Summer Menu at Dreamteam Restaurants.

From June 1 through the end of August, a summer menu has launched at all Dreamteam group venues in Moscow and St. Petersburg. The promotion covers every restaurant except Self Edge Japanese and includes not just kitchen updates but free meals for kids on Sundays. During this time, every restaurant offers guests vibrant verandas, fresh flowers, summer music, and a chance to spend the day with the whole family. The terms are simple: come to any Dreamteam venue on a Sunday, and kids eat free all day.

The updated menu is built on seasonal products and the return of dishes that were a hit last summer. At Blackchops, for instance, an herb-based Irish okroshka, grilled lamb with tomatoes, and charcoal-grilled ribeye with vegetables are back on the menu. The fish option: pike-perch fillet with asparagus and mint beurre blanc sauce. This menu is aimed at those who appreciate quality meat and traditional summer recipes.

At Trappist, the emphasis is on light dishes and seafood. Here you can try vegetables on ice with Caesar dressing, cold beet soup with Argentine shrimp, flounder with broccoli and sauce vierge, and shrimp kebab. This menu suits those looking for a combination of simplicity and interesting flavors.

Greek restaurant Pame bets on straightforward but bold-flavored dishes: watermelon with feta, marinated goat meat with herbs and lemon, cold tarator soup with cucumber and walnuts, and pasta prepared inside a wheel of kefalograviera cheese. The menu is rounded out with the restaurant's signature Mediterranean atmosphere.

Smoke BBQ has brought back the items guests loved most: tomato ceviche with an Asian sauce, gazpacho with smoked tomato, watermelon, and mint, shrimp skewers with arugula, and chicken with homemade khrenovina (horseradish-tomato relish). The idea here: rich flavors cooked over fire.

Self Edge, despite not taking part in the Sunday promotion, has also updated its seasonal menu. It includes sea bass ceviche with tomato, grilled sea bass with asparagus, and toro tartare with sea urchin and shrimp. This is a restaurant for those seeking delicate dishes with a marine accent.

Desserts in the new menus are built on berries and light textures: mango-and-cherry panna cotta, pistachio ice cream with phyllo chips, airy meringue, Okinawan donuts, and classic panna cotta with fresh berries. These desserts close out a summer meal and underline the seasonal accent of the whole promotion.