D. Rowe's Restaurant & Bar

Spinach and artichoke hearts blended with cheeses and served warm with tortilla chips.

Built from the bottom up with chips, chili, cheddar and jack cheeses, lettuce, tomatoes, jalapenos, black olives and scallions.

Hand cut and battered, flash fried and served with ranch dressing.

Grilled half-pound chicken breast basted with teriyaki glaze on a bed of rice pilaf.