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. He frequently sits down to plan menus with Pony who was a professor of education at San Jose State for 27 years and is also quite an accomplished nutritionist. For the past 11 years Chef Martin has prepared a different menu every day to the delight of guests' palates.