Offers a new Weights and Measures menu
Not your typical steak and fusion restaurant. Oz. has your health and your wealth in mind with its new calorie counting menu by the oz.
Standardized portions complete with respective calorie counts are available on the evening menu. Then as an added twist, you as the diner have the option to increase your portions by 2oz intervals for only $2. Therefore giving you control of your intake and wallet output. Please take a look at the menu attached, and save your appetite and pennies for this delicious dining experience, only available at the Doubletree Palm Beach Gardens.
Appetizers
___ Chilled Shrimp Cocktail (206 cal.) $8.95
___ OZ Ceviche (236 cal.) $8.95
___ Smoked Chicken Flatbread (410 cal.) $4.95
___ Mediterranean Flatbread (317 cal.) $4.95
Salads
___ Hearts of Romaine Caesar (586 cal.) $ 7.95
___ Heirloom Tomato (326 cal.) $ 7.95
___ Wedge (286 cal.) $ 5.95
Entrées start at 8oz
Additional ounces sold in 2oz intervals for $2 each
$1 Additional per Enhancement
We recommend matching Protein and Enhancement Colors
Enter ounces of
Protein
___ NY Strip $16.95
(600 cal.)
___ Ribeye $15.95
(693 cal.)
___ Flank $14.95
(512 cal.)
___ Salmon $17.95
(414 cal.)
___ Grouper $17.95
(208 cal.)
___ Chicken $13.95
(293 cal)
Check an
Enhancement
___ Béarnaise
(680 cal.)
___ Simply Horseradish
(60 cal.)
___ Steak au poivre
(330 cal.)
___ Dill Mustard
(330 cal.)
___ Lemon Garlic Butter
(375 cal.)
___ Concasse Tomato
(200 cal.)
___ Tomato and Herbs
(160 cal.)
___ Marsala
(376 cal.)
Check your
Vegetable and Potato
___ Broccoli (28 cal.) ___ Baked (115 cal.)
___ Asparagus (20 cal.) ___ Cheese Gratin (360 cal.)
___ Green Bean (260 cal.) ___ Garlic Mashed (174 cal.)
Enhancement
($1.00 additional)
___ Garlic & Herbs ___Hollandaise ___Four Cheese
(175 cal.) (640 cal.) (479 cal.)
___ Penne a la Verdure (650 cal.) $ 14.95
Tossed with Garlic, Peppers, Onions, Sundried Tomatoes, Spinach, Feta Cheese & Artichoke
Chef’s Tasting Menu
4 Courses
Tasting of Fresh Vegetables
Cucumber salad with ginger sesame vinaigrette,
Petit tomato salad with sweet basil and shallot,
Micro greens with goat cheese, dried pear, and
Balsamic glaze
Seared Snapper
Braised beans, pancetta, balsamic reduction
Carrot slaw
Anisette Glazed Chicken
Blistered cherry tomato,
Caramelized fennel, basil oil
Filet Mignon
Prepared sous vide, gaufrettes pommes de terre,
Root vegetables, stilton crème, parsley coulis
