This season, Chef Ian has introduced one-of-a-kind summer additions to Mission + Market’s menus. Must-haves like Watermelon + Bufala Salad with mozzarella, mint, basil, + vincotto; Rack of Lamb with carrots, potatoes, English peas + red pepper vinaigrette; Gulf Red Snapper with bok choy risotto and Maitake mushrooms; and Summer Tomato Breakfast Pizza with heirloom cherry tomatoes, arugula, parmesan + sunny side up egg can all be found on the lunch, brunch or dinner menus. Summer sips including The Cucu’s Nest, Jewel of the Pacific, Summer Sadness and Last of the Season have also been introduced.
One standout out currently on the menu you won’t want to is Mission + Market’s Citrus Marinated Oysters. Some may think this dish sounds predictable for an upscale Buckhead restaurant, but we promise it is anything but! The seasonal dish speaks to Chef Ian Winslade’s previous experience opening Opus, a French seafood concept in Santa Monica. Nestled on a bed of spice seasoned rock salt, the delicate oysters are perfectly complemented by Paddlefish caviar. Available now, along with the other summer menu items, go ahead and snag your OpenTable reservation through Mission + Market’s website at www.missionandmarketatl.com.
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