As someone who has worked in the catering industry, my advise is to contact the individual restaurants. Menus are planned by the chefs and managers of the restaurants, so contacting them direct would be far more productive then just trying the general DPL customer service. For example, if you are staying at Sequoia Lodge, I would ring the hotel direct and ask to speak to the food and beverage manager. I would do this in advance, as it is much better to order off menu or have a special request BEFORE you are actually sitting at the table. Food does not magically appear in the kitchen ready to be brought out to the table. If your child would eat garlic bread for example, and it is not on the menu, by telling the restaurant in advance, you are more likely to get it then if you only ask when you are sitting at the table and ordering your meal. Chefs have no problem doing something off menu as long as they have the ingredients and the time to prepare it.
