A Caribbean-leaning take on a classic summer vegetable dish, celebrating the peak of Oregon's late-summer farm & orchard bounty. Salad of pigeon peas, sweet corn, pole beans, spiced grilled Maryhill peaches, farm peppers, cherry tomatoes & kale, smoked peach-onion vinaigrette, black eyed pea hummus and fresh herbs; served with a side of masa cornbread. Allergens: chiles, alliums, coconut, sesame