They have views of the Great Western Divide, the Lake, and the forest. The dining room has attractive circular butcher-block tables on top of oil drums. Each table has a handmade wooden wheel barrel or birdhouse centerpiece with dried flora made by an artist friend of Pony. Oversized comfortable leather couches and easy chairs surround the fireplaces in the main dining room and the Ponderosa recreation room. The lodge's fall and spring American Plan includes home cooked buffet breakfasts and dinners.
Breakfast is served fresh off the grill in the kitchen.
Chef Martin serves freshly prepared breakfast entres. Lunch is included in summer and winter tour packages. The food is arguably amongst the best to be found in a mountain resort area. If there was a Nobel Prize for Mountain Resort Culinary Arts, the lodge's Executive Chef might well be in the running. After completing a 22 year hitch in the Navy as a cook aboard submarines, and working for 15 years as an executive chef for the Stardust in Las Vegas and Lake Mead, Chef, Ron Martin came to Montecito-Sequoia Lodge.