Lobster Salad & Crispy Mirliton ($17)
It's over-mayonnaised, and the mirliton (or chayote) is undersalted and hard to identify, tasting like nothing at all, but it's got a decent crisp. The "arugula smear" on the side is lovely but useless, pairing with no element of the dish particularly well.
Louisiana Crawfish Gumbo Fritters ($14)
Though the rice inside was a bit mushy, and the "tomato aioli" a strange, difficult-to-identify accompaniment, the fritters themselves were well-fried with a decent amount of crawfish.
Charcuterie Plate ($15)
Brought down by a "brown butter mustard" that tasted strangely sweet and burnt, and by a confusing and cold wedge of Fontina in the center that had no logical place on the plate.
Blackened King Crab Legs ($15)
The succotash was passable in flavor, but the corn had an unpleasant stiffness—but it was beat out in that department by the overcooked crab legs themselves; their chewy texture was the dish's biggest problem.
Corn Flake Crusted Chicken ($21)
Dry breast meat, a crust that flaked and fell off and contributed nothing, and an overcooked, improperly bound stuffing (of Andouille and Cheddar) that ended up mushy and pulpy, unidentifiable in flavor and incredibly unappealing in texture.
Crackling Creamed Corn ($9)
Well-flavored but texturally unpleasant, with tough, chew-resistant kernels that didn't recall sweet, fresh corn in the slightest.
Roasted Long Island Duck ($26)
Probably your safest bet. It's cooked past the recommended (and requested) medium rare, and the skin lacks any crisp, but the potato hash paired with it picks up a little duckiness, and the green tomato relish, while it didn't exhibit any clear flavor, had enough salt and acidity to be not unpleasant.