun & Mon | Kitchen & Bar Service | Closed
Contact Info
Location : 1105 Canton Street, Roswell GA 30075
Phone Numbers :
To Connect with a Host or Manager : 470.657.2414
For Corporate Events/ Private Parties / Reservations of 7 and More : Schedule A Call .
Email Address :
For General Inquires : info@dineatfloga.com
For Questions, Requests, Concerns and Feedback : ddavis@dineatfloga.com
For Corporate Events / Private Parties / Parties of 7 and More : events@dineatfloga.com
