Summer Menu Update at Atlas Moscow.

Atlas Moscow has prepared a summer menu update bringing together dishes made with fresh herbs, young vegetables, seafood, and premium beef. On the green terrace of the "Rassvet" business quarter, the emphasis is on light, vivid combinations that bring out each ingredient's flavor. New soups, several tartare variations, and seasonal vegetable dishes have appeared on the menu.

Soups open the lineup: a sorrel soup with a bright tartness, a thick Ligurian chowder, and gazpacho with shrimp. Every recipe is designed to preserve the flavor of fresh ingredients and create a summer mood. The vegetable side is represented by multicolored tomatoes served in various combinations, and a cauliflower carpaccio that came out juicy and crisp.

Seafood fans should take note of the tartares. There are three at once: tuna, langoustine, and scallop, seasoned with ponzu sauce. Rounding out the lineup is a fragrant camembert baked with herbs and greens. The menu has also gained a thick seafood chowder, continuing the theme of bright seasonal flavors.

On the meat side, the bet is on prime beef. It's prepared as tataki, lightly seared using the Japanese technique, and served as a steak with an arugula, sweet onion, and toasted almond salad. This approach lets the meat's flavor come through alongside light vegetables and nutty accents.

A collection of Italian pastas takes its own place on the menu. Here you'll find a classic arrabbiata with a piquant note, fettuccine with veal cheeks, a summer version with chanterelles, and risotto with large carabinero prawns.