I'd definitely go with a Saison using the Wyeast French Saison yeast. It's readily available, last year I used it at around 78 degrees and it fermented out in a week and was an amazingly flavorful summer beer. This year, I did an split batch experiment with French Saison yeast vs. Safbrew T-58. At 68 degrees, (on the low end), the French Saison yeast came down from 1.050 to 1.002! And the Safbrew T-58 came down to 1.008. That French Saison yeast gives you an amazing dry finish everytime with a complex fruity flavor profile, and a slick smooth mouthfeel!
Wyeast French Saison is great at normal temperatures, but is amazing at 78-80+!!!! Good luck!