Marando Farms & Ranch Eco Kitchen - Davie, FL

Free-range gritted chicken breast, roasted red peppers, basil pesto, and parmesan served over zucchini noodles.

Cajun-lime garlic shrimp tossed with chopped mango-tomato salsa; served over marinated kale, brown rice, and quinoa.

Romaine, caesar dressing, croutons, and lemon served over fresh romaine leaves.

Chopped cucumber and tomato, chickpeas, and hemp seeds served over sunflower sprouts with a white wine house vinaigrette.

Roasted beets, feta, pine nuts, croutons, arugula, and fresh spring greens, tossed with balsamic and EVOO.

Roasted cauliflower, sweet peppers, and pineapple finished with and honey-orange- ginger sauce served over sunflower sprouts, brown rice, and quinoa.

100% all-natural bison burger, cheddar, LTO.

100% grass-fed beef burger, cheddar, LTO.

Grilled free-range chicken breast, thick-cut bacon, fresh avocado, and LTO.

Thick cut bacon, lettuce, and tomato on multigrain toast.

Gluten-free and vegan lentil-based veggie patty served with fresh avocado, lTO.

"Beef" crumbles, black beans, shredded cheddar blend, and house salsa served over freshly chopped greens and topped with guacamole, greek yogurt, and lime.

Falafel, chopped tomato, onion, cucumber, romaine, and tzatziki sauce served in toasted gyro bread.

Basil pesto, arugula, sangria tomatoes, and red onion served on top of toasted naan bread.