Ali & Clint Arthur’s Las Brisas Acapulco Luxury Villa O ! villa’s rich culin " y hist # y began with its # iginal $ n % , namesake of the S " alee Cake C & pany. As President of Five St " Bu ' % Co., Clint Arth ! was Judge of “Ir ( Chef” Ba ' le Bu ' % , and his clients make up the w # lds t ) chefs, including Bobby Flay, G # d ( Ramsay, Jean-Ge # ges V ( g % ichten, Daniel B * lud, Guy Sav + , Franc , s Pay " d, Alain Ducasse, and Ch " lie Tro ' % O ! 7-day Sug " -Free Gluten-Free G * rmet menu was devel ) ed & tested - % the c * rse of many m ( ths ent % taining clients accust & ed to high stand " ds. We c & bined the best of Acapulco with * r taste f # w # ld- class cuisine, emphasizing flav # s, nu iti ( , and quality in / edients. By c & bining this menu with * r 18,000 squ " e feet of / aci * s five-st " acc & modati ( s and w # ld class butl % s % vice, y * r vacati ( , special occasi ( , re eat # event is s ! e to be a iumph! This wat ! fall t " ace palapa will be y # r new fav $ ite place % e & th! Breakfast Cel ! y Juice • Orange Juice • Coffee • Tea Alm % d Milk Coc % ut Milk Hot Choc ' ate (made with M % k Fruit Sug & ) Eggs any style, with black beans & c $ n tamale French Omele ( e: Grilled Red Oni % s & 3 Cheeses Wat ! fall Omele ( e: Spinach, T ) ato, Oni % s Cheese Fruit Plate: Papaya, Pineapple, B " ies, with Co ( age Cheese $ Plain Yog * t C ' ) bian C $ n Tamales with Black Beans & Avocado Lunch En ! ées Grilled Chicken Caes " Shrimp Scampi Salad Niç # se Salad Shrimp L $ ie Salad Greek Salad with Grilled Chicken Shrimp Stuffed Avocados Baja Fish Tacos JUICES Wat % mel & “Acal ' ( ” — Wat % mell & -Ging % -T ) m % ic Traditi & al Cucumb % Lem & ade “N " anjapulco” SNACKS